Quality Change During MAP Storage of Strawberry (Fragaria x ananassa Duch.) After Forced-Air Cooling with Silicone Rubber Pads

초록

Forced air cooling is used to lower the temperature of strawberries harvested at high temperatures. During forced air cooling, the skin of the strawberry comes into contact with the bottom of thecontainer, causing the skin to become bruised. In this study, we fitted a pre-cooled silicone rubberpad into the forced air cooling container, and placed strawberries inside. Strawberries were thentreated with modified atmosphere packaging (MAP), stored at 5°C, and changes in quality parameterswere recorded. Strawberries placed inside a forced air container with a 50 N shore hardness degree(Sh) A silicone rubber pad maintained a better appearance than those in containers with 40 N Sh Aor 60 N Sh A pads. Strawberries with the 50 N Sh A pad also displayed more uniform skin dryingduring forced air cooling and the epidermal tissues of the skin did not collapse. For long-termstorage of strawberries harvested in May when the outside temperature rises, MAP treatment isrequired to prevent weight loss, with pre-cooling to lower the product temperature. For strawberriestreated with MAP after forced air cooling using a 50 N Sh A silicone rubber pad, no effects on fruitfirmness or soluble solid content were observed. However, this treatment is effective in retardingaging, delaying pigmentation and suppressing mold development.

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