Effect of Different Atmospheres on Postharvest Decay and Quality of Fresh Strawberries

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Abstract
Effects of different atmospheres, i.e., air + C2H4 at 20 .mu.l/l, air + 15% CO2; air + 10% CO; a controlled atmosphere (CA) of 2.3% O2 + 5% CO2; CA + C2H4 (20 .mu.l/l); and CA + 10% CO in addition to control (air), on the postharvest decay of strawberry fruits caused by Botrytis cinerea were studied with Aiko, G-3 and G-4 cultivars at 0.6.degree. and 3.3.degree. C for 21 days. Air + 15% CO2 and CA + 10% CO were the most effective atmospheres in suppressing fruit rot. Presence of 20 .mu.l of C2H4/l, added to air or CA resulted in more decay development than in other atmospheres, indicating that C2H4 might enhance disease development or fungal growth. Off-flavors were detected after treatment with air + 15% CO2. CO added to CA during storage of strawberries at 0.6.degree.-3.3.degree. C for up to 3 wk may provide better results than the current practice of using high CO2.