FACTORS CAUSING SPOILAGE AND POSTHARVEST PRESERVATION METHODS OF STRAWBERRY

Abstract

Strawberries have high sensory quality, numerous nutritional benefits, and a high monetary value. However, due to their thin skin, strawberries have a limited shelf life and are readily harmed by a variety of factors, including physical, biological, and environmental ones, which reduce their nutritional content, sensory quality, and even lead them to spoil. Numerous research articles have been published in the past on how to preserve strawberries while also extending their shelf life and maintaining their freshness. In this article, we provide a summary of some notable outcomes, advantages, and drawbacks of strawberry postharvest preservation methods. The categories of techniques include physical techniques, packaging in controlled environments, coatings, chemical treatments, and their combinations. The goals of this article are as follows: (1) postharvest strawberry fruit characteristics; (2) an overview of the causes of strawberry postharvest spoilage; and (3) methods of preserving strawberries after harvest. Many methods, such as packaging in a modified atmosphere, film or coating, some organic chemicals, and physical techniques, produce good results. The combination of methods increases efficiency, so it is necessary to continue researching and developing, applying in post-harvest preservation of strawberries, and thin-skinned fruits as well.