INFLUENCE OF ACOUSTIC WAVES ON THE SHELF LIFE QUALITY OF STRAWBERRY (Fragaria ananassa Duch.)
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Date
2019
Authors
DOMINIC P. PANINGBATAN
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Abstract
Strawberry is an aggregate fruit that puts up a high value in the economy that requires an intensive post-harvest handling and techniques to prolong its shelf life. Acoustic wave is one of the newest secondary metabolism defense methods to prolong the shelf life of a certain commodity during storage. The purpose of this study was to test the effectiveness of acoustic waves treatment in extending the shelf life quality of strawberry.
Strawberries were esposed to acoustic waves with a frequency of 1 kHz and amplitude of 90 dB acoustic waves produced by a sound transducer in a sound-proof chamber to prevent unnecessary noise. Strawberry samples were exposed to: 0 hour (T1); 4 hours (T2); 6 hours (T3) and 8 hours (T4) and pretreatment factors. After exposure of acoustic waves, strawberries were placed in a refrigerated condition at 8°C then the surface color, total soluble solid, flesh firmness and the shelf life were monitored every after three days.
Results showed that strawberry samples exposed to acoustic waves showed significant effect on its quality in terms of surface color, total soluble solid and flesh firmness compared to strawberries with zero exposure.
Results revealed that exposing waves to the strawberry at 1 kHz, 90 dB for 6 hours prolonged its shelf life quality relating to its surface color, flesh firmness and total soluble solids. Strawberry usually has 5-7 days shelf life under refrigerated condition. The acoustic wave gave a potential benefit of extending the shelf life of strawberry up to 12 days at 8°C refrigerated condition thereby extending the marketable quality of strawberry for 5 more days.