CA저장시 탄산가스농도에 따른 딸기의 pH, 적정산도, 유기산류 및 Brix 변화를 조사하였다. 저장기간이 경과함에 따라 pH 및 적정산도는 처리구간의 명확한 차이를 나타내지 않고 pH의 증가 ($gamma;=0.9615$)에 반하여 적정산도는 감소하는 경향 ($gamma;=-0.8483$을 보였다. 아스코르브산 함량은 대조구의 경우 저장 2주일까지는 CA저장구보다 높게 유지되었으나 그 이후부터는 급속히 감소되었으며 CA저장구중 용기내의 공기를 탄산가스로 30%치환시킨 저장구가 저장 5주일후에도 초기함량의 28%가 보존되었다. 검출된 유기산중 말산은 전반적으로 저장중 계속 감소되었는데 공기중에 탄산가스를 30% 혼합시킨 저장구가 다른 저장구에 비하여 완만하게 감소되었으며 피루브산은 대주고의 경우 저장기간중 계속 감소되었으나 CA저장구는 저장 2주일후 그 함량이 급속히 증가된 후 감소하는 경향을 보였다.
Changes in pH, titratable acidity, some organic acids and brix of the strawberry stored at the different levels of $CO_2$, in air were measured. The changing trends in pH and the acidity of the strawberries were not clear among the storage treatments, and pH of the strawberries in all the treatments was increased(r=0.9615) by contrast to decrease in the acidity(r=-0.8483). Ascorbic acid content of the strawberries at control lot was higher than the contents of the CA stored for the initial 2 weeks after storage. This trend was reversed after that period and the strawberries in air with 30% $CO_2$, showed the highest retention rate, 28% of the initial content after 5 weeks. Among the analyzed organic acids, malic acid was gradually decreased in all the treatments during storage and the decreasing rates of the strawberries in air with 30% $CO_2$, was somewhat stupider than those in the others. Pyruvic acid was reduced in the control lot during storage but drastically increased in the strawberries stored at the CA storage conditions between the 2nd and the 3rd week after storage, and then it was decreased.
