Monitoring the quality parameters for organic raspberries in order to determine the optimal storage method by packaging
Beside blueberries and strawberries, raspberries (Rubus ideaus L.) are one of the most economically important soft fruit due to their taste, appearance and biochemical composition. Organic raspberries represent a good source of anthocyanins, vitamins and mineral elements. The postharvest storage of organic fresh raspberries is relatively short and the injuries, rapid spoilage, nutritional and moisture loss lead to dramatical reduction of their commercial value. In this way, the aim of this work was to determine the quality indicators variation during cold storage of raspberries packed in two different types of materials, in order to observe which type of packaging is more suitable for organic raspberries. For this purpose raspberries were weighed and packed in PET trays and biofilms (made from certified compostable material), stored at 3°C and 95% relative humidity and analyzed after 9 and 14 days. The ascorbic acid, total anthocyanin content, percentual losses, dry matter (DM%), total soluble solids (TSS) and total titrable acidity (TTA) were analyzed. After 14 days of cold storage at 3°C and 95% RH of the packaged raspberry fruits it can be observed that TSS decreased by 8-15% in both packages. When ascorbic acid content results were compared with initial moment, a decreases with 22% after 9 days and 46% after 14 days for raspberries packed in biofilms, respectively 29% after 9 days and 62% after 14 days for those packed in PET trays was observed. Regarding the differences between above results, this work suggest that biofilm better preserves the quality indicators of organic raspberries, but further studies and trials are required.
Stan, A., Bujor, O.C., Dobrin, A., Haida, G., Bădulescu, L. and Asănică, A. (2020). Monitoring the quality parameters for organic raspberries in order to determine the optimal storage method by packaging. Acta Hortic. 1277, 461-468
organic, raspberries, packaging, shelf-life