Abstract
This paper reports the changes of qualities of strawberry during low temperature storage. Fully ripened and half ripened fruits were stored at -0.5°C for 30 days. Material was packed with perforated (opening ratio : 1.9%) or non-perforated polyethylene film (0.02mm thickness). Non-packaged material was also stored.
1) The weight loss of fully and half ripened materials by non-package increased to a great extent.
2) After 30 days storage using non-perforated polyethylene film for fully and half ripened fruits. The concentration of O2 decreased and the concentration of CO2 increased by respiration.
3) The rate of coloration increased as storage period progresses.
4) The sugar content of all material decreased severely in 15 days storage period, however, that value showed constant or increase after 15 days.
5) It was concluded from the overall score of sensory testing that the low temperature storage with polyethylene film can be extend for storage period.
The market quality was remained for half ripened material with no-package for 17 days, perforated film for 20 days and non-perforated film for 30 days.
In case of fully ripened material, the market quality was remained for no-package for 20 days, perforated and non-perforated film for about 28 days.
