Effects of Pre-cooling Conditions on Post-harvest Qualities of Strawberries with Different Maturity Levels

MAEZAWA Shigenori, AKIMOTO Koichi

The effects of pre-cooling temperature and time on the post-harvest qualities of 'Nyohou' strawberries with different maturity levels were investigated to discuss pre-cooling systems for these fruits. Maturity levels of strawberries used in the present study were designated as levels 1, 2 and 3, which correspond to color covering 50%, 80% and 100% of the fruit surface, respectivery. 1. Pre-cooling treatment induced an increase in the hardness of the strawberris; the lower the pre-cooling temperature, the higher the rate of the increase. During incubation of the pre-cooled fruits at room temperature, values of hardness decreased with time, and the hardness of the pre-cooled fruits was higher than that of untreated ones. The length of pre-cooling time had little effect on the hardness. The lower the pre-cooling temperature, the higher the hardness values of level 3 fruits during incubation at room temperature. 2. Brix values of the pre-cooled fruits from levels 1 and 2 were lower than those of untreated fruits during incubation at room temperature, whereas Brix values of pre-cooled level 3 fruits were higher. 3. The values (a/b) of surface color of level 1 fruits pre-cooled for 6 hr were higher than those of untreated fruits. On the other hand, the values of fruits of every level pre-cooled at 1 or 5℃ for 24 hr were lower than those of untreated fruits. 4. Taste scores increased after pre-cooling, most remarkably for level 1 fruits. Appearance scores also rose after pre-cooling treatment.

Effects of Pre-cooling Conditions on Post-harvest Qualities of Strawberries with Different Maturity Levels

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