Journal articles: 'Strawberries'

1

Graham, D. "Strawberries." English 40, no. 168 (September 1, 1991): 216. http://dx.doi.org/10.1093/english/40.168.216.

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2

Greenfeld, Karl Taro. "Strawberries." Ploughshares 38, no. 4 (2012): 42–57. http://dx.doi.org/10.1353/plo.2012.0131.

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Blahopoluchna, A., N. Liakhovska, and О. Zadorozhna. "Preservation of quality indicators of wild strawberries during treatment with chitosan." Agrobìologìâ, no. 2(183) (November 23, 2023): 6–12. http://dx.doi.org/10.33245/2310-9270-2023-183-2-6-12.

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Food wastes reducing, as well as non-invasive methods to extend the shelf life of perishable fruits, are important global challenges for scientists and entrepreneurs. With Ukrainian producers entering to foreign markets, the relevance of the topic of high-quality storage of fruit and vegetable products takes on special importance. The higher the yield and the number of berry crops grown by our farmers, the more challenges there are regarding the processing, storage and logistics of the harvested crops. In practice, it is difficult to provide optimal conditions for preserving quality, freshness, taste, aroma, and appearance due to the delicacy and capriciousness of products. Garden strawberry (Fragaria ananassa) is a highly nutritious and economically important berry crop with a short shelf life. This is a seasonal berry that is on the market for only a few months. During mass harvesting period strawberries is the leader in the number of losses among all berry crops due to its physiological characteristics. This paper proposes the use of chitosan to extend the shelf life of strawberries. The effect of are-treatment with chitosan solutions of different concentrations was studied. To assess the impact of are-treatment on quality indicators of strawberries the research was conducted every third day of storage, determining weight loss; m.h. SRR; m.h. organic acids; m.h. of sugars. Strawberrries were treated with chitosan solutions of three concentrations (0.1; 0.2; 0.3 %) by full immersion for 1 min. The treated berries were left until completely dry. Dry treated berries and the control ones were weighed and placed in perforated plastic containers with a capacity of 500 g and stored in a refrigerator at a temperature of 0+2 o C. Berries without treatment were considered as control. Strawberries of the «Dukat» variety grown in 2022–2023 accumulated an average of 10.4 % of dry soluble substances and 1.1 % of organic acids. It was found that the post-harvest treatment of strawberries with a chitosan solution ensured their highest preservation compared to the control, which proves the effectiveness of its application. Pre-treatment of strawberries with a chitosan solution slowed down the loss of dry soluble substances by 0.2–0.9 %, and organic acids by 0.04–0.12 % of the control. Key words: garden strawberries, chitosan, storage, pre-treatment, quality indicators, berries.

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Hancock, J. F., J. L. Maas, C. H. Shanks, P. J. Breen, and J. J. Luby. "STRAWBERRIES (FRAGARIA)." Acta Horticulturae, no. 290 (May 1991): 491–548. http://dx.doi.org/10.17660/actahortic.1991.290.11.

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Imbler, Sabrina. "Sunken Strawberries." Scientific American 313, no. 3 (August 18, 2015): 21. http://dx.doi.org/10.1038/scientificamerican0915-21.

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6

Simone, Joseph V. "Wild Strawberries." Oncology Times 29, no. 20 (October 2007): 4–5. http://dx.doi.org/10.1097/01.cot.0000298586.70051.ad.

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Widya Fatmawati, Erlin. "ANALISIS PERHITUNGAN NILAI TAMBAH PADA AGROINDUSTRI STROBERI (Studi Kasus Pada Pelaku Usaha Di Desa Pandanrejo, Kecamatan Bumiaji, Kota Batu)." VIABEL: Jurnal Ilmiah Ilmu-Ilmu Pertanian 14, no. 1 (May 29, 2020): 1–7. http://dx.doi.org/10.35457/viabel.v14i1.992.

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This study examines the value added strawberries are processed into food that is more economical. This research is important because one of the obstacles faced by entrepreneurs in selling strawberries, the fruit is easily damaged. The purpose of this reseach was describe the characteristics of entrepreneurs agro-industry and agro-industry to analyze value added strawberries. Doing agroindustrial strawberries means providing added value to the products processed strawberries oriented higher selling prices. With the processing of strawberries, is expected to provide additional revenue businesses. By using the analysis of the value added by Metode of Hayami, it can be concluded that the three preparations of strawberries, namely dodol strawberries, strawberry jam and strawberry juice, which has the highest added value is the strawberry juice.

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8

Wu, Linxia, Xinlu Wang, Jianqiang Hao, Ning Zhu, and Meng Wang. "Geographical Indication Characteristics of Aroma and Phenolic Acids of the Changping Strawberry." Foods 12, no. 21 (October 24, 2023): 3889. http://dx.doi.org/10.3390/foods12213889.

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Strawberry is the most consumed berry fruit worldwide due to its unique aroma and high nutritive value. This fruit is also an important source of phenolic compounds. Changping strawberries are recognized as a national agricultural product of geographical indication (GI) due to their unique flavor. Widely accepted standards for identifying GI strawberries from non-GI strawberries are currently unavailable. This study compared the aroma and phenolic acid composition of GI and non-GI strawberries. Furthermore, the characteristic aroma and phenolic acid markers of GI strawberries were determined. A classification model based on the markers was established using Fisher discriminant analysis (FDA). In this study, six groups of strawberries with variety name of “Hongyan”, including GI strawberries from Changping and non-GI strawberries from Changping, Miyun, Pinggu, Shunyi, and Tongzhou, were collected. A total of 147 volatile substances were discovered using gas chromatography–tandem mass spectrometry. The contents of a few compounds principally responsible for the distinctive aroma in GI strawberries were in the top three of the six groups, providing GI strawberries with a generally pleasant fragrance. OPLS–DA identified isoamyl butyrate and trans-2-octen-1-ol as characteristic markers. Enrichment analysis indicated that beta-oxidation of very long-chain fatty acids, mitochondrial beta-oxidation of very long-chain fatty acids, fatty acid biosynthesis, and butyrate metabolism played critical roles in volatile compound biosynthesis. The total phenolic content was 24.41–36.46 mg/kg of fresh weight. OPLS–DA results revealed that cinnamic acid could be used as a characteristic phenolic acid marker of GI strawberries. Based on the three characteristic markers, FDA was performed on the different groups, which were then divided. The separation of strawberry samples from different origins using the three characteristic markers was found to be feasible. These findings help effectively understand the aroma and phenolic acid composition of strawberries and contribute to the development of strawberries with a pleasant fragrance and health benefits.

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Murray, Helen, Fabio Stipkovits, Jasmin Wühl, Heidrun Halbwirth, and Manfred Gössinger. "Strawberry Post-Harvest Anthocyanin Development to Improve the Colour Stability of Strawberry Nectars." Beverages 10, no. 2 (May 16, 2024): 36. http://dx.doi.org/10.3390/beverages10020036.

