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

Abstract

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.