The effect of temperature and film covers on the storage ability of Arbutus unedo L. fresh fruit

The strawberry tree (Arbutus unedo L.) fruits are used in small quantities for fresh consumption despite their excellent flavor. The aim of this work was to evaluate the storage ability of strawberry tree fruits for fresh consumption. Harvested fruits were stored in polystyrene foam trays covered with two film types: linear low density polyethylene of 10 μm thickness (PPL) or polyethylene film perforated with holes of 10 mm diameter spaced 50 mm (PP). Through 15 days storage at 0, 3 and 6 °C, fruits were analyzed for quality parameters. The strawberry tree fruits presented relevant qualitative properties and were appreciated by panelists. Color parameters (L*, h°, C*) had higher decrease at 3 and 6 °C than at 0 °C. The °Brix almost did not change and firmness decreased mainly in the first 4 days storage. Ethanol and weight loss increased with temperature mostly from 3 to 6 °C. Strawberry tree fruits are a good source of ascorbic acid, glucose, fructose, anthocyanins and antioxidant activity. Those properties are maintained through 15 days storage at 0 °C followed by 3 °C. Film covers showed no significant differences between them. The temperature of 0 °C was the best for preservation of fruit quality through 15 days shelf-life.