Various cultivars of strawberry (Fragaria ×ananassa Duch.) were stored for 42 h under an atmosphere of 15% CO2 to determine whether their firmness would be enhanced. Compared to initial samples and stored control samples, enhanced firmness was found in 21 of the 25 cultivars evaluated. The CO2 had no effect on color, as measured by Hunter `L', `a' and `b', or on soluble solids concentration (SSC) or pH. There were significant differences among cultivars in firmness; Hunter color `L', `a', and `b'; SSC; and pH.
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