665 Influence of Biodegradable Packaging on the Shelf Life of Strawberries D. Seglina, I. Krasnova, S. Strautina, I. Kalnina and I. Gailite Latvia State Institute of Fruit Growing Graudu 1, Dobele Latvia L. Dukalska Faculty of Food Technology Latvia University of Agriculture Liela 2, Jelgava Latvia Keywords: packaging material, storage time, quality parameters Abstract Several factors including variety, ambient temperature in the warehousing and packaging material influence the quality of fresh strawberries during storage. Experiments were carried out at the Latvia State Institute of Fruit Growing, year 2010. The impact of several biodegradable packaging materials on equilibrium modified atmosphere formation on extension quality (anthocyanins, C vitamin content, firmness, mass losses, colour changes) was analysed of fresh strawberries and compared during storage. Four types of packaging materials were tested: polylactic acid (PLA) containers (volume 360 mL) with non hermetical lids, round starch trays (available at the local supermarket) inserted in hermetically sealed pouches made from PLA with thickness of 30 μm, VC999 Biopack PLA trays (187 x 137 x 25 mm), inserted in hermetically sealed pouches made from VC999 PLA lidding film coated with a barrier of pure silicon oxide, to obtain equilibrated atmospheres inside packaging. Round starch trays covered with polypropylene net were used as a control. Samples were tested within 9 storage days at +2 and +12°C temperature and fluorescent lighting similar like at the supermarket showcases. The overall results expressed that strawberry quality can be maintained effectively at least for 6 days using VC999 Biopack PLA trays and lidding films with barrier properties. INTRODUCTION Strawberries thanks to their pleasant aroma and taste properties are one of the most marketable berries on the commercial network. During storage the quality and nutritional value of those delicious berries are depending on several factors such as: variety, ambient temperature and packaging material. Strawberries have a relatively high rate of respiration (50-100 mL of CO 2 per kg per hour at 20°C), therefore are highly perishable. Optimum storage conditions for strawberries are 0°C temperature and 90-95% relative humidity, strawberries could be stored 7-10 days with the maintaining their initial quality (DeEll, 2005). Strawberries are subjected to rapid water loss, causing shrivel, spoilage and calyx to wilt and/or dry out. Packaging is an integral and determinant part of the industrial and commercial food supply chain. To extend the shelf life it is necessary to choose an appropriate packaging technology and investigate the influence of packaging materials on the quality of berries during storage. Polymers are widely used packaging materials for foods. Mechanically perishable and soft sensitive foods (including fruits, berries, and vege- tables) usually have been packed on PS trays and wrapped by polyvinylchloride film or in polypropylene (PP) boxes with manufactured holes. Over the past several years packaging producers and suppliers have offered various forms of biodegradable plastics. The market of biodegradable polymers is growing due to consumer concern and renewables law demand for environmentally-friendly packaging. Polylactide (PLA) without barrier properties has been approved as a good packaging material for foods having relatively short shelf life. Little information was found on the use of PLA material for food packaging: fruit juice packaging (Haugaard and Martensen, 2003; Haugaard et al., 2002), yogurt pre-packaging (Frederiksen et al., 2003), salad dressings (Haugaard and Martensen, 2003) and semi hard cheese packaging Proc. II nd Balkan Symposium on Fruit Growing Eds.: M. Coman and E. Chitu Acta Hort. 981, ISHS 2013