Effect of Different Levels of Carbon Dioxide Concentrations on Qualitative Traits of Strawberry (Fragaria × Ananassa) during Storage var. Winter Dawn

The present investigation the effect of different levels carbon dioxide concentration on qualitative traits strawberry during storage was studied. Strawberry (Fragaria × ananassa) were stored at ambient temperature for 5 days and controlled 5oC 14 in eight atmospheres: air, 5% CO2, 10% 15% 20% 25% 30% 35% CO2. Changes several parameters evaluated. Atmosphere with high most effective preventing fungal growth enhancing firmness. However, other quality such as color, titrable acidity, ascorbic acid, TSS, pH, aroma only mildly affected by superatmospheric CO2 levels. result showed that atmosphere treatment proved one to control weight loss, firmness, minimized fruit decay. In conclusion, strawberries under conditions maintained growth, loss increase shelf life compared air stored. future, these experimental results may prove very useful increasing fruits certain period better quality.