Effects of calcium chloride treatment and storach temperature on the quality of strawberry (Fragaria X ananassa Duch.)

Abstract

The aim of the study was to determine the influences of calcium chloride (CaCl2) treatment and storage temperature on the quality of strawberry during postharvest storage. Physico-chemical analysis including overall quality index, weight loss, firmness, titratable acidity (TA), total soluble solid (TSS), L-ascorbic acid content (AAC), antioxidant capacity (AC), total phenolic content (TPC), total anthocyanin content (TAC), and malondialdehyde content (MDA) were performed in 3-day interval until fruits became unmarketable. Among six examined treatments, a combination of 3% CaCl2 and nanochitosan (NCTS) was the most effective one as maintaining the overall quality index of strawberry up to 15 days. The treatment also reduced weight loss, preserved AAC, AC, and TAC. The calcium treated strawberries stored at low temperature (0oC, 2oC, and 4oC) delayed weight loss, retained TA, AC, and TAC value. In addition, 0oC prevented microbial growth and prolonged storage-life of treated strawberries up to 21 days. Keywords: Strawberry, calcium chloride, temperature, nanochitosan, edible coating, postharvest