Effect of high oxygen treatments on fruit decay and quality of strawberries

Freshly harvested strawberries(Fragaria×ananassa Duchesne) were placed in jars continuously ventilated with air or with 40%, 60%, 80% or 100% O₂ at 5℃ for 16 days to investigate the effects of high oxygen atmospheres on fruit decay and quality during storage. While the quality parameters of titratable acidity, total soluble solids, surface color measurements were only slightly affected by the superatmospheric O₂ levels, treatments with 60%～100% O₂ significantly inhibited decay incidence; there was a decrease in decay with an increase in oxygen concentration, the 100% O₂ treatment was most effective in controlling fruit decay. Fruits treated with O₂ concentrations of 60% or higher also exhibited significantly higher fruit firmness value, vitamin C content and less weight loss. The 40% O₂ treatment was ineffective in inhibiting fruit decay. Data obtained suggest that high oxygen atmospheres may provide a potential alternative for postharvest decay control on strawberry fruit.