Claim · model-written summary
The reported low oxygen and high carbon dioxide storage regimes had no detrimental effect on strawberry quality over the specified durations.
- Taxon
- Strawberries
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Fragaria ×ananassae0 - Material
- ‘Selva'e0
- Treatment
- 1.0%, 0.5%, or 0.25% 0 2 or air + 20% CO 2 ; or 6 days in air + 50% or 80% CO 2e0
- Outcome
- qualitye0
- Direction
- without detrimental effectse0
- Qualifier
- at 0 or 5°Ce0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“Strawberries (Fragaria ananassa Duch., cv. ‘Selva') were stored 10 days in 1.0%, 0.5%, or 0.25% 0 2 or air + 20% CO 2 ; or 6 days in air + 50% or 80% CO 2 at 0 or 5°C without detrimental effects on quality”
Title
DANGYANG KE; LINDA GOLDSTEIN; MICHAEL O'MAHONY; et al. Journal of Food Science 1991. doi:10.1111/j.1365-2621.1991.tb07973.x
Other claims from this paper (7)
- Intervention effect Atmosphere treatments reduced strawberry decay and softening.
- Intervention effect An untrained panel did not consistently distinguish Pajaro strawberries in 0.25% oxygen from those in air.
- Observation A trained panel perceived slight off-flavor in G3 strawberries stored at 0.25% or 0% oxygen.
- Association The off-flavor correlated with ethanol, ethyl acetate and acetaldehyde in juice.
- Intervention effect Storage in 50% or 80% carbon dioxide caused injury after 8 to 10 days.
- Intervention effect Storage in 20% carbon dioxide caused no injury after 8 to 10 days.
- Intervention effect All high-carbon-dioxide treatments increased strawberry juice pH.