Effect of high-oxygen and high-carbon-dioxide atmospheres on strawberry flavor and other quality traits

摘要

The effect of high-oxygen atmospheres on strawberry flavor was studied. Strawberry fruits (Fragaria x ananassa Duch. cv. Camarosa) were-stored at 8 degreesC in four different atmospheres: air, 5% O-2/ 20%: CO2, 80% O-2/20% CO2, and 90% O-2/10% CO2. Changes in several quality parameters were evaluated. Atmospheres combining high O-2 and high CO2 were the most effective in preventing fungal growth and enhancing strawberry firmness. Other quality parameters such as color, titrable acidity, sugars and organic acids distribution, off-flavor development, and aroma were only mildly affected by superatmospheric O-2 levels. After one week of storage, unexpected high contents of off-flavor related compounds were found in the 80% O-2/20% CO2 and 90% O-2/10% CO2 atmospheres. Evidence of an altered ester biosynthesis was also found in fruits stored under these high-O-2 atmospheres. Data obtained suggest that stress induced by high CO2 and stress induced by high O-2 have an additive effect on strawberry flavor alteration. [References: 25]