Effect of slicing and controlled-atmosphere storage on the ascorbate content and quality of strawberries and persimmons

Changes in quality, total ascorbic acid, reduced ascorbic acid and dehydroascorbate in fresh cut ‘Selva’ strawberries (Fragariu x anana~~a Duch.) held for 7 days and ‘Fuyu’ persimmons (Diospyros kuki L.) held for 8 days at 5°C in air or controlled atmospheres were evaluated. Various atmospheres had significantly different effects on the color, pH, and titratable acidity of the fruits. The two fruits responded differently to the wounding stress in regards to oxidatron of ascorbic acid, but in both cases, the postcutting life based on visual quality ended before significant losses of total ascorbic acid occurred. Controlled atmospheres of 2% 02, air + 12% CO?, or 2% 02 + 12% CO2 had no significant effect on changes in total ascorbate content for either fruit. Washing of intact or sliced strawbetries in 100 ppm sodium hypochlorite was found to induce significant oxidation of reduced ascorbic acid, but resulted in no changes in total ascorbic acid. Kewwds: Strawberry; Fruguriu x unanu~~a Duch.; Persimmon; Diospyros kuki L.; Controlled atmosphere; Ascorbic acid