Preharvest Treatments Improve Strawberry Quality and Shelf Life

Strawberries are highly perishable and prone to rapid deterioration after harvest, losing water and firmness quickly. Glycine betaine (GB) plays a key role in protecting fruit from oxidative stress and maintaining membrane integrity, while calcium is essential for stabilizing cell walls and membranes. Despite their individual benefits, no studies had previously examined the combined effect of GB and CF on strawberry quality during postharvest storage—until now.

In this study, GB and CF were applied at 15 mM to strawberries at three critical stages of growth in a commercial plot located in Huelva, Spain. The treatments included: 1) a control (distilled water), 2) GB (GREENSTIM®), 3) CF (CALIBITT®), and 4) a combination of GB+CF (GREENSTIM® + CALIBITT®). The treated strawberries were then stored under various conditions to simulate real-world postharvest scenarios: 5 days at 4°C, 5 days at 4°C followed by 3 days at 20°C, 10 days at 4°C, and 10 days at 4°C followed by 3 days at 20°C.

The results were significant. Strawberries treated with GB alone or in combination with CF showed a notable reduction in weight loss, respiration, and ethylene production during storage. Furthermore, these treatments delayed the loss of fruit color compared to untreated control strawberries, which is a key indicator of quality.

Firmness, an important factor in fruit texture, was significantly higher in the GB, CF, and GB+CF treated fruits at harvest. Notably, these treatments also delayed the loss of firmness during storage, helping the strawberries maintain a desirable texture. These improvements were linked to enhanced membrane integrity, as evidenced by the study’s findings.

In addition to physical quality attributes, the study found that treated strawberries exhibited higher levels of total soluble solids (TSS) and titratable acidity (TA), both of which are crucial for fruit flavor and overall quality. The antioxidant system in these fruits was also stimulated, providing an extra layer of protection against oxidative damage.

Decay incidence was also notably reduced in the treated strawberries, especially those receiving the GB+CF combination. This treatment, in particular, showed a synergistic effect, enhancing both membrane and cell wall integrity and significantly improving shelf life.

These findings offer a promising new strategy for improving the storability and quality of strawberries, which could help reduce waste and extend the availability of fresh fruit in the market. The study’s authors suggest that preharvest treatments with GB and CF could be an effective tool for strawberry growers looking to enhance fruit quality and reduce postharvest losses.

This research was presented at the Postharvest 2024 conference in Rotorua, New Zealand, and highlights the importance of preharvest management in improving the postharvest performance of fruits like strawberries.

Source

Postharvest resilience strategies for strawberry: Unveiling the preharvest impact of glycine betaine and calcium formate on fruit quality and storability
By María Emma García Pastor, Pedro Antonio Padilla, Ruben Pascual, Maria Serrano, and Daniel Valero
Universidad Miguel Hernández de Elche, Spain
Postharvest 2024 Conference Website