Effect of superatmospheric oxygen exposure on strawberry (Fragaria × ananassa Fuch.) volatiles, sensory and chemical attributes

Abstract

The effect of superatmospheric oxygen exposure on the sensory quality, decay incidence, total phenolics, antioxidant capacity, aroma volatiles of strawberries during storage at 0 °C were explored. Freshly harvested strawberry fruits were stored under modified atmosphere 1 (MA1, 90% O2/10% N2), modified atmosphere 2 (MA2,3% O2/5% CO2/92% N2) and control (CT, air). The exogenous superatmospheric oxygen (MA1) had a beneficial effect on maintaining sensory quality and strawberry firmness, and reduced the decay incidence. Titrable acidity and total soluble solid were only slightly affected by superatmospheric oxygen atmosphere. Additionally, superatmospheric oxygen exposure maintained higher levels of total phenolics content and antioxidant capacity than that of CT. Strawberries stored in superatmospheric oxygen emitted more esters, 4-methoxy-2,5-dimethyl-3(2H)-furanone (DMHF) and γ-decalactone. In conclusion, superatmospheric oxygen exposure could be a good alternative for maintaining sensory quality, antioxidant capacity, and aroma volatiles of strawberry.