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http://dx.doi.org/10.7235/hort.2014.14003

Increase of Strawberry Fruit Shelf-life through Preharvest Spray of Calcium-chitosan and Post-harvest Treatment with High Pressure CO2  

Ahn, Sun-Eun (Department of Horticultural Science, College of Agriculture and Life Sciences, Chungnam National University)
Lee, Ah-Youn (Department of Horticultural Science, College of Agriculture and Life Sciences, Chungnam National University)
Wang, Mao-Hua (Department of Horticultural Science, College of Agriculture and Life Sciences, Chungnam National University)
Hwang, Yong-Soo (Department of Horticultural Science, College of Agriculture and Life Sciences, Chungnam National University)
Publication Information
Horticultural Science & Technology / v.32, no.5, 2014 , pp. 636-644 More about this Journal
Abstract
This experiment examined the effects of preharvest Ca-chitosan spraying and short-term post-harvest treatment with high $pCO_2$ on the shelf-life of 'Seolhyang' strawberry fruit. Fruit firmness decreased when harvested late in the season and was little affected by Ca-chitosan spray treatments. Short-term treatment with high $pCO_2$ after harvest, however, significantly increased fruit firmness regardless of preharvest treatment. The combined treatment of Ca-chitosan spray and high $pCO_2$ led to an additional increase in shelf-life through delay of skin disorder, fruit decay incidence and firmness loss during simulated marketing. The residual effects of both treatments, however, were reduced when fruit were harvested late in the season. Fruit firmness was more affected by high $pCO_2$ treatment whereas decay and visual quality were affected by preharvest spraying with Ca-chitosan. Although more research is required to determine the optimum concentration of calcium and chitosan, and the optimal spray interval, our results show that the combined treatment of preharvest Ca-chitosan spray and postharvest high $pCO_2$ is effective in improving strawberry fruit shelf-life by increasing firmness and delaying decay.
Keywords
bound calcium; $CaCl_2$; firmness; pectin; quality;
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