Table 1. Quality parameters from ‘Mara des Bois’ strawberries.
Changes in the content of Malic Acid determined as Total Soluble Solids
(TSS), pH, and Titratable Acidity (TA). Experiments were performed with
strawberry fruit at 0d: immediately after harvest; SLC: freshly
harvested fruit placed directly at 20 ºC during two days; LTA: samples
transferred 1 day at 20 ºC from air at low temperature; LTC: samples
transferred 1 day at 20 ºC from CO2 pretreatment, and
with different stages of ripening strawberry fruit immediately after
harvest at AR: 2/3 red, FR: full red and DR: dark red. Data are
presented as the means ± SE of three technical determinations for each
three biological replicates (each one contains 10 fruits); different
letters (a–c) within rows indicate significant differences at P< 0.05 using Duncan’s Multiple Range test.