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Effects of low temperature treatment on post-harvest strawberry fruit quality



Effects of low temperature treatment on post-harvest strawberry fruit quality



Journal of Anhui Agricultural University 33(2): 268-271



The effect of low temperature on the preservation of strawberry fruits was evaluated. The decay index of fruits pre-cooled at 5 degrees C for 30 minutes was the lowest under room temperature storage. Fruit quality was improved by pre-cooling because pre-cooling temperatures inhibited the decrease in ascorbic acid content, soluble sugar content and titratable acidity compared to the control.

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Accession: 004424175

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