Combined effects of NaClO, calcium chloride dipping and MA packaging on shelf life of fresh-cut strawberries

This study was conducted to investigate the combined effects of NaClO (100 µL L^‑1 for 2 min), CaCl₂ dipping (1% for 2 min), and functional MA packaging on quality attributes and shelf life of fresh-cut ‘Arihyang’ strawberries.
Changes in weight loss, soluble solids content, firmness, and color were measured for 9 days at 5°C. In general, the weight loss rate increased slightly in tap water washed strawberries and the soluble solid content of strawberries treated with NaClO + CaCl₂ dipping was higher than that of other samples.
The NaClO + CaCl₂ dipping treatment was effective in maintaining the texture of strawberries.
The functional MA packaged strawberries had low O₂ content during storage, so effective in reducing surface browning of strawberries.
Hence, this combined treatment using NaClO + CaCl₂ dipping and functional MA packaging can enhance the overall quality of processed fresh-cut strawberries by softening inhibition and shelf life extension.

IV International Conference on Fresh-Cut Produce: Maintaining Quality and Safety

M.S. Chang, Y.P. Hong, J.S. Lee, M.H. Park, H.J. Yang, J.G. Kim

strawberry, fresh-cut fruit, shelf life, MA, NaClO

https://doi.org/10.17660/ActaHortic.2021.1319.17