Abstract: The purpose of this work was to study the effects of different packaging materials on some quality properties of strawberry pulp during storage. After packaging and pasteurization, strawberry pulp from the cultivar ‘Hongjia’ were stored at either 4 or 25 ℃. Three packaging treatments, namely glass bottle, polyvinyl chloride (PVC) bag and aluminum foil bag were comparatively evaluated. Changes in color, the contents of total soluble solids, titratable acid, anthocyanin and VC and sensory evaluation were measured during storage. Results indicated that when stored at 4 ℃ for 30 days, the anthocyanin content of strawberry pulp in glass bottle was 82.29 mg/100 g, which was 1.08 and 1.27 times as high as that stored in PVC bag and aluminum foil bag, respectively. The a* value of strawberry pulp in glass bottle packaging was 15.12, which was much higher than that of aluminum foil bag packaging (12.25). Compared to the other packaging treatments, glass bottle showed more advantages in oxygen barrier capacity and preserving the quality of strawberry pulp during storage under 4 ℃, which could slow down the degradation of anthocyanins and was more suitable for the storage of strawberry pulp. These results provide a basis for the storage of strawberry pulp.

Key words: strawberry pulp, packaging material, storage quality, anthocyanins