Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storage

Author(s)

Luis Carlos Cunha Junior ^[1] ; Cristiane Maria Ascari Morgado ^[2] ; Angelo Pedro Jacomino ^[3] ; Marcos José Trevisan ^[4] ; Marise Cagnin Martins Parisi ^[5] ; Gilmarcos de Carvalho Corrêa ^[6] ; Gustavo Henrique de Almeida Teixeira ^[7]

Affiliation

^[1] Universidade Federal de Goiás. Escola de Agronomia. Setor de Horticultura - Brasil

^[2] Universidade Federal de Goiás. Escola de Agronomia. Setor de Horticultura - Brasil

^[3] Universidade de São Paulo. Escola Superior de Agricultura “Luiz de Queiroz”. Departamento de Produção Vegetal - Brasil

^[4] Universidade de São Paulo. Escola Superior de Agricultura “Luiz de Queiroz”. Departamento de Produção Vegetal - Brasil

^[5] Agência Paulista de Tecnologia dos Agronegócios. Polo Centro-Sul - Brasil

^[6] Universidade Federal de Goiás. Escola de Agronomia. Setor de Horticultura - Brasil

^[7] Universidade Estadual Paulista “Júlio de Mesquita Filho”. Faculdade de Ciências Agrárias e Veterinárias. Departamento de Produção Vegetal - Brasil

• Document type: Journal article
• Source: Bragantia; v. 78, n. 2, p. 274-283, 2019-04-18.

Abstract

ABSTRACT Consumers around the world appreciate strawberries for their taste. They have low calories and high concentrations of soluble fibers, vitamin C and flavonoids. This paper verified the combined effect of O2, CO2, and N2O levels on ‘Oso Grande’ strawberries stored at 10° C, under controlled atmosphere (CA). Five different gas mixtures were used: 0.03 kPa CO2 + 20 kPa O2, 80 kPa N2O + 20 kPa O2, 90 kPa O2 + 10 kPa N2, 60 kPa O2 +40 kPa CO2, and 20 kPa O2 + 20 kPa CO2 + 60 kPa N2O. The lowest incidence of postharvest decay was observed with treatment20 kPa O2 + 20 kPa CO2 + 60 kPa N2O, followed by 80 kPa N2O +20 kPa O2 and 90 kPa O2 + 10 kPa N2. The treatment 60 kPa O2 + 40 kPa CO2 induced an increase in the production of acetaldehyde and ethanol, and these levels were considered inadequate for human consumption. The first factor, named senescence, displayed a positive correlation with soluble solids, luminosity, hue angle, firmness and incidence of decay. hpsThe second factor, named CA-induced injury, showedhps that total acidity correlated negatively with ethanol and acetaldehyde levels. Hiehpsrarchical cluster analysis indicated that strawberries stored underhps80 kPa N2O + 20 kPa O2hps for 14hps hpsdays more closely resembled the quality of fresh fruit at the moment of harvesthps. ‘Oso Grande’ strawberries stored at 10 ºC under 80 kPa N2O + 20 kPa O2 and 90 kPa O2 +10 kPa N2 were in better conditions, with no metabolic alterations, showing that these are the ideal storage conditions. (AU)

• FAPESP's process: 08/04553-6 - CONTROLL OF SENESCENCE OF STRAWBERRY WITH CONTROLLED ATMOSPHERE AND PACKAGE
• Grantee: Luis Carlos Cunha Junior
• Support Opportunities: Scholarships in Brazil - Doctorate