Postharvest Biology and Technology 142 (2018) 60–71

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Postharvest Biology and Technology

journal homepage: www.elsevier.com/locate/postharvbio

Effect of superatmospheric oxygen exposure on strawberry T

(Fragaria × ananassa Fuch.) volatiles, sensory and chemical attributes
⁎
Hongyan Lua,1, Kaidi Wanga,1, Lei Wanga,1, Dong Lia, Jiawei Yana, Zhaojun Banb, Zisheng Luoa, ,
⁎
Li Lia, , Dongmei Yangc
a
Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering
and Food Science, Zhejiang University, Hangzhou 310058, China
b
School of Biological and Chemical Engineering/School of Light Industry, Zhejiang University of Science and Technology, Hangzhou 310023, China
c
Hangzhou Wanxiang Polytechnic, Huawu Road 3, Hangzhou 310023, China

A R T I C LE I N FO A B S T R A C T

Keywords: The effect of superatmospheric oxygen exposure on the sensory quality, decay incidence, total phenolics, anti-
Superatmospheric oxygen oxidant capacity, aroma volatiles of strawberries during storage at 0 °C were explored. Freshly harvested
Strawberry strawberry fruits were stored under modified atmosphere 1 (MA1, 90% O2/10% N2), modified atmosphere 2
Sensory (MA2,3% O2/5% CO2/92% N2) and control (CT, air). The exogenous superatmospheric oxygen (MA1) had a
Aroma volatiles
beneficial effect on maintaining sensory quality and strawberry firmness, and reduced the decay incidence.
Antioxidant capacity
Titrable acidity and total soluble solid were only slightly affected by superatmospheric oxygen atmosphere.
Additionally, superatmospheric oxygen exposure maintained higher levels of total phenolics content and anti-
oxidant capacity than that of CT. Strawberries stored in superatmospheric oxygen emitted more esters, 4-
methoxy-2,5-dimethyl-3(2H)-furanone (DMHF) and γ-decalactone. In conclusion, superatmospheric oxygen
exposure could be a good alternative for maintaining sensory quality, antioxidant capacity, and aroma volatiles
of strawberry.

1. Introduction strawberries contain high concentration of anthocyanins, flavonoids,

Flavor has great influence on consumer satisfaction and further
consumption of fruits. Therefore, flavor and aroma together with
nutritional value should be incorporated into the postharvest life
concept. Strawberries (Fragaria × ananassa Duch.) are one of the
most popular fresh and processed fruits worldwide. However,
strawberries are highly perishable, mostly due to their increased
susceptibility to mechanical injury, water loss, physiological dete-
rioration and microbial decay (Ulrich et al., 2007). And strawberries
are metabolically active after harvest and can rapidly deteriorate
even in the absence of any spoilage microorganisms. Strawberry are
popularly consumed for their desirable taste and attractive aroma.
Compounds contributing to the flavor of strawberries, especially the
volatile ones. Over 360 aroma volatiles have been identified
(Latrasse, 1991), including esters, aldehydes, ketones, alcohols, ter-
penes, furanones, and sulfur compounds (Mcfadden et al., 1965). And
the composition of individual aroma volatiles are in a postharvest
treatment dependent manner (Pérez and Sanz, 2001). Moreover,
and phenolic acids (Zheng et al., 2007). Many of these compounds
exhibit a wide range of biological effects, including antioxidant
(Kähkönen et al., 2001) and antifungal (Lattanzio et al., 1994). Pre-
servation and extension of shelf life of strawberry has been a major
challenge for researchers, and more researches were done to preserve
and enhance stawberry aroma and antioxidant capacity during post-
harvest handling.
Among these techniques available, modified atmosphere packaging
(MAP) has been reported to have some positive impacts on extending
shelf life of fruit or vegetable (Arteshernandez et al., 2006). In MAP,
fruits and vegetables are packed in a plastic polymeric film and pas-
sively or actively, the atmosphere is modified in terms of the O2 and
CO2 (mainly) concentrations. Gases in MAP may reduce the fruit or
vegetable metabolic activity and enhance their shelf-life. Almenar et al.
(2006) reported that 10% CO2/11% O2 combination could efficiently
prolong the shelf life of wild strawberries. Conversely, various draw-
backs related to off-odor development, physiological decay as well as
loss of texture have been observed when CO2 accumulates inside the

⁎
Corresponding authors.
E-mail addresses: luozisheng@zju.edu.cn (Z. Luo), lili1984@zju.edu.cn (L. Li).
1
These authors contributed equally to this work.