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Strawberry nectars have increased colour stability when produced from overripe, darker, and redder strawberries, with a high anthocyanin concentration. The post-harvest storage of strawberries has been shown to develop these properties. Nectars are frequently produced from strawberries rejected for fresh sale due to poor colour, which are insufficiently ripe to produce colour-stable nectars. This study investigated post-harvest anthocyanin development in strawberries to improve the colour and colour stability of nectars, which is the first time these developments were studied for beverage production. Strawberries at five ripeness stages were stored at 20 °C for 1 and 2 days prior to nectar production. The anthocyanin content of nectars was determined by a pH-differential method, and the colour stability was tracked for 12 weeks using a consumer Acceptance Factor, derived from CIELAB colour components. The anthocyanin content and colour stability were highly correlated, and both were dependent on ripening, with larger increases observed in under-ripe strawberries, and small to no improvement in overripe samples. Stored partially coloured strawberries produced nectars with equivalent colour stability to non-stored strawberries of normal ripeness. This allowed strawberries that were previously unsuitable for both fresh sale and nectar production to be used as a feedstock for nectar production, reducing food waste.

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10

Wang, Hui, Jian Sun, Qingju Liu, Cheng Li, and Yunxia Luan. "Dissipation and Dietary Risk Assessment of Prochloraz in Strawberries under Greenhouse Conditions." Molecules 28, no. 22 (November 9, 2023): 7498. http://dx.doi.org/10.3390/molecules28227498.

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Prochloraz and its metabolites in strawberries have not been determined until now. Meanwhile, few reports in the literature have concerned the dissipation behavior and risk assessment of prochloraz and its metabolites in strawberries under greenhouse conditions in Beijing. A method for the determination of prochloraz and its metabolites in strawberries was developed using QuEChERS in combination with ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). Prochloraz and its metabolites recovered from strawberries were present in concentrations of 73.06% to 116.01%, their RSDs ranged from 1.12% to 9.17%, and their limits of detection ranged from 0.1 to 1 μg kg−1. Then, a study was conducted on the dissipation of prochloraz in strawberries under greenhouse conditions. The dissipation of prochloraz in strawberries followed the first-order kinetic equation, and its half-life was 8.06 days. The health risk associated with prochloraz in strawberries was evaluated using the target hazard quotient (THQ) method and EFSA PRIMo model. The results showed that the THQ values, %ARfD values, and %ADI values were less than 1. These results indicate that no health concerns of prochloraz are associated with the consumption of the studied strawberries. The government can use the results of this study to support the establishment of a maximum residue level for prochloraz in strawberries.

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11

Ostrowska-Ligęza, Ewa, Karolina Szulc, Ewa Jakubczyk, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, and Agata Górska. "The Influence of a Chocolate Coating on the State Diagrams and Thermal Behaviour of Freeze-Dried Strawberries." Applied Sciences 12, no. 3 (January 27, 2022): 1342. http://dx.doi.org/10.3390/app12031342.

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Chocolate-coated fruit is becoming more and more popular as a tasty snack. The subjects of the research were freeze-dried strawberries and dark and milk chocolate-coated freeze-dried strawberries. The DSC curves, sorption isotherms, and glass transition temperature were determined. The state diagrams of the freeze-dried strawberries and dark and milk chocolate-coated freeze-dried strawberries were investigated. The modulated differential scanning calorimetry (MDSC) technique was used to determine the glass transition temperature. The DSC diagrams of the studied samples showed differences in shape and course. The sorption isotherms of the freeze-dried strawberries and dark and milk chocolate-coated strawberries belonged to type II according to BET classification. A coating of milk or dark chocolate resulted in a significant reduction in the hygroscopic behaviour of the freeze-dried strawberries and could be considered a promising way to improve the shelf life of the product and improve the nutritional value for commercial production purposes.

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12

Cao, Yang, Yuchen Zhang, Menghua Lin, Di Wu, and Kunsong Chen. "Non-Destructive Detection of Damaged Strawberries after Impact Based on Analyzing Volatile Organic Compounds." Sensors 22, no. 2 (January 6, 2022): 427. http://dx.doi.org/10.3390/s22020427.

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Strawberries are susceptible to mechanical damage. The detection of damaged strawberries by their volatile organic compounds (VOCs) can avoid the deficiencies of manual observation and spectral imaging technologies that cannot detect packaged fruits. In the present study, the detection of strawberries with impact damage is investigated using electronic nose (e-nose) technology. The results show that the e-nose technology can be used to detect strawberries that have suffered impact damage. The best model for detecting the extent of impact damage had a residual predictive deviation (RPD) value of 2.730, and the correct rate of the best model for identifying the damaged strawberries was 97.5%. However, the accuracy of the prediction of the occurrence time of impact was poor, and the RPD value of the best model was only 1.969. In addition, the gas chromatography–mass spectrophotometry analysis further shows that the VOCs of the strawberries changed after suffering impact damage, which was the reason why the e-nose technology could detect the damaged fruit. The above results show that the mechanical force of impact caused changes in the VOCs of strawberries and that it is possible to detect strawberries that have suffered impact damage using e-nose technology.

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13

Błaszczyk, Jan, Monika Bieniasz, Jacek Nawrocki, Michał Kopeć, Monika Mierzwa-Hersztek, Krzysztof Gondek, Tomasz Zaleski, Jarosław Knaga, and Stanisław Bogdał. "The Effect of Harvest Date and Storage Conditions on the Quality of Remontant Strawberry Cultivars Grown in a Gutter System under Covers." Agriculture 12, no. 8 (August 10, 2022): 1193. http://dx.doi.org/10.3390/agriculture12081193.

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The storage characteristics of three remontant strawberry cultivars San Andreas®, Albion® and Murano® were studied in 2018–2020. The short-term storage conditions (7 days) of strawberries used in the study significantly affected fruit quality indicators. The highest quality of stored strawberries was provided by controlled atmosphere (CA) conditions, as evidenced by the typically highest fruit firmness and the lowest natural loss of strawberry weight. The modified atmosphere packaging (MAP) conditions obtained in the Xtend® bags provided a similar good storage effect for strawberries. Strawberries stored in MAP bags had the lowest respiratory intensity, and their firmness and the percentage of rotten fruit were the same as those stored in a controlled atmosphere. In addition, MAP bags were effective in reducing the weight loss of stored strawberries. The quality of strawberries stored in a conventional air storage (AA) was slightly lower compared to the fruit stored in a controlled and modified atmosphere. This was due to their lower firmness and significantly higher respiration intensity and higher weight loss. In addition, the percentage of rotten fruit, although low, has always been the highest among AA strawberries. The quality of the strawberries also depended on the date of fruit harvest. Strawberries harvested later, compared to those collected earlier, were generally characterized by higher firmness, lower acidity and lower respiration intensity.

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14

Wang, Chenglin, Haoming Wang, Qiyu Han, Zhaoguo Zhang, Dandan Kong, and Xiangjun Zou. "Strawberry Detection and Ripeness Classification Using YOLOv8+ Model and Image Processing Method." Agriculture 14, no. 5 (May 11, 2024): 751. http://dx.doi.org/10.3390/agriculture14050751.

