A preliminary study on the effects of pure oxygen on strawberry fruit storage
Zheng Yonghua, Su Xinguo and Mao Hangyun (College of Food Science and Technology, Nanjing Agric Univ, Nanjing 210095, China)
Strawberry(Fragaria ananassa Duchesne cv. Shuofeng) were exposed to pure oxygen, air and were held at(2±1)℃ for 10 days, followed by two days at 20℃ in air. Physiological and quality indexes were measured during and after cold storage. The results indicated that 100% oxygen stimulated fruit respiration and the depletion of titratable acidity during the initial days of storage. However, it inhibited fruit respiration, delayed the decrease of fruit firmness and Vitamin C content, lowered the incidence of fruit decay from the sixth days of cold storage. Especially out of cold storage, pure oxygen still had significant beneficial residual effect, thereby keeping the fruit quality and prolonging its shelf life.
【CateGory Index】： S668.409.3