Abstract
High CO 2 (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit; however, these conditions are often accompanied by discoloration, off-flavors, and faster softening. Stepwise increments of CO 2 concentrations have been proposed to alleviate injuries in fruits caused by high CO 2 . In this study, we investigated whether stepwise increments of CO 2 , up to 30 kPa and under a reduced O 2 concentration, are beneficial for reducing fungal spoilage without inducing CO 2 injury symptoms in strawberry fruit. Based on recommended settings (5–10 kPa O 2 with 15–20 kPa CO 2 ), we first selected optimal O 2 and CO 2 concentrations that best-reduced spoilage caused by B. cinerea in red ripe “Sonsation” strawberry fruit. We found that higher O 2 (10 kPa) and CO 2 (20 kPa) concentrations were most beneficial for prolonging strawberry fruit shelf life. Subsequently, we studied the performance of red ripe “Arabella” strawberry fruit stored at 5°C under different controlled atmosphere (CA) conditions (10 kPa O 2 with either 0, 20, or 30 kPa CO 2 ). The CO 2 concentrations were achieved either within 8 h or in a stepwise manner within the first 4 days of storage. As a control, 21 kPa O 2 and 0 kPa CO 2 were used. Following storage for up to 11 days, the spoilage incidence was assessed at 12°C for 5 days. The application of high CO 2 (20 and 30 kPa) combined with 10 kPa O 2 greatly suppressed fruit spoilage during storage and subsequent shelf life. High CO 2 suppressed respiration as well as maintained a higher pH and firmness in treated fruit. The level of total sugars did not change, but during storage, a substantial part of sucrose was converted into glucose and fructose, especially under high CO 2 conditions. High CO 2 did not affect ascorbic acid and anthocyanin levels. The stepwise increments of CO 2 did not result in beneficial effects compared to the static application of high CO 2 . Our results show that “Arabella” strawberry fruit are highly tolerant to elevated CO 2 and can be stored under 30 kPa CO 2 to prolong the shelf life.
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Claims 10
Claim · model-written summary
High CO2 (20 and 30 kPa) combined with 10 kPa O2 suppressed strawberry fruit spoilage compared with the 21 kPa O2 control.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- high CO 2 (20 and 30 kPa) combined with 10 kPa O 2e1
- Interactor
- Botrytis cinerea
Botrytis cinereae0pathogen - Outcome
- fruit spoilagee1
- Direction
- suppressede1
- Comparator
- 21 kPa O 2 and 0 kPa CO 2e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“High CO 2 (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit”
e1“The application of high CO 2 (20 and 30 kPa) combined with 10 kPa O 2 greatly suppressed fruit spoilage during storage and subsequent shelf life”
e2“As a control, 21 kPa O 2 and 0 kPa CO 2 were used”
Claim · model-written summary
Stepwise increments of CO2 did not give beneficial effects compared with the static application of high CO2.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- stepwise increments of CO 2e1
- Outcome
- beneficial effectse1
- Comparator
- static application of high CO 2e1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High CO 2 (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit”
e1“The stepwise increments of CO 2 did not result in beneficial effects compared to the static application of high CO 2”
Claim · model-written summary
The level of total sugars did not change during storage under high CO2.
- Taxon
- strawberryFragaria ×ananassae0
- Outcome
- level of total sugarse1
- Direction
- did not changee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High CO 2 (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit”
e1“The level of total sugars did not change”
Claim · model-written summary
During storage, a substantial part of sucrose was converted into glucose and fructose, especially under high CO2.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- high CO 2 conditionse1
- Outcome
- converted into glucose and fructosee1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High CO 2 (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit”
e1“a substantial part of sucrose was converted into glucose and fructose, especially under high CO 2 conditions”
Claim · model-written summary
High CO2 suppressed respiration of strawberry fruit compared with the 21 kPa O2 control.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- High CO 2e5
- Outcome
- respiratione5
- Direction
- suppressede5
- Comparator
- 21 kPa O 2 and 0 kPa CO 2e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High CO 2 (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit”
e2“As a control, 21 kPa O 2 and 0 kPa CO 2 were used”
e5“High CO 2 suppressed respiration as well as maintained a higher pH and firmness in treated fruit”
Claim · model-written summary
High CO2 maintained a higher pH and firmness of strawberry fruit compared with the 21 kPa O2 control.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- High CO 2e5
- Outcome
- pH and firmnesse5
- Direction
- highere5
- Comparator
- 21 kPa O 2 and 0 kPa CO 2e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High CO 2 (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit”
e2“As a control, 21 kPa O 2 and 0 kPa CO 2 were used”
e5“High CO 2 suppressed respiration as well as maintained a higher pH and firmness in treated fruit”
Claim · model-written summary
High CO2 did not affect ascorbic acid and anthocyanin levels of strawberry fruit compared with the 21 kPa O2 control.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- High CO 2e7
- Outcome
- ascorbic acid and anthocyanin levelse7
- Direction
- did not affecte7
- Comparator
- 21 kPa O 2 and 0 kPa CO 2e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High CO 2 (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit”
e2“As a control, 21 kPa O 2 and 0 kPa CO 2 were used”
e7“High CO 2 did not affect ascorbic acid and anthocyanin levels”
Claim · model-written summary
Strawberry fruit can be stored under 30 kPa CO2 to prolong shelf life.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- 30 kPa CO 2e1
- Outcome
- can be stored under 30 kPa CO 2 to prolong the shelf lifee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High CO 2 (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit”
e1“can be stored under 30 kPa CO 2 to prolong the shelf life”
Claim · model-written summary
Arabella strawberry fruit are highly tolerant to elevated CO2.
- Taxon
- strawberryFragaria ×ananassae1
- Material
- Arabellae1
- Treatment
- elevated CO 2e1
- Outcome
- highly tolerant to elevated CO 2e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1““Arabella” strawberry fruit are highly tolerant to elevated CO 2”
Claim · model-written summary
Higher O2 (10 kPa) and CO2 (20 kPa) concentrations were most beneficial for prolonging the shelf life of Sonsation strawberry fruit.
- Taxon
- strawberryFragaria ×ananassae3
- Material
- Sonsatione4
- Treatment
- higher O 2 (10 kPa) and CO 2 (20 kPa) concentrationse3
- Outcome
- shelf lifee3
- Direction
- most beneficiale3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“We found that higher O 2 (10 kPa) and CO 2 (20 kPa) concentrations were most beneficial for prolonging strawberry fruit shelf life”
e4“red ripe “Sonsation” strawberry fruit”
The same questions in other papers
co2 · quality: phytochemicals · Fragaria x ananassa (strawberry)Results differ
5 papers in the same direction as this paper · 14 in the opposite direction
- positive
- no effect
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2 in the opposite direction
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co2 · quality: postharvest · Fragaria x ananassa (strawberry)Positive and negative results
34 papers in the same direction as this paper · 4 in the opposite direction
- negative
- negative
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35 papers more in this group
See all 39 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.