Changes in Physicochemical and Sensory Qualities of “Goha” Strawberries Treated with Different Conditions of Carbon Dioxide
ABSTRACT
Harvested strawberry fruit is highly perishable because of its soft texture and microbial infestation during postharvest handling. The applications of carbon dioxide (CO2) gas on the quality parameters of strawberry harvested in winter season have shown better effects in several studies. However, very little information is available for the same in summer harvested strawberry. This study was aimed at finding an optimum concentration and duration of CO2 treatment in strawberry fruit var. “Goha” harvested in summer season to increase or maintain postharvest qualities. Fresh strawberries were treated with 15%, 30% and 50% CO2 for 1 or 3 h and then stored at 4?C for up to 13 days along with untreated control. Strawberry samples treated with 50% CO2 for 1 or 3 h and both 15% and 30% for 3 h had higher firmness than samples treated with both 15% and 30% for 1 h and control. In general, total soluble solids (TSS) slightly increased or maintained during storage in all samples except control. The values of pH slightly declined whereas titratable acidity showed opposite trends. However, there was no significant difference found among CO2 treated samples. Lightness (L*) of “Goha” samples with no CO2 treatment decreased gradually while it was almost maintained in CO2 treated strawberries. Strawberry samples treated with 15% CO2 for 3 h maintained better quality with higher scores of overall quality and visual texture until 9 days of storage. Samples treated with 15% CO2 for 3 h also received lower softening scores until 9 days of storage compared to other CO2 treated samples. These results showed that 15% CO2 for 3 h condition could be an effective postharvest treatment for maintaining quality of “Goha” strawberry.
Harvested strawberry fruit is highly perishable because of its soft texture and microbial infestation during postharvest handling. The applications of carbon dioxide (CO2) gas on the quality parameters of strawberry harvested in winter season have shown better effects in several studies. However, very little information is available for the same in summer harvested strawberry. This study was aimed at finding an optimum concentration and duration of CO2 treatment in strawberry fruit var. “Goha” harvested in summer season to increase or maintain postharvest qualities. Fresh strawberries were treated with 15%, 30% and 50% CO2 for 1 or 3 h and then stored at 4?C for up to 13 days along with untreated control. Strawberry samples treated with 50% CO2 for 1 or 3 h and both 15% and 30% for 3 h had higher firmness than samples treated with both 15% and 30% for 1 h and control. In general, total soluble solids (TSS) slightly increased or maintained during storage in all samples except control. The values of pH slightly declined whereas titratable acidity showed opposite trends. However, there was no significant difference found among CO2 treated samples. Lightness (L*) of “Goha” samples with no CO2 treatment decreased gradually while it was almost maintained in CO2 treated strawberries. Strawberry samples treated with 15% CO2 for 3 h maintained better quality with higher scores of overall quality and visual texture until 9 days of storage. Samples treated with 15% CO2 for 3 h also received lower softening scores until 9 days of storage compared to other CO2 treated samples. These results showed that 15% CO2 for 3 h condition could be an effective postharvest treatment for maintaining quality of “Goha” strawberry.
Cite this paper
Chandra, D. , Choi, A. , Lee, J. , Lee, J. and Kim, J. (2015) Changes in Physicochemical and Sensory Qualities of “Goha” Strawberries Treated with Different Conditions of Carbon Dioxide. Agricultural Sciences, 6, 325-334. doi: 10.4236/as.2015.63033.
Chandra, D. , Choi, A. , Lee, J. , Lee, J. and Kim, J. (2015) Changes in Physicochemical and Sensory Qualities of “Goha” Strawberries Treated with Different Conditions of Carbon Dioxide. Agricultural Sciences, 6, 325-334. doi: 10.4236/as.2015.63033.
References
[1] Gil, M.I., Holcroft, D.M. and Kader, A.A. (1997) Changes in Strawberry Anthocyanins and Other Polyphenols in Response to Carbon Dioxide Treatments. Journal of Agricultural and Food Chemistry, 45, 1662-1667.
http://dx.doi.org/10.1021/jf960675e [2] Li, C. and Kader, A.A. (1989) Residual Effects of Controlled Atmospheres on Postharvest Physiology and Quality of Strawberries. Journal of the American Society for Horticultural Science, 114, 405-407. [3] Ke, D., Goldstein, L., O’Mahony, M. and Kader, A.A. (1991) Effects of Short Term Exposure to Low O2 and High CO2 Atmospheres on Quality Attributes of Strawberries. Journal of Food Science, 56, 50-54.