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As strawberries are a widely grown cash crop, the development of strawberry fruit-picking robots for an intelligent harvesting system should match the rapid development of strawberry cultivation technology. Ripeness identification is a key step to realizing selective harvesting by strawberry fruit-picking robots. Therefore, this study proposes combining deep learning and image processing for target detection and classification of ripe strawberries. First, the YOLOv8+ model is proposed for identifying ripe and unripe strawberries and extracting ripe strawberry targets in images. The ECA attention mechanism is added to the backbone network of YOLOv8+ to improve the performance of the model, and Focal-EIOU loss is used in loss function to solve the problem of imbalance between easy- and difficult-to-classify samples. Second, the centerline of the ripe strawberries is extracted, and the red pixels in the centerline of the ripe strawberries are counted according to the H-channel of their hue, saturation, and value (HSV). The percentage of red pixels in the centerline is calculated as a new parameter to quantify ripeness, and the ripe strawberries are classified as either fully ripe strawberries or not fully ripe strawberries. The results show that the improved YOLOv8+ model can accurately and comprehensively identify whether the strawberries are ripe or not, and the mAP50 curve steadily increases and converges to a relatively high value, with an accuracy of 97.81%, a recall of 96.36%, and an F1 score of 97.07. The accuracy of the image processing method for classifying ripe strawberries was 91.91%, FPR was 5.03%, and FNR was 14.28%. This study demonstrates the program’s ability to quickly and accurately identify strawberries at different stages of ripeness in a facility environment, which can provide guidance for selective picking by subsequent fruit-picking robots.

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Refilda, M. F. Tanjung, and Yefrida. "The effect of sungkai leaf water extract addition to aloe vera gel edible coating on quality and shelf life of strawberries (Fragaria sp.)." IOP Conference Series: Earth and Environmental Science 1241, no. 1 (September 1, 2023): 012073. http://dx.doi.org/10.1088/1755-1315/1241/1/012073.

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Abstract Strawberries are the most consumed fruits by people in the world. This fruit has a delicious taste and high nutritional content. But the shelf life is very short. The purpose of this study was to find method to extend the shelf life of postharvest strawberries. Edible coating from aloe vera gel and varying concentration of sungkai leaf water extract (0%, 30%, 50%, 70% and 90%) was prepared and applied to strawberries. Coated strawberries were evaluated in the days 0 to 8 for fruit weight loss, percent spoilage, total soluble solids and total antioxidant. The best results were obtained on the composition of aloe vera gel with 50% water extract of sungkai leaves. Strawberries coated with this material could be stored for 6 days longer than uncoated strawberries for 2 days with a decrease in fruit weight of 10.6%, percent spoilage 11.1%, total dissolved solids value 7.47° Brix, and total antioxidants 0.28 mg AA/g FW. In conclution the sungkai leaf water extract can increase the shelf life of post-harvest strawberries.

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16

Bentvelsen, G., and B. Bouw. "BREEDING ORNAMENTAL STRAWBERRIES." Acta Horticulturae, no. 708 (May 2006): 455–58. http://dx.doi.org/10.17660/actahortic.2006.708.80.

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17

Pisano, Drew, and Jesse Schlotterbeck. "Wild Strawberries (1957)." Film Matters 12, no. 1 (March 1, 2021): 138–42. http://dx.doi.org/10.1386/fm_00144_4.

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18

Morgan, J. D. "Strawberries and Serpents." Classical World 78, no. 6 (1985): 579. http://dx.doi.org/10.2307/4349762.

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19

Chapman, Ailsa. "Strawberries and cream." Practical Pre-School 2018, no. 209 (June 2, 2018): 26. http://dx.doi.org/10.12968/prps.2018.209.26.

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Nick Bano. "Report: Blood strawberries." International Union Rights 21, no. 3 (2014): 20. http://dx.doi.org/10.14213/inteuniorigh.21.3.0020.

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Cooper, Paul C. "Taste the Strawberries." American Journal of Psychoanalysis 74, no. 2 (June 2014): 147–61. http://dx.doi.org/10.1057/ajp.2014.2.

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22

HUDSON, MARGARET A., MARGARET LEACH, VALERIE J. SHARPLES, and ELIZABETH PICKFORD. "Home frozen strawberries." International Journal of Food Science & Technology 10, no. 6 (June 28, 2007): 681–88. http://dx.doi.org/10.1111/j.1365-2621.1975.tb00076.x.

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HUDSON, MARGARET A., MARGARET E. HOLGATE, MONICA E. GREGORY, and ELIZABETH PICKFORD. "Home frozen strawberries." International Journal of Food Science & Technology 10, no. 6 (June 28, 2007): 689–98. http://dx.doi.org/10.1111/j.1365-2621.1975.tb00077.x.

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HUDSON, MARGARET A., VALERIE A. RICKETTS, and MARGARET E. HOLGATE. "Home frozen strawberries." International Journal of Food Science & Technology 12, no. 4 (June 28, 2007): 421–26. http://dx.doi.org/10.1111/j.1365-2621.1977.tb00124.x.

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Bano, Nick. "Report: Blood strawberries." International Union Rights 21, no. 3 (2014): 20–21. http://dx.doi.org/10.1353/iur.2014.a838542.

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26

Amel Selimović, Fatima Djedović, Halid Junuzović, Ernad Kucalović, Amra Selimović, and Tijana Brčina. "Influence of Freezing on the Chemical Composition and Total Phenols of Some Strawberry Varieties." International Journal for Research in Applied Sciences and Biotechnology 9, no. 2 (April 4, 2022): 107–11. http://dx.doi.org/10.31033/ijrasb.9.2.13.

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The aim of this study was to examine the content of total soluble substance (TSS), total acidity (TA), pH, ascorbic acid content (vitamin C) and total phenols in fresh strawberries, as well as in strawberries stored for 10 days by freezing. Chemical characterization of fresh and frozen strawberries was done on four different varieties: Clery, Maya, Asia, Joly grown in the area of Čelić, Bosnia and Herzegovina. The obtained results showed that frozen strawberries have slightly lower values of TSS, pH, vitamin C, while the content of TA and total phenols was slightly higher in frozen strawberries than in fresh ones, which can be attributed to increasing acidity.

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Sandhu, Ravneet K., Nathan S. Boyd, Shaun Sharpe, Zhengfei Guan, Qi Qiu, Tianyuan Luo, and Shinsuke Agehara. "Management of Relay-cropped Strawberry and Eggplant to Maximize Yield and Economic Return." HortScience 55, no. 7 (July 2020): 1083–89. http://dx.doi.org/10.21273/hortsci14932-20.

