Abstract
Firmness and aroma composition of strawberry fruit ( Fragaria × ananassa Duch. cv. Pajaro) stored in air or treated with 20% CO 2 for up to 12 days at 0C were analyzed upon removal from storage. Fruit firmness increased after 2 days in CO 2 , while the composition of aroma compounds in the fruit was unaffected at this time. Ethanol and ethyl hexanoate accumulated after 3 days during high CO 2 treatment, but these compounds usually decreased during subsequent cold storage in air. Ethyl butanoate and ethyl acetate also accumulated but continued to increase after 6 and 9 days of CO 2 storage, respectively. This study suggests that treatment of strawberry fruit with CO 2 after harvest, followed by air storage at 0C, can maintain firmness while minimizing off-flavor development.
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Claims 7
Claim · model-written summary
Strawberry firmness increased after two days of CO2 storage.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae1 - Material
- Pajaroe1
- Treatment
- CO 2e0
- Outcome
- Fruit firmnesse0
- Direction
- increasede0
- Qualifier
- after 2 dayse0
- Comparator
- aire1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Fruit firmness increased after 2 days in CO 2”
e1“strawberry fruit ( Fragaria × ananassa Duch. cv. Pajaro) stored in air or treated with 20% CO 2”
Claim · model-written summary
Strawberry aroma composition was unaffected after two days in CO2.
- Taxon
- strawberryFragaria ×ananassae2
- Material
- Pajaroe2
- Treatment
- CO 2e1
- Outcome
- composition of aroma compoundse0
- Direction
- unaffectede0
- Comparator
- aire2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the composition of aroma compounds in the fruit was unaffected at this time”
e1“Fruit firmness increased after 2 days in CO 2”
e2“strawberry fruit ( Fragaria × ananassa Duch. cv. Pajaro) stored in air or treated with 20% CO 2”
Claim · model-written summary
Ethanol accumulated after three days of high-CO2 treatment and usually decreased during later air storage.
- Taxon
- strawberryFragaria ×ananassae1
- Material
- Pajaroe1
- Treatment
- high CO 2 treatmente0
- Outcome
- Ethanole0
- Direction
- accumulatede0
- Qualifier
- usually decreased during subsequent cold storage in aire0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethanol and ethyl hexanoate accumulated after 3 days during high CO 2 treatment, but these compounds usually decreased during subsequent cold storage in air”
e1“strawberry fruit ( Fragaria × ananassa Duch. cv. Pajaro)”
Claim · model-written summary
Ethyl hexanoate accumulated after three days of high-CO2 treatment and usually decreased during later air storage.
- Taxon
- strawberryFragaria ×ananassae1
- Material
- Pajaroe1
- Treatment
- high CO 2 treatmente0
- Outcome
- ethyl hexanoatee0
- Direction
- accumulatede0
- Qualifier
- usually decreased during subsequent cold storage in aire0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethanol and ethyl hexanoate accumulated after 3 days during high CO 2 treatment, but these compounds usually decreased during subsequent cold storage in air”
e1“strawberry fruit ( Fragaria × ananassa Duch. cv. Pajaro)”
Claim · model-written summary
Ethyl butanoate accumulated and kept increasing after six days of CO2 storage.
- Taxon
- strawberryFragaria ×ananassae1
- Material
- Pajaroe1
- Treatment
- CO 2 storagee0
- Outcome
- Ethyl butanoatee0
- Direction
- continued to increasee0
- Qualifier
- after 6 and 9 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethyl butanoate and ethyl acetate also accumulated but continued to increase after 6 and 9 days of CO 2 storage, respectively”
e1“strawberry fruit ( Fragaria × ananassa Duch. cv. Pajaro)”
Claim · model-written summary
Ethyl acetate accumulated and kept increasing after nine days of CO2 storage.
- Taxon
- strawberryFragaria ×ananassae1
- Material
- Pajaroe1
- Treatment
- CO 2 storagee0
- Outcome
- ethyl acetatee0
- Direction
- continued to increasee0
- Qualifier
- after 6 and 9 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethyl butanoate and ethyl acetate also accumulated but continued to increase after 6 and 9 days of CO 2 storage, respectively”
e1“strawberry fruit ( Fragaria × ananassa Duch. cv. Pajaro)”
Claim · model-written summary
Authors suggest CO2 treatment followed by air storage at 0C to preserve firmness while limiting off-flavor.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- CO 2 after harvest, followed by air storage at 0Ce0
- Outcome
- maintain firmness while minimizing off-flavor developmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treatment of strawberry fruit with CO 2 after harvest, followed by air storage at 0C, can maintain firmness while minimizing off-flavor development”
The same questions in other papers
co2 · quality: phytochemicals · Fragaria x ananassa (strawberry)Results differ
5 papers in the same direction as this paper · 14 reporting no difference from an alternative
- positive
- no effect
- no effect
16 papers more in this group
See all 20 papers →co2 · quality: postharvest · Fragaria x ananassa (strawberry)Positive and negative results
34 papers in the same direction as this paper · 4 in the opposite direction
- negative
- negative
- positive
35 papers more in this group
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.