Effects of Short‐term Exposure to Low O ₂ and High CO ₂ Atmospheres on Quality Attributes of Strawberries

Abstract

ABSTRACT Strawberries (Fragaria ananassa Duch., cv. ‘Selva') were stored 10 days in 1.0%, 0.5%, or 0.25% 0 2 or air + 20% CO 2 ; or 6 days in air + 50% or 80% CO 2 at 0 or 5°C without detrimental effects on quality. Decay and softening were reduced by treatments. An untrained taste panel, under ordinary eating conditions, did not consistently differentiate ‘Pajaro’ strawberries kept in 0.25% 0 2 from those stored in air. A trained taste panel, under controlled conditions, perceived slight off‐flavor in ‘G3’ strawberries kept in 0.25% or 0% 0 2 . This correlated with ethanol, ethyl acetate, and acetaldehyde in juice. The 50% or 80% CO 2 treatments caused injury after 8 to 10 days, while 20% CO 2 treatments did not. All high CO 2 treatments caused increase in pH of juice.