Search Results
Abstract
Two cultivars of strawberries originally harvested for fresh market were held under 5 postharvest storage treatments and then dipped in one of 4 chemical treatments. The berries were sliced or left whole, dipped, and then processed by freezing or thermal processing. The processed product from ‘Cardinal’ was superior to that from ‘Sunrise’ in this study, regardless of the holding or dip treatment. ‘Cardinal’ berries could be utilized for processing initially and after storage for 4 days at 4°C and after 2 days at 21°; however, ‘Sunrise’ was acceptable only initially and up to 4 days at 4°. Dipping berries for 1 min in a 0.5% calcium lactate solution or a 0.5% Ca lactate plus 1% citric acid solution improved berry firmness and character. The Ca dips were more effective in firming sliced berries than in firming whole berries. The Howard mold count of the berries became a major limiting factor for many of the postharvest storage treatments.
Cantaloupes (Cucumis melo) in three separate trials were cut into 1-inch cubes and irradiated at 0, 0.25, 0.5, 0.75, 1.0, 1.25, or 1.5 kGy; 0, 0.1, 0.2, 0.3, 0.4, 0.5, or 0.7 kGy; and 0, 0.3, 0.6, or 0.9 kGy, respectively. They were then stored in air at 3 °C for up to 20 days, and respiration rate, measured as carbon dioxide (CO2) production, microbiological counts [total plate count (TPC) and yeast and molds], texture, and color were measured during storage. Respiration rates were initially higher in irradiated cantaloupe. After 8 days, respiration was similar between irradiated and control fruit. Irradiation moderated increases in respiration in a dose-dependent manner. Highest irradiation doses resulted in initial TPC reductions of 1.5 log compared to the non-irradiated controls, and also prevented the 2.5 to 3 log TPC increases seen in controls after 10 to 11 days of storage. Texture differed on day 1, when controls were most firm, but irradiation maintained greater firmness than controls after day 7. Irradiation of fresh-cut cantaloupe has potential for shelf life extension and for integration with modified atmosphere packaging systems.