title: Hot water bath treatments assisted by microwave energy to delay postharvest ripening and decay in strawberries (Fragaria × ananassa).
abstract: BACKGROUND
  A lab-scale approach using microwave (MW)-assisted hot water treatments was developed and tested to assess the potential of this heating method to delay postharvest ripening and decay in strawberries. Strawberries (Fragaria × ananassa) immersed in water were exposed to microwaves at a frequency of 2450 MHz for 3 min at 514 W or 1 min 50 s at 763 W to reach an average temperature of 43.8 ± 0.6 °C at the fruit centre. Another batch was treated in hot water at 45 °C for 15 min, and a final batch was not treated (control).
  
  
  RESULTS
  After 9 days of refrigerated storage (3 °C and 90% relative humidity), all heat-treated strawberries showed significant retention of quality parameters such as colour and firmness and significantly lower yeast and mould populations (P < 0.05).
  
  
  CONCLUSIONS
  Strawberries subjected to MW-assisted hot water treatments showed significantly better retention of lightness compared with conventionally treated berries. A short (1 min 50 s) treatment at 763 W was the best choice to prevent strawberry decay.
authors: Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, Cholula, Puebla 72820, Mexico.
authors: Rossana
authors: R
authors: Villa-Rojas
authors: Aurelio
authors: A
authors: López-Malo
authors: María Elena
authors: ME
authors: Sosa-Morales