Abstract
In order to extend the shelf-life of fresh strawberry, several packaging solutions were applied to investigate the modified atmosphere effect on strawberry. In the experiments, commercial PE and P# packaging was used as control, the effects of laboratory-made NK# packaging and styrene-butadiene rubber (SBR) modified LDPE packaging materials were comparatively studied. Various properties of strawberry samples were measured for 9 days at 10±1°C. The gas concentration in the package atmosphere and the physiological parameters including decay rate, hardness, weight loss, total solid content, as well as the sensory and taste evaluation were measured periodically. The experimental results show that SBR/LDPE and K-type packaging solutions can slow down the strawberry respiration and thus significantly extend the preservation period of fresh fruits.
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