Scholarlink

<p>An investigation was conducted to evaluate the impact of different concentrations of hydroxypropyl methylcellulose (HPMC; 1.0, 1.5 and 2.0%) and methyl cellulose (MC; 1.0, 1.5 and 2.0%) on the storage life and quality of strawberry fruit cv. ‘Winter Dawn’ stored at 4 ± 1 °C and 85–90% RH for up to 12&#xa0;days. Weight loss, decay, firmness, juice content, soluble solids concentration, total and reducing sugars, titratable acidity, ascorbic acid content, total phenolics, total flavonoids, total antioxidant activity, total carotenoids content, total anthocyanin content, pectin methylesterase activity and organoleptic sensory attributes were measured. MC at 1.0% was the most effective treatment in maintaining the fruit quality and reducing pectin methylesterase activity compared to untreated fruit. Overall, coating with MC at 1.0% significantly extended the post-harvest life and maintained the quality of strawberry fruit cv. ‘Winter Dawn’ under cold storage conditions (4 ± 1 °C and 85–90% RH) for up to 12&#xa0;days.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Impact of Post-harvest Application of Hydroxypropyl Methylcellulose and Methyl Cellulose Based Edible Coatings on Storage Life and Quality of Cold-Stored Strawberry Fruit Cv. ‘Winter Dawn’

  • 期刊论文

  • 发表日期：

    2025年5月9日

查看全文
  • Vaibhav Patil,
  • A. K. Baswal,
  • Archi Gupta,
  • B. V. C. Mahajan,
  • Burhan Ozturk,
  • K. S. Gill

摘要

An investigation was conducted to evaluate the impact of different concentrations of hydroxypropyl methylcellulose (HPMC; 1.0, 1.5 and 2.0%) and methyl cellulose (MC; 1.0, 1.5 and 2.0%) on the storage life and quality of strawberry fruit cv. ‘Winter Dawn’ stored at 4 ± 1 °C and 85–90% RH for up to 12 days. Weight loss, decay, firmness, juice content, soluble solids concentration, total and reducing sugars, titratable acidity, ascorbic acid content, total phenolics, total flavonoids, total antioxidant activity, total carotenoids content, total anthocyanin content, pectin methylesterase activity and organoleptic sensory attributes were measured. MC at 1.0% was the most effective treatment in maintaining the fruit quality and reducing pectin methylesterase activity compared to untreated fruit. Overall, coating with MC at 1.0% significantly extended the post-harvest life and maintained the quality of strawberry fruit cv. ‘Winter Dawn’ under cold storage conditions (4 ± 1 °C and 85–90% RH) for up to 12 days.