Abstract
After being harvested, strawberries experience a decline in nutrients and anthocyanins, which is further exacerbated by their vulnerability to plant pathogen-related decay. As postharvest losses encompass up to 50 % of total production, the development of a physical method complementary to refrigeration to reduce these losses is a goal pursued globally, given a global market of US$19 B per year. In this study, two non-thermal technologies, pulsed electric fields (PEF) and cold plasma (CP), were used to evaluate their effectiveness in maintaining phytochemical integrity in exposed strawberries. A PEF treatment of 1 pulse at 1 kV/cm field strength in 3 L of tap water could significantly alter the volatile and metabolomic composition of the fruit, while simultaneously reducing its firmness during cold storage. However, subjecting the fruit to a CP treatment at 15 % (210 watts) for 1 min did not impact the quality parameters. Furthermore, unlike the PEF treatment, the strawberries retained their firmness during storage and exhibited a consistent volatile and metabolomic profile. Based on these results, CP treatment enhances firmness and maintains the compounds found in strawberries, meanwhile, while PEF treatment might not be ideal for preserving the physicochemical parameters of fruit
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Claims 7
Claim · model-written summary
PEF significantly altered the volatile and metabolomic composition of strawberries during cold storage.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- A PEF treatment of 1 pulse at 1 kV/cm field strength in 3 L of tap watere0
- Outcome
- volatile and metabolomic compositione0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“A PEF treatment of 1 pulse at 1 kV/cm field strength in 3 L of tap water could significantly alter the volatile and metabolomic composition of the fruit”
t0“strawberries”
Claim · model-written summary
PEF reduced strawberry firmness during cold storage.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- PEFe1
- Outcome
- firmnesse0
- Direction
- reducinge0
- Setting
- cold storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reducing its firmness during cold storage”
e1“A PEF treatment of 1 pulse at 1 kV/cm field strength in 3 L of tap water”
t0“strawberries”
Claim · model-written summary
CP treatment did not affect strawberry quality parameters.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- CP treatment at 15 % (210 watts) for 1 mine0
- Outcome
- quality parameterse0
- Direction
- did not impacte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“subjecting the fruit to a CP treatment at 15 % (210 watts) for 1 min did not impact the quality parameters”
t0“strawberries”
Claim · model-written summary
CP-treated strawberries retained firmness during storage.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- CP treatment at 15 % (210 watts) for 1 mine1
- Outcome
- firmnesse0
- Direction
- retainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the strawberries retained their firmness during storage”
e1“CP treatment at 15 % (210 watts) for 1 min”
Claim · model-written summary
CP-treated strawberries exhibited a consistent volatile and metabolomic profile during storage.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- CP treatment at 15 % (210 watts) for 1 mine1
- Outcome
- volatile and metabolomic profilee0
- Direction
- consistente0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the strawberries retained their firmness during storage and exhibited a consistent volatile and metabolomic profile”
e1“CP treatment at 15 % (210 watts) for 1 min”
Claim · model-written summary
The authors conclude CP treatment enhances strawberry firmness and maintains its compounds.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- CP treatmente0
- Outcome
- enhances firmness and maintains the compoundse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CP treatment enhances firmness and maintains the compounds found in strawberries”
Claim · model-written summary
The authors conclude PEF treatment might not be ideal for preserving fruit physicochemical parameters.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- PEF treatmente0
- Outcome
- might not be ideal for preserving the physicochemical parameters of fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PEF treatment might not be ideal for preserving the physicochemical parameters of fruit”
t0“strawberries”
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17 papers in the same direction as this paper · 3 in the opposite direction
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See all 21 papers →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.