Abstracts

This study was suggested direction of the storage and distribution technology for the summer strawberry post harvest quality maintenance.

1. 1-MCP, CO2 and ClO2 pre-treatment
In the case of respiration rate, 1-MCP 500ppb treatment of both species were the lowest. In the case of weight loss, all treatment of both species was lower than control treatment like respiration rate. 1-MCP 500ppb treatment, CO2 90% treatment, and ClO2 5μL?L-¹ treatment was low. The firmness of all treatment reduced with the storage period was lengthened. And the firmness of both CO2 90% treatment of species was only about 40% higher than other treatment. On the other hand, 1-MCP treatment and ClO2 treatment resembled control treatment. In the case of hunter ''a'', all treatment of ''Goha'' increased to until 15 days. In the case of ''Flamengo'' was reduced after 12 days. Decay fruit was shown from after storage 6 days. ClO2 treatment was only about 30% lower than control treatment, 1-MCP treatment and CO2 treatment. In the sensory test of the fruit, both control treatment of species maintained commercial value until 8 days and all treatment maintained the commercial value until 12 days. The commercial value of the CO2 90% treatment was the highest.

2. Effect of 1-MCP, CO2 combined with ClO2 pre-treatment
In the case of respiration rate, 1-MCP+ClO2 treatment of both species were the lowest. In the case of weight loss, ''Goha'' was lowest in CO2+ClO2 treatment and ''Flamengo'' was lowest in 1-MCP+ClO2. All combined treatment of both species was lower than control treatment like respiration rate. In the case of firmness decreased during the storage period in all treatment except the CO2+ClO2 treatment. CO2+ClO2 treatment was maintained at about 40% higher firmness compared to the control treatment. In the case of hunter ''a'', all treatment of ''Goha'' increased to until 15 days. In the case of ''Flamengo'' was reduced after 10 days. Decay fruit was shown from after storage 6 days. Decay rate was lower in the combined treatments compared to the control treatment. In the sensory test of the fruit, both control treatment of species maintained commercial value until 8 days and combined treatment maintained the commercial value until 14 days at 5℃. ''Goha'' maintained commercial value until 8 days at 10℃. ''Flamengo'' maintained commercial value until 6 days at 10℃.