Postharvest Physico-chemical Quality of Strawberry Fruit cv. No. 72

Abstract

The fruit development, morphological characteristic and physico-chemical properties of strawberry fruit cv. No.72 at 25, 50 and 75 percent color break were studied. The average ages of fruit at 25, 50 and 75 percent color break were 27.13, 28.07 and 29.03 days after full bloom, respectively. Fruit size, weight and volume did not increase when color changed from 25 to 50 and to 75 percent color break but the fruit skin, flesh and seed color became more red. Most of fruit had conic shape. The seed position was sunk into the fruit skin. Fruit harvested at 25, 50 and 75 percent color break was stored at 0, 5 and 10°C for 4 days. The results showed no effect of harvesting stage on weight loss and total sugar content. However, strawberry fruit that developed more color had lower fruit firmness and respiration rate. Fruit at 75 percent color break had higher total soluble solids, reducing sugar, vitamin C and anthocyanin contents than fruit at 50 and 25 percent color break. Fruit at 25 percent color break had highest titratable acidity. The peel and flesh color both developed to full red color when harvested at 50 and 75 percent color, but not if harvested at 25 percent color break. Respiration rate was higher at 10°C than at 0 and 5°C, as was weight loss and anthocyanin contents, although firmness was lower. Strawberry fruit stored at 5 and 10°C had higher vitamin C content than those stored at 0°C. Storage temperature had no effect on total soluble solids, reducing sugar, total sugar and titratable acidity. Fruit stored at higher temperature developed peel and flesh color better, but had shorter storage life than the fruit stored at 0 and 5°C. The activity of pectinase increased with color development, but was negatively correlated with firmness.