Quality and Chemical Changes Associated with Flavor of ‘Camarosa’ Strawberries in Response to a CO2-enriched Atmosphere

Abstract

Quality and chemical changes associated with flavor were evaluated in ‘Camarosa’ strawberries ( Fragaria × ananassa ) that had been kept at 5 °C in air or in air + 20 kPa CO 2 for 3 and 6 days to elucidate possible factors contributing to the loss of flavor during storage. The elevated CO 2 treatment did not affect flesh firmness, total soluble solids, pH, or titratable acidity. In contrast, decreases in color (as indicated by a higher hue angle value) and in concentrations of sucrose, reducing sugars, and citric acid were detected in fruits exposed to elevated CO 2 . Fermentative metabolites were present in strawberries stored in air and in higher concentration in those kept in air + 20 kPa CO 2 . Also, strawberries kept in air + 20 kPa CO 2 had higher levels of ethyl esters and a major reduction in the level of methyl esters. Thus, clear differences in the aroma profile of strawberries at harvest and after 3 and 6 days of storage at 5 °C in air or air + 20 kPa CO 2 were observed. This change in the volatile aroma profile is probably the primary factor contributing to the loss of strawberry flavor during storage.