Sustainable supply-chain: evolution of the quality characteristics of strawberries stored in green film packaging

Figures & data

Table 1. O₂ and CO₂ gas permeabilities of green films.

Tabla 1. Permeabilidad de los gases O₂ y CO₂ de los plásticos film ecológicos.

		PeCO2	PeO2
Film	Temperature (°C)	(mmol cm/cm^2 h kPa)		PeCO2/PeO2
Control	1	6.46E − 13	2.14E − 13	3.02
	20	1.98E − 12	6.24E − 13	3.17
Film 1	1	6.64E − 13	1.70E − 13	3.90
	20	1.10E − 12	3.20E − 13	3.50
Film 2	1	7.39E − 13	1.75E − 13	4.20
	20	1.28E − 12	3.11E − 13	4.10
Film 3	1	8.71E − 13	2.03E − 13	4.30
	20	1.42E − 12	3.75E − 13	3.80

The gas permeability (mmol cm/cm² h kPa) was calculated using the first Fick’s diffusion law.

La permeabilidad del gas (mmol cm/ cm² h kPa) se calculó utilizando la Primera ley de difusión de Fick.

Table 2. Determination of the attributes for the sensory evaluation of strawberry cv. Portola.

Tabla 2. Determinación de los atributos en la evaluación sensorial de las fresas cv. Portola.

Attributes	Definition
Condense	Presence of condense inside the package on the film and on the fruits
Off odour	Intensity of fermentation or other non-characteristic odours
Decay	Presence of mould or/and deliquescent fruits
Red colour	Extent of red colour on the outside
Browning of the sepal	Extent of brown colours on the sepals
Marketing	Presence of saleable fruits
Taste	Taste of the fruits during the consumption

Figure 1. Evolution for the headspace O₂ concentration and CO₂ concentration of cv. Portola strawberry fruits. (a) evolution for the film 1, (b) for the film 2 and (c) for the film 3.

Figura 1. Evolución de la concentración de los gases O₂ y la concentración de CO₂ de las fresas cv. Portola. (a) evolución del film 1, (b) del film 2 y (c) del film 3.

Table 3. Respiration rate for the O₂ (RRO₂) and CO₂ (RRCO₂) at the sevent (1°C) and ninth (20°C) for the films 1, 2 and 3.

Tabla 3. Velocidad de respiración de O₂ (RRO₂) y CO₂ (RRCO₂) al séptimo (1°C) y noveno (20°C) del film 1, film 2 y film 3.

		RRO2	RRCO2
Days	Film	(mmol/kg//h)
7	Film 1	2.65E − 06 ± 1.50E − 07	8.64E − 06 ±  4.32E − 07
	Film 2	5.95E − 07 ± 2.40E − 07	6.70E − 06 ± 9.57E − 07
	Film 3	2.50E − 07 ± 2.47E − 08	8.09E − 07 ± 1.17E − 07
9	Film 1	3.41E − 06 ± 5.41E − 08	3.61E − 05 ± 6.80E − 06
	Film 2	4.15E − 06 ± 1.29E − 07	2.46E − 05 ± 2.69E − 06
	Film 3	3.58E − 06 ± 4.50E − 07	3.33E − 05 ± 1.16E − 05

Figure 2. Initial decay after 5 days at 1 ± 1°C on strawberries stored in MAP with films 2 (F2) and 3 (F3).

Figura 2. Decadencia inicial después de 5 días a 1 ± 1°C en las fresas almacenadas en MAP con film 2 (F2) y film 3 (F3).

Figure 3. Weight loss (%) of cv. Portola strawberry fruits stored for 9 days.

Figura 3. Pérdida de peso (%) de las fresas cv. Portola almacenadas durante 9 días.

Table 4. Multivariate linear analysis for colour parameters (L*, C*, °h), firmness (g/cm²), total soluble solid (TSS) (°Brix), citric acid (%) of strawberry cv. Portola.

