Strawberry (Fragaria × ananassa) is a fruit of great acceptance worldwide but has characteristics that make it a highly perishable fruit, with shelf life of about a week, which makes it difficult to transport and store it to consumer places. Throughout the years, post-harvest techniques have been studied to extend their useful life and improve their properties. Strawberry deterioration may be due to various factors such as overripe, fungal involvement, moisture loss, mechanical damage, among others. Among the techniques which have been tried to slow the deterioration of the fruit are the use of modified atmospheres and treatments gases, use of edible coatings and smart packings, application of radiation of various types, use of chemical treatments among many others. In this chapter, we will examine the most relevant treatments applied to the strawberry to extend its useful life and improve its organoleptic quality that have been reported in the literature.
Part of the book: Strawberry