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‘Minomusume’ strawberries were stored in high CO 2  atmospheres (20%, 30%, and 40%) by means of a controlled atmosphere (CA) and active modified atmosphere packaging (MAP) for 10 days at 5 °C. The CA of 20% to 40% CO 2  was effective in delaying an increase in fungal count and preventing the external formation of mold mycelia, but a CA of &gt;30% CO 2  induced black discoloration on the surface of strawberry due to CO 2  injury. When strawberry fruit were stored in a MAP flushed with either air or high CO 2 , all packages approached an equilibrium of ≈20% CO 2  and 2% O 2  by the end of storage. Fungal counts of strawberry fruit stored in a MAP remained constant throughout the storage period and the diversity of fungal flora was partially similar regardless of the difference in the MAP method. Visual quality (mold incidence and severity of black discoloration) and physicochemical quality (weight loss, firmness, pH, and total ascorbic acid content) were unaffected by CO 2  atmospheres as the flushing gas during active MAP storage, except that the fruit in a MAP flushed with 20% and 30% CO 2  were firmer than those with air and 40% CO 2 . After transfer to ambient conditions for 6 days at 10 °C, however, external formation of mold mycelia identified as  Botrytis cinerea  and surface black discoloration were induced in strawberry fruit in MAP flushed with 30% and 40% CO 2 .

Microbiological and Quality Responses of Strawberry Fruit to High CO2 Controlled Atmosphere and Modified Atmosphere Storage