http://dx.doi.org/10.1111/j.1365-2621.1991.tb07973.x [4] Shamaila, M., Powrie, W.D. and Skura, B.J. (1992) Sensory Evaluation of Strawberry Fruit Stored under Modified Atmosphere Packaging (MAP) by Quantitative Descriptive Analysis. Journal of Food Science, 57, 1168-1184.
http://dx.doi.org/10.1111/j.1365-2621.1992.tb11290.x [5] Watkins, C.B., Manzano-Mendez, J.E., Nock, J.F., Zhang, J.Z. and Maloney, K.E. (1999) Cultivar Variation in Response of Strawberry Fruit to High Carbon Dioxide Treatments. Journal of the Science of Food and Agriculture, 79, 886-890.
http://dx.doi.org/10.1002/(SICI)1097-0010(19990501)79:6<886::AID-JSFA303>3.0.CO;2-0 [6] Yamada, M., Taira, S., Ohtsuki, M., Sato, A., Iwanami, H., Yakushiji, H., Wang, R., Yang, Y. and Li., G. (2002) Varietal Differences in the Ease of Astringency Removal by Carbon Dioxide Gas and Ethanol Vapor Treatments among Oriental Astringent Persimmons of Japanese and Chinese Origin. Scientia Horticulturae, 94, 63-72.
http://dx.doi.org/10.1016/S0304-4238(01)00367-3 [7] Pesis, E. and Ben-Arie, R. (2006) Involvement of Acetaldehyde and Ethanol Accumulation during Induced Deastringency of Persimmon Fruits. Journal of Food Science, 49, 896-899.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13236.x [8] Goto, T., Goto, M., Chachin, K. and Iwata, T. (1996) The Mechanism of the Increase of Firmness in Strawberry Fruit Treated with 100% CO2. Nippon Shokuhin Kagaku Kogaku Kaishi, 43, 1158-1162.
http://dx.doi.org/10.3136/nskkk.43.1158 [9] Hwang, Y.S., Kim, Y.A. and Lee, W.S. (1999) Effect of Postharvest CO2 Application on the Flesh Firmness and Quality in “Nyoho” Strawberries. Journal of Korean Society for Horticultural Science, 40, 179-182. [10] Lee, J.N., Lee, E.H., Im, J.S., Nam C.W. and Yae, B.W. (2008) Breeding of Ever-Bearing Strawberry “Goha” for Summer Culture. Korean Journal of Horticultural Science and Technology, 26, 413-416. [11] Azodanlou, R., Darbellay, C., Luisier, J.L., Villettaz, J.C. and Amado, R. (2003) Quality Assessment of Strawberries (Fragaria Species). Journal of Agricultural and Food Chemistry, 51, 715-721.
http://dx.doi.org/10.1021/jf0200467 [12] Mitcham, E.J. (2004) Strawberry. In: Gross, K.C., Wang, C.Y. and Saltveit, M.E., Eds., The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Crops, U.S. Department of Agriculture, Agricultural Research Service, Beltsville Area, Agriculture Handbook No. 66.
http://www.ba.ars.usda.gov/hb66/index.html [13] Smith, R.B. and Skog, L.J. (1992) Postharvest Carbon Dioxide Treatment Enhances Firmness of Several Cultivars of Strawberry. HortScience, 27, 420-421. [14] Matsumoto, K., Hwang, Y.S., Lee, C.H. and Huber, D.J. (2010) Changes in Firmness and Pectic Polysaccharide Solubility in Three Cultivars of Strawberry Fruit Following Short-Term Exposure to High pCO2. Journal of Food Quality, 33, 312-328.
http://dx.doi.org/10.1111/j.1745-4557.2010.00319.x [15] AOAC (Association of Official Agricultural Chemist) (1990) Official Methods of Analysis. AOAC International 12th Edition, Washington DC. [16] Hwang, Y.S., Min, J.H., Kim, D.Y., Kim, J.G. and Huber, D.J. (2012) Potential Mechanisms Associated with Strawberry Fruit Firmness Increases Mediated by Elevated pCO2. Horticulture, Environment, and Biotechnology, 53, 41-48.
http://dx.doi.org/10.1007/s13580-012-0097-0 [17] Pelayo-Zaldivar, C., Abda, J.B., Ebeler, S.E. and Kader, A.A. (2007) Quality and Chemical Changes Associated with Flavor of “Camarosa” Strawberries in Response to a CO2-Enriched Atmosphere. HortScience, 42, 299-303. [18] Blanch, M., Sanchez-Ballesta, M.T., Escribano, M.I. and Merodio, C. (2012) Water Distribution and Ionic Balance in Response to High CO2 Treatments in Strawberries (Fragaria vesca L. cv. Mara de Bois). Postharvest Biology and Technology, 73, 63-71.
