Increasing Shelf Life of Strawberries Using an Irradiation-Cooling Process
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Mahacine Amrani
The strawberry culture in Morocco knew a fast development since the first tests of modern culture in the areas of favorable microclimates. This culture covers up to 20% of the cultures under shelter and is intended not only for local consumption and for the Moroccan agro-industrial sector but also for export to European countries. The strawberry is a fragile fruit which is degraded easily. Its high content of sugar allows for the development of the micro-organisms and the rate of rot of the fruit. In fact, it is of interest to develop and improve techniques of conservation in order to limit the post-harvest losses. In this work, an impact study of refrigeration combined with ionization was carried out with the aim of optimizing the shelf life of the strawberry without deteriorating its organoleptic qualities. A follow-up of the evolution of the mesoaerobes, yeasts, and moulds, as well as coliforms, was carried out for the ionized strawberries with various doses and preserved at 2 and 7 °C, with an aim of determining the best combination dose-temperature of storage for the strawberries.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages
- Simulation of an Effect of a Baffle Length on the Power Consumption in an Agitated Vessel
- Equilibrium Moisture Content Models for Lafun
- Optimisation of Cassava Pellet Processing Method
- Numerical Simulation of the Water Diffusion in Cylindrical Solids
- Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey
- Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates
- Experimental Studies on Pressure Control Using Intelligent PI Fuzzy Supervisory Approach
- Media Optimization for the Production of ?- Linolenic Acid by Cunninghamella echinulata var.elegans MTCC 552 Using Response Surface Methodology
- Increasing Shelf Life of Strawberries Using an Irradiation-Cooling Process
- Combined Radiant and Conductive Vacuum Drying in a Vibrated Bed
- Enzyme Hydrolysis of Silk Fibroin and the Anti-diabetic Activity of the Hydrolysates
- Discrimination of Wines Produced from Cabernet Sauvignon Grapes Treated with Aqueous Ethanol Post-Bloom Using an Electronic Nose
- Air-impingement De-shelling of Chestnuts (C. mollisima): Process Parameter Optimization
Articles in the same Issue
- Article
- Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution
- Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages
- Simulation of an Effect of a Baffle Length on the Power Consumption in an Agitated Vessel
- Equilibrium Moisture Content Models for Lafun
- Optimisation of Cassava Pellet Processing Method
- Numerical Simulation of the Water Diffusion in Cylindrical Solids
- Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey
- Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates
- Experimental Studies on Pressure Control Using Intelligent PI Fuzzy Supervisory Approach
- Media Optimization for the Production of ?- Linolenic Acid by Cunninghamella echinulata var.elegans MTCC 552 Using Response Surface Methodology
- Increasing Shelf Life of Strawberries Using an Irradiation-Cooling Process
- Combined Radiant and Conductive Vacuum Drying in a Vibrated Bed
- Enzyme Hydrolysis of Silk Fibroin and the Anti-diabetic Activity of the Hydrolysates
- Discrimination of Wines Produced from Cabernet Sauvignon Grapes Treated with Aqueous Ethanol Post-Bloom Using an Electronic Nose
- Air-impingement De-shelling of Chestnuts (C. mollisima): Process Parameter Optimization
