Abstract
Quality and chemical changes associated with flavor were evaluated in ‘Camarosa’ strawberries ( Fragaria × ananassa ) that had been kept at 5 °C in air or in air + 20 kPa CO 2 for 3 and 6 days to elucidate possible factors contributing to the loss of flavor during storage. The elevated CO 2 treatment did not affect flesh firmness, total soluble solids, pH, or titratable acidity. In contrast, decreases in color (as indicated by a higher hue angle value) and in concentrations of sucrose, reducing sugars, and citric acid were detected in fruits exposed to elevated CO 2 . Fermentative metabolites were present in strawberries stored in air and in higher concentration in those kept in air + 20 kPa CO 2 . Also, strawberries kept in air + 20 kPa CO 2 had higher levels of ethyl esters and a major reduction in the level of methyl esters. Thus, clear differences in the aroma profile of strawberries at harvest and after 3 and 6 days of storage at 5 °C in air or air + 20 kPa CO 2 were observed. This change in the volatile aroma profile is probably the primary factor contributing to the loss of strawberry flavor during storage.
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Claims 9
Claim · model-written summary
Elevated CO2 did not affect firmness, soluble solids, pH or titratable acidity.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae1 - Treatment
- elevated CO 2 treatmente0
- Outcome
- flesh firmness, total soluble solids, pH, or titratable aciditye0
- Direction
- did not affecte0
- Comparator
- aire2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“The elevated CO 2 treatment did not affect flesh firmness, total soluble solids, pH, or titratable acidity”
e1“‘Camarosa’ strawberries”
e2“in air or in air + 20 kPa CO 2”
Claim · model-written summary
Elevated CO2 decreased fruit color, indicated by increased hue angle.
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- elevated CO 2e2
- Outcome
- colore0
- Direction
- decreasese0
- Qualifier
- higher hue angle valuee0
- Comparator
- aire3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decreases in color (as indicated by a higher hue angle value)”
e1“‘Camarosa’ strawberries”
e2“fruits exposed to elevated CO 2”
e3“in air or in air + 20 kPa CO 2”
Claim · model-written summary
Elevated CO2 decreased sucrose, reducing sugars and citric acid concentrations.
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- elevated CO 2e0
- Outcome
- concentrations of sucrose, reducing sugars, and citric acide0
- Direction
- decreasese0
- Comparator
- aire2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decreases in color (as indicated by a higher hue angle value) and in concentrations of sucrose, reducing sugars, and citric acid were detected in fruits exposed to elevated CO 2”
e1“‘Camarosa’ strawberries”
e2“in air or in air + 20 kPa CO 2”
Claim · model-written summary
Fermentative metabolites occurred in air-stored strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Outcome
- Fermentative metabolitese0
- Setting
- stored in aire0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fermentative metabolites were present in strawberries stored in air”
Claim · model-written summary
Fermentative metabolites were higher under elevated CO2 than in air.
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- air + 20 kPa CO 2e0
- Outcome
- Fermentative metabolitese3
- Direction
- higher concentratione0
- Comparator
- aire2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in higher concentration in those kept in air + 20 kPa CO 2”
e1“Fermentative metabolites were present in strawberries stored in air”
e2“stored in air”
e3“Fermentative metabolites”
Claim · model-written summary
Elevated CO2 increased ethyl esters.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- air + 20 kPa CO 2e0
- Outcome
- ethyl esterse0
- Direction
- highere0
- Comparator
- aire1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“strawberries kept in air + 20 kPa CO 2 had higher levels of ethyl esters”
e1“in air or in air + 20 kPa CO 2”
Claim · model-written summary
Elevated CO2 substantially reduced methyl esters.
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- air + 20 kPa CO 2e2
- Outcome
- level of methyl esterse0
- Direction
- reductione0
- Comparator
- aire2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a major reduction in the level of methyl esters”
e1“Also, strawberries kept in air + 20 kPa CO 2”
e2“in air or in air + 20 kPa CO 2”
Claim · model-written summary
Strawberry aroma profiles differed at harvest and after storage.
- Taxon
- strawberriesFragaria ×ananassae0
- Organ / stage
- at harvest and after 3 and 6 days of storagee0
- Outcome
- aroma profilee0
- Direction
- differencese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“clear differences in the aroma profile of strawberries at harvest and after 3 and 6 days of storage at 5 °C in air or air + 20 kPa CO 2 were observed”
Claim · model-written summary
The changed volatile aroma profile was proposed as the main contributor to flavor loss in storage.
- Taxon
- StrawberriesFragaria ×ananassat0
- Outcome
- loss of strawberry flavore0
- Qualifier
- change in the volatile aroma profilee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This change in the volatile aroma profile is probably the primary factor contributing to the loss of strawberry flavor during storage”
t0“Strawberries”
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See all 39 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.