Strawberry fruit (Fragaria × ananassa), a genus of the Rosaceae family, is the most commonly consumed berry fruit crop worldwide and is valued for its unique flavor and nutritional quality. Strawberries are expensive and filled with vitamins, fiber, and antioxidants. The susceptibility of strawberry fruit to postharvest diseases and decline of quality attributes increases after harvest and through extended storage, and as a consequence changes in physiological and biochemical parameters. Exogenous spraying, coating, or dipping was widely used to prolong the shelf life of strawberries. The temperature, atmospheric gas, and exogenous postharvest treatment (spraying, coating, or dipping) contribute to the maintenance of the fruit’s postharvest quality. Previous studies examined the effects of exogenous treatments on strawberry quality. In this review, we will thus discuss the influence of postharvest treatment on strawberry postharvest shelf life and quality management during storage conditions.
Part of the book: Strawberry