https://doi.org/10.1016/j.postharvbio.2018.04.007
Received 22 December 2017; Received in revised form 23 March 2018; Accepted 9 April 2018
0925-5214/ © 2018 Elsevier B.V. All rights reserved.
H. Lu et al.
package in the presence of low O2 levels (Allende et al., 2004; Larsen
and Watkins, 1995).
The application of novel gas mixtures (e.g. high O2, argon and ni-
trous oxide) are new methods for designing modified atmospheres (MA)
capable of overcoming the many disadvantages of the current high CO2
and/or low O2 in MA and CA. Superatmospheric oxygen atmospheres
have been suggested to overcome the disadvantages of low O2 MAP.
Superatmospheric oxygen was found to be particularly effective at in-
hibiting microbial growth and reducing decay of the fresh produce,
preventing anaerobic fermentation reactions and undesirable moisture
and odor losses (Berna et al., 2007; Steen et al., 2002). Moreover,
oxygen concentrations higher than 60 kPa significantly affected anti-
oxidant capacity of fruit during storage (Zheng et al., 2007). Limited
data are reported on the influence of superatmospheric oxygen on the
flavor and antioxidant capacity preservation of strawberry.
The objectives of the present study were (i) to investigate the sen-
sory quality of strawberry variety cv. Akihime exprosed superatmo-
spheric oxygen; (ii) to identify and to quantify volatile compounds in
strawberries under superatmospheric oxygen atmosphere.
2. Materials and methods
2.1. Sample preparation, treatment and storage
Ripe fresh strawberry fruits (Fragaria × ananassa Duch. cv.
‘Akihime’) were harvested from a local farm in Hangzhou, China. The
strawberries were transferred to the laboratory within 1 h. Damaged or
unripe fruit were eliminated and fruit with a uniform maturity, size and
color were selected. Strawberries were divided into three groups of 315
fruits each. Each group was further divided into seven sub-groups of 45
fruits each including three replicates (n = 15). One group was packaged
in MA1 (90% O2 + 10% N2), another group was packaged in MA2 (3%
O2 + 5% CO2 + 92% N2) and the third group was packaged in air
(control, CT). All groups were sealed and stored at 0 ± 0.5 °C. The
headspace volume inside the packages was approximately 3 L. One sub-
group of each treatment were randomly removed for analysis on the
1st, 2nd, 4th, 6th, 8th and two sub-groups of each treatment were re-
moved for 10th d.
2.2. Gas compositions
The concentrations of O2 and CO2 inside the packages were mon-
itored using an Oxybaby (HTK, Hamburg, Germany). Results are ex-
pressed based on the average of three replicates.
2.3. Sensory evaluation
A generic descriptive analysis method was used to characterize
strawberry sensory qualities (Lu et al., 2017). A panel of twenty-four
assessors (twelve males and twelve females, ages 20–52 years) with no
known taste or odor detection problems were trained for 11 h over a
period of 28 d to evaluate six attributes, namely, color, aroma and
flavour (strawberry flavor, off-flavor), taste (sweet, sour), mouthfeel
(firmenss, astringency, juiciness), and overall quality. Sensory evalua-
tion was performed using samples of twenty-four fruits (three replicates
of 8 fruits each) on the 10th d of storage. Three samples (fruit of MA1.
MA2 and CT group) randomly labeled with a 3-digit code were pre-
sented to each assessor for sensory evaluation. Sensory analyses were
performed in a sensory panel room at 22–25 °C and assessors sat at
individual cabins and made independent evaluations. The strawberries
were removed from storage 90 min prior to evaluation to equilibrate to
room temperature. There was a 3 to 5 min interval between servings
and water was provided between servings. The panelists were asked to
61
Postharvest Biology and Technology 142 (2018) 60–71
assign a score between 0 and 10 for each sample evaluated. The 0 re-
presented a low rating for the specific property being evaluated, while
10 represented a high level and it was opposite to sourness and off-
flavor. Strawberries with scores above 6 were considered to have an
acceptable quality (Jouki and Khazaei, 2014).
2.4. Firmness, titrable acidity (TA), total soluble solid (TSS) and decay
incidence
Strawberry firmness was measured using a TA-XT2i texture analyzer
(Stable Microsystems Texture Technologies Inc., UK) with a 5-mm
diameter cylindrical probe. Cut off one side of strawberry fruit and
formed a flap providing stability. Firmness was expressed as the max-
imum compression force (N). Test speeds of 0.5 mm/s and a distance of
7 mm were used. Fruit firmness was measured at 1 or 2 locations in the
middle of the strawberry fruit and the results are expressed based on the
average of ten replicates (n = 10).
Fresh strawberry fruits were mixed and mashed to obtain puree and
10 g of puree was diluted in 100 mL of distilled water. The pulp was
removed through filter paper and the filtrate was used for titratable
acidity (TA) analysis. TA was determined by means of an acid–base
titration method, whereby the filtered strawberry extract was titrated
with sodium hydroxide (0.01 mol/L), and TA was expressed as
equivalent as follows:(Samykanno et al., 2013)
V ×N × 0.064 × 100 %
Citric acid (g/L) = NaOH NaOH Where VNaOH is volume of
V0
NaOH solution used for titration (mL), NNaOH is normality of NaOH
solution and V0 is volume of filtered extract used for titration (mL).
Three independent determinations were made for each strawberry
sample collected.
Ten fruits from each replicate were wrapped in cheesecloth and
squeezed with a hand press, and total soluble solid (TSS) was measured
in fruit juice for each treatment by a PAL-1 digital refractometer (Yuze
Co., Ltd., Suzhou, China) and results were expresed as %.
Fruit decay was visually estimated by measuring the extent of de-
cayed area on 10 fruits from each replicate. The decay incidence was
classified into 4 levels, on basis of the decayed area on strawberry
surface: level 0 - no decay; level 1 - decayed area was less than 25% of
the whole fruit; level 2 - decayed area was 25%–50%; and level 3 -
decayed area was more than 50%. The decay incidence was calculated
based on the following equation: Decay incidence (%) = ∑ (the decay
level*fruits number of this level)/(the highest decay level* total fruits
number) × 100.
2.5. Total phenolics (TP) and antioxidant capacity
Two grams of frozen samples at −80 °C from each treatment were
ground into a fine powder, ultrasonic extracted for 20 min with 20 mL
of 80% ethanol, then centrifuged at 10,000g for 15 min. The super-
natants were collected for the analysis.
TP content were measured according to the Folin-Ciocalteu proce-
dure (Slinkard and Singleton, 1977). The results were expressed as
grams of gallic acid equivalent (GAE) per kilogram fruits.The anti-
oxidant capacity of strawberry extracts was estimated in the 2,2-di-
phenyl-1- picrylhydrazyl (DPPH) radical-scavenging capacity assay,
according to Skupień and Oszmiański (2004) with some modifications.
A 0.2 mL sample of extract was diluted 10 times and then added to
2.8 mL of DPPH (60 μmol/L). The mixture was shaken and allowed to
react at room temperature for 25 min. The absorbance was then mea-
sured at 517 nm using an UV-5800PC ultraviolet visible light spectro-
photometer (Shanghai METASH instruments CO.LTD., China). The an-
tioxidant capacity was expressed as grams of ascorbic acid per kilogram
fruits. Three determinations were made on 10 fruits.
H. Lu et al. Postharvest Biology and Technology 142 (2018) 60–71

2.6. Aroma volatile compounds

The volatile compounds were analyzed according to Li et al. (2015)

with some modifications. The frozen strawberry chunks were firstly
pulverized into a powder in liquid nitrogen with a mortar and pestle.
Each 5.0 ± 0.1 g sample of strawberry powder was homogenized with
5 mL saturated NaCl solution in a 20-mL sample vial with 2-octanone
(5.24 mg/L) as the internal standard. The vial was sealed hermetically
with teflon/silicon septa and then vibrated for 1 min until well blended.
The volatile compounds were extracted immediately by solid phase
micro-extraction (SPME) using a 50/30 μm PDMS/CAR/DVB SPME
fiber (Supelco, Bellefonte, Pa., USA) for 1 h at 60 °C, and then resolved
in the injector for 5 min. The column temperature was initially 35 °C for
5 min, and later increased to 240 °C at a rate of 10 °C/min and main-
tained for 4.5 min. The volatile compounds were separated on a HP-
5MS column (J & W Scientific Inc., Folsom, USA) (30 m × 0.25 mm
i.d. × 0.25 μm film thickness) equipped with a Shimadzu QP2010 gas
chromatograph–mass spectrometer (GC–MS) (Shimadzu Co., Kyoto,
Japan). Volatile components were identified by comparing the collected
mass spectra with reference spectra in a mass spectral library (National
Institute of Standards and Technology, NIST) as well as the standard
curves made in our lab (Table S1). The identities of most compounds
were confirmed. Each replicate contained 5.0 ± 0.1 g of fruit from one
package and three replicates for each treatment were applied.

