Abstract

Strawberries were packaged in sealed plastic containers using impermeable polypropylene film and three gas mixtures; 20% O2: 80% N2 (air), 5 % O2: 5% CO2: 90% N2 (high [N2]) and 80% O2: 20% N2 (high [O2]). All MAP regimes dramatically reduced weight loss during storage especially at 4 and 8C. Overall the fruit subject to high [O2] MAP proved most successful with respect to firmness, cell wall breakdown, appearance and taste.