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Description: Strawberries are a delicate fruit and have a short shelf life. The objective of this research is to examine the quality of strawberries as they degrade over time. A respiration gas chamber was developed to continuously monitor the respiration rate of strawberries by observing the oxygen concentration level, carbon dioxide concentration level, humidity, and temperature. The enclosed chamber is placed at room temperature and has a fan to allow airflow within the chamber. The quality of strawberries is assessed before and after being in the chamber for four days. The quality of strawberries was evaluated on the following parameters: firmness, surface color, total soluble solids, titratable acid, and weight loss. Over the examination period, the oxygen, carbon dioxide and humidity decreased by 4.8%, increased by 113.7% and increased by 69.6% respectively, while the temperature increased by 5°C. As well, the strawberry weight decreased by 30.7% and became 44.5% darker. With quantification of strawberry degradation, a better understanding of how to increase the shelf life of strawberries can be realized.

Keywords: decay behavior, respiration chamber, respiration rate, strawberry, quality change
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Date: 2022-07-24
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Conference name: CSBE/SCGAB 2022 Annual Conference, Charlottetow, PEI, 24-27 July 2022.
Session name: Food and Bioprocessing8

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Publication type: Presentation
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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