2.7. Statistical and multivariate analysis

All sampling and experiments were conducted as a randomized

block design with three technical replicates of measurements and three
harvest times (Dec 5th 2015, Jan 5th 2016 and Feb 5th 2016) as bio-
logical replicates. Two-way analysis of variance (ANOVA) of the data
was performed using SPSS 23.0 (SPSS Inc., Chicago, IL, USA). Least-
Significant Difference (LSD) test was applied to test significant differ-
ences between means at P ≤ 0.05. Figures were made using Origin 9.0
(Microcal Software Inc., Northampton, MA). To provide a general vi-
sualisation of all the information contained in the data set, principal Fig. 1. O2 (A) and CO2 (B) concentrations in packages of strawberries exposed
to three different atmospheres and stored at 0 °C. Data are expressed as
component analysis (PCA) was used. Correlations among all physical
mean ± SD of three replicates. Error bars represent standard error (SE) of the
and chemical attributes were determined by Pearson’s correlation test.
mean values, n = 3. LSDs at 0.05 level for treatment and time are: LSDTreat-
O2=8.6507, LSDTime-O2=12.2340; LSDTreat-CO2=4.8469, LSDTime-CO2=6.8545.
3. Results MA1: 90% O2; MA2: 3% O2/5% CO2; CT: air; all balanced with N2.

3.1. O2 and CO2 headspace concentrations

significant differences between the overall quality scores of MA1 and
MA2 (P > 0.05), both of which were higher than that of control. Ac-
As expected, there was an observed decrease in the headspace O2
tually, strawberry without any modified atmosphere (CT) received
concentration, as well as an increase in the headspace CO2 concentra-
higher off-flavor scores compared with MA1 and MA2. Strawberry
tion, over the storage period for all treatments (Fig. 1). O2 concentra-
flavor and overall quality indicated that strawberries stored in the MA1
tion decreased rapidly in the first 2–4 d of storage and CO2 con-
(90% O2) resulted in better sensory quality than that in MA2 and
centrations increased steadily in all groups. The O2 concentration in
control. There were no significant differences in sweetness, sourness
MA1 (90% O2) was significantly higher than that of MA2 (3% O2 + 5%
and juiciness of the strawberries across the three samples (P > 0.05).
CO2) and control (CT) at the end of the storage period (P < 0.05). At
Nevertheless, MA1 and MA2 had significantly lower astringency scores
the end of the storage period, the CO2 accumulated the highest con-
than control (P < 0.05). With respect to surface color, strawberries
centrations in control and the sharpest increase occurred within 6–8 d
stored in MA1, MA2 or CT atmospheres showed no significant differ-
during storage. It was noted that strawberry accumulated significantly
ences (P > 0.05).
(P < 0.05) lower concentrations of CO2 inside the MA1 and MA2
compared with CT after 10 d of storage (Fig. 1B).
3.3. Firmness, TA, TSS, and decay incidence
3.2. Sensory evaluation
Strawberry firmness decreased during storage in all three treat-
Results of the sensory quality analysis in strawberry are shown in ments as forecasted (Fig. 3A). After 10 d of storage, no significant dif-
Fig. 2. The flavor scores of MA1 strawberry were significantly higher ferences were observed in strawberry firmness between MA1 and MA2
than those of MA2 and CT samples, which were 7.3, 6.0 and 4.5, re- exposure (P > 0.05). However, both MA1- and MA2-stored strawber-
spectively (P < 0.05). Regarding the overall quality, there were no ries were significantly firmer than control (P < 0.05).

