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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87680/ http://psasir.upm.edu.my/id/eprint/87680/1/ABSTRACT.pdf |
| _version_ | 1848860481041727488 |
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| author | Shamsuddin, Rosnah Hamzah, Hanny Zurina K., Shuso E., Yasunaga Mahat, Fauziah |
| author_facet | Shamsuddin, Rosnah Hamzah, Hanny Zurina K., Shuso E., Yasunaga Mahat, Fauziah |
| author_sort | Shamsuddin, Rosnah |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T12:45:55Z |
| format | Article |
| id | upm-87680 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:45:55Z |
| publishDate | 2020 |
| publisher | Rynnye Lyan Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| spellingShingle | Shamsuddin, Rosnah Hamzah, Hanny Zurina K., Shuso E., Yasunaga Mahat, Fauziah A review: nutrition quality and processing of Malaysian strawberries |
| title | 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_short | A review: nutrition quality and processing of Malaysian strawberries |
| title_sort | review: nutrition quality and processing of malaysian strawberries |
| url | http://psasir.upm.edu.my/id/eprint/87680/ http://psasir.upm.edu.my/id/eprint/87680/ http://psasir.upm.edu.my/id/eprint/87680/ http://psasir.upm.edu.my/id/eprint/87680/1/ABSTRACT.pdf |