Tabla 4. Análisis lineal multivariado de los parámetros de color (L*,C*, °h), la firmeza (gr/cm²), el total de sólidos solubles (TSS) (°Brix) y el ácido cítrico (%) de las fresas cv. Portola.

LSD	Brightness	Chroma	Hue	Firmness	TSS	Citric Acid
Film	0.10	0.29	0.99	0.03	0.02	0.00
Days	0.00	0.00	0.01	0.28	0.00	0.00
Film × Days	0.42	0.08	0.00	0.06	0.00	0.20

When interactions were significant, the mean values were compared by a least significant difference (LSD) multiple range test with P < 0.05 considered significant.

Cuando las interacciones fueron significativas, los valores promedio se compararon con las diferencias menos significativas (LSD) del test de rango múltiple con P < 0,05 considerado significativo.

Table 5. Changes in colour parameters (L*,C*, °h), firmness (g/cm²), total soluble solid (TSS) (°Brix), acid citric (%) of strawberry cv. Portola.

Tabla 5 Cambios en los parámetros de color (L*,C*, °h), la firmeza (gr/cm²), el total de sólidos solubles (TSS) (°Brix) y el ácido cítrico (%) de las fresas cv. Portola.

		Days
		0			3			5			7			9
Brightness (L*)	Control	40.88	β	37.90	ns	β	37.20	a	α	35.90	ns	β	30.49	b	β
	Film 1		α	37.98		αβ	35.62	ab	βγ	35.32		βγ	34.20	a	γ
	Film 2		ns	37.73			33.85	b		34.72			31.55	b
	Film 3		α	35.73		β	35.82	ab	β	34.65		β	32.59	ab	β
Chroma (C*)	Control	52.88	α	48.08	ns	α	48.91	a	α	41.74	b	β	40.69	ns	β
	Film 1		α	47.58		β	45.78	b	β	50.11	a	αβ	39.65		γ
	Film 2		α	50.49		α	44.92	b	βγ	45.26	b	β	41.42		γ
	Film 3		α	49.48		αβ	45.92	b	βγ	45.37	b	γ	43.98		γ
Hue (°h)	Control	0.68	α	0.58	ns	αβ	0.59	a	αβ	0.51	ns	β	0.58	ns	αβ
	Film 1		α	0.59		β	0.57	a	β	0.56		β	0.53		β
	Film 2		α	0.59		α	0.50	b	β	0.53		αβ	0.51		β
	Film 3		α	0.56		β	0.56	a	β	0.56		β	0.54		β
Firmness (g/cm^2)	Control	0.96	α	1.06	ns	α	0.94	a	α	0.62	ns	β	0.57	a	β
	Film 1		α	1.06		α	0.50	b	β	0.57		β	0.57	a	β
	Film 2		α	1.00		α	0.59	b	β	0.59		β	0.56	a	β
	Film 3		α	0.96		α	0.60	b	β	0.57		β	0.43	b	γ
TSS (°Brix)	Control	6.82	ns	8.82	a		7.41	b		7.86	ns		8.59	b
	Film 1		β	7.47	bc	αβ	8.80	a	α	7.46		αβ	8.51	b	α
	Film 2		β	6.59	c	β	7.96	ab	α β	7.54		α	8.62	b	α
	Film 3		γ	7.64	b	γβ	8.02	ab	γβ	8.49		αβ	9.41	a	α
Acid citric (%)	Control	0.89	α	0.80	a	β	0.84	A	β	0.70	a	γ	0.68	a	γ
	Film 1		α	0.66	b	β	0.69	b	β	0.65	a	β	0.65	b	β
	Film 2		α	0.80	a	β	0.72	c	γ	0.63	ab	δ	0.60	c	δ
	Film 3		α	0.65	b	β	0.64	d	βγ	0.60	b	γδ	0.56	d	δ

a–d: The means in a column followed by different letters are significantly different at P ≤ 0.05 according to Tukey’s test.

