Quality Changes of 'Yeobong' Strawberry with CA Storage Conditions

CA저장조건에 따른 '여봉' 딸기의 품질변화

  • Kim, Ji-Gang (Post-harvest Technology Division, Horticultural Research Institute, RDA) ;
  • Hong, Seong-Sik (Post-harvest Technology Division, Horticultural Research Institute, RDA) ;
  • Jeong, Seok-Tae (Post-harvest Technology Division, Horticultural Research Institute, RDA) ;
  • Kim, Young-Bae (Post-harvest Technology Division, Horticultural Research Institute, RDA) ;
  • Jang, Hyun-Sae (Post-harvest Technology Division, Horticultural Research Institute, RDA)
  • 김지강 (농촌진흥청 원예연구소) ;
  • 홍성식 (농촌진흥청 원예연구소) ;
  • 정석태 (농촌진흥청 원예연구소) ;
  • 김영배 (농촌진흥청 원예연구소) ;
  • 장현세 (농촌진흥청 원예연구소)
  • Published : 1998.08.01

Abstract

'Yeobong' strawberries were stored at $2^{\circ}C$ under controlled atmosphere (CA) containing the combinations of $O_2{\;}(3.8%)$ and $CO_2{\;}(10,{\;}15,{\;}20%)$ and air as control. Atmospheres of $3%{\;}O_2+15%{\;}CO_2$ and $8%{\;}O_2+15%{\;}CO_2$ reduced respiration and ethylene production rates. Fruits kept under CA conditions of 10% and 15% $CO_2$ were harder than those stored under 20% $CO_2$ and air. The CA conditions of 10% or 15% $CO_2$ maintained approximately 80% of vitamin C for 24 days. Redness were increased and then decreased, but the changing trends were not clear among the storage conditions. Anthocyanin contents in $3%{\;}O_2+15%{\;}CO_2$ and $8%{\;}O_2+15%{\;}CO_2$ were slightly increased for 16 days and then decreased thereafter, while anthocyanin content in air was rapidly increased for 8 days. After 16 days of storage, off-flavor were perceived in all CA storage. And strawberries stored in 20% $CO_2$ conditions were unacceptable after 20 days. The 20% $CO_2$ significantly affected off-flavor of strawberries, but there was no significant difference between 10% $CO_2$ and 15% $CO_2$ conditions. Ethanol which is in relation to off-flavor was higher with elevated $CO_2$ levels. Although CA conditions under $3%{\;}O_2+15%{\;}CO_2$ was effective in delaying the quality changes, there was high ethanol content compared to $8%{\;}O_2+15%{\;}CO_2$ condition. Strawberry kept under $8%{\;}O_2+15%{\;}CO_2$ was maintained the shelf-life for 24 days and the condition prolonged more $4{\sim}8$ days and 12 days than the other CA conditions and air, resectively.