Active modified atmosphere storage to preserve the quality of 'San Andreas' strawberries harvest at two ripening stages

Abstract

This work was carried out to evaluate the effect of fruit ripening stage at harvest (“1/3 ripe” and “3/4 ripe”, respectively with 30% and 75% of red color) and passive modified atmosphere (MA) and active MA (with initial initial low O2 and/or high CO2) on quality of ‘San Andreas’ strawberries, with emphasis on bioactive compounds and metabolites of fermentative metabolism. The treatments evaluated were: control; passive MA [low density polyethylene (LDPE) packaging of 40 µm]; active MA with initial low O2 (1 kPa); active MA with initial high CO2 (30 kPa); and active MA with initial low O2 (1 kPa) and high CO2 (30 kPa). After 14 days of storage (0.5±0.2°C/92±2% RH) followed by two days of shelf life (20±5°C/65±10% RH), fruit weight loss was higher in control fruit. Soluble solids content and titratable acidity were not different between treatments. Fruit harvested “1/3 ripe” were firmer and had less intense red color after storage than fruit harvested “3/4 ripe”. Storage conditions did not affect fruit texture maintenance, but all MA conditions delayed fruit red color evolution, regardless of ripening stage at harvest. Strawberries harvested “1/3 ripe” and stored in active MA with initial high CO2 had lower incidence and severity of decay. In general, total phenolic compounds (TPC) and total antioxidant activity (TAA) were higher in fruit harvested “1/3 ripe”. The metabolites of the fermentative metabolism were higher in fruit harvested “3/4 ripe” and stored in active MA with initial low O2. Fruit harvested “1/3 ripe” had higher values of TPC and TAA and lower incidence of decay after storage. The use of active MA with initial high partial pressure of CO2 preserves the postharvest life of ‘San Andreas’ strawberries, by reducing decay without increasing the metabolites of the fermentative metabolism.

Quality of ‘San Andreas’ strawberries and control of gray mold with essential melaleuca oil

“…The volatile alcohols were also mostly suppressed in TTEOtreated fruits, except for ethanol that was found only in fruits treated with 300 and 600 μl L −1 of the TTEO (Table 3). Anami et al (2020) found that fruits in an advanced ripening stage contained a higher concentration of ethanol, indicating fermentative metabolism.…”

“…Anami et al. (2020) found that fruits in an advanced ripening stage contained a higher concentration of ethanol, indicating fermentative metabolism. Ethanol is one of the compounds responsible for off flavor (Yan et al., 2018), and in this case, it is probably related to the advancement in the fruit ripening process.…”

“…The variables SS, AT, epidermis color and CFT, strength for flesh penetration, and rot incidence were analyzed as described by Soethe et al (2016). Rot incidence and severity were assessed as described in Anami et al (2020).…”

Quality of ‘Cripps Pink’ apples stored under controlled atmosphere with ultra-low and extremely low oxygen partial pressures or treated with 1-methylcyclopropene

“…The greasiness index was assessed according to the methodology described by Yang et al (2017a). The fermentative metabolism compounds were quantified as described by Anami et al (2020). The scald incidence (%) was visually assessed by counting the fruits with dark spots on the surface.…”

Quality attributes of nance (Byrsonima crassifolia) fruits as affected by storage temperature and maturity at harvest

“…Although these fruits retained high values of compounds associated with antioxidant activity, particularly at 15°C, harvest at this maturity stage did not favour adequate ripening. Anami et al (2020) showed that the handling of strawberry, a non-climacteric fruit, harvested at 1/3 ripe condition, allowed the antioxidant potential to have higher values, but colour attributes did not reach typical consumption values, as did fruits that were harvested at 3/4 ripeness. In the present work, fruits harvested at transient maturity experienced softening, thus giving them a texture similar to that of yellow fruits, and the hue angle and chroma tended toward the reference values, although lightness decreased.…”