Maintaining quality of fresh strawberries through various modified atmosphere packaging

The influence of various modified atmosphere packaging (MAP) (21/0.05, 4/8 and 60/20% O 2 /% CO 2 ) on fresh strawberry qualities [pH, acidity, °Brix, colour ( L, a ) and texture profile analyses] was investigated and compared during storage. Among the gas combinations used, pH of fresh strawberry was 3.281 at 1 day, and increased to 3.561 for air [21/0.05% (O 2 /CO 2 )], 3.53 for low (4/8) and 3.538 high (60/20) at 12 days. At the end of the storage, °Brix had evolved from the initial 7.07 to 5.47, 5.65 and 5.62 for 21% O 2 ; 4% O 2 and 60% O 2 , respectively. Storage in 60% O 2 or 4% O 2 delayed the decrease of °Brix, titratable acidity and increased pH compared with 21% O 2 . At the end of the storage, the strawberry L values had slightly decreased. Initial values of the firmness were 1067 gf and reduced to 501 gf (21% O 2 ); 613 gf (4% O 2 ) and 575 gf (60% O 2 ) at 12 days storage. Higher O 2 resulted in better springiness and chewiness than those treated with 4% O 2 and 21% CO 2 , but did not significantly affect resilience. These results show that the use of various MAP gas compositions, including high oxygen, could be a good alternative to maintain fresh strawberry qualities for at least 12 days. Copyright © 2008 John Wiley & Sons, Ltd.