Interaction of enhanced carbon dioxide and reduced ethylene on the storage life of strawberries

Summary

Strawberries (Fragaria sp.) were held at 20°C in drums ventilated with air, and air plus 20% carbon dioxide, with and without the inclusion of a potassium permanganate absorbent. The addition of carbon dioxide and potassium permanganate both decreased the concentration of ethylene in the atmosphere during storage and decreased the rate of deterioration of berries. The storage life of strawberries was found to be inversely related to log ethylene concentration. In a second experiment, strawberries were held in punnets overwrapped with 1—5 layers of polyethylene film, to give a range of carbon dioxide levels, with and without the inclusion of potassium permanganate. After 4 d at 20°C, the level of acceptable berries was directly related to the carbon dioxide level and inversely related to the log ethylene concentration in the atmosphere. The results suggest that an important beneficial action of high carbon dioxide on strawberries is to suppress ethylene production.