Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging
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Fresh strawberries have short shelf life because of rapid weight loss, softening, and decay. The objective of this research was to study the response of strawberries to ClO2 when applied to the fruit using a controlled release pad. Four experiments were conducted over 2011 to 2013. Strawberries were packed in perforated commercial clamshells, with or without ClO2 treatments, and stored at 1 and 6 °C for up to 14 days and at 10 and 20 °C for up to 7 days. The effect of ClO2 on strawberries was assessed by measuring decay incidence, weight loss, firmness, volatile composition, and stomate activity during storage. Chlorine dioxide treatments induced closing of stomata, markedly slowed weight loss and softening, and reduced decay incidence of strawberry fruit at 10 °C or lower temperatures, but not at 20 °C. Fruit flavor profiles were not affected by ClO2 treatment.
KeywordsStrawberry fruit Chlorine dioxide Stomata Weight loss Softening Decay Storage
We wish to thank the Jilin University Joint PhD Scholarships and Worrell Water Technologies for their support.
Conflict of Interest
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