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Various cultivars of strawberry  (Fragaria ×ananassa  Duch.) were stored for 42 h under an atmosphere of 15% CO 2  to determine whether their firmness would be enhanced. Compared to initial samples and stored control samples, enhanced firmness was found in 21 of the 25 cultivars evaluated. The CO 2  had no effect on color, as measured by Hunter `L', `a' and `b', or on soluble solids concentration (SSC) or pH. There were significant differences among cultivars in firmness; Hunter color `L', `a', and `b'; SSC; and pH.

Postharvest Carbon Dioxide Treatment Enhances Firmness of Several Cultivars of Strawberry