Abstract
Consumers around the world appreciate strawberries for their taste. They have low calories and high concentrations of soluble fibers, vitamin C and flavonoids. This paper verified the combined effect of O2, CO2, and N2O levels on ‘Oso Grande’ strawberries stored at 10° C, under controlled atmosphere (CA). Five different gas mixtures were used: 0.03 kPa CO2 + 20 kPa O2, 80 kPa N2O + 20 kPa O2, 90 kPa O2 + 10 kPa N2, 60 kPa O2 +40 kPa CO2, and 20 kPa O2 + 20 kPa CO2 + 60 kPa N2O. The lowest incidence of postharvest decay was observed with treatment20 kPa O2 + 20 kPa CO2 + 60 kPa N2O, followed by 80 kPa N2O +20 kPa O2 and 90 kPa O2 + 10 kPa N2. The treatment 60 kPa O2 + 40 kPa CO2 induced an increase in the production of acetaldehyde and ethanol, and these levels were considered inadequate for human consumption. The first factor, named senescence, displayed a positive correlation with soluble solids, luminosity, hue angle, firmness and incidence of decay. hpsThe second factor, named CA-induced injury, showedhps that total acidity correlated negatively with ethanol and acetaldehyde levels. Hiehpsrarchical cluster analysis indicated that strawberries stored underhps80 kPa N2O + 20 kPa O2hps for 14hps hpsdays more closely resembled the quality of fresh fruit at the moment of harvesthps. ‘Oso Grande’ strawberries stored at 10 ºC under 80 kPa N2O + 20 kPa O2 and 90 kPa O2 +10 kPa N2 were in better conditions, with no metabolic alterations, showing that these are the ideal storage conditions.
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Claims 8
Claim · model-written summary
The lowest postharvest decay incidence was observed with 20 kPa O2 + 20 kPa CO2 + 60 kPa N2O, compared with 80 kPa N2O + 20 kPa O2 and 90 kPa O2 + 10 kPa N2.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- 20 kPa O2 + 20 kPa CO2 + 60 kPa N2Oe1
- Outcome
- incidence of postharvest decaye1
- Direction
- loweste1
- Comparator
- 80 kPa N2O +20 kPa O2 and 90 kPa O2 + 10 kPa N2e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
t0“strawberries is affected by O2, CO2 and N2O concentrations”
e1“The lowest incidence of postharvest decay was observed with treatment20 kPa O2 + 20 kPa CO2 + 60 kPa N2O, followed by 80 kPa N2O +20 kPa O2 and 90 kPa O2 + 10 kPa N2”
Claim · model-written summary
Strawberries stored under 80 kPa N2O + 20 kPa O2 were in better condition with no metabolic alterations.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- 80 kPa N2O + 20 kPa O2e2
- Outcome
- metabolic alterationse2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberries is affected by O2, CO2 and N2O concentrations”
e2“under 80 kPa N2O + 20 kPa O2 and 90 kPa O2 +10 kPa N2 were in better conditions, with no metabolic alterations”
Claim · model-written summary
Strawberries stored under 90 kPa O2 + 10 kPa N2 were in better condition with no metabolic alterations.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- 90 kPa O2 +10 kPa N2e2
- Outcome
- metabolic alterationse2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberries is affected by O2, CO2 and N2O concentrations”
e2“under 80 kPa N2O + 20 kPa O2 and 90 kPa O2 +10 kPa N2 were in better conditions, with no metabolic alterations”
Claim · model-written summary
The 60 kPa O2 + 40 kPa CO2 treatment increased acetaldehyde and ethanol production in strawberries.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- 60 kPa O2 + 40 kPa CO2e3
- Outcome
- production of acetaldehyde and ethanole3
- Direction
- increasee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberries is affected by O2, CO2 and N2O concentrations”
e3“The treatment 60 kPa O2 + 40 kPa CO2 induced an increase in the production of acetaldehyde and ethanol”
Claim · model-written summary
The senescence factor correlated positively with soluble solids, luminosity and hue angle.
- Taxon
- strawberriesFragaria ×ananassat0
- Outcome
- senescencee5
- Direction
- positive correlatione5
- Qualifier
- soluble solids, luminosity, hue anglee5
- Setting
- controlled atmosphere storaget1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberries is affected by O2, CO2 and N2O concentrations”
t1“during controlled atmosphere storage”
e5“The first factor, named senescence, displayed a positive correlation with soluble solids, luminosity, hue angle, firmness and incidence of decay.”
Claim · model-written summary
The senescence factor correlated positively with firmness and incidence of decay.
- Taxon
- strawberriesFragaria ×ananassat0
- Outcome
- senescencee5
- Direction
- positive correlatione5
- Qualifier
- firmness and incidence of decaye5
- Setting
- controlled atmosphere storaget1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberries is affected by O2, CO2 and N2O concentrations”
t1“during controlled atmosphere storage”
e5“The first factor, named senescence, displayed a positive correlation with soluble solids, luminosity, hue angle, firmness and incidence of decay.”
Claim · model-written summary
Total acidity correlated negatively with ethanol and acetaldehyde levels in stored strawberries.
- Taxon
- strawberriesFragaria ×ananassat0
- Compound
- ethanole6
- Outcome
- total aciditye6
- Direction
- correlated negativelye6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberries is affected by O2, CO2 and N2O concentrations”
e6“total acidity correlated negatively with ethanol and acetaldehyde levels”
Claim · model-written summary
Strawberries stored for 14 days under 80 kPa N2O + 20 kPa O2 more closely resembled the quality of fresh fruit at harvest.
- Taxon
- strawberriesFragaria ×ananassat0
- Outcome
- qualitye7
- Qualifier
- more closely resembled the quality of fresh fruit at the moment of harveste7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberries is affected by O2, CO2 and N2O concentrations”
e7“more closely resembled the quality of fresh fruit at the moment of harvest”
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