62
H. Lu et al.
Fig. 2. Sensory evaluation of strawberries after 10 d storage at 0 °C in different atmospheres. Data are presented as means of scores given by twenty-four assessors.
Letters indicate significant differences (P < 0.05, LSD test).
The strawberry TA among three groups increased during the first
two days; thereafter, it showed a slight downtrend for the remainder of
the storage period (Fig. 3B). There were no significant differences in TA
content among all treatments during the storage period (P > 0.05).
The strawberry TSS increased during the first 4 d across all groups,
with a maximum value of 12% in MA2 on day 4, and then decreased
(Fig. 3C). After 10 d of storage, the TSS of MA1 and MA2 strawberries
63
Postharvest Biology and Technology 142 (2018) 60–71
Fig. 3. Changes in firmness (A), titratable acid (TA)
(B), total soluble solid (TSS) (C) and decay incidence
(D) of strawberries during storage at 0 °C in different
atmospheres. Data are expressed as mean ± SD of
replicates. Error bars represent standard error (SE) of
the mean values, n = 10. LSDs at 0.05 level for treat-
ment and time are: LSDTreat-Firmness = 0.7235; LSDTime-
Firmness = 1.0232; LSDTreat-TA = 0.0351, LSDTime-
TA = 0.4995; LSDTreat-TSS = 0.7007; LSDTime-
TSS = 1.0232; LSDTreat-Dacay incidence = 4.1309, LSDTime-
Decay incidence = 5.8420.
was significantly higher than that of CT (P < 0.05). However, at the
end of the storage period, both MA1 and MA2 strawberries were not
significantly different in TSS content, compared with CT fruit
(P > 0.05).
Strawberry without any modified atmosphere (CT) showed around
40% of decay incidence on day 6, increasing to 50% on day 10
(Fig. 3D). Comparatively, strawberry stored in MA2 showed 20% of
H. Lu et al.
Fig. 4. Changes in total phenolic (TP) (A) and antioxidant capacity (B) of
strawberries during storage at 0 °C in different atmospheres. Data points are
means of three replicates and LSDs at 0.05 level for treatment and time are:
LSDTreat-TP = 0.1150, LSDTime-TP = 0.1626; LSDTreat-Antioxidant capacity = 0.0910,
LSDTime-Antioxidant capacity = 0.1287. Error bars represent standard error (SE) of
the mean values, n = 3. Letters indicate significant differences (P < 0.05, LSD
test).
decay incidence on day 6 and the final decay incidence was approxi-
mately 35%. Strawberry exposed to MA1 had the lowest decay in-
cidence from day 6 to day 8 among three samples. After 10 d of storage,
strawberries in MA1 and MA2 had a significantly lower decay incidence
compared to control (P < 0.05).
3.4. TP Content and antioxidant capacity
A general decrease in TP content was observed for all treatments
through the storage period, except for a slighter increase in MA1 on day
6 (Fig. 4A). No significant differences in TP content were found during
the first 4 d of storage in all treatments (P > 0.05). However, there
were significantly higher levels of TP in fruits treated with MA1 and
MA2, compared to CT on day 6 and 8 (P < 0.05). After 10 d of storage,
the TP content in MA1 was significantly higher than in MA2 and CT
(P < 0.05). After 10 days of storge, MA1 and MA2 had a significantly
higher antioxidant capacity than the CT treatment (P < 0.05)but there
was no significant differences were observed between MA1 and MA2
(Fig. 4B).
3.5. Aroma volatiles compounds
Total thirty-three volatile compounds were identified and quanti-
fied, including acids, alcohols, esters, furanones, aldehydes, terpenes,
and lactones (Table 1). Quantitatively, alcohols were the most
64
Postharvest Biology and Technology 142 (2018) 60–71
represented, followed by esters and aldehydes (Table 1). The most
abundant alcohol compounds in strawberry were 3,7,11-trimethyl-
1,6,10-dodecatrien-3-ol ((+/−)-trans-nerolidol) and 3,7-dimethyl-1,6-
octadien-3-ol (linalool). The concentration of alcohols decreased over
the storage period. After 10 d, alcohol concentrations in CT and MA1
were higher than that in MA2 (Fig. 5). After 10 d, butanoic acid, ethyl
ester, octanoic acid, ethyl ester and (E)-3-phenyl-2-propenoic acid,
ethyl ester were the three main groups of compounds observed in
present study. After 6 d of storage, there was a sharp increase in the
accumulation of esters across all treatments. After 10 d of storage, the
total level of esters in MA1 was higher than that in MA2 and CT
(Table 1). The levels of aldehydes varied across the storage period and,
after 8 d, MA1 showed significantly higher levels when compared with
MA2 and CT (P < 0.05). And after 10 d, aldehydes production sig-
nificantly decreased for the MA1-stored strawberries (Table 1)
(P < 0.05). (E)-2-hexenal was the most abundant volatile compound
(Table 1)
One of the most important components contributed to the unique
strawberry flavor is 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMHF)
and this compound reached its highest levels in MA1 on day 8 (Table 1).
At the end of the storage period, DMHF content in MA1 strawberries
was significantly higher than that in MA2 and CT (P < 0.05). Ad-
ditionally, results indicated that the superatmospheric oxygen (MA1)
promoted the accumulation of γ-dodecalactone (Table 1).
3.6. Correlation analysis and PCA
Result from the correlation analysis across the parameters studied in
present study is shown in Table 2. Results showed that overall quality
was significantly positively correlated with firmness, TSS, TP, anti-
oxidant capacity, strawberry flavor, color, and significantly negatively
correlated with TA, decay incidence, astringency, and sourness
(P < 0.05). Both strawberry furanones and lactones were positively
correlated with esters and acids. Results indicated a strong positive
correlation between decay incidence and alcohols, and decay incidence
was also significantly positively correlated with CO2 concentration
(P < 0.05). Firmness, TP, strawberry flavor, sweetness, acids, esters,
furanones, lactones were all significantly positively correlated with O2,
whereas TA, sourness, off-flavor, and aldehydes were significantly ne-
gatively correlated with O2 concentration (P < 0.05).
PCA results showed that the first two components were extracted
and explained nearly 100% of the variance (Fig. 5). Antioxidant capa-
city, juiciness, terpenes and others were mainly clustered in the positive
value of PC-1, while alcohols, decay incidence, total volatiles, as-
tringency, CO2 concentration and TA were mainly clustered in the
lower negative value of PC-1. The higher positive value of PC-2 in-
dicated esters, lactones, furanones, acids, and O2 concentration, while
the lower negative value of PC-2 showed higher off-flavor, sourness and
aldehydes. Results revealed that the volatiles factor appeared to be
more important to explain the variability.
4. Discussion
Results showed that the sensory quality, total phenolics and aroma
volatiles of strawberry fruits were positively affected by exogenous
exposure of superatmospheric oxygen (90% O2). In the present study, a
sensory panel was used to assess if superatmospheric oxygen could
directly affect the overall quality of strawberry fruits. Strawberries
exposed to superatmospheric oxygen received higher overall quality
scores and firmness as well as lower off-flavor scores after 10 d of
storage (Figs. 2 and 3A). In addditon, correlation analysis showed that
overall quality was positively correlated with firmness (Table 2). It was
 Table 1
Identification of the volatile compounds and their concentration (μg/kg) in strawberries in MA1, MA2 and CT at 0 °C during storages.
H. Lu et al.

Compound name Assignmenta Rb Storage time (days)

0d 2d 4d

MA1 MA2 CT MA1 MA2 CT

Acids
1 2,2-dimethyl-Butanoic acid B 6.13 NDc ND 2.5414 ± 0.2149 ND ND 4.1501 ± 0.3409 3.254 ± 0.0222
2 Octanoic acid A 13.99 0.6288 ± 0.0296 1.8759 ± 0.5047 1.3624 ± 0.3409 0.807 ± 0.0741 0.634 ± 0.4224 0.2725 ± 0.0148 1.289 ± 0.1927
3 n-Hexadecanoic acid B 23.37 0.9327 ± 0.0296 1.2052 ± 0.5191 1.1109 ± 0.1334 1.1266 ± 0.0963 3.4112 ± 0.2594 1.1266 ± 0.0963 0.393 ± 0.1556
4 Oleic Acid A 25.07 0.524 ± 0.0963 1.1633 ± 0.3705 1.0532 ± 0.2594 1.1476 ± 0.2149 1.7292 ± 0.1556 0.3196 ± 0.0222 1.1109 ± 0.3853
5 Octadecanoic acid A 25.24 1.0637 ± 0.2594 1.855 ± 0.3269 1.6925 ± 0.0815 1.1423 ± 0.0148 3.4898 ± 0.5632 1.4829 ± 0.2149 0.4087 ± 0.0148

Alcohols
6 2,3-Butanediol A 2.27 0.5816 ± 0.0074 ND 4.7003 ± 0.7649 ND 1.048 ± 0.7415 ND ND
7 3,7-dimethyl-1,6-Octadien-3-ol B 12.70 5.6644 ± 0.2149 5.1247 ± 0.2301 4.1606 ± 0.1037 4.6322 ± 0.0741 5.8112 ± 1.1338 4.0715 ± 0.2297 3.7833 ± 0.2223
8 L-alpha-Terpineol A 14.15 0.6864 ± 0.0222 0.8279 ± 0.4446 0.5292 ± 0.0815 ND 0.9589 ± 0.1704 0.3563 ± 0.0741 0.4035 ± 0.0222
9 Geraniol A 15.06 0.3668 ± 0.0741 ND ND ND 0.807 ± 0.6818 0.2987 ± 0.0074 0.524 ± 0.0593
10 cis-, 2,3,4,4a,5,6,7,8-octahydro- B 18.49 0.7022 ± 0.0593 0.5188 ± 0.0667 0.3511 ± 0.0371 0.4611 ± 0.0296 0.917 ± 0.3779 0.3511 ± 0.1112 0.3668 ± 0.0148
1,1,4a,7-tetramethyl-1H-
Benzocyclohepten-7-ol
11 3,7,11-trimethyl-1,6,10- B 19.23 28.6628 ± 4.0609 26.9336 ± 2.9198 20.8657 ± 1.5414 18.2509 ± 0.7336 16.4431 ± 1.5529 23.3756 ± 0.7188 19.6081 ± 1.3042
Dodecatrien-3-ol
12 tetrahydro-alpha,alpha,5- B 20.28 0.262 ± 0.0296 0.3354 ± 0.2075 0.1677 ± 0.0148 0.2672 ± 0.0371 0.393 ± 0.0815 0.2044 ± 0.0667 3.8042 ± 0.4594
trimethyl-5-(4-methyl-3-
cyclohexen-1-yl)-,[2 S-
[2alpha,5beta(R*)]]-2-

