Effect of Different Levels of Carbon Dioxide Concentrations on Qualitative Traits of Strawberry (Fragaria × Ananassa) during Storage var. Winter Dawn

Abstract

The present investigation the effect of different levels of carbon dioxide concentration on qualitative traits of strawberry during storage was studied. Strawberry (Fragaria × ananassa) were stored at ambient temperature for 5 days and controlled temperature at 5oC for 14 days in eight different atmospheres: air, 5% CO2, 10% CO2, 15% CO2, 20% CO2, 25% CO2, 30% CO2, 35% CO2. Changes in several parameters were evaluated. Atmosphere with high carbon dioxide were the most effective in preventing the fungal growth and enhancing strawberry firmness. However, other quality parameters such as color, titrable acidity, ascorbic acid, TSS, pH, aroma were only mildly affected by superatmospheric CO2 levels. The result showed that atmosphere with treatment 35% CO2 proved as the most effective one to control the weight loss, firmness, and to minimized the fruit decay. In conclusion, strawberries stored under superatmospheric carbon dioxide conditions maintained the fungal growth, firmness, weight loss and increase the shelf life as compared to air stored. In future, these experimental results may prove very useful for increasing the shelf life of strawberry fruits for certain period in better quality.