Use of Dimethylsulfoxide on the Postharvest Conservation and Quality of Strawberry and Peach

Abstract

Objectives: The objective of this study was to assess, the effect of dimethylsulfoxide (1%, 4% and 7%) on the storage and postharvest quality of strawberry and peach. Experimental: It was used a completely randomized design. Location and Duration of Study: The experiment was conducted in the Laboratory of Food Technology, belonging to the State University of Western Paraná (UNIOESTE), Marechal Cândido Rondon, Paraná State, Brazil, in the period from November to December 2017. Methodology: The fruits were treated by immersion in solutions of dimethylsulfoxide (DMSO) and stored (20°C and 62% RH) for 9 days. The sampling were done at intervals of 2 days for the analyses of fresh weight loss and degradation of fruit and every 3 days for firmness, total soluble solids, total titratable acidity, soluble solids/acidity and ascorbic acid. Results: During storage 4% DMSO showed a significant effect (P< 0.01) in the reduction of the microbial degradation in strawberries at 20°C, however, had no effect on the loss of fresh weight and firmness. In peach, 1% DMSO accelerated softening and senescence of fruits causing further degradation. Total soluble solids of strawberries was not influenced by DMSO during storage, but peaches suffered the influence of DMSO on the 3rd day at 4% and 7%. Strawberries treated with 4% DMSO showed higher total acidity than the control at 3 and 9 days of storage. Strawberries treated with DMSO showed retention of ascorbic acid similar to or lower than the control, however, peaches showed lower contents of ascorbic acid until the 6th day of storage. Conclusion: This study showed that DMSO was efficient in delaying the degradation of strawberry, but peach has not responded positively to application of DMSO under the same conditions of storage. In addition, DMSO was able to influence the total acidity in strawberries and peaches, however, caused retention of ascorbic acid only in peaches.