65
Furanmethanol

Esters
13 Ethyl acetate A 3.00 ND ND ND ND ND ND ND
14 Butanoic acid, ethyl ester A 6.11 ND ND ND ND ND ND ND
15 Hexanoic acid, methyl ester A 9.31 1.3362 ± 0.4669 1.6139 ± 0.3557 1.2314 ± 0.2445 0.9275 ± 0.0371 0.8751 ± 0.5261 ND 1.3362 ± 0.0963
16 Octanoic acid, methyl ester A 13.07 0.393 ± 0.1112 0.3825 ± 0.1556 0.2725 ± 0.0593 0.241 ± 0.0148 ND ND ND
17 Octanoic acid, ethyl ester A 14.20 0.3982 ± 0.0296 0.8751 ± 0.4669 1.4358 ± 0.2371 0.2777 ± 0.0074 ND ND ND
18 Acetic acid, octyl ester A 14.41 0.2463 ± 0.0519 ND 0.2882 ± 0.0815 0.131 ± 0.0074 ND ND ND
19 Butanoic acid, 3-methyl-, octyl B 17.55 0.7808 ± 0.0963 1.2419 ± 0.0371 0.7074 ± 0.2149 0.3511 ± 0.0074 0.414 ± 0.0519 ND ND
ester
20 (E)-3-phenyl-2-Propenoic acid, B 17.93 0.9065 ± 0.126 1.3624 ± 0.7415 1.3572 ± 0.3187 0.807 ± 0.0593 1.4934 ± 0.4154 3.3431 ± 0.2964 1.7921 ± 0.1334
ethyl ester
21 3-(Benzylthio)acrylic acid, methyl B 28.48 0.4559 ± 0.0074 1.0532 ± 0.7188 0.4559 ± 0.0519 0.4402 ± 0.0445 ND 0.4297 ± 0.0741 ND
ester

Aldehydes
22 Hexanal A 6.11 2.0488 ± 0.3038 ND ND ND 0.5135 ± 0.0525 ND ND
23 (E)-2-Hexenal A 7.53 6.9849 ± 0.5261 7.1264 ± 3.6904 5.9422 ± 0.7707 4.6007 ± 2.6233 7.6923 ± 0.5108 5.8321 ± 0.3483 4.3282 ± 0.4002
24 Nonanal A 12.74 0.2777 ± 0.1112 ND ND ND ND 0.3144 ± 0.0445 0.3563 ± 0.0148
25 5-Hydroxymethylfurfural B 14.42 ND ND ND ND 4.0086 ± 0.3351 4.1501 ± 0.6373 4.213 ± 0.4446
Furanone
26 4-methoxy-2,5-dimethyl-3(2 H)- A 11.99 0.4821 ± 0.0148 1.6454 ± 0.7501 1.1842 ± 0.1482 0.4716 ± 0.0148 1.0794 ± 0.1334 0.545 ± 0.2371 0.8122 ± 0.0371
Furanone
Terpenes
27 (E)-4-Undecene B 12.57 0.4035 ± 0.0963 0.8489 ± 0.5484 1.3467 ± 0.126 0.8384 ± 0.0445 ND 0.6864 ± 0.0667 0.4664 ± 0.0371
28 cis-beta-Farnesene A 17.81 1.0428 ± 0.0667 1.8078 ± 0.7633 0.8646 ± 0.0371 0.7022 ± 0.0445 1.0637 ± 0.3187 0.8489 ± 0.1037 0.7808 ± 0.1408
29 alpha-Farnesene A 18.44 0.4506 ± 0.0445 0.5869 ± 0.0593 0.3668 ± 0.0593 0.3144 ± 0.0445 0.4349 ± 0.1112 0.3668 ± 0.0889 0.3616 ± 0.0371
(continued on next page)
Postharvest Biology and Technology 142 (2018) 60–71
 Table 1 (continued)

Compound name Assignmenta Rb Storage time (days)

H. Lu et al.

0d 2d 4d

MA1 MA2 CT MA1 MA2 CT

30 7-epi-cis-sesquisabinene hydrate B 20.56 0.3301 ± 0.0667 0.6864 ± 0.3483 ND ND 0.5764 ± 0.0296 0.283 ± 0.1037 0.9589 ± 0.2445
Lactones
31 gamma-Dodecalactone A 20.49 2.9658 ± 0.3853 8.4993 ± 5.3059 3.8619 ± 0.6892 1.944 ± 0.1704 3.2278 ± 0.8971 2.3528 ± 0.3038 0.4768 ± 0.0371
Others
32 Butyl-benzene A 11.93 0.5554 ± 0.163 ND 0.7231 ± 0.2816 0.6078 ± 0.0148 0.4035 ± 0.0519 0.393 ± 0.0371 ND
33 1-methyl-2-propyl-Benzene B 12.12 0.3878 ± 0.0445 ND 0.4768 ± 0.0371 0.3511 ± 0.0371 0.4192 ± 0.163 0.393 ± 0.0222 0.3563 ± 0.0148

Storage time (days)

6d 8d 10 d

MA1 MA2 CT MA1 MA2 CT CA1 CA2 CT

1 ND ND ND ND ND ND ND ND ND
2 0.6183 ± 0.2746 0.3668 ± 0.1482 0.5869 ± 0.0296 1.4253 ± 0.6373 0.4192 ± 0.0741 0.3528 ± 0.0664 ND ND ND
3 1.2786 ± 3.1124 1.0008 ± 0.0815 1.2838 ± 0.5261 1.9178 ± 0.3112 0.5869 ± 0.6818 1.4184 ± 0.1692 0.545 ± 0.0741 0.6812 ± 0.0148 0.6236 ± 0.0524
4 0.4402 ± 1.9119 0.9956 ± 0.1186 0.5554 ± 0 1.8969 ± 0.0445 0.3668 ± 0.0889 0.8081 ± 0.0562 0.503 ± 0.0296 0.1991 ± 0.2594 0.262 ± 0.021
5 1.5091 ± 4.1721 1.2419 ± 0.0963 1.3938 ± 0.3853 2.7353 ± 0.2964 1.7502 ± 0.3112 2.0551 ± 0.188 0.8174 ± 0.3261 0.7336 ± 0.0074 0.7336 ± 0.0576

