Weight loss rate determinationUsing

Weight loss rate determination
Using an analytical balance we determined the weight of 10 strawberries. The weight was registered. The weight loss rate was calculated using the following formula:
Weight loss rate = (The weight of fruit before storage - the weight of fruit during storage)/The weight of fruit before storage x 100%.
Ascorbic acid determination
The ascorbic acid was measured by 2, 6-dichlorophenolindo- phenol titration . Briefly, tissue (50g) from six fruits was immediately homogenized in 50mL of 0.02g/mL oxalic acid solution and then centrifuged at 15000xg at 4oC for 15 min. Afterwards, 10 mL of supernatant was titrated to a permanent pink colour by 0.1% 2, 6-dichlorophenolindophe- nol titration. Ascorbic acid concentration was calculated according to the titration volume of 2, 6-dichlorophenolindo- phenol and expressed as mg/100g fresh weight.
Respiration rate determination
Respiration rate was measured by sealing each jar, and sampling the headspace (0.5mL) using gas-tight glass syringes . Gas samples were analyzed using a gas chromatograph with a thermal conductivity detector