Li Hua, Yin Yuwei, Affandi Fahrizal Yusuf, Zhong Caihong, Schouten Rob E, Woltering Ernst J
Horticulture and Product Physiology, Wageningen University and Research, Wageningen, Netherlands.
Bioresource Technology and Veterinary Department, Vocational College, Universitas Gadjah Mada, Yogyakarta, Indonesia.
Front Plant Sci. 2022 Apr 27;13:842317. doi: 10.3389/fpls.2022.842317. eCollection 2022.
High CO (> 20 kPa) conditions are beneficial for suppressing spoilage caused by in strawberry fruit; however, these conditions are often accompanied by discoloration, off-flavors, and faster softening. Stepwise increments of CO concentrations have been proposed to alleviate injuries in fruits caused by high CO. In this study, we investigated whether stepwise increments of CO, up to 30 kPa and under a reduced O concentration, are beneficial for reducing fungal spoilage without inducing CO injury symptoms in strawberry fruit. Based on recommended settings (5-10 kPa O with 15-20 kPa CO), we first selected optimal O and CO concentrations that best-reduced spoilage caused by in red ripe "Sonsation" strawberry fruit. We found that higher O (10 kPa) and CO (20 kPa) concentrations were most beneficial for prolonging strawberry fruit shelf life. Subsequently, we studied the performance of red ripe "Arabella" strawberry fruit stored at 5°C under different controlled atmosphere (CA) conditions (10 kPa O with either 0, 20, or 30 kPa CO). The CO concentrations were achieved either within 8 h or in a stepwise manner within the first 4 days of storage. As a control, 21 kPa O and 0 kPa CO were used. Following storage for up to 11 days, the spoilage incidence was assessed at 12°C for 5 days. The application of high CO (20 and 30 kPa) combined with 10 kPa O greatly suppressed fruit spoilage during storage and subsequent shelf life. High CO suppressed respiration as well as maintained a higher pH and firmness in treated fruit. The level of total sugars did not change, but during storage, a substantial part of sucrose was converted into glucose and fructose, especially under high CO conditions. High CO did not affect ascorbic acid and anthocyanin levels. The stepwise increments of CO did not result in beneficial effects compared to the static application of high CO. Our results show that "Arabella" strawberry fruit are highly tolerant to elevated CO and can be stored under 30 kPa CO to prolong the shelf life.
高二氧化碳（> 20千帕）环境有利于抑制草莓果实中由[具体微生物名称缺失]引起的腐败；然而，这些环境常常伴随着果实变色、异味以及更快的软化。有人提出逐步增加二氧化碳浓度以减轻高二氧化碳对果实造成的伤害。在本研究中，我们调查了在氧气浓度降低的情况下，逐步增加二氧化碳浓度至30千帕是否有利于减少草莓果实中的真菌腐败，同时不引发二氧化碳伤害症状。基于推荐设置（5 - 10千帕氧气与15 - 20千帕二氧化碳），我们首先选择了能最佳减少红色成熟“桑萨蒂翁”草莓果实中由[具体微生物名称缺失]引起的腐败的最佳氧气和二氧化碳浓度。我们发现较高的氧气（10千帕）和二氧化碳（20千帕）浓度最有利于延长草莓果实的货架期。随后，我们研究了红色成熟“阿拉贝拉”草莓果实在5°C下不同气调（CA）条件（10千帕氧气与0、20或30千帕二氧化碳）下的贮藏表现。二氧化碳浓度在8小时内达到，或者在贮藏的前4天内逐步达到。作为对照，使用21千帕氧气和0千帕二氧化碳。贮藏长达11天后，在12°C下评估5天的腐败发生率。高二氧化碳（20和30千帕）与10千帕氧气联合使用极大地抑制了贮藏期间及后续货架期的果实腐败。高二氧化碳抑制了呼吸作用，并使处理后的果实保持较高的pH值和硬度。总糖水平没有变化，但在贮藏期间，很大一部分蔗糖转化为葡萄糖和果糖，尤其是在高二氧化碳条件下。高二氧化碳不影响抗坏血酸和花青素水平。与静态施加高二氧化碳相比，逐步增加二氧化碳浓度并未产生有益效果。我们的结果表明，“阿拉贝拉”草莓果实对升高的二氧化碳具有高度耐受性，并且可以在30千帕二氧化碳下贮藏以延长货架期。
