Abstract
ABSTRACT‘Cardinal’ strawberry fruit were placed in plastic boxes with plastic dome lids (PDL) or with polyethylene wrap (PE), warmed to 25C for 8 h and stored at 1C or 5C to simulate retail storage temperature conditions. For all treatments, fruit held at 5C decayed and deteriorated more than fruit held at 1C. During storage at 1C or 5C, fruit in boxes with PE accumulated CO2 (0.75–2 % CO2/mg), had less weight loss and better color retention than fruit in boxes with PDL. After 3 days of storage, precooled strawberries exposed to 8 h of warming had more weight loss and worse appearance than fruit held continuously at 1C; these differences were not apparent after 7 days.
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