Effect of air heat treatment time on physical, chemical and DNA quality properties of strawberries fruit (cv. candonga)

Submitted: 10 September 2010
Accepted: 3 February 2011
Published: 15 March 2011
Abstract Views: 1406
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Authors

Changes in quality properties of air heat-treated (45°C for 0, 2 and 4 h) strawberries were investigated. As treatment time increased, most of physical, chemical and DNA quality properties decreased significantly. After 4 h, however, fruits showed the highest L* value, Hue angle, pH, SSC and total phenolic accumulation. The results of multiplex PCR assays showed two amplified fragments for all samples extracted from achenes. In thalamus, conversely, the number of amplified fragments decreased with time, indicating great degradation of DNA in this tissue.

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Supporting Agencies

the work was supported by a grant for young researchers provided by Regione Basilicata within the program GEL (Giovani Eccellenze Lucane - POR 2000/2006, Measure III.1.D.4).

How to Cite

Musto, M., Lopardo, R., Cellini, F., & Grieco, P. D. (2011). Effect of air heat treatment time on physical, chemical and DNA quality properties of strawberries fruit (cv. candonga). Italian Journal of Agronomy, 6(1), e11. https://doi.org/10.4081/ija.2011.e11