*2.6. Respiration Rate*

Control and coated strawberry cut fruits (150 g) were placed for 2 h in an airtight Plexi-glass chamber (18 cm × 12 cm × 27 cm) at room temperature (22 ◦C). The glass chamber was connected to a CO2 sensor (ACR Systems Inc, St-Laurent, QC, Canada) that transferred the results to a data acquisition system (Smart Reader plus 7). The CO2 concentration was collected every 1 min over a 2 h period. Respiration rates were obtained from the regression slope of CO2 concentration versus time and evaluated as mL CO2 kg−<sup>1</sup> h−<sup>1</sup> [7,8].