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Strawberry growers face rising production costs combined with competition from foreign imports. Relay cropping vegetables with strawberries is a unique approach that can diversify income and reduce the risk associated with strawberry production. Planting vegetable transplants on the same bed before strawberry crop termination enables continued berry harvesting while the new vegetable transplants become established. Relay cropping techniques of strawberry with eggplants were evaluated during the 2016–17 and 2017–18 seasons in Balm, FL. The strawberry crop was planted in September, and eggplant was transplanted into the beds either as a sole crop or with strawberry plants. Two experiments were conducted to optimize the planting date of strawberries and the termination date of strawberries. The objective of the research was to examine the competitive relationship between strawberry and eggplant crops and to define the optimal planting date for the eggplant and termination date of strawberries to minimize the competitive interaction and maximize the yield of both crops. Strawberry yields were unaffected (P = 0.938) by relay cropping or by the planting date of the eggplant. Eggplants grown without strawberries had 27% to 32% higher yields (P = 0.004) compared with relay-cropped eggplants, and eggplant yield decreased with later planting dates (P < 0.001). A partial budget analysis showed that transplant dates of 4 and 18 Jan. for eggplants with strawberries resulted in increased profits of $7320 and $3461 per ha, respectively, over the baseline treatment of strawberries alone, but later planting dates resulted in an overall economic loss ($7800–$16,000/ha). Strawberry termination dates did not affect eggplant yields. In conclusion, relay cropping eggplants with strawberries resulted in no effect on strawberry yields, reduced eggplant yields, but increased overall profits when eggplant were transplanted in early to mid-January. Relay cropping of strawberries with eggplants in early February to early March is less profitable than a monocrop of strawberries.

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Zahroh, Sakinah Ummu, Rohula Utami, and Godras Jati Manuhara. "PENGGUNAAN KERTAS AKTIF BERBASIS OLEORESIN AMPAS JAHE EMPRIT (Zingiber officinale var. amarum) TERHADAP KUALITAS BUAH STROBERI (Fragaria x ananassa) SELAMA PENYIMPANAN." Caraka Tani: Journal of Sustainable Agriculture 31, no. 1 (March 1, 2016): 59. http://dx.doi.org/10.20961/carakatani.v31i1.11946.

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<div class="WordSection1"><p><em>Strawberries (Fragaria x ananassa) are one of the horticultural commodities which have a high production and nutritional value. However, strawberries susceptible to loss of quality during postharvest. Changes in the quality of strawberries among others physical, chemical, and microbiological. Therefore, strawberries are required handling during storage with packaging. Active paper packaging based on oleoresin of ginger dreg 2% containing active substances that inhibit the growth of microbes. This research uses current active paper packaging based on oleoresin ginger dreg as a packaging of strawberries. The purpose of this research was to determine the effect of using active paper packaging based on oleoresin of ginger dreg on the quality of strawberries during 12 days of storage at 10 ± 2 ºC. Results of ANOVA analysis with 5% significance shows that the use of active paper packaging based on oleoresin ginger dreg effect on weight loss strawberries for 12 days of storage, color of red on the 3rd, 9th, and 12th day of storage, total acid titration on the 12th day of storage, total dissolved solids on 9th and 12th day of storage, and vitamin C on the 12th day of storage. The hardness and pH value are not affected by the current active paper packaging based on oleoresin ginger dreg during 12 days of storage. Total microbial of strawberries with active paper laying variation has a total microbial lower than strawberries control.</em></p></div>

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Liu, Guang Fa, Jian Qing Wang, and Ya Zhu Zhao. "Use of Microcapsules of Oregano Essential Oil to Extend the Shelf Life of Strawberries." Applied Mechanics and Materials 262 (December 2012): 422–25. http://dx.doi.org/10.4028/www.scientific.net/amm.262.422.

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This work explored the use of microcapsules of natural plant essential oils to increase the shelf life of strawberries during storage. First, antimicrobial tests were performed with selected essential oils to evaluate their antimicrobial capacities against moulds isolated from strawberries. Oregano essential oil was found as strong bioactive agents against moulds from strawberries, whereas cinnamon essential oil had lower antimicrobial properties. Then, microcapsules of oregano essential oil were prepared with oregano essential oil, sodium alginate, Tween 80, and monoglycerides, and their internal structure were observed by SEM, and their oils contain were tested by UV-visible spectrophotometer inspection. Different amounts of microcapsules of oregano essential oil were wrapped into small polypropylene non-woven package, and they were pasted on the internal of corrugated boxes. Finally, freshly picked strawberries were put into corrugated boxes and stored at room temperature (from 16°C to 18°C) for 4 days. The results showed that the use of microcapsules of oregano essential oil could effectively inhibit the decay of strawberries, maintain their quality, and extend their shelf life. Strawberries presented the best quality when the amount of microcapsules arrived at 0.828 grams per 500 grams of strawberries.

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Verteramo Chiu, Leslie J., and Miguel I. Gomez. "A Tale of Two Strawberries: Conventional and Organic Open-Field Production in California." Sustainability 15, no. 19 (September 29, 2023): 14363. http://dx.doi.org/10.3390/su151914363.

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Organic produce in general is perceived as environmentally superior to conventional produce. This perception is what partially drives some consumers to pay a price premium for organic food. To understand the environmental impact across various categories of both production systems, we performed a life cycle analysis on organic and conventionally produced strawberries in California, following input estimates from extension reports. This study found that organic strawberries performed worse than conventional strawberries in almost all environmental impact categories by unit of land and unit of production. Organic strawberries generate 46% more carbon footprint than conventional strawberries. One of the main environmental impact contributors of organic production is the effect of transportation of compost, manure, and other organic inputs, which are required in large volumes per ha. The contribution of input delivery to total carbon footprint per ha of organic strawberry production is 33%, and for conventional strawberry production the contribution is 8%. Post-harvest processing of strawberries is the activity in both production systems that contributes the most to total GWP per ha of production, up to 40% for organic and 60% for conventional strawberries.

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Zhang, Cheng, Wenhui Li, Bifen Zhu, Haiyan Chen, Hai Chi, Lin Li, Yuyue Qin, and Jing Xue. "The Quality Evaluation of Postharvest Strawberries Stored in Nano-Ag Packages at Refrigeration Temperature." Polymers 10, no. 8 (August 9, 2018): 894. http://dx.doi.org/10.3390/polym10080894.

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Different percentages (0%, 1%, 5%, and 10%) of nano-Ag particles were added to polylactic acid (PLA) to make an active nanocomposite packaging film. Strawberries were packaged by the nanocomposite films and stored at 4 ± 1 °C for 10 days. The freshness of strawberries was assessed by regularly measuring the physicochemical properties of the strawberries in each packaging film. The difference in the freshness of strawberries was evaluated by determining the following parameter changes: weight loss, hardness, soluble solids, titratable acid, color, vitamin C, total phenol, free radical scavenging activity, peroxidase activity, and sensory evaluation. The results revealed that the active nanocomposite packaging film has better preservation effect when compared with pure PLA film. Its preservation effect is mainly reflected in the more effective reduction of vitamin C loss, delaying the decline of total phenols and 1-Diphenyl-2-picrylhydrazyl (DPPH) in strawberries. It also showed better physical properties. The results showed that the PLA nanocomposite packaging film could effectively preserve freshness of strawberries.

