Articles
Effect of postharvest treatments on strawberry (Fragaria × ananassa Duch.) quality during storage
Article number
1396_82
Pages
617 – 620
Language
English
Abstract
Strawberries (Fragaria × ananassa Duch.) are fruits with a short shelf-life and are very susceptible to mechanical damage.
They are also considered non-climacteric fruits since they do not increase their ethylene production during fruit ripening.
Fruit commercial quality is affected during postharvest storage.
For this reason, refrigerated storage is used to preserve their quality, however, even during cold storage the shelf-life of strawberries is greatly reduced.
In this study we evaluated the effect of γ-aminobutyric acid (GABA) as an antisenescent agent in strawberries, being a natural elicitor that is also able to protect against biotic and abiotic stress.
The results have shown that treatments applied by immersion at different concentrations with this elicitor were effective in delaying senescence, thus increasing fruit shelf-life.
This fact can be observed especially through the delay of weight loss and in the maintenance of firmness levels in GABA-treated fruit.
In addition, GABA treatments were effective on maintaining overall fruit quality by delaying the evolution of different quality parameters.
Therefore, γ-aminobutyric acid treatments could be an alternative postharvest technology capable of significantly increasing fruit shelf-life during cold storage.
They are also considered non-climacteric fruits since they do not increase their ethylene production during fruit ripening.
Fruit commercial quality is affected during postharvest storage.
For this reason, refrigerated storage is used to preserve their quality, however, even during cold storage the shelf-life of strawberries is greatly reduced.
In this study we evaluated the effect of γ-aminobutyric acid (GABA) as an antisenescent agent in strawberries, being a natural elicitor that is also able to protect against biotic and abiotic stress.
The results have shown that treatments applied by immersion at different concentrations with this elicitor were effective in delaying senescence, thus increasing fruit shelf-life.
This fact can be observed especially through the delay of weight loss and in the maintenance of firmness levels in GABA-treated fruit.
In addition, GABA treatments were effective on maintaining overall fruit quality by delaying the evolution of different quality parameters.
Therefore, γ-aminobutyric acid treatments could be an alternative postharvest technology capable of significantly increasing fruit shelf-life during cold storage.
Authors
M.I.M. Ilea, M.C. Ruíz-Aracil, A. García Molina, D. Martínez-Romero, M. Serrano, F. Guillén
Keywords
strawberry, γ-aminobutyric acid, postharvest, quality, senescence, cold storage
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