Effect of air heat treatment time on physical, chemical and DNA quality properties of strawberries fruit (cv. candonga)
AbstractChanges 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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Copyright (c) 2011 Mauro Musto, Raffaele Lopardo, Francesco Cellini, Pasquale Domenico Grieco
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