Treatments Time Visual appearance Firmness Aroma Acidity
MAP 1 + CaCL2 Day 0
Day 7
Day 14
Day 21
Day 28		 4.6 ± 0.28
4.1 ± 0.31
3.7 ± 0.32
3.2 ± 0.42
2.5 ± 0.45 		4.6 ± 0.67
4.0 ± 1.09
3.9 ± 0.78
3.3 ± 0.37
2.5 ± 0.34 		4.7 ± 0.43
4.1 ± 1.25
3.9 ± 0.54
3.9 ± 0.34
2.3 ± 0.67		 4.3 ± 0.56
4.0 ± 0.76
3.7 ± 0.60
3.5 ± 0.55
3.2 ± 0.17
MAP 1 Day 0
Day 7
Day 14
Day 21
Day 28		 4.7 ± 0.43
4.2 ± 0.35
3.7 ± 0.46
2.9 ± 1.24
2.0 ± 0.66		 4.6 ± 0.88
4.1 ± 0.27
3.8 ± 0.78
3.2 ± 0.35
2.3 ± 0.23 		4.7 ± 0.54
4.1 ± 1.31
4.0 ± 0.66
3.7 ± 0.80
2.4 ± 0.25 		4.2 ± 0.78
4.1 ± 0.92
4.0 ± 0.68
3.7 ± 0.52
3.2 ± 0.56
MAP 2 + CaCL2 Day 0
Day 7
Day 14
Day 21
Day 28		 4.6 ± 0.98
4.1 ± 0.22
3.6 ± 0.33
3.1 ± 1.46
2.1 ± 1.46		 4.6 ± 0.35
3.8 ± 1.36
3.4 ± 0.24
3.0 ± 0.12
2.1 ± 0.39		 4.6 ± 0.78
4.2 ± 0.24
4.1 ± 0.65
3.0 ± 0.21
2.1 ± 0.16 		4.3 ± 0.34
4.0 ± 0.25
4.1 ± 1.33
3.8 ± 0.34
-
MAP 2 Day 0
Day 7
Day 14
Day 21
Day 28		 4.6 ± 0.98
4.1 ± 0.22
3.8 ± 0.33
2.5 ± 1.46
1.9 ± 1.46 		4.6 ± 0.42
3.9 ± 0.41
3.4 ± 0.23
2.9 ± 0.26
1.9 ± 0.25 		4.7 ± 0.41
4.3 ± 1.79
3.9 ± 0.63
3.7 ± 0.48
2.2 ± 0.23 		4.4 ± 0.65
4.0 ± 1.93
4.0 ± 0.43
3.5 ± 0.54
-
NAP+CaCL2 Day 0
Day 7
Day 14
Day 21
Day 28		 4.7 ± 0.34
4.0 ± 1.02
3.1 ± 0.57
1.8 ± 0.53
1.0 ± 0.11 		4.5 ± 0.54
4.0 ± 0.31
3.6 ± 0.54
2.1 ± 0.26
1.0 ± 0.32 		4.6 ± 0.54
4.0 ± 0.43
2.8 ± 0.89
2.5 ± 0.13
1.5 ± 0.14 		4.3 ± 0.77
3.9 ± 0.32
3.5 ± 1.02
-
-
NAP Day 0
Day 7
Day 14
Day 21
Day 28		 4.6 ± 0.44
3.9 ± 1.37
2.6 ± 0.65
1.5 ± 0.81
1.0 ± 0.81		 4.4 ± 0.33
3.8 ± 0.43
3.1 ± 0.26
1.2 ± 0.24
1.0 ± 0.56		 4.6 ± 0.87
3.9 ± 0.22
2.6 ± 0.66
2.4 ± 0.87
1.6 ± 0.49		 4.2 ± 0.67
3.8 ± 0.65
-
-
-
MAP = Modified Atmosphere Packaging, NAP = Normal Atmosphere Packaging (packaging under air).
Mean values followed by the different letter for a given parameter are significantly different (P =0.05).
Table 2: Effect of modified atmosphere packaging and CaCl2 dripping on the sensory attributes of strawberries stored at 4°c.