Effects of Acetaldehyde on Postharvest Quality of Mechanically Harvested Strawberries for Processing1

Abstract

Mechanically harvested fruits of A-5344 and ‘Earlibelle’ strawberry ( Fragaria × ananassa Duch.) were stored at 24°C for 72 and 120 hours in atmospheres containing acetaldehyde (Aa) with and without prior dipping in 0 to 1.5% acetaldehyde solutions. Aa atmospheres and a combination of atmospheres and dips were most effective in maintaining visual color, freedom from browning, and product acceptability of machine harvested strawberries for processing. Fruit stored in atmospheres containing Aa vapor increased in acidity by 72 hours.