Maintaining Quality of Fresh Strawberries Through Various Modified Atmosphere Packaging

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dc.authoridAday, Mehmet Seckin/0000-0002-5669-5812
dc.contributor.authorCaner, Cengiz
dc.contributor.authorAday, Mehmet Seckin
dc.date.accessioned2025-01-27T21:01:26Z
dc.date.available2025-01-27T21:01:26Z
dc.date.issued2009
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe influence of various modified atmosphere packaging (AMP) (21/0.05, 418 and 60/20% O-2/% CO2) on fresh strawberry qualities [pH, acidity, degrees Brix, colour (L, a) and texture profile analyses] was investigated and compared during storage. Among the gas combinations used, pH of fresh strawberry was 3.281 at 1 day, and increased to 3.561 for air [21/0.05% (O-2/CO2)], 3.53 for low (4/8) and 3.538 high (60/20) at 12 days. At the end of the storage, degrees Brix had evolved from the initial 7.07 to 5.47, 5.65 and 5.62 for 21% O-2; 4% O-2 and 60% O-2, respectively. Storage in 60% O-2 or 4% O-2 delayed the decrease of degrees Brix, titratable acidity and increased pH compared with 21% O-2. At the end of the storage, the strawberry L values had slightly decreased. Initial values of the firmness were 1067 gf and reduced to 501 gf (21% O-2); 613 gf (4% O-2) and 575 gf (60% O-2) at 12 days storage. Higher O-2 resulted in better springiness and chewiness than those treated with 4% O-2 and 21% CO2, but did not significantly affect resilience. These results show that the use of various MAP gas compositions, including high oxygen, could be a good alternative to maintain fresh strawberry qualities for at least 12 days. Copyright (C) 2008 John Wiley & Sons, Ltd.
dc.identifier.doi10.1002/pts.831
dc.identifier.endpage122
dc.identifier.issn0894-3214
dc.identifier.issn1099-1522
dc.identifier.issue2
dc.identifier.scopus2-s2.0-63449103053
dc.identifier.scopusqualityQ2
dc.identifier.startpage115
dc.identifier.urihttps://doi.org/10.1002/pts.831
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27034
dc.identifier.volume22
dc.identifier.wosWOS:000264230000006
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofPackaging Technology and Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectStrawberry
dc.subjectmodified atmosphere
dc.subjecthigh oxygen
dc.subjectquality parameters
dc.subjectshelf life
dc.titleMaintaining Quality of Fresh Strawberries Through Various Modified Atmosphere Packaging
dc.typeArticle

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