The Influence of Controlled Atmospheres on the Respiration Rates and Storage Behaviour of Strawberry Fruits

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Abstract
Summary The output of CO2 from strawberries, cv. Cambridge Favourite, held at 4.5 °C in air, I, 2 or 5% 02 fell to a minimum after 5 days. Thereafter the rate increased, more rapidly in air (in which rotting was more prevalent) than in 1 or 2% O2. Strawberry fruits stored at 3 °C in air, 5, 10, 15 and 20% CO2 remained in good condition for 10 days, and all concentrations of CO2 reduced rotting due to Botrytis. The alcohol content of the fruit increased with the length of storage and with higher concentrations of CO2; 20% CO2 caused severe injury after 30 days. It is suggested that long-term storage in O2 concentrations of 1% or lower may lead to off-flavours, and that the use of higher CO2 concentrations may be restricted to storage for up to 7 days where adequate refrigeration is unavailable. Loss of flavour which occurred under all conditions after 15–20 days appears to be the main factor limiting the long-term storage of United Kingdom strawberries.

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