High CO 2 Did Not Impair Strawberry Firmness and Antioxidants or Induce Fermentation A decreasing trend in firmness in control and CA0-treated fruit was observed, especially after the fruit were returned to the ambient atmosphere ( Figure 5A ).
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High CO<sub>2</sub> Reduces Spoilage Caused by <i>Botrytis cinerea</i> in Strawberry Without Impairing Fruit Quality.
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Sugar Levels of “Arabella” Strawberry Fruit During the CA storage and shelf life, the glucose content did not show a clear trend ( Figure 3A ), whereas the fructose content increased ( Figure 3B ), and the sucrose content decreased ( Figure 3C ).