6 0.3144 ± 0.3187 ND ND ND ND ND ND ND ND

66
7 5.219 ± 1.711 4.2234 ± 0.4446 4.9413 ± 0.0667 3.87 ± 0.7789 4.1972 ± 0.2594 4.3244 ± 0.5949 4.7789 ± 0.0889 4.1029 ± 0.0074 5.9317 ± 0.0262
8 0.5345 ± 0.3191 0.3982 ± 0.0296 0.4664 ± 0.0222 0.7074 ± 0.3779 0.3773 ± 0.0445 0.6102 ± 0.0182 0.5397 ± 0.1482 0.3354 ± 0.163 0.5188 ± 0.7336
9 ND 0.2725 ± 0.0593 0.2987 ± 0.0222 0.3144 ± 0.0445 0.2148 ± 0.0222 0.346 ± 0.0414 ND ND ND
10 0.3773 ± 0.83 0.3616 ± 0.0074 0.4611 ± 0.0148 0.4716 ± 0.252 0.1415 ± 0.0519 0.2988 ± 0.0896 0.3458 ± 0.0445 0.3092 ± 0.0815 0.4664 ± 0.0734
11 16.0344 ± 3.8256 14.2109 ± 0.4743 16.8833 ± 0.2371 17.5226 ± 1.3887 9.3639 ± 2.8679 12.2383 ± 2.4766 13.2782 ± 0.0074 11.68 ± 0.0593 17.1348 ± 0.02-
62
12 0.3773 ± 0.6966 0.2044 ± 0.0222 0.2096 ± 0.0148 0.2253 ± 0.0963 0.1362 ± 0.0741 0.243 ± 0.0184 ND 0.1467 ± 0.6447 0.2306 ± 0.0262

13 ND ND ND 0.8594 ± 0.4446 ND 1.072 ± 0.3824 0.6655 ± 0.4372 1.069 ± 0.4454 2.0855 ± 0.2075
14 ND ND ND 6.4557 ± 0.9193 2.51 ± 0.2297 3.2606 ± 0.4754 6.2566 ± 0.4594 5.0514 ± 0.1334 5.3553 ± 0.9746
15 0.6707 ± 3.0976 0.4402 ± 0.252 0.9851 ± 0.0445 1.3414 ± 0.4743 0.3406 ± 0.2297 0.3775 ± 0.0061 ND ND ND
16 0.1467 ± 0.7188 0.503 ± 0.0445 0.2148 ± 0.0519 0.3616 ± 0.1853 0.2096 ± 0.0741 ND 0.2934 ± 0.2742 ND 0.2201 ± 0.2725
17 0.3144 ± 0.1338 ND 0.8122 ± 0.0074 4.8942 ± 0.5191 1.5877 ± 0.0815 4.5632 ± 0.8485 3.647 ± 0.0296 2.5309 ± 0.0519 2.5309 ± 0.0734
18 ND 0.1415 ± 0.0222 0.2725 ± 0.0296 0.6288 ± 0.3112 0.1467 ± 0 0.4217 ± 0.0782 0.3092 ± 0.0222 0.2725 ± 0.0445 ND
19 0.4087 ± 0.7929 0.152 ± 0.0222 ND 0.8489 ± 0.3261 0.1205 ± 0.0222 0.1546 ± 0.01 0.3511 ± 0.2445 ND 0.1729 ± 0.0419
20 0.6498 ± 0.7415 0.7126 ± 0.0889 0.4873 ± 0.0519 1.6034 ± 0.578 0.3196 ± 0.3187 3.6769 ± 0.2213 1.7973 ± 0.0815 1.6925 ± 0.0371 2.7824 ± 0.0786
21 0.3458 ± 0.0819 0.4297 ± 0.0445 0.4087 ±0 0.6812 ± 0.2075 ND 0.4857 ± 0.0132 0.414 ± 0.0148 0.3301 ± 0.0074 0.4035 ± 0.3144

22 1.6873 ± 0.8712 2.117 ± 0.1037 ND ND ND ND ND ND ND

23 6.4452 ± 0.7144 7.2784 ± 0.704 5.9788 ± 0.9411 6.7177 ± 0.0679 5.6382 ± 1.1857 5.2382 ± 0.083 ND 5.6382 ± 0.3261 7.75 ± 0.0734
24 0.3878 ± 0.1783 ND ND 0.7388 ± 0.6151 0.3982 ± 0.0593 0.3271 ± 0.0858 ND 0.2725 ± 0.0148 0.2253 ± 0.0786
25 ND ND ND ND ND ND ND ND ND

26 0.9537 ± 0.0383 0.7912 ± 0.0371 0.9851 ± 0.0296 1.8916 ± 0.5706 1.2052 ± 0.2668 1.5683 ± 0.0748 1.42 ± 0.4298 1.0585 ± 0.0074 1.1214 ± 0.0419

(continued on next page)

Postharvest Biology and Technology 142 (2018) 60–71
H. Lu et al. Postharvest Biology and Technology 142 (2018) 60–71

reported that the superatmospheric oxygen exposure affected the ac-

0.2934 ± 0.0105
0.6183 ± 0.0681
0.2725 ± 0.2253

1.2943 ± 0.0524

0.4244 ± 0.0472
0.2253 ± 0.0734
tivity of cell wall hydrolyzing enzymes which was regarded as a key
factor contributing to fruit firmness (Caleb et al., 2013). High O2 sup-
pressed the activities of cellulase, polygalacturonase and pectinesterase
activities during storage (Wu et al., 2008). Previous studies have also

ND
CT

shown that strawberries stored in 80% O2 and 90% O2 were sig-

nificantly firmer than fruit stored in air at 5 °C (Pérez and Sanz, 2001;
Wszelaki and Mitcham, 2000).
1.3257 ± 0.0074
0.4297 ± 0.0148
0.2358 ± 0.0445

0.8384 ± 0.0889

0.7493 ± 0.0296
0.4349 ± 0.0519
Moreover, overall sensory quality was positively correlated with
TSS content, while significantly negatively correlated with TA content
and sourness (Table 2). Sugars and acids were depleted as the main
CA2

substrates of respiratory metabolism during storage (Pérez and Sanz,

ND

2001) and no significant difference was observed in TA and TSS content

in strawberry exposed to superatmospheric oxygen and air (Fig. 3B and
C) and there was either no significant difference in sweetness and
0.6498 ± 0.0371
0.4978 ± 0.0222
0.2934 ± 0.0519

