ISHS Acta Horticulturae 600: VIII International Controlled Atmosphere Research Conference
HIGH CARBON DIOXIDE DURING COLD STORAGE FOR KEEPING STRAWBERRY QUALITY |
| Authors: | J.A. Tudela, R. Villaescusa, F. Artés-Hdez, F. Artés |
| Keywords: | CO2 shocks, controlled atmosphere, colour, firmness, quality attributes, weight loss, decay |
| Abstract:
The effect of high CO2 levels throughout 17 days at 2ºC and 95% RH, followed by 2 days at 18ºC and 70% RH in air for keeping strawberry quality attributes was studied. Innovative intermittent applications of high 20% CO2 enriched air (CO2 shocks) for 1 day a week, or conventional 5% O2 and 10 or 15% CO2 were assayed. Changes in soluble solids content (SSC), pH, titratable acidity, firmness, colour, flavour, weight loss and decay, were monitored. After shelf life in all CO2 treatments, SSC decreased while acidity increased. Compared to the level at harvest in high CO2 treated fruits no changes in firmness after shelf life were found. In all treatments after shelf-life L* and b* parameters didn’t differ from values at harvest while a* decreased. No off-flavours were detected at any time. After shelf life weight losses in control was 6.5% and in CO2 shocks and 10% CO2 treatments were the lowest (less than 4%). After shelf life, all control strawberries decayed, mainly by Botrytis cinerea, while under high CO2 decay was around 30%. CO2 shocks could be an alternative to conventional controlled atmosphere storage of strawberries. | |
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