Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology (May 2022)

Effect of Some Sanitizing Treatments on Strawberry Fruit Quality during Cold Storage

  • Mira Elena IONICĂ,
  • Alina Mădălina PLEȘOIANU,
  • Violeta NOUR

DOI
https://doi.org/10.15835/buasvmcn-fst:2022.0001
Journal volume & issue
Vol. 1, no. 79
pp. 51 – 60

Abstract

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The present research was conducted to evaluate the effect of dipping treatments with 2% citric acid, 0.2% benzoic acid, 0.2% sorbic acid and acidic electrolyzed water on the quality of strawberries ("Malvina" cultivar) during 21 days storage at 8 °C. The following analyses were performed on the control and sanitized strawberry fruits at 1, 7, 14 and 21 days of storage: weight loss, firmness, decay incidence, soluble solids content, titratable acidity, total phenolics content, total anthocyanins content and DPPH antioxidant activity. All sanitizing treatments significantly (P<0.05) reduced weight loss and fruit decay during strawberry storage. Dipping strawberries in 0.2% sorbic acid or 0.2% benzoic acid aqueous solutions were the most effective treatments for maintaining firmness and phytochemical content and for delaying the decay of strawberries during cold storage.

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