2.6829 ± 0.1408

0.7126 ± 0.1112
0.3878 ± 0.0593

sourness scores (Fig. 2). These results were consistent with results ob-
tained by Zheng et al. (2007).
From the results shown in Fig. 3D, superatmospheric oxygen and
10 d

CA1

conventional modified atmosphere effectively inhibited the decay in-

ND

cidence in strawberry fruit during storage. Overall quality was sig-

nificantly negatively correlated with decay incidence (Table 2), and
MA1 and MA2 elevated the overall quality scores (Fig. 2). This may be
0.2104
0.0988
0.0536
0.0338

0.3089 ± 0.0713
0.3797 ± 0.0264
3.6218 ± 0.135

because high levels of O2 inhibit the growth of microorganisms in-

fecting the fruit. Pérez and Sanz (2001) also found that there was a
±
±
±
±

decrease in strawberry decay exposed to 80/20 and 90/10 (O2/CO2)

0.3756
0.4461
0.2076
0.5805

atmospheres than that exposed to 5/20 (O2/CO2).

CT

Strawberries exposed to exogenous superatmospheric oxygen

showed higher total phenolics and antioxidant capacity than those
stored in air (Figs. 4A and B). Ayala-Zavala et al. (2007) found that the
0.2777 ± 0.0667

0.7703 ± 0.3038
0.11 ± 0.0371

phenolic content of strawberries increased initially, then decreased at

0.3354 ± 0

the end of the exposure period under a superatmospheric oxygen at-

mosphere. The increase in the total phenolic compounds could be a
MA2

result of the oxidative stress stimulated by exogenous superatmospheric

A, identified by linear retention index and MAss spectra of authentic standards; B, tentatively identified.
ND

ND

ND

oxygen. Pérez and Sanz (2001) showed that O2 concentrations higher

than 60 kPa promoted the oxygen radical absorbance capacity and total
phenolics in strawberries, but this effect was diminished with prolonged
1.2209 ± 0.8818
0.8698 ± 0.3557
0.4978 ± 0.2445

4.1868 ± 0.7633
0.524 ± 0.2075

1.1161 ± 0.541
0.8594 ± 0.578

storage period. Previous studies have shown a linear correlation be-

tween phenolic content and antioxidant capacity in berries (Zheng and
Wang, 2003). Nevertheless, no signficantly correlation between TP and
MA1

antioxidant capacity was found in present study (Table 2). The phenolic
8d

constituents among the different berries varied considerably, and the

contribution of individual phenolics to the total antioxidant capacity
was generally dependent on berry varieties (Zheng and Wang, 2003).
0.7703 ± 0.2149
0.6393 ± 0.0593

0.2463 ± 0.0519

1.7764 ± 0.2297

0.4035 ± 0.0667
0.3406 ± 0.0963
0.283 ± 0.0296

Chinese bayberry fruit stored in 80% and 100% O2 atmospheres ex-

hibited remarkably higher levels of total phenolic content and 2,2-di-
phenyl-1-picrylhydrazyl (DPPH) radical scavenging activity compared
to control (Yang et al., 2008). These results suggested that the exposure
CT

of superatmospheric oxygen on total phenolics and antioxidant capacity

in berry crops may vary according to fruit types, storage duration,
temperature and O2 concentration.
0.1334
0.0741
0.0148
0.0222

1.0532 ± 0.0074

0.5816 ± 0.1556
0.3616 ± 0.0222

Esters are important group of volatile compounds responsible for

the aroma of strawberry fruit (Fig. 5). Strawberry in response to su-
±
±
±
±

peratmospheric oxygen emitted significantly more esters than the

0.8489
0.5659
0.1467
0.2358
MA2

control fruit (Table 1). Volatile esters are biosynthesized by esterifica-

tion of alcohols and carboxylic acids (Pérez et al., 2008). A significant
correlation was observed between esters and acids indicated that the
acids might provide a substrate for ester formation (r2 = 0.910)
Storage time (days)

0.6288 ± 0.4895
0.2201 ± 0.7262
0.2515 ± 0.6966

2.5571 ± 0.0099

0.3982 ± 0.9411
0.5974 ± 0.1412

(Table 2). The emission of ester compounds not only depended on

substrate supply, but also the activities of biosynthetic enzymes (Xi
et al., 2014). The alcohols produced served as the precursors for the
Table 1 (continued)

Retetion time.
MA1

formation of volatile esters, via the alcohol acetyltransferase (Pérez

Not detected.
6d

ND

et al., 2008). Superatmospheric oxygen activated the oxygen-dependent

processes and reactions, including acetyltransferase catalyzed alcohols,
and thus resulted in the partial increase of volatile emission. In
27
28
29
30

31

32
33

b
a

67
H. Lu et al.
Fig. 5. Principle component analysis of the quality indices (two components are extracted).
addition, ester concentrations were positively correlated with oxygen
content (Table 2). It was interesting to observe that the ethyl acetate
content of strawberries stored in superatmospheric oxygen (MA1) for
10 d was higher compared with that in MA2 and CT (Table 1). In-
creased levels of ethyl acetate induced by stressful atmospheres appear
to be the true cause of many anaerobic off-odors in fresh produce
(Forney et al., 2000). When ‘Pajaro’ strawberries were stored in varying
concentrations of CO2 (0%–20%) for up to 11 d at 0 °C, the con-
centration of ethyl acetate was best correlated with off-flavor scores
(r2 = 0.85) (Larsen and Watkins, 1995).
Modified superatmospheric O2 exposure could prevent the accu-
mulation of acetaldehyde, ethanol, and ethyl acetate, which con-
tributed to off-flavor development originated by anaerobic respiration
induced by either too-low-O2 or too-high-CO2 atmosphere (Pérez and
Sanz, 2001; Wright et al., 2015). After 10 d of storage, ethyl acetate
content was highest in MA1 (Table 1), but off-flavor score was lowest in
MA1 (Fig. 2), which may be due to the ethyl acetate concentration
(0.6655 ± 0.4372 mg/kg) far below the odour threshold (1.0 mg/kg)
(Forney et al., 2000; Larsen et al., 1992).
Exogenous superatmospheric oxygen caused a remarkable decrease
in aldehydes (Table 1). The decline in aldehydes may be related to
oxidation of unsaturated fatty acids when cells are disrupted, as well as
the biosynthesis from aldehyde to ester (Belay et al., 2017) and nega-
tively correlation with esters was found (Table 2). Archbold et al.
(1997) also reported that strawberry metabolized (E)-2-hexenal with
reduction of the aldehyde to an alcohol and saturation of the car-
bon−carbon double bond adjacent to the carbonyl and yielded more
esters as major products.
68
Postharvest Biology and Technology 142 (2018) 60–71
In addition to esters, furanones make an important contribution to
the aroma and flavor of fresh strawberry fruit, especially DMHF, which
is responsible for sweet, caramel, and burnt sugar notes at high con-
centrations, and a fruity flavor at lower concentrations (Ubeda et al.,
2012). The stimulation and stabilization of furaneol compounds by
exogenous superatmospheric oxygen contributed to the increased
amount during storage. The volatile γ-decalactone, described as
“fruity”, “sweet”, or “peachy” and contributes to fruit aroma (Chambers
et al., 2014), is likely a significant contributor to strawberry flavor
(Ubeda et al., 2012). Compared with control, the exogenous super-
atmospheric oxygen significantly increased γ-decalactone levels in
strawberry (Table 1). Furanones and lactones were important volatiles
among the quality attributes (Fig. 5). And superatmospheric oxygen
helped to maintain the higher levels of furanone and lactone contents
than CT, followed by MA2 (Table 1). Therefore, the observed retention
of DMHF and the increase in γ-decalactone levels during storage, in-
dicated the maintenance of strawberry aroma quality by exogenous
superatmospheric oxygen.
5. Conclusion
In conclusion, results of the sensory evaluation, aroma volatile
changes, and chemical properties presented in this study provided
evidence that strawberries maintained a higher quality when exposed
to superatmospheric oxygen (90% O2) during 0 °C storage.
Superatmospheric oxygen was beneficial in maintaining strawberry
sensory and aroma quality, firmness, antioxidant capacity, color and
decreased decay incidence after 10 d of storage at 0 °C.
 Table 2
Correlation coefficients among parameters.
H. Lu et al.

