Received: 02-03-2021 / Accepted: 26-04-2021
The study investigated suitable packaging materials for strawberry storage with Hyokan technology. Strawberries were harvested at 80% full-ripen when the fruit skin changed to red and stored using Hyokan technology at -2C, electric pressure 3.500V. Four packaging materials were investigated, including PE foam, PE clings film, filter paper and plastic box. The control sample was kept at 2-4C in a regular refrigerator. The control sample showed a significant decrease in sensory quality, nutritional quality and microorganisms. The fruit covered by PE cling film (CT5) had the best nutritional quality and sensory score, and microorganism. By using the Hyokan technology and PE cling film, after 21 days storage, the weight loss was 0.31%, waste 13.89%, TSS 7.83Bx, total axit1.15% and vitamin C 13.38 mg/g; the sensory score was a distinction; the total aerobic microorganism was within the standard 46/2007 QĐ-BYT.