| dc.description.abstract | The experiment was conducted to study the shelf life and physicochemical changes of
strawberry under different postharvest conditions. Single factor storage experiment was
laid out in a completely randomized design. In the experiment, fruits of BARI
Strawberry-1 were stored in eight storage conditions: T1= open condition + ambient
temperature, T2= open + 1°C temperature, T3= LDPE bag + ambient temperature, T4=
LDPE bag + 1°C temperature, T5= cardboard + ambient temperature, T6= cardboard +
1°C temperature, T7= punnet + ambient temperature, T8= punnet+1°C temperature. The
stored fruit was monitored over a period of 2, 4, 6 and 8 days of storage. Parameters
were studied in the experiment includes: firmness, calyx and pericarp color, postharvest
decay, weight loss, TSS, titratable acidity, ascorbic acid total phenolics, and changes in
anthocyanins. In all cases, fruits stored at ambient temperature lost weight rapidly and
within 4 DAS discoloration found in pericarp and calyx color. In contrary, fruits kept in
1°C at cardboard retained pericarp and calyx color greatly up to 8 DAS. Decay symptom
occurred in the fruits stored at ambient temperature irrespective of all packaging
materials. On the other hand, no decay observed at the fruits stored at 1°C. Changes in
firmness, TSS, titratable acidity, ascorbic acid, total phenolics and anthocyanin in the
fruits were minimal in the treatment of cardboard at 1°C than those kept in other
postharvest treatments. Overall, fruits kept in 1°C showed better storage behavior and
quality than ambient temperature. | en_US |
