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KMID : 0903619990400030303
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Journal of the Korean Society for Horticultural Science
1999 Volume.40 No. 3 p.303 ~ p.305
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The Changes of Acetaldehyde, Ethanol and Firmness during CA Storage of Strawberries
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Lee Kyung-A
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Abstract
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Strawberries (Fragaria ananassa Duch., cv. ´Hokowase´) were stored in air, 1% CO₂ + 1% O₂, 5% CO₂ + 3% O₂, and 12% CO₂+ 6% O₂ at 0℃ for 14 days. Off-flavour was only developed in strawberries treated with air at 14 days of storage, this might be related to increase in acetaldehyde and ethanol production. Acetaldehyde and ethanol were not accumulated excessively during CA storage, so CA combinations using 1-6% 02 and 1-12% CO₂ regimes did not cause anaerobic metabolism in strawberries. Elevated CO₂ concentrations resulted in firmer fruit, while there was little effect of low O₂ on firmness retention. The beneficial effects of 12% CO₂ + 6% O₂ included no off-flavour and firmer texture.
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