Abstract
Strawberry (Fragaria x ananassa Duch.) is an edible red fruit which is attractive, luscious, tasty and nutritious with a distinct pleasant aroma and delicate flavour. Strawberries have a short postharvest life due to sensitivity to physiological disorders and infection through several pathogens during transport, storage and processing. In order to enhance the shelf life of strawberries, whole ripe strawberries were treated with osmotic agents viz. sugar and honey (50, 60 and 70%) for the preparation of strawberry candy followed by packing in polypropylene bags and storage in ambient conditions for shelf life studies. On the basis of the evaluation of range of quality parameters, it was observed that osmotic drying of whole strawberries is possible with different concentration of sugar and honey and retained fresh like characteristics up to 3 months of storage under ambient condition in polypropylene bags. Osmotic drying enhanced the acidity of freshly dried whole strawberries from 0.36 to 0.42 per cent as citric acid and sugar content from 13.21 to 66.38 oBrix. Better retention of ascorbic acid (62.40 mg/100g) and anthocyanin contents (229.66 mg/100g) was observed after dipping and drying with sugar solution as compared to control samples having 32.41 and 89.38 mg/100g ascorbic acid and anthocyanin content. The overall acceptability scores (sensory scores) were higher after osmotic drying of strawberries when compared to control sample (strawberries dried without any osmotic agent). Osmotically drying of strawberries is an effective treatment for extending shelf life of strawberries for three months with better retention of nutritional and sensory characteristics.
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Claims 7
Claim · model-written summary
Osmotically dried whole strawberries retained fresh-like characteristics for up to 3 months under ambient storage.
- Taxon
- Fragaria x ananassa
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- osmotic agents viz. sugar and honey (50, 60 and 70%)e1
- Outcome
- fresh like characteristicse2
- Direction
- retainede2
- Setting
- ambient conditione2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Strawberry (Fragaria x ananassa Duch.) is an edible red fruit”
e1“whole ripe strawberries were treated with osmotic agents viz. sugar and honey (50, 60 and 70%) for the preparation of strawberry candy”
e2“retained fresh like characteristics up to 3 months of storage under ambient condition in polypropylene bags”
Claim · model-written summary
Osmotic drying enhanced the acidity of freshly dried whole strawberries from 0.36 to 0.42 per cent as citric acid.
- Taxon
- Fragaria x ananassaFragaria ×ananassae0
- Treatment
- Osmotic dryinge3
- Outcome
- aciditye3
- Direction
- enhancede3
- Value
- 0.36 to 0.42 per cente3
- Comparator
- freshly driede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry (Fragaria x ananassa Duch.) is an edible red fruit”
e3“Osmotic drying enhanced the acidity of freshly dried whole strawberries from 0.36 to 0.42 per cent as citric acid and sugar content from 13.21 to 66.38 oBrix”
Claim · model-written summary
Osmotic drying enhanced the sugar content of whole strawberries from 13.21 to 66.38 °Brix.
- Taxon
- Fragaria x ananassaFragaria ×ananassae0
- Treatment
- Osmotic dryinge3
- Outcome
- sugar contente3
- Direction
- enhancede3
- Value
- 13.21 to 66.38 oBrixe3
- Comparator
- freshly driede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry (Fragaria x ananassa Duch.) is an edible red fruit”
e3“Osmotic drying enhanced the acidity of freshly dried whole strawberries from 0.36 to 0.42 per cent as citric acid and sugar content from 13.21 to 66.38 oBrix”
Claim · model-written summary
Dipping and drying in sugar solution gave better retention of ascorbic acid, 62.40 mg/100g against 32.41 mg/100g in controls.
- Taxon
- Fragaria x ananassaFragaria ×ananassae0
- Treatment
- dipping and drying with sugar solutione4
- Compound
- ascorbic acide4
- Outcome
- retention of ascorbic acide4
- Direction
- Better retentione4
- Value
- 62.40 mg/100ge4
- Comparator
- control samplese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry (Fragaria x ananassa Duch.) is an edible red fruit”
e4“Better retention of ascorbic acid (62.40 mg/100g) and anthocyanin contents (229.66 mg/100g) was observed after dipping and drying with sugar solution as compared to control samples having 32.41 and 89.38 mg/100g ascorbic acid and anthocyanin content”
Claim · model-written summary
Dipping and drying in sugar solution gave better retention of anthocyanin contents, 229.66 mg/100g against 89.38 mg/100g in controls.
- Taxon
- Fragaria x ananassaFragaria ×ananassae0
- Treatment
- dipping and drying with sugar solutione4
- Compound
- anthocyanine4
- Outcome
- anthocyanin contentse4
- Direction
- Better retentione4
- Value
- 229.66 mg/100ge4
- Comparator
- control samplese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry (Fragaria x ananassa Duch.) is an edible red fruit”
e4“Better retention of ascorbic acid (62.40 mg/100g) and anthocyanin contents (229.66 mg/100g) was observed after dipping and drying with sugar solution as compared to control samples having 32.41 and 89.38 mg/100g ascorbic acid and anthocyanin content”
Claim · model-written summary
Overall acceptability (sensory) scores were higher after osmotic drying than in the control sample.
- Taxon
- Fragaria x ananassaFragaria ×ananassae0
- Treatment
- osmotic dryinge5
- Outcome
- overall acceptability scores (sensory scores)e5
- Direction
- highere5
- Comparator
- control samplee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry (Fragaria x ananassa Duch.) is an edible red fruit”
e5“The overall acceptability scores (sensory scores) were higher after osmotic drying of strawberries when compared to control sample”
Claim · model-written summary
Osmotic drying is an effective treatment for extending the shelf life of whole strawberries for three months.
- Taxon
- Fragaria x ananassaFragaria ×ananassae0
- Treatment
- Osmotically dryinge6
- Outcome
- extending shelf life of strawberriese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry (Fragaria x ananassa Duch.) is an edible red fruit”
e6“Osmotically drying of strawberries is an effective treatment for extending shelf life of strawberries for three months with better retention of nutritional and sensory characteristics”
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See all 19 papers →processing · quality: general · Fragaria x ananassa (strawberry)Results agree
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.