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Cahyanti, Risma Eva, Yusminah Hala, and A. Mu’nisa. "Determination of total phenolic content and antioxidant activity of fruit mix from Malino, Gowa Regency, South Sulawesi." IOP Conference Series: Earth and Environmental Science 911, no. 1 (November 1, 2021): 012085. http://dx.doi.org/10.1088/1755-1315/911/1/012085.

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Abstract This study aimed to determine the total phenolic content and antioxidant activity of single fruit extracts and mixtures of tomatoes (Solanum lycopersicum), purple passion fruit (Passiflora edulis var. Sims), and strawberries (Fragaria sp.). Tomatoes, purple passion fruit and strawberries were extracted using 96% ethanol as solvent using the maceration method. Determination of total phenolic content using the Folin-ciocalteu method, measurement of antioxidant activity using the DPPH method (1.1 diphenyl-2-picrylhydrazil) spectrophotometrically and measuring the degree of acidity (pH) using a pH meter. Data were analyzed using ANOVA with Tukey’s further test. The results showed that the total phenolic content of tomatoes, purple passion fruit and strawberries before and after mixing were tomato extract (1,731 mg GAE/g), purple passion fruit extract (1,577 mg GAE/g), strawberry extract (1,917 mg GAE)./g), tomato and purple passion fruit extract (1,758 mg GAE/g), tomato and strawberry extract (2,020 mg GAE/g), strawberry and purple passion fruit extract (1,924 mg GAE/g) and tomato, purple passion fruit extract and strawberries (2.107 mg GAE/g). The antioxidant activity showed that there was a significant difference between the purple passion fruit treatments (78.695%), tomatoes and strawberries (86.160%) and tomatoes, purple passion fruit and strawberries (88.328%), but not significantly different from the tomatoes (80.683 %), tomatoes and purple passion fruit (82,059 %) as well as the treatment of strawberries (83.690 %), strawberries and purple passion fruit (84.097 %), but significantly different from the BHA control (93.526 %). It can be concluded that the total phenolic content and antioxidant activity of the mixed extracts of the three fruits, namely tomatoes, purple passion fruit and strawberries, were higher than those of the single fruit extracts without mixing.

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Prietsch, Kennia Mendes, Bruna Santos Wachholz, Shanise Lisie Mello El Halal, Eliezer Avila Gandra, Carla Rosane Barboza Mendonça, and Caroline Dellinghausen Borges. "Preservation of frozen strawberries enriched with Saccharomyces boulardii using gelatin-based coating." Acta Scientiarum. Technology 45 (August 26, 2022): e60764. http://dx.doi.org/10.4025/actascitechnol.v45i1.60764.

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Although freezing is considered one of the easiest ways to preserve the quality of food, it is harmful to strawberries. Thus, the objective of this study is to evaluate the conservation of frozen strawberries using gelatin as a coating and of the probiotic yeast, Saccharomyces boulardii. Strawberries were selected, sanitized and subjected to the following treatments: Treatment 1 - control 1 (strawberries stored at -18ºC); Treatment 2 - control 2 (strawberries stored at -80ºC); Treatment 3 - strawberries added with citric acid, calcium chloride and S. boulardii stored at -18ºC; Treatment 4 - strawberries with gelatin, citric acid, calcium chloride, glycerol and S. boulardii stored at -18ºC. Drip loss, soluble solids, titratable acidity, color, firmness, ascorbic acid, total phenolic compounds, monomeric anthocyanins, antioxidant activity, polyphenoloxidase activity and viability of S. boulardii were analysed. The gelatin coating added with citric acid and calcium chloride, in combination with freezing at -18ºC, reduced the drip loss, the metabolic reactions and exerted a protective effect on bioactive compounds, making it possible to use them instead of deep-freezing, mainly for agribusinesses that do not have the equipment. The use of gelatin coating on strawberries minimized the effects of freezing and promoted the protection of S. boulardii, obtaining in up to 60 days of storage the minimum viable concentration of the microorganism to exercise its functional property. On the other hand, in the absence of gelatin, S. boulardii had a negative influence on the physical-chemical parameters, in addition to showing less viability. Thus, the study demonstrated that the coating composed of gelatin, citric acid and calcium chloride can represent an interesting alternative for application on frozen strawberries enriched with S. boulardii.

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Benavides, Sergio, and Wendy Franco. "Innovative Integration of Arrayan (Luma apiculata) Extracts in Chitosan Coating for Fresh Strawberry Preservation." International Journal of Molecular Sciences 24, no. 19 (September 28, 2023): 14681. http://dx.doi.org/10.3390/ijms241914681.

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Strawberries are a rich source of vitamins and antioxidants, among other nutrients, but they are highly susceptible to mechanical injuries, dehydration, and microbial spoilage, and thus have a limited post-harvest shelf-life. Bioactive edible coatings have been studied to decrease or prevent these damages. In this study, ethanolic extracts of Arrayan (Luma apiculata), a traditional berry from the south of Chile, were used to enrich a chitosan-based edible film and coat fresh strawberries. A long-term storage (10 °C) study was conducted to determine the strawberries’ weight loss, microbial stability, fruit firmness impact, and antioxidant activity. Later, a sensory panel was conducted to determine overall consumer acceptance. Our results show that the bioactive coating inhibited the growth of different pathogenic bacteria and spoilage yeast. In the stored strawberries, the weight loss was significantly lower when the bioactive coating was applied, and the samples’ firmness did not change significantly over time. Microbial growth in the treated strawberries was also lower than in the control ones. As expected, the antioxidant activity in the coated strawberries was higher because of the Arrayan extract, which has high antioxidant activity. Regarding sensory qualities, the covered strawberries did not show significant differences from the uncoated samples, with an overall acceptance of 7.64 on a 9-point scale. To our knowledge, this is the first time an edible coating enriched with Arrayan extracts has been reported as able to prevent strawberries’ decay and spoilage.

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Whitworth, Julia. "COVER CROPS MAY DECREASE WEED GROWTH IN STRAWBERRY FIELDS." HortScience 30, no. 3 (June 1995): 436b—436. http://dx.doi.org/10.21273/hortsci.30.3.436b.

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The usefulness of cover crops for weed management in strawberries were evaluated. Wheat (Triticum aestevum L.), rye (Secale cereale L.), and crimson clover (Trifolium incarnatum L.) were grown in individual pots then killed by tillage or herbicide and followed in the same pots by plantings of bermuda grass [Cynodon dactylon (L.) Pers.], yellow nutsedge (Cyperus esculentus L.), crabgrass [Digitaria ischaemum (Schreb.) Schreb. ex Muhl.], or strawberries (Fragaria ×ananassa `Cardinal'). Rye and wheat tilled into the medium generally increased the growth of strawberries and decreased the growth of bermuda grass. Rye and wheat residues appeared to suppress growth of weeds and strawberries when the residues remained on the medium surface. Crimson clover had little affect on the growth of weeds or strawberries. Yellow nutsedge and crabgrass were not significantly affected by cover crop residues.

