Affiliations: [a] Taizhou Academy of Agricultural Sciences, Taizhou, Zhejiang, China
| [b] Key Laboratory of Horticultural Crops Genetic Improvement (Ministry of Agriculture), Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
Note: [1] These authors have contributed equally to this work and share first authorship.
Abstract: Strawberry is one of the most favored consumed fresh fruits worldwide. However, the major constraint limiting future sustainable production and sales of strawberries is post-harvest decay. Thus, taking a deep look into the effective preservation measures including pre- and post-harvest techniques to retain freshness and inhibit the pathological spoilage of strawberries in the supply chain is of great significance and necessity. At present, relying solely on post-harvest technology is not enough to fix the aim of strawberry fruit preservation and longer shelf life. On the contrary, pre-harvest treatments could be extend shelf life of strawberry fruit and adapt to the diverse post-harvest environments. This review give the latest pre-harvest treatments, their effects on post-harvest quality and storability of strawberries, and develop the expectation of strawberries pre-harvest methods applicated in the future.
