Influence of pre-harvest ozone exposure on quality of strawberry fruit under simulated retail conditions

Strawberries (Fragaria × ananassa Duch.) were grown under an ozone-enriched atmosphere, and fruit yield, quality, and postharvest behavior under simulated retail storage conditions were investigated. The more ozone sensitive cv. Korona and the less sensitive cv. Elsanta, according to previous studies, were exposed for 2 months to 156 μg m−3 ozone on average, or air without ozone, in controlled-environment chambers. The influence of ozone depended significantly on the cultivar and its susceptibility to oxidative stress. Generally, ozone decreased the contents of ascorbic acid, caused higher lipid peroxidation and lowered sweetness of the fruit. In the case of lipid peroxidation, the effect was strengthened under retail conditions. The ozone stress did not influence yield, size, antioxidative capacity, anthocyanins, or phenolic compounds of fruit. In the more sensitive cv. Elsanta, ozone-induced sepal injuries were detected and the appearance of fruit was thus impaired; glutathione content of fruit also decreased. In contrast, fruit quality of the less sensitive cv. Korona remained almost constant. In general, retail conditions impaired quality of strawberry fruit and in the case of an effect on quality by ozone during fruit development, quality was slightly worse after storage due to the high perishability of the strawberry fruit.