Abstract
Abstract The effects of different concentrations (30, 50, and 70 kPa) and time (1 or 3 hr) of short‐term CO 2 gas treatment on the quality, safety, and shelf life of “Charlotte” strawberry were evaluated during storage at 4°C. Color attributes were better maintained in CO 2 treated strawberries while firmness increased significantly and maintained throughout the storage in 70 kPa CO 2 treatments compared to untreated control. Total soluble solid, pH, and titratable acidity did not show remarkable changes among the treatments. Total anthocyanins accumulation was significantly ( p ≤ .05) lower in fruits exposed to 70 kPa CO 2 for 1 hr than that of control but insignificantly lower with other CO 2 treatments at the end of storage while total phenolic content was almost unaffected by CO 2 treatment. Lower number of microbial population and better maintenance of sensory qualities were found in strawberries treated with 70 kPa CO 2 ; therefore, marketability extended by about 4 and 2 days compared to control and other CO 2 treatments, respectively. Practical applications These results suggest that the physicochemical, microbial, and sensory quality of strawberries were better maintained in fruits exposed to 70 kPa CO 2 either for 1 or 3 hr before storage than sample stored directly. The results of this study could be useful for maintaining the quality and extending the shelf life of “Charlotte” strawberry during storage or export at low temperature condition.
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Claims 10
Claim · model-written summary
Short-term CO2 treatment better maintained the color attributes of Charlotte strawberries during storage at 4°C
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae1 - Treatment
- CO 2 treatede1
- Outcome
- Color attributese1
- Direction
- better maintainede1
- Qualifier
- during storage at 4°Ce3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e1“Color attributes were better maintained in CO 2 treated strawberries”
e3“strawberry were evaluated during storage at 4°C”
Claim · model-written summary
70 kPa CO2 treatment increased strawberry firmness significantly compared with untreated control, and kept it throughout storage
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- 70 kPa CO 2e4
- Outcome
- firmnesse4
- Direction
- increasede4
- Qualifier
- maintained throughout the storagee4
- Comparator
- untreated controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Color attributes were better maintained in CO 2 treated strawberries”
e4“firmness increased significantly and maintained throughout the storage in 70 kPa CO 2 treatments compared to untreated control”
Claim · model-written summary
CO2 treatments did not remarkably change total soluble solids, pH or titratable acidity of strawberries
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- CO 2 treatede1
- Outcome
- Total soluble solid, pH, and titratable aciditye5
- Direction
- did not show remarkable changese5
- Comparator
- among the treatmentse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Color attributes were better maintained in CO 2 treated strawberries”
e5“Total soluble solid, pH, and titratable acidity did not show remarkable changes among the treatments”
Claim · model-written summary
Total anthocyanins accumulation was significantly lower in strawberries exposed to 70 kPa CO2 for 1 hr than in control fruit
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- 70 kPa CO 2e7
- Outcome
- Total anthocyanins accumulatione6
- Direction
- lowere7
- Qualifier
- for 1 hre7
- Comparator
- controle7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Color attributes were better maintained in CO 2 treated strawberries”
e6“Total anthocyanins accumulation was significantly”
e7“lower in fruits exposed to 70 kPa CO 2 for 1 hr than that of control”
Claim · model-written summary
Other CO2 treatments gave insignificantly lower total anthocyanins than control at the end of storage
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- other CO 2 treatmentse4
- Outcome
- Total anthocyanins accumulatione2
- Direction
- insignificantly lowere4
- Qualifier
- at the end of storagee4
- Comparator
- controle3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Color attributes were better maintained in CO 2 treated strawberries”
e2“Total anthocyanins accumulation was significantly”
e3“lower in fruits exposed to 70 kPa CO 2 for 1 hr than that of control”
e4“insignificantly lower with other CO 2 treatments at the end of storage”
Claim · model-written summary
CO2 treatment left total phenolic content of strawberries almost unaffected
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- CO 2 treatmente2
- Outcome
- total phenolic contente2
- Direction
- almost unaffectede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Color attributes were better maintained in CO 2 treated strawberries”
e2“total phenolic content was almost unaffected by CO 2 treatment”
Claim · model-written summary
Strawberries treated with 70 kPa CO2 had a lower number of microbial population
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- 70 kPa CO 2e1
- Outcome
- microbial populatione0
- Direction
- Lower numbere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lower number of microbial population”
e1“strawberries treated with 70 kPa CO 2”
Claim · model-written summary
70 kPa CO2 treatment better maintained sensory qualities of strawberries
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- 70 kPa CO 2e0
- Outcome
- sensory qualitiese1
- Direction
- better maintenancee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“strawberries treated with 70 kPa CO 2”
e1“better maintenance of sensory qualities were found in strawberries treated with 70 kPa CO 2”
Claim · model-written summary
70 kPa CO2 treatment extended strawberry marketability by about 4 and 2 days compared with control and other CO2 treatments
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- 70 kPa CO 2e0
- Outcome
- marketabilitye1
- Direction
- extendede1
- Value
- about 4 and 2 dayse1
- Comparator
- control and other CO 2 treatmentse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“strawberries treated with 70 kPa CO 2”
e1“marketability extended by about 4 and 2 days compared to control and other CO 2 treatments”
Claim · model-written summary
The authors suggest short-term CO2 exposure could help maintain quality and extend shelf life of Charlotte strawberry in storage or export at low temperature
- Taxon
- strawberryFragaria ×ananassae0
- Outcome
- maintaining the quality and extending the shelf lifee1
- Qualifier
- during storage or export at low temperature conditione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“strawberry during storage or export at low temperature condition”
e1“could be useful for maintaining the quality and extending the shelf life”
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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.