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http://dx.doi.org/10.12791/KSBEC.2017.26.2.140

Effects of Carbon Dioxide Fertilization on the Quality and Storability of Strawberry 'Maehyang'  

Choi, In-Lee (Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University)
Yoon, Jae Su (Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University)
Yoon, Hyuk Sung (Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University)
Choi, Ki-Young (Department of Controlled Agriculture, Kangwon National University)
Kim, Il-Seop (Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University)
Kang, Ho-Min (Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University)
Publication Information
Journal of Bio-Environment Control / v.26, no.2, 2017 , pp. 140-145 More about this Journal
Abstract
This study was conducted to find out the effects of $CO_2$ fertilization (1,000ppm) on the quality and storability of 'Maehyang' strawberry fruits. Qualities such as firmness, soluble solid, and acidity of strawberry fruits showed higher numbers in those treated with $CO_2$ fertilization compared to those after harvest. Strawberry fruits were stored at $8^{\circ}C$; MA condition using $20,000cc{\cdot}m^{-2}{\cdot}day^{-1}{\cdot}atm^{-1}$ OTR (oxygen transmission rate) films and conventional condition using unsealed PE box stored for 20 and 10 days, respectively. Fresh weight loss rate was less than 1.0% in MA storage regardless of $CO_2$ fertilization treatment. Concentrations of oxygen, carbon dioxide, and ethylene in OTR films did not show any significant difference between $CO_2$ fertilization treatment and control (nontreatment) during storage. $CO_2$ fertilization treatments maintained higher firmness after storage regardless of storage methods, but soluble solid, acidity, and surface color did not differ among the treatments. Visual quality and off-flavor based on sensory evaluation was the highest in $CO_2$ fertilization treated strawberry and stored at a MA condition, and was the lowest in $CO_2$ fertilization treated strawberry and those stored in a conventional condition, respectively. The fungal incidence rate of strawberry fruits showed less in $CO_2$ fertilization treatment than control during both MA and conventional storage. These results suggest that $CO_2$ fertilization can improve firmness, increase visual quality after harvest and storage at $8^{\circ}C$, and the MA storage method enhances the shelf-life of 'Maehyang' strawberry fruits.
Keywords
carbon dioxide; firmness; fungal incidence; off-flavor; visual quality;
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