The effect of temperature and film covers on the storage ability of Arbutus unedo L. fresh fruit

• Published in: Scientia horticulturae 2013-07, Vol.159, p.96-102
• Main Authors: Guerreiro, Adriana C., Gago, Custódia M.L., Miguel, Maria G.C., Antunes, Maria D.C.
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Arbutus berries; Postharvest; Quality; Shelf-life
• ISSN: 0304-4238; 1879-1018
• DOI: 10.1016/j.scienta.2013.04.030

•Strawberry tree (Arbutus unedo L.) fruits presented relevant qualitative properties and were appreciated by panelists.•Strawberry tree fruits are good sources of sugars, ascorbic acid, anthocyanins and antioxidants.•Strawberry tree fruits preserve better their general quality and nutritional value at 0°C than at 3 or 6°C for up to 15 days.•Film covers showed no significant differences between them in general quality and nutritional parameters. The strawberry tree (Arbutus unedo L.) fruits are used in small quantities for fresh consumption despite their excellent flavor. The aim of this work was to evaluate the storage ability of strawberry tree fruits for fresh consumption. Harvested fruits were stored in polystyrene foam trays covered with two film types: linear low density polyethylene of 10μm thickness (PPL) or polyethylene film perforated with holes of 10mm diameter spaced 50mm (PP). Through 15 days storage at 0, 3 and 6°C, fruits were analyzed for quality parameters. The strawberry tree fruits presented relevant qualitative properties and were appreciated by panelists. Color parameters (L*, h°, C*) had higher decrease at 3 and 6°C than at 0°C. The °Brix almost did not change and firmness decreased mainly in the first 4 days storage. Ethanol and weight loss increased with temperature mostly from 3 to 6°C. Strawberry tree fruits are a good source of ascorbic acid, glucose, fructose, anthocyanins and antioxidant activity. Those properties are maintained through 15 days storage at 0°C followed by 3°C. Film covers showed no significant differences between them. The temperature of 0°C was the best for preservation of fruit quality through 15 days shelf-life.