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Palanco J.,Adesva Agroindustry Technological Center | Arias A.,Adesva Agroindustry Technological Center | Perez C.,Adesva Agroindustry Technological Center | Gomez A.,Adesva Agroindustry Technological Center | And 6 more authors.
Acta Horticulturae | Year: 2014

The objective of this research was to examine the effect of hydrostatic high pressure (HHP) treatment on the stability of strawberry (Fragaria ×ananassa) puree in comparison to conventional pasteurization. Shelf-life and color were measured. The puree was packaged in 200 g flexible vacuum pouches. These packages are suitable for hydrostatic high pressure treatment. Two processing conditions were applied on industrial hydrostatic high pressure equipment: 400 MPa/3 min and 600 MPa/3 min. In order to compare the results to the standard process, pasteurization treatment was applied by full water immersion 85°C/10 min. The samples were stored 30 days at 5°C. The purees (not treated and treated by HHP and pasteurization) were analyzed 24 h after the treatment and after 30 days storage conditions to test the effect of the process. Tritratable acidity, pH, °Brix, microbial count and instrumental color were measured on fresh puree. These characteristics correspond to a standard product. The results show that HHP processed strawberry puree achieve a microbial reduction in order to have an interesting shelf-life (at least 1 month), and the red color is better preserved than the pasteurized puree and it is maintained during storage conditions.


Lopez A.,Adesva Agroindustry Technological Center | Perez C.,Adesva Agroindustry Technological Center | Arias A.,Adesva Agroindustry Technological Center | Palanco J.,Adesva Agroindustry Technological Center | And 3 more authors.
Acta Horticulturae | Year: 2014

The region of Huelva produces most of the strawberry export to Europe during winter season. Most farmers use the same planting date and strawberry cultivar, which leads to identical fruit yield curves or trends (upon weather changes). Producers negotiate a price with clients depending on fruit volume availability. Having a 3- to 4-days forecast on fruit harvest yield is thus a key negotiation tool to set fruit selling price. During the 2010-2011 campaign the Adesva R&D Center has carried out experiments to develop and validate a forecast equation on fruit harvest yield. The equation and forecast is based on Montecarlo (stochastic simulation) methodology. In order to build a forecast many potential parameters were taken into account such as: weather (temperature, humidity, radiation) forecast, previous weather, plant accumulated yield, and most important: fruits hanging on the plant with given maturity level (detected via simple artificial vision device). Successful correlation and forecast were achieved with this methodology. The accuracy of forecast achieved with this method was good enough to ensure price negotiation with success. This work leads to a wide world of applications in the field of precise agriculture. Similar correlations can be made now with fruit size or yield to irrigation or nutrition parameters.


Arias A.,Adesva Agroindustry Technological Center | Palanco J.,Adesva Agroindustry Technological Center | Perez C.,Adesva Agroindustry Technological Center | Gomez A.,Adesva Agroindustry Technological Center | And 2 more authors.
Acta Horticulturae | Year: 2014

High-performance liquid chromatography with diode array (LC-DAD) and electrospray ionization mass spectrometric detection (ESI-MS) was used to analyze phenolic compounds of cooking strawberries (Fragaria × ananassa) growing in the south of Spain. Other compounds of nutritional interest, such as vitamin C, carbohydrates, fibers, fats, were analyzed by standard methods. The aim of this study is to assess whether significant differences exist with respect to the fresh strawberry. Analogously, a statistical analysis was developed with principal components analysis (PCA) and linear discriminant analysis (LDA) to indicate the similarity with fresh strawberry. The results show that significant differences exist with respect to vitamin C, however ellagic acid, an important nutritional flavonoid does not indicate significant differences compared to the fresh strawberry in the heat treatments applied in this study; boiled, steamed and baked.


Perez C.,Adesva Agroindustry Technological Center | Arias A.,Adesva Agroindustry Technological Center | Palanco J.,Adesva Agroindustry Technological Center | Gomez A.,Adesva Agroindustry Technological Center | And 6 more authors.
Acta Horticulturae | Year: 2014

Different chemical sanitizers were tested in vitro on strawberry tissue. The most effective of them were used to carry out in vivo experiments on fresh cut, washed and MAP strawberry. Shelf-life of fresh cut strawberry processed on a Turatti continuous flow washing device, was also studied. Self life was monitored as a function of physicochemical, microbiological and sensory quality parameters. In vitro experiments on samples prepared using Muller Hilton culture medium in a 1:9 proportion of strawberry:medium resulted in FH2-FH6 as the most effective sanitizers. The results of color, texture, pH and water soluble solids measurements do not show significant differences in fresh cut strawberry quality treated with FH2-FH6, throughout eight days storage. From the microbiological results we can conclude that gently washing the fresh products, prior to processing, reduces the microbiological content significantly. Physicochemical measurements of strawberry processed on a continuous flow washing system model. Camel equipped with UV lamp as sanitizer show no variations throughout ten days storage. From the microbiological results a shelf-life of ten days can be reported for processed strawberry (MA = 17.5% O2 and 3% CO2).

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