Short‐term application of CO₂ gas: Effects on physicochemical, microbial, and sensory qualities of “Charlotte” strawberry during storage

Abstract

The effects of different concentrations (30, 50, and 70 kPa) and time (1 or 3 hr) of short‐term CO2 gas treatment on the quality, safety, and shelf life of “Charlotte” strawberry were evaluated during storage at 4°C. Color attributes were better maintained in CO2 treated strawberries while firmness increased significantly and maintained throughout the storage in 70 kPa CO2 treatments compared to untreated control. Total soluble solid, pH, and titratable acidity did not show remarkable changes among the treatments. Total anthocyanins accumulation was significantly (p ≤ .05) lower in fruits exposed to 70 kPa CO2 for 1 hr than that of control but insignificantly lower with other CO2 treatments at the end of storage while total phenolic content was almost unaffected by CO2 treatment. Lower number of microbial population and better maintenance of sensory qualities were found in strawberries treated with 70 kPa CO2; therefore, marketability extended by about 4 and 2 days compared to control and other CO2 treatments, respectively. Practical applications These results suggest that the physicochemical, microbial, and sensory quality of strawberries were better maintained in fruits exposed to 70 kPa CO2 either for 1 or 3 hr before storage than sample stored directly. The results of this study could be useful for maintaining the quality and extending the shelf life of “Charlotte” strawberry during storage or export at low temperature condition.

Modified Atmospheric Packaging of Fresh-Cut Amaranth (Amaranthus tricolor L.) for Extending Shelf Life

“…A lower O2 and higher CO2 level can lead to an imbalance in tissue respiration, changes in anaerobic enzymes, accelerated tissue aging, weakened resilience, and a stimulation of bacterial growth [33]. Chandra et al [34] demonstrated that strawberries stored in 15-20% CO2 lower microbial counts toward the end of storage, in agreement with this experiment. CO2 is able to reduce inner microbial pH and withdraw phospholipid and hydrophilic complexes, thereby leading to microbial inactivation [35].…”

Correlations among Quality Characteristics of Green Asparagus Affected by the Application Methods of Elevated CO₂ Combined with MA Packaging

“…The difference between the control groups and all elevated CO 2 treatments was pronounced, although no difference was found between elevated CO 2 pretreatments and Flow-CO 2 treatment in total phenolics but not in flavonoids. Although elevated CO 2 treatments slowed the loss of phenolic components, a decrease occurred after longer storage in all elevated CO 2 treatments and control groups which is similar to changes in strawberry [35].…”

Analysis of vibration acceleration levels and quality deterioration of Chinese bayberry fruit in semi‐vacuum package by express delivery

“…Moreover, Chinese bayberry fruit mostly uses PP for semi-vacuum packaging. The gas concentration in the MAP package, especially the CO 2 concentration, has a major effect on preserving fruit freshness (Capotorto et al, 2020;Chandra et al, 2018). Therefore, it needs to test the concentration of headspace CO 2 gas.…”