Quality Change During MAP Storage of Strawberry (Fragaria x ananassa Duch.) After Forced-Air Cooling with Silicone Rubber Pads

Forced air cooling is used to lower the temperature of strawberries harvested at high temperatures. During forced air cooling, the skin of the strawberry comes into contact with the bottom of the container, causing the skin to become bruised. In this study, we fitted a pre-cooled silicone rubber pad into the forced air cooling container, and placed strawberries inside. Strawberries were then treated with modified atmosphere packaging (MAP), stored at 5 degrees C, and changes in quality parameters were recorded. Strawberries placed inside a forced air container with a 50 N shore hardness degree (Sh) A silicone rubber pad maintained a better appearance than those in containers with 40 N Sh A or 60 N Sh A pads. Strawberries with the 50 N Sh A pad also displayed more uniform skin drying during forced air cooling and the epidermal tissues of the skin did not collapse. For long-term storage of strawberries harvested in May when the outside temperature rises, MAP treatment is required to prevent weight loss, with pre-cooling to lower the product temperature. For strawberries treated with MAP after forced air cooling using a 50 N Sh A silicone rubber pad, no effects on fruit firmness or soluble solid content were observed. However, this treatment is effective in retarding aging, delaying pigmentation and suppressing mold development.