Effects of short-term exposure of low O2 and high CO2 atmospheres on quality attributes of strawberries

• Published in: Journal of food science Vol. 56; no. 1; pp. 50 - 54
• Main Authors: Ke, D.Y. (Univ. of California, Davis, CA), Goldstein, L, O'Mahony, M, Kader, A.A
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-01-1991; Institute of Food Technologists
• Subjects: ALIMENTOS; ALMACENAMIENTO EN ATMOSF CONTROL; Biological and medical sciences; CALIDAD; DIOXIDO DE CARBONO; DIOXYDE DE CARBONE; Food industries; FRAISE; FRESA; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; OXIGENO; OXYGENE; PRODUIT ALIMENTAIRE; QUALITE; STOCKAGE EN ATMOSPHERE CONTROLEE; Oxygen; Strawberry; Carbon dioxide; Quality control; Food preservation; Sensory analysis; Controlled atmosphere; Quatrième gamme
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1991.tb07973.x

Strawberries (Fragaria ananassa Duch., cv. 'Selva') were stored 10 days in 1.0%, 0.5%, or 0.25% O2 or air + 20% CO2; or 6 days in air + 50% or 80% CO2 at 0 or 5 degrees 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% O2 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% O2. This correlated with ethanol, ethyl acetate, and acetaldehyde in juice. The 50% or 80% CO2 treatments caused injury after 8 to 10 days, while 20% CO2 treatments did not. All high CO2 treatments caused increase in pH of juice