Review about Physical, Chemical and Processing Postharvest Technologies in Strawberry

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.(The full chapter can be downloaded from the link in Source, below.) ConclusionsThe strawberry is a fruit of worldwide interest for its sensory properties and nutritional quality, but its physical and chemical characteristics generate problems in storage and transport. In order to face these challenges, several post-harvest techniques have been tried to know the impact on the quality and characteristics of the fruit. Each technique has advantages and disadvantages and the implementation of one or more of these post-harvest techniques will depend on economic, technical and social factors of the growing region. In the case of strawberry, the most used techniques are those associated with modified atmospheres, since they allow to regulate the process of senescence of the fruit, but have the disadvantage that, if this atmosphere is altered, the quality of the product will be altered. Physical elicitors have also been widely studied with positive results.Picture -?Postharvest treatments used in strawberry SourcePhysical, Chemical and Processing Postharvest Technologies in StrawberryBy Rafael Ramirez, Laura Restrepo, Claudia Perez and Alejandro JimenezDOI: 10.5772/intechopen.83575https://www.intechopen.com/books/strawberry-pre-and-post-harvest-management-techniques-for-higher-fruit-quality/physical-chemical-and-processing-postharvest-technologies-in-strawberryABSOGER?and?ISOLCELL count on systems to prolong the shelf life of berries with an appropriate gas combination.