ENHANCEMENT AND LOSS OF FIRMNESS IN STRAWBERRIES STORED IN ATMOSPHERES ENRICHED WITH CARBON DIOXIDE
Strawberries cv. Redcoat (Fragaria × ananassa Duch.), forced-air cooled and exposed to 0%, 12%, 15% or 18% CO2, were evaluated for firmness and other quality attributes after 0, 2, 7 and 14 days of storage. The CO2 enhanced berry firmness. However, when fruit is stored for more than 7 days under 12%, 15%, or 18% CO2, it softened very rapidly, and after 14 days of storage, became as soft as fruit not exposed to CO2. Fruit in cold storage not exposed to CO2 also exhibited in increase in firmness followed by a decrease, but the magnitude of this increase was much smaller than for CO2 treated fruit. The CO2 treatment reduced the quantity of fruit physically graded as being soft, and the amount of decay present after 14 days of storage.
Smith, R.B. and Skog, L.J. (1993). ENHANCEMENT AND LOSS OF FIRMNESS IN STRAWBERRIES STORED IN ATMOSPHERES ENRICHED WITH CARBON DIOXIDE. Acta Hortic. 348, 328-333