Abstract
Strawberry fruits (Fragaria×ananasa cv. Hokowase) were treated with 20% CO2 for 12 to 48 hr at 1°C and then stored at the same temperature for an additional 24 to 48 hr; subsequently they were transferred to 20°C and held for 8 hours.
1. Berries exposed to CO2, including those stored for 8 hr at 20°C were firmer than the control berries exposed to air.
2. The CO2 treatment had a little effect on the evolution of methyl acetate and methyl butyrate, the predominant volatiles. However, the evolultion of ethyl acetate and ethyl butyrate, the minor volatiles, was increased sharply by the CO2 treatment. These changesin the concentration of volatiles gave the berries an unnatural aroma.
3. In berries given the same CO2 treatment for 24 hr but stored longer period at 1°C, the abnormal aroma formation persisted for at least 5 days.