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Li, Shangjian, Jiajia Chen, Yuntong Liu, Qinhua Zheng, Weijian Tan, Xiaolin Feng, Kexin Feng, and Wenzhong Hu. "Application of Cinnamaldehyde Solid Lipid Nanoparticles in Strawberry Preservation." Horticulturae 9, no. 5 (May 22, 2023): 607. http://dx.doi.org/10.3390/horticulturae9050607.

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Strawberries are a popular food. However, the growth and reproduction of microorganisms on the surface of strawberries change their quality and may cause food poisoning. We compared the effects of solid lipid nanoparticles containing cinnamaldehyde (SLN-CA) and unencapsulated cinnamaldehyde on the freshness of strawberries stored for seven days. The impacts of SLN-CA at different concentrations on strawberry firmness, weight loss, rate of fruit rot, and sensory quality were investigated at 25 °C. Superoxide dismutase (SOD) and catalase activities and malonaldehyde (MDA) and vitamin C contents of strawberry cell homogenates were measured during storage. The experimental results showed that SLN-CA treatment can effectively reduce the probability of decay in strawberries without causing excessive weight loss. SLN-CA can reduce softening, maintain a high level of SOD activity in cells, reduce the accumulation of MDA and consumption of organic acids, and improve the sensory characteristics of strawberries and thereby their shelf life. Therefore, SLN-CA is a promising preservation method to increase the shelf life and safety of strawberries.

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Colbert, S., and D. de Oliveira. "Pollinisation croisée et production de quatre cultivars de fraisier, Fragaria × ananassa." Canadian Journal of Plant Science 72, no. 3 (July 1, 1992): 857–61. http://dx.doi.org/10.4141/cjps92-107.

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Comparisons were made to determine the cross-pollination potential of four strawberry cultivars. The weight per fertilized ovule of self-pollinated strawberries was compared to that from cross-pollination. Results indicated in 1986–1987 that the weight of strawberries was influenced by cross pollination. In 1986, the primary strawberries obtained by the crossing of Bounty × Glooscap had an average achene weight superior to that of the control. We also noticed the same observation for the secondary strawberries by the crossing of Honeoye × Bounty in 1986 and Redcoat × Honeoye in 1987.Key words: Strawberry, cross pollination, production, xenia

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Kukkurainen, S., A. Leino, S. Vähämiko, H. R. Kärkkäinen, K. Ahanen, S. Sorvari, R. Rugienius, and O. Toldi. "Occurrence and Location of Endophytic Bacteria in Garden and Wild Strawberry." HortScience 40, no. 2 (April 2005): 348–52. http://dx.doi.org/10.21273/hortsci.40.2.348.

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The occurrence of bacteria in different tissues was studied using field-grown strawberries, in vitro-grown strawberries, wild strawberries, and aseptically germinated strawberry seedlings. Strawberry has a number of endophytic bacteria in its the internal tissue, most of which appear to be nonpathogenic. In the in vitro-grown strawberries, all identified isolates were in the genus Pantoea. In field-grown garden and wild strawberries the most common genera were Pantoea and Pseudomonas. Location of eubacterial inhabitants within strawberry tissue sections was studied by in situ hybridization. Bacteria were detected in flower stalks, leaf stalks, leaves, stolons, berries and aseptically germinated seedlings. The existence of bacteria in seeds and seedlings suggests that bacteria are able to move up to the generative tissue and, ultimately, to the next generation, forming a symbiosis-like chain of plant-bacteria coexistence.

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Shamsudin, R., H. Z. Hamzah, S. Kawamura, E. Yasunaga, and A. A. Kamarul Zaman. "From farm to fork: cultivation, postharvest and processing of strawberry in Japan." Food Research 5, S1 (January 3, 2021): 175–81. http://dx.doi.org/10.26656/fr.2017.5(s1).033.

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Strawberry cultivated in Japan widely known for its sweet and soft nature which regards as premium fruits in Japan. The objective of the present study was to give an overview of strawberry cultivation, and postharvest processing in selected manufacturers and farms in Nagano, and Hokkaido, Japan. The information was obtained through an interview session, and questionnaire distribution. Case study approach was used to obtain data. The cultivation of strawberries in Japan at the selected study area was mainly planted in the greenhouse under controlled temperature to maintain the quality and yield of strawberries. The strawberries in all the selected farm used manual grading process during the strawberry picking process. Processing of strawberries into other products was often done in small-scale by farmers and sold directly from the farm and distributed to other local seller and supermarket which portrayed “from farm to fork” practice. Strawberries processed into products such as jam, drinks and ingredients in bakery goods were labelled as premium products sold in special shops in Japan. Japan’s Strawberries and strawberrybased products produced by the larger manufacturer were able to penetrate the Hong Kong, Malaysia and Thailand market.

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Dalimunthe, Umar Toha, Iskandarini ., and Diana Chalil. "Marketing Strategy of Strawberries in Karo Regency." International Journal of Research and Review 9, no. 6 (July 1, 2022): 337–44. http://dx.doi.org/10.52403/ijrr.20220635.

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Strawberries are one type of fruit that has a high economic value and has many benefits. Karo Regency is the centre for strawberry commodities in North Sumatra Province with the highest production. The high production of strawberries in Karo Regency is constrained by the marketing process. This study aims to identify internal and external factors that influence the marketing of strawberries in Karo Regency and analyze marketing patterns as well as determine the best marketing strategy for strawberries in Karo Regency. Determination of the sample of farmers by purposive sampling, the number of samples is 30 strawberry farmers who are experienced in this farming. The analytical method used is the SWOT analysis. The results of this study conclude that the strawberry marketing strategy in Karo Regency is in quadrant I am an aggressive strategy (1.09: 0.855) and the strategy that can be applied is the SO strategy, which utilizes experienced human resources in agro-tourism areas such as visitor education sessions on how to plant strawberries, adopting screen house technology in strawberry cultivation, maintaining the quality of strawberries to keep prices high and attracting investors in the processing business. Keywords: Strawberry, Marketing pattern, Marketing strategy, SWOT .

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S., Rosnah, Hamzah H.Z., K. Shuso, E. Yasunaga, and F. Mahat. "A review: nutrition quality and processing of Malaysian strawberries." Food Research 4, S1 (February 10, 2020): 43–51. http://dx.doi.org/10.26656/fr.2017.4(s1).s10.

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Malaysian strawberries planted in the Cameron Highlands region are mostly done by small-scale farmers and often face post-harvest losses due to the highly perishable nature of strawberries and lack of information on available processing technologies. This review intended to give an overview of the nutritional quality of strawberries, post-harvest factors that contribute to quality decrement and processing practices done to reduce losses as well as increase the shelf-life of strawberries. Literature comparison between Malaysia and other countries was done on available prior studies and written reports. The review revealed that strawberries are rich in anthocyanin (which contributes to its red colour and flavour) and vitamin C, high in moisture content (up to 92% at ripening stage), have an acidic pH (ranging from 3.39 to 3.8 upon ripening) and sweet in taste (glucose, fructose and sucrose are the major soluble sugars available in strawberries). Several factors contributed to strawberry fruits losses and deterioration including the effect of improper handling, storage condition and pathogen bacteria attack. Drying and pasteurisation processes are the most common practices done in strawberry processing due to the effectiveness of the treatments in extending their shelf-life.

