Effects of hot water and UV-C on mineral content changes in two strawberry cultivars stored at different temperatures

In this study, two standard strawberry cultivars, Rubygem and Sabrina, were treated with UV-C (254 nm), hot water (60° C for 10 s), and UV-C + hot water after harvesting and stored in modified atmosphere packaging (MAP) at 0 °C and 5 °C. The variations in mineral contents including phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), copper (Cu), manganese (Mn), sodium (Na), and zinc (Zn) were analyzed during storage periods. Analysis of variance for storage temperature, storage time, cultivar, and treatments showed that storing both cultivars at different temperatures followed by all treatments caused some increases in P and Mg contents as well as a decrease in Ca content. The treatments had both increasing and decreasing effects on Cu and Na contents. Moreover, increases in K, Mn, and Zn contents were observed in all treatments except for UV-C and UV-C + hot water applications for cultivar Rubygem.

Keywords:

Mineral content, storage, strawberry temperature,

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