DefinePK

Research Objective

To evaluate the influence of different ripening stages on the postharvest quality and storability of strawberry fruit when stored at 5°C.

Methodology

Strawberry fruits (cv. Chandler) were harvested at four ripening stages: unripe, semi-ripe, fully ripe, and over-ripe. The fruits were stored at 5°C and evaluated every alternate day for 12 days. Various physical and biochemical parameters were analyzed, including fresh fruit weight, dry weight, marketable fruits percentage, peel color, disease/decay/damage incidence, electrolyte leakage, total soluble solids (TSS), pH, total titratable acidity (TTA), ascorbic acid content, reducing sugars, non-reducing sugars, total sugars, and sensory attributes (texture, aroma, appearance, flavor, sweetness, tartness). Statistical analysis was performed using ANOVA and Fisher's least significant difference test.

Methodology Flowchart

                        graph TD
    A[Harvest Strawberries at Four Ripening Stages] --> B[Store at 5°C for 12 Days];
    B --> C[Evaluate Quality Parameters Daily];
    C --> D[Analyze Physical Data];
    C --> E[Analyze Biochemical Data];
    C --> F[Analyze Sensory Data];
    D --> G[Statistical Analysis - ANOVA];
    E --> G;
    F --> G;
    G --> H[Determine Optimal Maturity Stage];                    

Discussion

The study highlights that harvesting strawberries at the red ripe stage is optimal for maintaining fresh fruit weight, marketability, and desirable sensory qualities. Over-ripe fruits are more susceptible to decay and pathogen attack due to increased sugar content and cell integrity loss. Ascorbic acid content decreases with advancing maturity, while TSS generally increases. The findings suggest that picking at the red ripe stage balances fruit quality attributes for fresh consumption and storage.

Key Findings

Red ripe fruits retained maximum fresh fruit weight and had only 10% unmarketable fruit after 10 days of storage. Over-ripe fruits exhibited the highest decay rate, with 50% becoming unmarketable after 10 days. Red ripe fruits were organoleptically more acceptable and had higher total soluble solids. Unripe and semi-ripe fruits had low organoleptic scores due to higher total titratable acids. High sugar levels in over-ripe fruits contributed to a higher incidence of pathogen attack.

Conclusion

For fresh consumption, strawberry fruits should be harvested at the red ripe maturity stage. This stage offers optimal fruit weight, marketable percentage, TSS, pH, TSS/acid ratio, and good organoleptic scores, while minimizing postharvest losses due to decay and disease.

Fact Check

1. Claim: Red ripe fruits had only 10% unmarketable fruit after 10 days of storage. Confirmation: The text states, "The results concluded that red ripe fruits retained maximum fresh fruit weight and only 10%of fruit was un-marketable after 10 days of storage period."
2. Claim: Over-ripe fruits had 50% unmarketable fruit after 10 days of storage. Confirmation: The text states, "On the contrary, the highest decay rate was observed in over-ripe fruits and 50% of the fruit was unmarketable after 10 days of storage."
3. Claim: Strawberries were stored at 5°C. Confirmation: The text repeatedly mentions storage at "5°C".

Mind Map