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Changes in fruit quality, decay, phenolic and anthocyanin content, and antioxidant capacity of strawberries (Fragaria × ananassa Duch. cv. Allstar) stored under air and high oxygen atmospheres at 5°C were investigated. Freshly harvested strawberries were placed in jars and ventilated continuously with air or with 40, 60, 80, or 100kPa O 2 at 5°C for up to 14 days. Samples were taken initially,...
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