Fruits storing

The effect of storage temperatures on total phenol compounds on strawberry fruit has been also reported (Ayala-Zavala and others 2004). Total phenol compounds increased in berries stored at 5°C and 10°C (Fig. 11.1, II). However, strawberry fruit stored at 0°C maintained a constant value of total phenol compounds during the storage period. Both temperature and storage time had a significant effect on total phenol compounds of strawberry fruits (Ayala-Zavala and others 2004). 

Wright and Kader reported that there were no significant changes in the (3-carotene content of sliced peach fruit over the time of storage (Wright and Kader 1997a), with the exception of fruit stored under air + 12% CO2 the treatment resulted in a... 

Chemical preservatives include free radical scavengers (also known as antioxidants), such as vitamin C and compounds such as BHA (butylated hydroxyanisole), and bacterial growth inhibitors, such as benzoic acid, sulfur dioxide, and sodium nitrite (NaN02). Ethanol (CH3CH2OH) has long been used as a preservative, both of itself (as in wine), and of other foods (e.g., fruits stored in brandy). Some chemical preservatives may be harmful Sulfur dioxide (often used to preserve wines) is irritating to the bronchial tubes of persons who have asthma, and nitrites have been implicated as carcinogens. 

Some fruit and vegetables are stored under atmospheres enriched in CO2 and with reduced levels of O2. These storage conditions have a marked effect on phenolic metabolism and phenolic composition. Thus, Williams pears stored in air accumulate more phenol ics than fruits stored under controlled atmospheres (1% C02-l% O2 and 3% C02-3%02). A controlled atmosphere, then, strongly reduces the ability of pears to synthesise phenolic compounds [153]. 

Carbon dioxide-enriched atmospheres (10-20% CO2 in air) are used to extend the postharvest life of strawberries [162]. However, some adverse effects on colour, mainly a reduction in the intensity of red of the internal tissue, have been reported. Changes in strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments have been studied [36]. The external and internal anthocyanin contents were significantly different in fruit stored in air compared with the initial values or with those of fruit stored under CO2 enriched atmosphere. No differences in the external anthocyanin content between fruit stored under C02-enriched atmospheres and freshly picked fruit were observed. However, there was a noticeable decrease in the internal anthocyanin content, particularly at 20... 

Fruits, too, undergo senescence when they overripen. The gas ethylene is important for fruit ripening, and continued exposure to ethylene prolongs the ripening process. Ethylene is produced by ripening fruit, and other fruits can be influenced by gas produced inside each of them. Thus, fruits stored inside bags or other enclosures can be stimulated to ripen as ethylene accumulates. Ethylene is also important in the process of leaf abscission. 

Based on the above this chapter aims to repert the physical, chemical, physical-chemical, microbiological and sensory occurred in different jams of tropical fruits, stored in jars of polypropylene at different temperature conditions (25-40 C). 

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