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A review: nutrition quality and processing of Malaysian strawberries

Malaysian strawberries planted in the Cameron Highlands region are mostly done by small-scale farmers and often face post-harvest losses due to the highly perishable nature of strawberries and lack of information on available processing technologies. This review intended to give an overview of the...

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Main Authors: Shamsuddin, Rosnah, Hamzah, Hanny Zurina, K., Shuso, E., Yasunaga, Mahat, Fauziah
Format: Article
Language:English
Published: Rynnye Lyan Resources 2020
Online Access:http://psasir.upm.edu.my/id/eprint/87680/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/87680/
https://www.myfoodresearch.com/vol-49474supplementary-1.html
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spelling my.upm.eprints.876802022-07-06T04:44:32Z http://psasir.upm.edu.my/id/eprint/87680/ A review: nutrition quality and processing of Malaysian strawberries Shamsuddin, Rosnah Hamzah, Hanny Zurina K., Shuso E., Yasunaga Mahat, Fauziah Malaysian strawberries planted in the Cameron Highlands region are mostly done by small-scale farmers and often face post-harvest losses due to the highly perishable nature of strawberries and lack of information on available processing technologies. This review intended to give an overview of the nutritional quality of strawberries, post-harvest factors that contribute to quality decrement and processing practices done to reduce losses as well as increase the shelf-life of strawberries. Literature comparison between Malaysia and other countries was done on available prior studies and written reports. The review revealed that strawberries are rich in anthocyanin (which contributes to its red colour and flavour) and vitamin C, high in moisture content (up to 92% at ripening stage), have an acidic pH (ranging from 3.39 to 3.8 upon ripening) and sweet in taste (glucose, fructose and sucrose are the major soluble sugars available in strawberries). Several factors contributed to strawberry fruits losses and deterioration including the effect of improper handling, storage condition and pathogen bacteria attack. Drying and pasteurisation processes are the most common practices done in strawberry processing due to the effectiveness of the treatments in extending their shelf-life. Rynnye Lyan Resources 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/87680/1/ABSTRACT.pdf Shamsuddin, Rosnah and Hamzah, Hanny Zurina and K., Shuso and E., Yasunaga and Mahat, Fauziah (2020) A review: nutrition quality and processing of Malaysian strawberries. Food Research, 4 (suppl.1). 43 - 51. ISSN 2550-2166 https://www.myfoodresearch.com/vol-49474supplementary-1.html 10.26656/fr.2017.4(S1).S10
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Malaysian strawberries planted in the Cameron Highlands region are mostly done by small-scale farmers and often face post-harvest losses due to the highly perishable nature of strawberries and lack of information on available processing technologies. This review intended to give an overview of the nutritional quality of strawberries, post-harvest factors that contribute to quality decrement and processing practices done to reduce losses as well as increase the shelf-life of strawberries. Literature comparison between Malaysia and other countries was done on available prior studies and written reports. The review revealed that strawberries are rich in anthocyanin (which contributes to its red colour and flavour) and vitamin C, high in moisture content (up to 92% at ripening stage), have an acidic pH (ranging from 3.39 to 3.8 upon ripening) and sweet in taste (glucose, fructose and sucrose are the major soluble sugars available in strawberries). Several factors contributed to strawberry fruits losses and deterioration including the effect of improper handling, storage condition and pathogen bacteria attack. Drying and pasteurisation processes are the most common practices done in strawberry processing due to the effectiveness of the treatments in extending their shelf-life.
format Article
author Shamsuddin, Rosnah
Hamzah, Hanny Zurina
K., Shuso
E., Yasunaga
Mahat, Fauziah
spellingShingle Shamsuddin, Rosnah
Hamzah, Hanny Zurina
K., Shuso
E., Yasunaga
Mahat, Fauziah
A review: nutrition quality and processing of Malaysian strawberries
author_facet Shamsuddin, Rosnah
Hamzah, Hanny Zurina
K., Shuso
E., Yasunaga
Mahat, Fauziah
author_sort Shamsuddin, Rosnah
title A review: nutrition quality and processing of Malaysian strawberries
title_short A review: nutrition quality and processing of Malaysian strawberries
title_full A review: nutrition quality and processing of Malaysian strawberries
title_fullStr A review: nutrition quality and processing of Malaysian strawberries
title_full_unstemmed A review: nutrition quality and processing of Malaysian strawberries
title_sort review: nutrition quality and processing of malaysian strawberries
publisher Rynnye Lyan Resources
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/87680/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/87680/
https://www.myfoodresearch.com/vol-49474supplementary-1.html
_version_ 1738511966489542656
score 13.211869

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