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

  • Mauro Musto | mmusto@agrobios.it
  • Raffaele Lopardo
  • Francesco Cellini
  • Pasquale Domenico Grieco

Abstract

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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Published
2011-03-15
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Original Articles
Keywords:
genomic DNA, heat treatment, multiplex PCR, quality properties, strawberries
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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

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