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NGUYEN, THAO P., LORETTA M. FRIEDRICH, and MICHELLE D. DANYLUK. "Fate of Escherichia coli O157:H7 and Salmonella on Whole Strawberries and Blueberries of Two Maturities under Different Storage Conditions." Journal of Food Protection 77, no. 7 (July 1, 2014): 1093–101. http://dx.doi.org/10.4315/0362-028x.jfp-13-517.

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Strawberries and blueberries harvested at or near full-ripe maturity tend to be less firm and more susceptible to bruising during harvest and transport. The objective of this research was to determine the fate of Escherichia coli O157:H7 and Salmonella on bruised and intact surfaces of whole strawberries and blueberries at shipping (2°C) and retail display (15.5°C) temperatures. Strawberries and blueberries were either purchased from a supermarket or were harvested immediately prior to use; they were bruised using established protocols, were spot inoculated, and were incubated at 2 and 15.5°C. Strawberries, subjected to modified atmospheres, were further transferred to bags and were sealed in with an initial atmosphere of ca. 10% CO2 and 5% O2. Strawberries were sampled at 0, 2, 5, and 24 h and on days 3 and 7; blueberries were sampled on days 0, 1, 3, and 7. After stomaching, samples were enumerated on nonselective and selective media, and populations were recorded as log CFU per berry. At both storage temperatures, population declines for both E. coli O157:H7 and Salmonella were seen under all conditions for strawberries. At 2 ± 2°C, E. coli O157:H7 and Salmonella populations on blueberries declined over 7 days under all conditions. At 15.5 ± 2°C, E. coli O157:H7 populations declined; however, Salmonella populations initially declined but increased to populations near or above initial populations over 7 days on blueberries. No overall significant differences were observed between bruised and intact treatments or between the two maturity levels for strawberries and blueberries. Modified atmospheric conditions did not affect the behavior of E. coli O157:H7 and Salmonella on strawberries at both temperatures. This research indicates that E. coli O157:H7 and Salmonella do not grow on strawberries at shipping or retail display temperatures, even when they are harvested at a maturity prone to bruising; however, Salmonella growth may occur on bruised full ripe blueberries under retail display temperatures.

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Gandhi, Prima, Wawan Oktariza, Muhammad Kahfi, and Annisa Rizky. "ANALISIS KELAYAKAN FINANSIAL UPAYA MENINGKATKAN PENDAPATAN PRODUSEN STROBERI SELAMA PANDEMI COVID 19 DI MAGELANG JAWA TENGAH." Journal of Management Small and Medium Enterprises (SMEs) 15, no. 2 (May 18, 2022): 225–47. http://dx.doi.org/10.35508/jom.v15i2.6723.

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Horticultural agribusiness such as fruits has local and international market share. Besides that, Fruit agribusiness supports the eighth Sustainable Development Goals (SDGs). One of the fruits that have become a commodity for agribusiness in Indonesia is the strawberry. Magelang Regency is a regency in Indonesia that produces strawberries. SOGA Farm Indonesia (SFI) located in Ngablak District is a strawberry producer that fulfills the demand for strawberries in Magelang Regency. To meet the demand for strawberries to income, SFI regulates the cropping pattern with a single row plant system to produce grade A strawberries and processes strawberries of below standard quality into strawberry jam. To determine financial feasibility, it is done by calculating the Net Present Value (NPV), Gross B/C, Net B/C, Internal Rate of Return (IRR), and Payback Period. The financial analysis results of these two businesses are feasible to increase SFI's income during the Covid 19 pandemic. Keywords: Income, Productivity, SDGs, Jam, Single Row Plant

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Jouki, Mohammad, and Ahmad Dadashpour. "Comparison of physiochemical changes in two popular strawberry cultivars grown in Iran (cvs. Kurdistan & Selva) during storage time at 4°C." Genetika 44, no. 3 (2012): 679–88. http://dx.doi.org/10.2298/gensr1203679j.

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In this study the effect of storage time on some quality parameters of two strawberry cultivars fruits storage at 4?C have been evaluated. Several quality parameters were monitored during the storage period. The samples were analyzed 1, 7, 14 and 21days during storage. Fruits were analyzed about fruit weight, sugar content, chromatic parameters L*, a*, b*, fruit firmness, total titrable acidity, pH, and sensory evaluation. The Kurdistan strawberries retained their weight throughout the experiment as opposed to the Selva strawberries which lost 0.6% of their weight per day because of dehydration. The Selva cultivar was exceptionally firmer than Kurdistan strawberries. Two cultivars were rich in vitamin C and sugar but these values were more in Kurdistan cultivar. As expected, Chroma decreased and over the storage time in two cultivars. The results of this study showed that packaged Kurdistan strawberries could prove suitable for 7 days at 4?C compare with 4 days for selva strawberries.

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Soegiarto, L., and R. B. H. Wills. "Effect of nitric oxide, reduced oxygen and elevated carbon dioxide levels on the postharvest life of strawberries and lettuce." Australian Journal of Experimental Agriculture 46, no. 8 (2006): 1097. http://dx.doi.org/10.1071/ea05059.

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Strawberries and iceberg lettuce were fumigated with nitric oxide gas in air containing 2 and 5% oxygen, followed by storage at 5 and 10°C, respectively, in the same atmosphere. The postharvest life of strawberries and lettuce was significantly increased by fumigation with nitric oxide or storage in low oxygen, respectively. When both treatments were applied there was no additional increase in the postharvest life of lettuce arising from the NO and in that of strawberries from the low oxygen. However, fumigation with NO and storage in elevated carbon dioxide and reduced oxygen resulted in the greatest extension in postharvest life for both produce with the increase over air storage being about 250% for strawberries and 100% for lettuce.

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Wang, Dongying, Haoduo Yang, Xinjian Lu, Yichen Wu, and Francesca Blasi. "The Inhibitory Effect of Chitosan Based Films, Incorporated with Essential Oil of Perilla frutescens Leaves, against Botrytis cinerea during the Storage of Strawberries." Processes 10, no. 4 (April 5, 2022): 706. http://dx.doi.org/10.3390/pr10040706.

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Reduction in food waste, as well as non-invasive methods for extending the shelf-life of perishable fruits, are important global challenges. To achieve these objectives, in this paper, the use of natural compounds, chitosan films (CS) incorporated with essential oils from leaves, for postharvest fungal protection of strawberries is proposed. In the present study, the CS films incorporated with the essential oil from Perilla frutescens leaves (PFEO) at different concentrations were prepared and employed for packaging strawberries infected by B. cinerea during refrigerated storage at 4 °C for 10 days. Interestingly, the strawberries coated with CS films containing PFEO at 1.0% during this period possessed an effective antimicrobial effect against B. cinerea infection in potato dextrose agar (PDA). Moreover, the quality properties of the strawberries, (i.e., weight loss, firmness index, decay percentage, yeasts/molds, pH value, total soluble solids, titrable acidity, and maturity index), together with the sensory attributes (i.e., appearance, flavor, taste, and overall acceptability (p < 0.05 or p < 0.01)) were improved. These results demonstrated that (i) PFEO displayed a significant inhibitory effect against B. cinerea infection in strawberries, (ii) CS films containing PFEO at 1.0% could be a sustainable active food packaging for the refrigerated storage of strawberries.

