Effect of precooling and CO2 treatment using small temperature controlled chambers on storage in ‘Maehyang’ strawberries
In Ha Lee, Myeong Hyeon Nam, Won Keun Lee, Sok Su Lee, Yong Soo Hwang and Won Suk Jang
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
In order to increase marketability of fresh strawberries harvested during the high temperature summer season, the effect of precooling and CO2 treatment applied in small low temperature chambers (2.2x1.7x1.7m) were examined.Fruit temperature at harvest was 16°C and half cooling time was 1.5 hrs when cooled in a 2°C room.Fruit were exposed to 20 to 40% CO2 after cooling.Treated fruits were exposed to 4°C for 3 hrs as simulated domestic transport and placed at 20-25°C to simulate the retail market.Firmness of fruit with 80% coloration of fruit skin was 240.2 g/ø5mm and 255.1 g/ø5mm when treated with 20% and 40% CO2 respectively.A similar result occurred in fully colored fruits.7 days after harvest gray mold infected 50% of fruit in untreated controls, 36.4% and 30.3% in 20% to 40% CO2 treatment respectively.Lower soluble solids and higher acidity were found in CO2 treated fruits compared with untreated controls.Market life of fully colored control fruit was 2 days after harvest, but the 20% CO2 treatment retained market life.During the high temperature season (March to April in