Changes due to high oxygen and high carbon dioxide atmospheres on the general quality and the polyphenolic profile of strawberries

•The storage of strawberries at 5 °C with high O2 and high CO2 atmospheres was studied.•Samples in 70 kPa O2 + 20 kPa CO2 controlled microbiological decay for 20 days.•Vitamin C and proanthocyanidins were maintained in samples in 70 kPa O2 + 20 kPa CO2.•Samples in 90 kPa O2 + 10 kPa CO2 controlled microbiological decay for 12 days.•Anthocyanin synthesis was evidenced by samples in 90 kPa O2 + 10 kPa CO2 at 3–5 days.