α–γ: The means in a row followed by different letters are significantly different at P ≤ 0.05 according to Tukey’s test.

a–d, Los promedios en una misma columna seguidos por distintas letras son significativamente diferentes a p ≤ 0,05 según el test de Tukey.

α–γ Los promedios en una misma fila seguidos por distintas letras son significativamente diferentes a p ≤ 0,05 según el test de Tukey.

Table 6. Multivariate linear analysis for total polyphenols (mg_GAE/100 gp) and total anthocyanins (mg_C3G/100 gp) of strawberry cv. Portola.

Tabla 6. Análisis lineal multivariado del total de polifenoles (mg_GAE/100gp) y el total de antocianinas (mg_C3G/100gp) de las fresas cv. Portola.

LSD	Total polyphenols	Total anthocyanins
Film	0.68	0.30
Days	0.34	0.10
Film × Days	0.94	0.74

When interactions were significant, the mean values were compared by a least significant difference (LSD) multiple range test with P < 0.05 considered significant.

Cuando las interacciones fueron significativas, los valores promedio se compararon con las diferencias menos significativas (LSD) del test de rango múltiple con P < 0,05 considerado significativo.

Table 7. Changes in total polyphenols (mg_GAE/100 gp) and total anthocyanins (mg_C3G/100 gp) of strawberry cv. Portola.

Tabla 7. Cambios en el total de polifenoles (mg_GAE/100gp) y el total de antocianinas (mg_C3G/100gp) de las fresas cv. Portola.

		Days
		0		3		5		7		9
Total polyphenols	Control	172.79	ns	179.83	ns	190.34	ns	178.89	ns	172.74	ns
	Film 1		ns	181.38	ns	140.70	ns	198.71	ns	172.79	ns
(mgGAE/100 gp)	Film 2		ns	209.05	ns	200.65	ns	186.48	ns	167.17	ns
	Film 3		ns	194.83	ns	180.97	ns	184.57	ns	180.77	ns
Total anthocyanins	Control	29.44	α	12.70	β	16.35	β	21.51	α β	18.27	β
	Film 1		ns	15.55	ns	14.60	ns	20.06	ns	20.02	ns
(mgC3G/100 gp)	Film 2		α	15.27	β	14.32	β	15.99	β	16.04	β
	Film 3		α	15.13	β	14.34	β	14.74	β	15.40	β

α–γ: The means in a row followed by different letters are significantly different at P ≤ 0.05 according to Tukey’s test.

α- γ Los promedios en una misma fila seguidos por distintas letras son significativamente diferentes a p ≤ 0,05 según el test de Tukey.

Table 8. Evolution for the sensory evaluation for control and film 1 during all the storage time.

Tabla 8. Evolución de la evaluación sensorial del plástico control y el film 1 durante todo el tiempo de almacenamiento.

		Days
Film	Attributes	3	5	7	9
Control	Condense	5.00	5.00	5.00	4.00
	Off odour	5.00	5.00	5.00	4.00
	Decay	5.00	5.00	3.67	2.33
	Red colour	3.33	3.20	3.00	2.67
	Browning of the sepal	4.50	4.83	4.50	3.50
	Marketing	3.83	3.17	3.00	1.67
	Taste	3.50	3.16	3.00	1.33
Film 1	Condense	5.00	5.00	5.00	4.00
	Off odour	4.67	5.00	5.00	3.67
	Decay	5.00	5.00	4.67	2.67
	Red colour	4.67	4.33	3.66	3.58
	Browning of the sepal	4.67	4.50	4.83	3.00
	Marketing	3.88	3.83	3.16	2.00
	Taste	3.50	3.50	3.27	2.67

Figure 4. Factor loadings on the principal component analysis of the data from the consumer test descriptive analysis of the strawberry with different sensory quality.

Figura 4. Factores de proporción del análisis de componentes principales de los datos del análisis descriptivo de la prueba a los consumidores acerca de las fresas con calidad sensorial distinta.