Extending the shelf life of fresh strawberries using microperfore films and oxygen scavengers with equilibrium modified atmosphere packaging

Strawberry is a fruit that has high respiration rate. Strawberry is a highly perishable fruit due to its high respiration rate, market value decreases in a short time. To prevent this problem, new packaging methods, such as combination of microperforead films with oxygen absorbers, can be a solution.In this study we have used different packaging films (a) Control BOPP, b) BOPP+O2 absorbent, c) 90µm-BOPP microperforated films 9 perforated, d) 90µm-BOPP microperforated films 9 perforated + O2 absorbent, e) 90µm-BOPP microperforated films 7 perforated, f) 90µm-BOPP microperforated films 7 perforated + O2 absorbent) to investigate the affect on the strawberries shelf life. The polyvinil chloride-polyethylene (PVC/PE) trays were filled with 180 g fresh strawberries and they were heat-sealed with microperforated lid films and stored at 4 0C and analysed periodically.When differrent packaging films were used there were changes on the strawberry shelf life. We investigated these changes by pH, conductivity, gas changes (O2 and CO2), colour (L and a), brix, TPA and FT-NIR analyses.During the storage, pH and conductivity values increased as expected. Strawberry brix evolved from the initial 9.7 value and reduced to a range of 7.26 to 8.18 at the end of the storage. O2 rate in the head space reduced from % 20 to %0-5. CO2 rate increased from %0.03 to % 10-40. L and a values which are important ciriteria for strawberries, have reduced. With microperforated film aplications, fruit hardness have not changed.With the combination of the microperforate and oxygen absorbent we saw that strawberry shelf life can be increased. Microperforations at postharvest strawberries demonstrated that oxygen absorbents and EMAP could be used commercially.Keywords: Microperforated films, strawberry, active packaging, shelf life.