Kinetic modeling of the changes in bioactive compounds and quality attributes of fresh-cut strawberries stored in controlled atmospheres with high oxygen alone or with carbon dioxide

Bioactive compounds and quality attributes of fresh-cut strawberries exposed to controlled atmospheres with high oxygen (70–90 kPa) and carbon dioxide (0–20 kPa) compared to storage in air and in low oxygen plus carbon dioxide (5 kPa O2 - 5 kPa CO2) atmosphere were studied using a kinetic approach. Microbial growth was best controlled in samples stored in high O2 (70–80 kPa) and high CO2 (20 kPa). Physicochemical parameters (pH, total soluble solids, and firmness) were affected by the different atmospheres, but changes occurred faster in samples stored in air. Retention of vitamin C was at least 65% in the studied atmospheres and its evolution was modeled using a first-order reaction. The contents of the main anthocyanins found in strawberries, pelargonidin-3-O-glucoside, cyanidin-3-O-glucoside, and pelargonidin-3-O-rutinoside, showed transient increases up to 40–50% over storage time in some atmospheres, especially in 70 kPa O2 - 20 kPa CO2, and anthocyanin evolutions were modeled using a consecutive reaction mechanistic kinetic model. The antioxidant capacity retained by samples stored in all the atmospheres remained above 80% after storage at 5 °C. The storage of fresh-cut strawberries in high O2 and high CO2 atmospheres, especially in 70 kPa O2 - 20 kPa CO2, may extend product shelf-life for at least 20 d with adequate control of microbiological decay, maintaining fruit quality and enhancing anthocyanin content. [Display omitted] •Fresh-cut strawberries in high O2 and CO2 maintained quality for up to 20 d at 5 °C.•High O2 and high CO2 controlled atmospheres retarded microbial growth.•Transient increases in anthocyanins of fruit stored in 70 O2-20 CO2 kPa were found.•70 O2-20 CO2 kPa is recommended to storage fresh-cut strawberries at 5 °C.