Shelf-Life Extension of Fresh Strawberries Packaged in Vented Clamshells through an In-Package Widget Designed to Promote Chlorine Dioxide Gas Distribution

Fresh strawberries are a high-value, short shelf-life food product susceptible to rapid weight loss, softening, bruising, and mold growth. Temperature control is the primary means of preservation, and periods of temperature abuse in the supply chain are detrimental to quality downstream. Chlorine dioxide-generating sachets placed in the primary package have been shown to preserve the quality and increase the shelf-life of strawberries during storage. Localized effects and dose gradients have been observed in the primary package during treatment. To overcome these gradients, a widget, which holds a conventional sachet, was designed to facilitate gas flow within the package. This chlorine dioxide-distributing widget was tested in a strawberry storage trial versus standard sachet and a nontreated control. Localized bleaching events were observed when the sachet without the widget was prolonged contact with the strawberries, whereas these detrimental effects on color were mitigated by employing the widget. Significant decreases in visible mold were observed, indicating increases in shelf-life. Firmness was preserved by the chlorine dioxide treatment and the treatment mitigated the negative effects of temperature abuse. For most quality indices monitored, the widget group outperformed the sachet group. At 4 degrees C storage, weight loss was decreased by chlorine dioxide treatment and the shelf-life was significantly increased. Chlorine dioxide did not have a significant influence on the volatile compound profile expressed by the stored berries.