| Abstract: | ‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberry cultivars were harvested at four stages of color development ranging from color break to full red and stored in the dark for 8 days at 1 °C. Changes in the physical and chemical characteristics of fruit during storage were compared with those occurring during development in the field. Strawberry fruit harvested at the three‐quarters colored and full red stages continued their development and ripening during storage. However, fruit harvested at the color break and half‐colored stages did not develop like those ripened in the field. Strawberries harvested at the three‐quarters colored stage developed the same pH, acidity, soluble solids, ascorbic acid and total phenolics content during storage as the at‐harvest levels present in strawberries harvested at the full red stage. In addition, three‐quarters colored strawberries were as firm and red after storage as the full red stage fruit were at the time of harvest. Thus, strawberries harvested at the three‐quarters colored stage can be stored for a longer period than strawberries harvested full red while retaining better color and firmness. Copyright © 2005 Society of Chemical Industry |
