Abstract: The effects of high oxygen (100%O2) treatment on microbial growth and fruit decay in strawberry (Fragaria× Ananassa Dutch cv. Shuofeng) during 10d storage at 2℃ and subsequent 2d shelf period in air at 20℃ were investigated. While bacteria, mould and yeast growth were only slightly affected at the initial cold storage period, their growth and fruit decay were significantly inhibited during the later cold storage period. The inhibitory effect of high oxygen on microbial growth and fruit decay was sustained during the subsequent 2d shelf period in air at 20℃. This suggested that high oxygen atmosphere might have residuale ffect oni nhibitingm icrobial growth andf ruitd ecay.

Key words: strawberry, high oxygen, microbial growth, fruit decay