Conservação de morango tratado com choque térmico

Thermal shock have been studied as an auxiliary method of strawberries preservation. The efficiency of microbiological control and increasing in the useful life of thermal shock with heated water was proven, and the thermal shock with heated air can be more feasible to conserve strawberries. This study aimed to evaluate the effect of thermal shock with heated air in the chemical composition and conservation of strawberry 'Dover'. The fruits were heat treated in an oven with heated air at 45 °C for 3 h, and then stored at 5 °C. Analyses were performed after intervals of 1, 7 and 14 days of refrigerated storage, and after these periods, the strawberries were also analyzed after 2 days at 20 °C. Phenolic compounds, anthocyanins, ascorbic acid, titratable acidity, soluble solids, mass loss and incidence of fungi were evaluated. According to the results, the heat treatment favored a total phenolic content of strawberries, but not the contents of anthocyanins. Heat treatment inhibited the development of pathogens on strawberries during storage, but had no effect on mass loss. This study showed no increase in the useful life of strawberries, being limited to seven days of refrigerated storage.