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Progress in Agricultural Engineering Sciences
Authors: Mai Sao Dam, Xuan Thi To, Quoc Tan Pham Le, Lien Le Phuong Nguyen, László Friedrich, Géza Hitka, Tamás Zsom, Tien Cam Thi Nguyen, Chuong Quang Huynh, My Diem Thi Tran, and Vuong Duc Nguyen

applied successfully to preserve fresh attributes for strawberry ( Hernández-Muñoz et al., 2008 ), fig ( Adiletta et al., 2019 ), citrus, apples, tomatoes, and cucumbers ( Duan et al., 2019 ). Hernández-Muñoz et al. (2008) found that the combination of

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and postharvest life of strawberry fruit. Fd Technol. Biotechnol. , 45 , 166–173. González-Aguilar GA High oxygen treatment increases antioxidant capacity and postharvest life of

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): Decision-making tools for Frankliniella occidentalis management in strawberry: consideration of target markets. Entomol. Exp. et App. 122, 59–67. Steinberg S. Decision-making tools for

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1 Introduction Strawberries are rich in bioactive compounds, particularly in phenolic compounds and anthocyanins, which have antioxidant properties and can contribute in health prevention. The shelf-life of fresh strawberries are relatively short as

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Literature Abdel-Sattar , M. A. , El-Marzoky , H. A. and Mohamed , A. I. ( 2008 ): Occurrence of soilborne diseases and root knot nematodes in strawberry plants grown on compacted rice straw bales compared with naturally infested soil

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Acta Agronomica Hungarica
Authors: D. Polgári, B. Kalapos, V. Tisza, L. Kovács, B. Kerti, L. Heszky, and E. Kiss

Balogh, A. (2006): A termesztett szamóca gyümölcsfejlődésben és érésben szerepet játszó gének izolálása . (Isolation of genes involved in friut development and ripening in cultivated strawberries.) PhD

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mm) against Pseudomonas aeruginosa [ 11 ]. Strawberry is a rich source of folate, vitamin C, several phytochemicals, and phenolic compounds [ 12 ]. The 100% strawberry extract concentration inhibited both monospecies and multispecies E. faecalis

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Progress in Agricultural Engineering Sciences
Authors: István Dalmadi, Dávid Kántor, Kai Wolz, Katalin Polyák-Fehér, Klára Pásztor-Huszár, József Farkas, and András Fekete

High hydrostatic pressure (HHP) processing technology offers the possibility to preserve quality attributes. Objective test methods describing quality in a complex form have an important role in the development of new products and in the quality assurance of different technologies. Therefore, research was performed to compare the effects of HHP treatment and heat pasteurization on visual appearance, volatile composition, taste and texture properties of strawberry purees measured by sensorial and objective methods. Sensory evaluation did not show significant differences between samples. Similar result was obtained from the color measurements. Viscosity of purees changed only slightly as a result of the treatments. Electronic nose and electronic tongue were found to be promising tools for discrimination of strawberry purees treated by different levels of high hydrostatic pressure or thermal treatment. Canonical discriminant analysis showed that control and “600 MPa for 5 minutes” samples were quite similar. Samples treated by 600 MPa for 15 minutes were distinguished from the above mentioned ones. The heat treated samples (80°C for 5 and 15 minutes) were definitely separated from the control samples. Fusion of the data from the electronic nose and tongue showed the same trend and improved the classification of the treated puree samples.

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Abstract  

Mineral contents of strawberry, collected from different farms of Islamabad were analysed by semi-absolute k 0-instrumental neutron activation analysis and atomic absorption spectrophotometry. The samples were irradiated at two research reactors located in Pakistan Institute of Nuclear Science & Technology (PINSTECH), Islamabad. The analytical methodologies were validated by analysing reference materials, IAEA-336 (lichen) and IAEA-V-10 (hay powder). In all the samples, a total of 26 elements were quantified, among them 16 elements (Ca, Cd, Cl, Co, Cr, Cs, Fe, K, Mg, Mn, Na, Pb, Ru, Sc, Sr and Zn) were found in all the samples. The determined elemental concentrations in strawberry were compared with the reported values from other countries. In comparison with the mineral contents of other fruits, strawberry stands best source of Mn and the second most important source of K after banana. Intake of trace metals through this source was calculated and it was found that strawberry provides Mn (1.95–3.68 mg/kg), Cr (19.2–46.3 × 10−3 mg/kg), Fe (3.45–8.72 mg/kg), K (1,520–1,670 mg/kg) and Mg (100–220 mg/kg), which forms 26, 19, 14, 7 and 7% of the recommended dietary allowances for the respective metals. The daily intake of Cd and Pb were compared with the provisional tolerable weekly intake defined by FAO/WHO.

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Strawberry fruits of three cultivars viz. Camarosa, Chandler and Doughlas were used to prepare wine by four different methods (control, thermovinification, fermented on the skin and carbonic maceration). Physico-chemical characteristics of the cultivar Camarosa were rated superior to Chandler and Doughlas. The must from the fruits fermented on the skin gave the highest rate of fermentation and ethanol content. The application of various treatments improved the fermentation behaviour of treated strawberry musts compared to the control as revealed by their physico-chemical characteristics. Thermovinified wines had many desirable characteristics such as more total phenols, esters and colour with comparable amount of higher alcohols, volatile acids, ethyl alcohol, sugars and anthocyanin. The carbonic maceration resulted in wines with more alcohol, higher pH, lower acidity, lesser higher alcohol and volatile acids than other wines. Fermented on the skin treated wines were typical for higher amount of anthocyanin, lower reducing sugar and total sugar than the control wines. Thermovinified wines, irrespective of cultivars, scored the highest with respect to most of the sensory quality characteristics. Wines from Camarosa cultivar registered many desirable characteristics such as esters, optimum acidity, more red colour units with comparable contents of alcohol and total phenols, while Chandler cultivar had higher amount of ethyl alcohol, more phenols, anthocyanin than other cultivars. Some of these differences are correlated with their initial characteristics, while others have been influenced by method of vinification. Based on the physico-chemical and sensory qualities, the wines from cv. Camarosa was rated the best, though the wines of all the cultivars were acceptable.

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