http://dx.doi.org/10.1016/j.postharvbio.2012.06.003 [19] Shin, Y.J., Song, H.Y. and Song, K.B. (2012) Effect of a Combined Treatment of Rice Bran Protein Film Packaging with Aqueous Chlorine Dioxide Washing and Ultraviolet-C Irradiation on the Postharvest Quality of “Goha” Strawberries. Journal of Food Engineering, 113, 374-379.
http://dx.doi.org/10.1016/j.jfoodeng.2012.07.001 [20] Han, C., Zhao, Y., Leonard, S.W. and Traber, M.G. (2004) Edible Coatings to Improve Storability and Enhance Nutritional Value of Fresh and Frozen Strawberries (Fragaria × ananassa) and Raspberries (Rubus ideaus). Postharvest Biology and Technology, 33, 67-78.
http://dx.doi.org/10.1016/j.postharvbio.2004.01.008 [21] Zheng, Y., Wang, S.Y., Wang, C.Y. and Zheng, W. (2007) Changes in Strawberry Phenolics, Anthocyanins, and Antioxidant Capacity in Response to High Oxygen Treatments. LWT-Food Science and Technology, 40, 49-57. [22] Kim, J.G., Hong, S.S., Jeong, S.T., Kim, Y.B. and Jang, H.S. (1998) Quality Changes of “Yeobong” Strawberry with CA Storage Conditions. Korean Journal of Food Science and Technology, 30, 871-876. [23] Suppakul, P., Miltz, J., Sonneveld, K. and Bigger, S.W. (2003) Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and Its Applications. Journal of Food Science, 68, 408-420.
http://dx.doi.org/10.1111/j.1365-2621.2003.tb05687.x
[1] Gil, M.I., Holcroft, D.M. and Kader, A.A. (1997) Changes in Strawberry Anthocyanins and Other Polyphenols in Response to Carbon Dioxide Treatments. Journal of Agricultural and Food Chemistry, 45, 1662-1667.
http://dx.doi.org/10.1021/jf960675e [2] Li, C. and Kader, A.A. (1989) Residual Effects of Controlled Atmospheres on Postharvest Physiology and Quality of Strawberries. Journal of the American Society for Horticultural Science, 114, 405-407. [3] Ke, D., Goldstein, L., O’Mahony, M. and Kader, A.A. (1991) Effects of Short Term Exposure to Low O2 and High CO2 Atmospheres on Quality Attributes of Strawberries. Journal of Food Science, 56, 50-54.
http://dx.doi.org/10.1111/j.1365-2621.1991.tb07973.x [4] Shamaila, M., Powrie, W.D. and Skura, B.J. (1992) Sensory Evaluation of Strawberry Fruit Stored under Modified Atmosphere Packaging (MAP) by Quantitative Descriptive Analysis. Journal of Food Science, 57, 1168-1184.
http://dx.doi.org/10.1111/j.1365-2621.1992.tb11290.x [5] Watkins, C.B., Manzano-Mendez, J.E., Nock, J.F., Zhang, J.Z. and Maloney, K.E. (1999) Cultivar Variation in Response of Strawberry Fruit to High Carbon Dioxide Treatments. Journal of the Science of Food and Agriculture, 79, 886-890.
http://dx.doi.org/10.1002/(SICI)1097-0010(19990501)79:6<886::AID-JSFA303>3.0.CO;2-0 [6] Yamada, M., Taira, S., Ohtsuki, M., Sato, A., Iwanami, H., Yakushiji, H., Wang, R., Yang, Y. and Li., G. (2002) Varietal Differences in the Ease of Astringency Removal by Carbon Dioxide Gas and Ethanol Vapor Treatments among Oriental Astringent Persimmons of Japanese and Chinese Origin. Scientia Horticulturae, 94, 63-72.
http://dx.doi.org/10.1016/S0304-4238(01)00367-3 [7] Pesis, E. and Ben-Arie, R. (2006) Involvement of Acetaldehyde and Ethanol Accumulation during Induced Deastringency of Persimmon Fruits. Journal of Food Science, 49, 896-899.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13236.x [8] Goto, T., Goto, M., Chachin, K. and Iwata, T. (1996) The Mechanism of the Increase of Firmness in Strawberry Fruit Treated with 100% CO2. Nippon Shokuhin Kagaku Kogaku Kaishi, 43, 1158-1162.
