Combined effects of NaClO, calcium chloride dipping and MA packaging on shelf life of fresh-cut strawberries

M.S. Chang, Y.P. Hong, J.S. Lee, M.H. Park, H.J. Yang, J.G. Kim
This study was conducted to investigate the combined effects of NaClO (100 µL L‑1 for 2 min), CaCl2 dipping (1% for 2 min), and functional MA packaging on quality attributes and shelf life of fresh-cut 'Arihyang' strawberries. Changes in weight loss, soluble solids content, firmness, and color were measured for 9 days at 5°C. In general, the weight loss rate increased slightly in tap water washed strawberries and the soluble solid content of strawberries treated with NaClO + CaCl2 dipping was higher than that of other samples. The NaClO + CaCl2 dipping treatment was effective in maintaining the texture of strawberries. The functional MA packaged strawberries had low O2 content during storage, so effective in reducing surface browning of strawberries. Hence, this combined treatment using NaClO + CaCl2 dipping and functional MA packaging can enhance the overall quality of processed fresh-cut strawberries by softening inhibition and shelf life extension.
Chang, M.S., Hong, Y.P., Lee, J.S., Park, M.H., Yang, H.J. and Kim, J.G. (2021). Combined effects of NaClO, calcium chloride dipping and MA packaging on shelf life of fresh-cut strawberries. Acta Hortic. 1319, 147-152
DOI: 10.17660/ActaHortic.2021.1319.17
https://doi.org/10.17660/ActaHortic.2021.1319.17
strawberry, fresh-cut fruit, shelf life, MA, NaClO
English

Acta Horticulturae