Effects of Short-term Exposure to Low O2 and High CO2 Atmospheres on Quality Attributes of Strawberries |
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| Authors: | DANGYANG KE LINDA GOLDSTEIN MICHAEL O'MAHONY ADEL A. KADER |
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| Affiliation: | Authors Ke and Kader are with the Dept. of Pomology, and authors Goldstein and O'Mahony are with the Dept. of Food Science and Technology, Univ. of California, Davis, CA 95616. |
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| Abstract: | Strawberries (Fragaria ananassa Duch., cv. ‘Selva') were stored 10 days in 1.0%, 0.5%, or 0.25% 02 or air + 20% CO2; or 6 days in air + 50% or 80% CO2 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% 02 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% 02. 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. |
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