To reduce high humidity, minimise postharvest losses and optimise packaging volume, this study examines the effects of different product-to-package volume ratios (G/P) in modified humidity packaging systems using perforated containers and moisture conditioning agents. Strawberries were stored at 20 degrees C and 50% RH for 7 days with G/P ratios of 1:24, 1:12, 1:6 and 1:4, and their sensory and physicochemical properties were evaluated. The results show that moisture-controlled packaging effectively preserves strawberry quality compared to non-humidified packaging. Strawberries with a G/P of 1:24 in humidified packs had the best colour, aroma and texture on day 7. Higher G/P ratios correlated with increased quality deterioration. The lowest deterioration rates were observed in the G/P 1:24 and 1:12 groups, which also had the highest levels of vitamin C (54.72 mg/100 g and 55.40 mg/100 g), anthocyanins (1.086 Delta OD g-1 and 0.966 Delta OD g-1) and flavonoids (0.748 Delta OD g-1 and 0.726 Delta OD g-1). Although hardness, TSS and TA showed no significant correlation, these parameters were better in moderate G/P groups (1:12 and 1:6). These findings suggest that combining perforation with humidifiers in packaging can enhance the storage quality of fruits and vegetables while reducing packaging costs.
