Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life

Abstract

Strawberries are known for their high perishability and short shelf life. The effects of incorporating hydrogen gas into sealed packaging on the quality and shelf life of strawberries were evaluated. Fruits were packaged under reducing atmosphere [RAP1 (5% CO2, 4% H2, 91% N2) and RAP2 (10% CO2, 4% H2, 86% N2)], modified atmosphere [MAP1 (5% CO2, 95% N2) and MAP2 (10% CO2, 90% N2)], and control, followed by 12 weeks storage at 4 ̊C. At the end of storage, RAPs exhibited higher total soluble solids (TSS), firmness, L* and a*, phenolic and anthocyanin contents, and antioxidant activity followed by MAPs when compared with control. RAP2 was more potent in protecting the freshness indices than RAP1, and MAP2 outperformed MAP1, with the best protection characteristic attributed to RAP2. RAP technique extended the shelf life by 3–5 times the control, and 1.5–3.0 times the MAP. RAP should be recommended as a green and healthy preservation technique for the long storage of fresh fruits.

Study details

Article type

Original Research

Disease / injury model

Food spoilage

Outcome

Positive

Findings

In the present study, the shelf life of strawberries could be extended by incorporating molecular hydrogen in the gaseous formulations. This strategy permitted better preservation of the texture, sensory and antioxidant properties of strawberries when compared with both control and the conventional MAP technique.