Abstract
To determine preventive measures for strawberry damage from shock during transport, we measured the shock frequency and level during actual transport using an acceleration recorder and determined these effects on the commercial quality of fruit. In addition, we investigated cushioning materials for use in reducing both shock and quality loss during transport. Shock was found to be concentrated in the bottom layer of boxes. The effect of shock severity and frequency on quality could be shown as a power approximate curve (R2 = 0.98) and used to deduce quality loss from shock. Using this curve, the relationship between thickness of cushioning materials and the degree of reduction in quality loss of the fruit was determined. Based on these findings, packaging could be designed to reduce damage caused by shock during strawberry transport.