http://dx.doi.org/10.3136/nskkk.43.1158 [9] Hwang, Y.S., Kim, Y.A. and Lee, W.S. (1999) Effect of Postharvest CO2 Application on the Flesh Firmness and Quality in “Nyoho” Strawberries. Journal of Korean Society for Horticultural Science, 40, 179-182. [10] Lee, J.N., Lee, E.H., Im, J.S., Nam C.W. and Yae, B.W. (2008) Breeding of Ever-Bearing Strawberry “Goha” for Summer Culture. Korean Journal of Horticultural Science and Technology, 26, 413-416. [11] Azodanlou, R., Darbellay, C., Luisier, J.L., Villettaz, J.C. and Amado, R. (2003) Quality Assessment of Strawberries (Fragaria Species). Journal of Agricultural and Food Chemistry, 51, 715-721.
http://dx.doi.org/10.1021/jf0200467 [12] Mitcham, E.J. (2004) Strawberry. In: Gross, K.C., Wang, C.Y. and Saltveit, M.E., Eds., The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Crops, U.S. Department of Agriculture, Agricultural Research Service, Beltsville Area, Agriculture Handbook No. 66.
http://www.ba.ars.usda.gov/hb66/index.html [13] Smith, R.B. and Skog, L.J. (1992) Postharvest Carbon Dioxide Treatment Enhances Firmness of Several Cultivars of Strawberry. HortScience, 27, 420-421. [14] Matsumoto, K., Hwang, Y.S., Lee, C.H. and Huber, D.J. (2010) Changes in Firmness and Pectic Polysaccharide Solubility in Three Cultivars of Strawberry Fruit Following Short-Term Exposure to High pCO2. Journal of Food Quality, 33, 312-328.
http://dx.doi.org/10.1111/j.1745-4557.2010.00319.x [15] AOAC (Association of Official Agricultural Chemist) (1990) Official Methods of Analysis. AOAC International 12th Edition, Washington DC. [16] Hwang, Y.S., Min, J.H., Kim, D.Y., Kim, J.G. and Huber, D.J. (2012) Potential Mechanisms Associated with Strawberry Fruit Firmness Increases Mediated by Elevated pCO2. Horticulture, Environment, and Biotechnology, 53, 41-48.
http://dx.doi.org/10.1007/s13580-012-0097-0 [17] Pelayo-Zaldivar, C., Abda, J.B., Ebeler, S.E. and Kader, A.A. (2007) Quality and Chemical Changes Associated with Flavor of “Camarosa” Strawberries in Response to a CO2-Enriched Atmosphere. HortScience, 42, 299-303. [18] Blanch, M., Sanchez-Ballesta, M.T., Escribano, M.I. and Merodio, C. (2012) Water Distribution and Ionic Balance in Response to High CO2 Treatments in Strawberries (Fragaria vesca L. cv. Mara de Bois). Postharvest Biology and Technology, 73, 63-71.
http://dx.doi.org/10.1016/j.postharvbio.2012.06.003 [19] Shin, Y.J., Song, H.Y. and Song, K.B. (2012) Effect of a Combined Treatment of Rice Bran Protein Film Packaging with Aqueous Chlorine Dioxide Washing and Ultraviolet-C Irradiation on the Postharvest Quality of “Goha” Strawberries. Journal of Food Engineering, 113, 374-379.
http://dx.doi.org/10.1016/j.jfoodeng.2012.07.001 [20] Han, C., Zhao, Y., Leonard, S.W. and Traber, M.G. (2004) Edible Coatings to Improve Storability and Enhance Nutritional Value of Fresh and Frozen Strawberries (Fragaria × ananassa) and Raspberries (Rubus ideaus). Postharvest Biology and Technology, 33, 67-78.
http://dx.doi.org/10.1016/j.postharvbio.2004.01.008 [21] Zheng, Y., Wang, S.Y., Wang, C.Y. and Zheng, W. (2007) Changes in Strawberry Phenolics, Anthocyanins, and Antioxidant Capacity in Response to High Oxygen Treatments. LWT-Food Science and Technology, 40, 49-57. [22] Kim, J.G., Hong, S.S., Jeong, S.T., Kim, Y.B. and Jang, H.S. (1998) Quality Changes of “Yeobong” Strawberry with CA Storage Conditions. Korean Journal of Food Science and Technology, 30, 871-876. [23] Suppakul, P., Miltz, J., Sonneveld, K. and Bigger, S.W. (2003) Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and Its Applications. Journal of Food Science, 68, 408-420.
http://dx.doi.org/10.1111/j.1365-2621.2003.tb05687.x