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Abouelenein, Doaa, Laura Acquaticci, Laura Alessandroni, Germana Borsetta, Giovanni Caprioli, Cinzia Mannozzi, Riccardo Marconi, et al. "Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review." Molecules 28, no. 15 (August 1, 2023): 5810. http://dx.doi.org/10.3390/molecules28155810.

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Strawberries are the most popular berry fruit in the world, due to their distinctive aroma, flavor, and known health properties. Because volatile substances play a large role in strawberry flavor, even little alterations can have a big impact on how the fruit tastes. Strawberries are thought to have a complex aroma. Fresh strawberry fruits contain more than 360 volatile compounds, including esters, furans, terpenes, alcohols, aldehydes, ketones, and sulfur compounds. Despite having far lower concentrations than esters, terpenoids, furanones, and sulfur compounds, all have a considerable impact on how people perceive the aroma of strawberries. With a focus on the active aroma components and the many analytical methods used to identify them, including gas chromatography, electronic nose sensing, and proton-transfer- reaction mass spectrometry, the present review’s aim was to provide a summary of the relevant literature. Additionally, strawberry fruits are frequently dried to create a powder in order to increase their shelf life. Consequently, the impact of various drying techniques on strawberries’ volatile profile was investigated in the current review. This review can be considered a good reference for research concerning the aroma profile of strawberries. It helps to better understand the complex aroma and flavor of strawberries and provides a guide for the effects of drying processing.

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GUO, MINGMING, TONY Z. JIN, JOSHUA B. GURTLER, XUETONG FAN, and MADHAV P. YADAV. "Inactivation of Escherichia coli O157:H7 and Salmonella and Native Microbiota on Fresh Strawberries by Antimicrobial Washing and Coating." Journal of Food Protection 81, no. 8 (July 3, 2018): 1227–35. http://dx.doi.org/10.4315/0362-028x.jfp-18-007.

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ABSTRACT Antimicrobial washing (AW), antimicrobial coating (AC), and a combination of washing followed by coating (AW+AC) were evaluated for their ability to inactivate artificially inoculated foodborne pathogens and native microbiota on strawberries stored at 4°C. Strawberries were inoculated with a six-strain composite of Escherichia coli O157:H7 and Salmonella; treated by AW, AC, or AW+AC; and stored at 4°C for 3 weeks. The washing solution contained 90 ppm of peracetic acid, and the coating solution consisted of chitosan (1%, w/v), allyl isothiocyanate (1%, v/v), and corn-bio fiber gum (5%, w/v). The effectiveness of the antimicrobial treatments against E. coli O157:H7 and Salmonella pathogens and native microflora on strawberries and their impact on fruit quality (appearance, weight loss, color, and firmness) were determined. By the end of storage, pathogen populations on strawberries were 2.5 (AW+AC), 2.9 (AC), 3.8 (AW), and 4.2 log CFU for the positive (untreated) control. AW+AC treatments also inactivated the greatest population of native microflora, followed by the AC treatment alone. AW+AC treatments showed additional antimicrobial effectiveness against these two pathogens and native microflora. Both AW+AC and AC treatments preserved the color, texture, and appearance of strawberries throughout storage. The coating treatments (AW+AC and AC alone) further reduced the loss of moisture throughout storage. The AW treatment was the least effective in reducing populations of pathogens and native microflora and in maintaining the quality of strawberries throughout storage. This study demonstrates a method to improve the microbiological safety, shelf life, and quality of strawberries.

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Suriati, Luh, and K. Selamet. "Empowerment of PKK Wanagiri Group Through the Application of Natural Preservative Aloe-coating on Strawberries." AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) 6, no. 3 (June 28, 2022): 29–33. http://dx.doi.org/10.29165/ajarcde.v6i3.113.

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Postharvest handling of strawberries is an effort to prevent damage, maintain quality and extend shelf life. The application of the edible coating is a step that can be taken in the postharvest handling of strawberries. The number of harmful preservatives on the market is a cause for concern. Aloe vera gel is a natural ingredient that can be used as an edible coating for strawberries. Empowerment of community groups in the application of natural preservative Aloe-coating on strawberries can overcome the problems that exist in the community. One of the groups in the villages that has this problem is the Empowering Family Welfare Group PKK Wanagiri, which is located in Sukasada District, Buleleng Regency, Bali Province, Indonesia. Partners do not know post-harvest handling, entrepreneurship, and marketing. The solutions to solve the problems are: providing knowledge about post-harvest handling, packaging, entrepreneurship, and marketing. Appropriate technology on how to make Aloe-coating and methods of its application to strawberries are provided and quality can be maintained. The method used is active community participation and exploratory. The result is community service activities have been running smoothly. The PKK Wanagiri, get the added value and their standard of living has increased. Post-harvest handling of strawberries can be applied. Knowledge of Aloe-coating produce, method of application, packaging, hygiene sanitation, entrepreneurship, and appropriate product marketing was understood and applied. This activity is carried out continuously and the group can independently make aloe vera coating, and apply it to strawberries, thereby increasing income.

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Heras-Mozos, Raquel, Adrián García-Moreno, María Monedero-Prieto, Ana Maria Tone, Laura Higueras, Pilar Hernández-Muñoz, and Rafael Gavara. "Trans-2-Hexenal-Based Antifungal Packaging to Extend the Shelf Life of Strawberries." Foods 10, no. 9 (September 13, 2021): 2166. http://dx.doi.org/10.3390/foods10092166.

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Strawberries are valuable because of their nutritional value, but they are also highly perishable fruits. Fungal decay is the overriding factor that alters the overall quality of fresh strawberries. Because no hygienic treatments to reduce the initial microbial load are feasible, molds develop during postharvest when using conventional packaging. In this study, an antifungal packaging system for strawberries was developed to improve safety and quality. Trans-2-hexenal (HXAL), a natural compound in strawberries, was incorporated into the modified atmosphere packaging (MAP) systems. Zero, 100, and 250 µL of HXAL were included in cellulosic pads and were covered with a polyamide coating to control its release. The pads were placed on the bottom of plastic trays; an amount of250 g of strawberries was added, flow packed in micro-perforated PP bags, and stored at 4 °C for 14 days. Fungal infection was monitored during the storage period, and the optical and textural properties of the strawberries were measured at days 0 and 14. Analysis of the package headspace was conducted to check for the HXAL concentration. HXAL was partially retained in the fruits and was converted into hexyl acetate and 2-hexen-1-ol acetate, but this was only measurably present in the headspace of the active systems. Mold growth was fully inhibited in active packaging although the strawberries were softer and darker than those in the control packages. The active package was not as efficient if the fruits were stored under thermal-abuse conditions (15 and 22 °C).

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Journal articles on the topic 'Strawberries'

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