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<p>Strawberries are a&#xa0;widely cultivated, nutritious hybrid fruit developed in 18th&#xa0;century Europe by crossing wild species. They have a&#xa0;short storage life due to their delicate nature, leading to quality and freshness declines even with proper handling and storage. Their postharvest losses in developing nations like Ethiopia are high due to inadequate practices and infrastructure. The purpose of this study was investigated the effects of calcium lactate treatment on the storage period and postharvest quality of ‘Monterey’ strawberries. The experiment used a full factorial design with two independent variables: the calcium lactate concentration, and the number of storage days. Dipping strawberries in a&#xa0;1.5% calcium lactate solution extended their shelf life by 13&#xa0;days and preserved key quality attributes including moisture, texture, visual appeal, acidity, and soluble solids. It conserved vitamin&#xa0;C, maintained marketability, and reduced decay, extending shelf-life and preserving sensory qualities. Dipping strawberry in a&#xa0;1.5% calcium lactate solution has proven to be very effective in preserving the quality of strawberries during postharvest storage and extending their storage life. Therefore, this treatment is recommended for commercial use in postharvest storage applications.</p>

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Effects of Calcium Lactate Treatment on the Storage Period and Postharvest Attributes of Strawberry (Fragaria X Ananassa) Fruit

  • 期刊论文

  • 发表日期：

    2025年10月15日

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  • Fekireselassia Mekuria Mesfine,
  • Getachew Neme Tolesa,
  • Solomon Abera Habtegebriel,
  • Dessalegn Legese Negewo

摘要

Strawberries are a widely cultivated, nutritious hybrid fruit developed in 18th century Europe by crossing wild species. They have a short storage life due to their delicate nature, leading to quality and freshness declines even with proper handling and storage. Their postharvest losses in developing nations like Ethiopia are high due to inadequate practices and infrastructure. The purpose of this study was investigated the effects of calcium lactate treatment on the storage period and postharvest quality of ‘Monterey’ strawberries. The experiment used a full factorial design with two independent variables: the calcium lactate concentration, and the number of storage days. Dipping strawberries in a 1.5% calcium lactate solution extended their shelf life by 13 days and preserved key quality attributes including moisture, texture, visual appeal, acidity, and soluble solids. It conserved vitamin C, maintained marketability, and reduced decay, extending shelf-life and preserving sensory qualities. Dipping strawberry in a 1.5% calcium lactate solution has proven to be very effective in preserving the quality of strawberries during postharvest storage and extending their storage life. Therefore, this treatment is recommended for commercial use in postharvest storage applications.