Controlled Atmosphere Storage of `Redcoat' Strawberry Fruit

Author:
  • RSRichard B. Smith
    Richard B. Smith
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Abstract
Strawberries (Fragaria × ananassa Duch.) cv . Redcoat were stored at several temperatures and for various intervals in controlled atmospheres (CA) containing 0% to 18% CO 2 and 15% to 21% 0 2 . Bioyield point forces recorded on the CA-stored fresh fruit indicated that the addition of CO 2 to the storage environment enhanced fruit firmness. Fruit kept under 15% CO 2 for 18 hours was 48% firmer than untreated samples were initially. Response to increasing CO 2 concentrations was linear. There was no response to changing 0 2 concentrations. Maximum enhancement of firmness was achieved at a fruit temperature of 0C; there was essentially no enhancement at 21C. In some instances, there was a moderate firmness enhancement as time in storage increased. Carbon dioxide acted to reduce the quantity of fruit lost due to rot. Fruit that was soft and bruised after harvest became drier and firmer in a CO 2 -enriched environment.