Effect of high-oxygen and high-carbon-dioxide atmospheres on strawberry flavor and other quality traits.
The effect of high-oxygen atmospheres on strawberry flavor was studied. Strawberry fruits (Fragariax ananassa Duch. cv. Camarosa) were stored at 8 degrees C in four different atmospheres: air, 5% O(2)/20% CO(2), 80% O(2)/20% CO(2), and 90% O(2)/10% CO(2). Changes in several quality parameters were evaluated. Atmospheres combining high O(2) and high CO(2) were the most effective in preventing fungal growth and enhancing strawberry firmness. Other quality parameters such as color, titrable acidity, sugars and organic acids distribution, off-flavor development, and aroma were only mildly affected by superatmospheric O(2) levels. After one week of storage, unexpected high contents of off-flavor related compounds were found in the 80% O(2)/20% CO(2) and 90% O(2)/10% CO(2) atmospheres. Evidence of an altered ester biosynthesis was also found in fruits stored under these high-O(2) atmospheres. Data obtained suggest that stress induced by high CO(2) and stress induced by high O(2) have an additive effect on strawberry flavor alteration.
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Departamento de Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas Padre García Tejero 4, 41012-Sevilla, Spain. agracia@cica.es
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D002245:Carbon Dioxide; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry*; D010100:Oxygen; D012903:Smell; D013649:Taste
D002245:Carbon Dioxide; D010100:Oxygen