Residual Effects of Controlled Atmospheres on Postharvest Physiology and Quality of Strawberries

Abstract

Low O2 (2.0%, 1.0%, or 0.5%) or elevated CO2 (10%, 15%, or 20%) concentrations and their combinations reduced respiration and ethylene production rates of ‘Selva’ strawberries (Fragaria × ananassa Duch.) stored at 2C. After transfer from the various controlled atmospheres (CA) to air, respiration and ethylene production rates increased, but were still significantly lower than those of the fruits kept continuously in air. Atmospheres of 1.0% O2 + 15% CO2 and 0.5% O2 + 20% CO2 led to the accumulation of ethanol, which was still present at concentrations >100 μl·liter−1 (ppm) in strawberry juice after their transfer to air for several days. Keeping strawberries in CA had residual effects on maintaining their flesh firmness and color, but had no significant effects on skin or juice color, titratable acidity, pH, soluble solids content, and ascorbic acid content. In general, as O2 concentration was decreased or as CO2 concentration was increased, the residual effects were more pronounced. The combinations of reduced O2 and elevated CO2 had more pronounced residual effects than either reduced O2 or elevated CO2 alone. Exposures to CA for 4 days had greater residual effects than exposure to CA for 1 to 3 days.

Comprehensive responses of aroma production in ‘Benihoppe’ strawberry to low oxygen associated with the changes of key gene expressions and energy levels

“…The controlled atmosphere with reduced oxygen (O 2 ) and elevated carbon dioxide (CO 2 ) concentrations has proved to be able to maintain the quality and extend the storage life of strawberries 5 . It has been proposed that the atmospheres of close to 2 kPa O 2 and 10 kPa CO 2 could be helpful to firm texture and delay the ripening without off‐flavor development in strawberries 5‐7 .…”

“…3,4 The controlled atmosphere with reduced oxygen (O 2 ) and elevated carbon dioxide (CO 2 ) concentrations has proved to be able to maintain the quality and extend the storage life of strawberries. 5 It has been proposed that the atmospheres of close to 2 kPa O 2 and 10 kPa CO 2 could be helpful to firm texture and delay the ripening without off-flavor development in strawberries. [5][6][7] A high 90 kPa O 2 modified atmosphere also has a positive effect on the storage quality of 'Akihime' strawberries, mainly including reducing decay and preventing anaerobic fermentation associated with off-flavors.…”

“…5 It has been proposed that the atmospheres of close to 2 kPa O 2 and 10 kPa CO 2 could be helpful to firm texture and delay the ripening without off-flavor development in strawberries. [5][6][7] A high 90 kPa O 2 modified atmosphere also has a positive effect on the storage quality of 'Akihime' strawberries, mainly including reducing decay and preventing anaerobic fermentation associated with off-flavors. 8 However, for 'Camarosa' strawberries, the benefit of high oxygen for inhibiting microbial growth is minor and outweighed by the detrimental effects on their flavor quality.…”

Characterisation of internal oxygen concentration of strawberry (

“…increased [CO 2 ]) used to slow the decay of the strawberry, stored in a modified atmosphere (El-Kazzaz et al 1983), could be facilitated by both a porous cortex and a low gas permeation resistant epidermis. To further support this, all tissues (internal or external) can be subjected to respiratory shifts caused by any change in atmospheric composition (Li and Kader 1989;Beaudry et al 1992;Wszelaki and Mitcham 2000). Further study is warranted to determine the efficiency of gas permeability of the epidermis in strawberry and blueberry more accurately.…”

Quality Change During MAP Storage of Strawberry (Fragaria × ananassa Duch.) After Forced-Air Cooling with Silicone Rubber Pads

“…고온에 수확하는 원예작물들은 호흡열이 높아 유통 중에 상품성이 저하되므로, 최대한 빠른 시간 내에 호흡열을 제거해야 한다 (Li and Kader, 1989;Martínez-Romero et al, 2003). 원예작물의 수확 시 발생되는 호흡열을 제거하는 저장전처리 방 법으로 예냉처리가 있다 (Nunes et al, 1995b;Pérez et al, 1998;Mercier et al, 2019).…”