O2 CO2 Strawberry Juiciness Sweetness Sourness Color Astringency Overall Off-flavor Firmness TSS
flavor quality

O2 1.000
CO2 −0.511 1.000
Strawberry flavor 0.844 −0.892 1.000
Juiciness −0.001 −0.859 0.535 1.000
Sweetness 0.928 −0.794 0.983 0.371 1.000
Sourness −0.904 0.830 −0.992 −0.427 −0.998 1.000
Color 0.726 −0.962 0.982 0.687 0.930 −0.951 1.000
Astringency −0.499 1.000 −0.886 −0.866 −0.786 0.822 −0.958 1.000
Overall quality 0.595 −0.995 0.933 0.803 0.851 −0.882 0.985 −0.993 1.000
Off-flavor −0.810 0.918 −0.998 −0.585 −0.970 0.983 −0.991 0.912 −0.953 1.000
Firmness 0.814 −0.915 0.999 0.579 0.972 −0.984 0.990 −0.909 0.951 −1.000 1.000
TSS 0.745 −0.954 0.986 0.666 0.940 −0.959 1.000 −0.950 0.980 −0.995 0.994 1.000
TA −0.714 0.967 −0.978 −0.699 −0.923 0.945 −1.000 0.963 −0.988 0.989 −0.988 −0.999
Decay incidence −0.253 0.961 −0.732 −0.967 −0.595 0.643 −0.849 0.965 −0.928 0.772 −0.767 −0.834
TP 0.875 −0.863 0.998 0.483 0.992 −0.998 0.968 −0.856 0.910 −0.993 0.994 0.975
Antioxidant capacity 0.226 −0.953 0.713 0.974 0.572 −0.621 0.834 −0.957 0.917 −0.754 0.749 0.818
Acids 1.000 −0.496 0.835 −0.018 0.922 −0.896 0.714 −0.484 0.581 −0.800 0.804 0.733
Alcohols −0.216 0.950 −0.706 −0.976 −0.564 0.613 −0.828 0.954 −0.913 0.747 −0.742 −0.813
Esters 0.903 −0.092 0.532 −0.430 0.678 −0.632 0.360 −0.078 0.192 −0.480 0.486 0.386
Aldehydes −0.968 0.710 −0.951 −0.249 −0.992 0.982 −0.875 0.700 −0.777 0.931 −0.934 −0.888
Furanones 0.987 −0.365 0.746 −0.163 0.856 −0.823 0.605 −0.352 0.457 −0.705 0.710 0.627
Terpenes −0.207 −0.736 0.350 0.979 0.172 −0.232 0.523 −0.745 0.663 −0.406 0.399 0.499
Lactones 0.972 −0.293 0.694 −0.237 0.814 −0.777 0.543 −0.280 0.389 −0.649 0.655 0.566
Others 0.367 −0.987 0.809 0.930 0.687 −0.730 0.906 −0.989 0.966 −0.843 0.839 0.894

69
Total volatiles −0.261 0.963 −0.738 −0.965 −0.602 0.650 −0.854 0.967 −0.931 0.778 −0.773 −0.839

TA Decay TP Antioxidant Acids Alcohols Esters Aldehydes Furanones Terpenes Lactones Others Total
inidence capacity volatiles

O2
CO2
Strawberry flavor
Juiciness
Sweetness
Sourness
Color
Astringency
Overall quality
Off-flavor
Firmness
TSS
TA 1.000
Decay incidence 0.858 1.000
TP −0.964 −0.689 1.000
Antioxidant capacity −0.843 −1.000 0.669 1.000
Acids −0.702 −0.236 0.867 0.209 1.000
Alcohols 0.838 0.999 −0.662 −1.000 −0.199 1.000
Esters −0.344 0.187 0.582 −0.214 0.910 0.224 1.000
(continued on next page)
Postharvest Biology and Technology 142 (2018) 60–71
H. Lu et al. Postharvest Biology and Technology 142 (2018) 60–71

Funding
volatiles

1.000
Total

This work was supported by the Provincial Natural Science

Foundation of Zhejiang [Nos. LY17C200014 and LY17C200008], the
National Key Research and Development Program of China [No.
2017YFD0401304], the Provincial Public Welfare Technology Research
−0.994
Others

1.000
Project of Zhejiang [No. LGN18C200022], the Opening Fund of
Provincial Key Laboratory [No. 2016KF0015], the National Natural
Science Foundation of China [No. 31571895] and the Research
Foundation for Talented Scholars in ZUST [No. F701103G01] as well as
Lactones

−0.026

the Hangzhou Science and Technology Development Program

1.000
0.137

[20160432B23].

Appendix A. Supplementary data

Terpenes

−0.432

−0.890

Supplementary material related to this article can be found, in the

1.000

0.834

online version, at doi:https://doi.org/10.1016/j.postharvbio.2018.04.

007.
Standard curves of reference volatiles compounds (Table S1).
Furanones

−0.362

−0.102
1.000

0.997
0.212

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