Effects of Forced-air Cooling on Postharvest Qualities of Strawberry Fruits cv. No. 72

Abstract

Effects of forced-air cooling on postharvest qualities of strawberry fruits cv. No.72 was studied by decreasing temperature of strawberry fruits to 4 ºC and stored at 0, 5, 10 ºC and ambient temperature (25+1 ºC) together with calculated cooling parameters. The results showed that strawberries had average lag factor equal to 0.9396 half cooling time, seven-eighths cooling time and cooling coefficients 11.83, 35.33 minutes and 0.07 per minute, respectively. After 2 days of storage, it was found that the firmness and vitamin C content of precooled strawberry fruits were higher but lower in total soluble solids than those of non precooled fruits. Precooling had no effect on storage life, weight loss, titratable acidity and anthocyanin content. Strawberry fruits stored at ambient temperature were indicated the highest weight loss and anthocyanin content but the lowest firmness. Strawberry fruits stored at 0 ºC had the longest storage life which was 14 days and had the highest vitamin C content. Storage temperatures had no effect on total soluble solids and titratable acidity. Respiration rate of precooled strawberry fruits and non precooled were not significant different.