Table 1. Quality parameters from ‘Mara des Bois’ strawberries. Changes in the content of Malic Acid determined as Total Soluble Solids (TSS), pH, and Titratable Acidity (TA). Experiments were performed with strawberry fruit at 0d: immediately after harvest; SLC: freshly harvested fruit placed directly at 20 ºC during two days; LTA: samples transferred 1 day at 20 ºC from air at low temperature; LTC: samples transferred 1 day at 20 ºC from CO2 pretreatment, and with different stages of ripening strawberry fruit immediately after harvest at AR: 2/3 red, FR: full red and DR: dark red. Data are presented as the means ± SE of three technical determinations for each three biological replicates (each one contains 10 fruits); different letters (a–c) within rows indicate significant differences at P< 0.05 using Duncan’s Multiple Range test.