Resumo

GARCIA MENDEZ, Auris Damely  e  PRADERAS CARDENAS, Gladiana Mileidy. INFLUENCE OF CALCIUM CHLORIDE AND A PACKING TYPE ON THE PHYSICO-CHEMICAL PROPERTIES AND THE TEXTURE OF THE STRAWBERRY (FRAGARIA X ANANASSA DUCH) DURING STORAGE. Rev. Fac. Nac. Agron. Medellín [online]. 2010, vol.63, n.1, pp.5417-5427. ISSN 0304-2847.

With the purpose of analyzing the influence of calcium chloride (CaCl₂ ) on quality of strawberries (Fragaria x ananassa Duch.) Capitola variety for fresh consumption, is testing its implement a concentration of 0.7%, packing the fruits with and without this treatment in a type of container and non-coverage thermoplastic (Envoplast®) commercial refrigeration conditions. As a result, it was found that processed and packaged fruit with Envoplast® had the least weight loss and changes in texture, acidity and °Brix, for a maximum of seven das time of storage at 5+1 °C and 95+5% RH. While the treated fruits, but packaged without coverage, had a progressive increase of its deterioration in the space of three days, attributed to the high perishability. In conclusion, the use of CaCl₂ at 0.7% and the type of packaging with a selective permeability that promoted a passive modified atmosphere, allowed reduce the losses of weight and dehydration of strawberries during storage without chilling injury. Given the positive influence of this treatment to maintain the characteristics physicochemical and freshness in this product, its use was recommended as an alternative postharvest conservation.

Palavras-chave : Strawberry; Fragaria x ananassa Duch; calcium chloride; pack of strawberries.

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