Modified atmosphere packaging of fully ripe strawberries

Abstract

The objective of this research was to investigate how MAP influences quality attributes of fully ripe strawberries. Fully ripe fruits, 'Senga Sengana' from organic production and 'Arosa' from conventional, were stored under the following treatment conditions: A) fruits pre-cooled to 2°C and placed in MAP (transmission rates: O2 530 cc/m2/day and CO2 4200 cc/m2/day at 23°C, Xtend®, Stepac); B) MAP without pre-cooling; C) pre-cooled and cold stored fruit without MAP as a control. All fruits were stored at 1°C for 5 days. After removal from storage and MAP, fruits were kept at 20°C for 24 h. Fruit firmness, total soluble solids and titratable acidity, together with percentage of decayed, bruised and healthy fruits were assessed. 'Arosa' fruits were firmer if MAP-treated, regardless of pre-cooling, and they had less decay and bruising in MAP, especially if fruits were not pre-cooled. Treatments did not affect fruit firmness of 'Senga Sengana' while the effect of MAP was primarily a reduction in the percentage of bruised fruits. Total soluble solids and titratable acidity of either cultivar was not affected by treatment. These results show that MAP can be used for storage of fully ripe strawberries.