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Postharvest Biology and Technology of Temperate Fruits pp 331–348Cite as

Postharvest Biology and Technology of Strawberry

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Abstract

Strawberry is one of the most cultivated and consumed berry in the world. It is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. Strawberries are highly perishable, with a short postharvest life. Their short postharvest life is mainly due to their susceptibility towards mechanical injury, physiological deterioration, water loss, and microbial decay. Owing to higher perishability, the shelf life enhancement of strawberry fruit is crucial and demanding. Various techniques like controlled atmosphere storage, modified atmosphere packaging, gamma irradiation, coatings, chemical treatments, etc. have been used for the shelf life enhancement of strawberry fruit.

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Authors and Affiliations

  1. Department of Food Science & Technology, University of Kashmir, Srinagar, India

    Sadaf Parvez & Idrees Ahmed Wani

Authors
  1. Sadaf Parvez
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  2. Idrees Ahmed Wani
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Editors and Affiliations

  1. Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India

    Shabir Ahmad Mir

  2. Department of Food Science and Technology, Pondicherry University, Puducherry, India

    Manzoor Ahmad Shah

  3. Division of Fruit Science, Faculty of Horticulture, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India

    Mohammad Maqbool Mir

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Parvez, S., Wani, I.A. (2018). Postharvest Biology and Technology of Strawberry. In: Mir, S., Shah, M., Mir, M. (eds) Postharvest Biology and Technology of Temperate Fruits. Springer, Cham. https://doi.org/10.1007/978-3-319-76843-4_14

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