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Elevated CO 2  atmospheres reduce decay and extend postharvest life based on appearance of strawberries but flavor quality may be lost faster than appearance quality. California-grown `Aromas', `Diamante,' and `Selva' strawberries were stored at 5 °C in air or 20 kPa CO 2  + air for 15 days and evaluated for quality attributes, chemical changes, and flavor. In a “Preference Test”, `Selva” and `Diamante' were more preferred than `Aromas'. This may be related to their higher titratable acidity (TA), total soluble solids (TSS), the concentration of total aroma compounds, a different methyl/ethyl esters ratio, and the presence of C6 aldehydes. The postharvest life in air was 7, 9, and 9 days for `Aromas', `Diamante' and `Selva', respectively and these periods were extended by 30%, 20%, and 45% in the CO 2 -enriched atmosphere. There were no significant differences in TA or TSS between fruits kept in air or in air + CO 2  and panelists could not detect differences in sourness and sweetness after 9 days of storage. In contrast, there was a trend for CO 2 -stored fruits of the three cultivars to be categorized as more aromatic, and for `Aromas' and `Selva' fruits to be described as more “strawberry like” in flavor compared to the corresponding air-stored fruits. The total aroma concentration decreased to a lesser extent in `Aromas' and `Selva' strawberries kept in air + CO 2  than in those stored in air. The CO 2 -enriched atmosphere stimulated fermentative metabolism only in `Aromas' and `Selva'; the higher concentration of ethanol in these two cultivars favored the synthesis of ethyl esters. The total content of aroma compounds and the methyl/ethyl esters ratio may be two of the multiple factors determining the overall fruit flavor.

129 Postharvest Life, Quality and Flavor Characterization of Three Strawberry Cultivars Kept in Air or CO2-enriched Atmospheres