Journal of Food Processing & Technology

Abstract

The Effect of Modified Atmosphere Packaging and Calcium Chloride Dripping on the Quality and Shelf Life of Kurdistan Strawberries

Mohammad Jouki and Naimeh Khazaei

The present research was conducted to evaluate the effects of MAP and calcium chloride on some quality parameters of strawberry fruits stored at 4°C. Several quality parameters were monitored during the storage period. The samples were analyzed 0, 7, 14, 21 and 28 days during storage. Fruit weight, sugar content, chromatic parameters L*, a*, b*, fruit firmness, total titratable acidity, pH, sensory evaluation are analyzed. The results evidenced that the immersion of fruit in 0.5% calcium chloride solution (CaCl2) didn’t affect significantly in their physico-chemical characteristics such as: pH, total titratable acidity (ATT). The packaged strawberries retained their weight throughout the experiment as opposed to the samples packaged under air which lost 0.5% of their weight per day because of dehydration. The results indicated that storage in a modified atmosphere (5-10% O2 and 5-10% CO2) can be used to maintain the quality of Kurdistan strawberries for a longer time, than if kept in air packaging. Hence any of the packages except packages under air could prove suitable for inhibiting Botrytis growth for 3 week at 4°C. In relation of post-harvest life, the results indicated that the calcium treatment (0.5%) and MAP increased it from 7 (control) to 21 days.