REFRIGERATED STORAGE OF HEAT-TREATED STRAWBERRY FRUIT

Heat treatments have been used in many fruits to diminish fungal decay, to reduce chilling injury and to delay ripening (Lurie, 1998). Strawberry is a very perishable soft fruit and refrigeration is the main physical technology used to prolong its shelf life. Civello et al. (1997) found that heat treatments delayed fruit ripening and reduced fruit decay. Garcia (1995) reported that hot water dips reduced pathogen attacks in strawberries. The aim of the present work is to study the effects of heat treatments and refrigerated storage on fruit quality and physiology.