Effect of Calcium Chloride and Salicylic Acid on Quantitative and Qualitative Features of Strawberry Fruit CV. Gavita

Strawberries fruit is high marketable and vulnerable and many factors had leading to early destruction and shortening shelf life this fruit. This study, in order to maintain the qualitative and quantitative characteristics of strawberries in post-harvest stages, the effects of four levels treatment of calcium chloride 1%, calcium chloride 2%, calcium chloride 1% + salicylic acid 1 mM and calcium chloride 2% + salicylic acid 1 mM on different storage times (harvest time, 6 and 12 days after storage).were investigated. The results showed that treatment no significant effect on the traits such as total acid, phage, vitamin C and antioxidant activity. At the end of the storage period, the lowest (12.5%) and the highest (30%) weight loss were related to combined treatment of 2% calcium chloride + salicylic acid 1 mM and control. Applied treatments such as combinations calcium chloride2% treatments, was able to maintain solids content in comparison with other treatments and control, but the end of storage amount of this factor from 3.5 at harvest time in control sample increased to 4.22%. The highest particle brightness index and phenolic content belonged to calcium chloride 1 and 2%. Combined treatment of 2% calcium chloride with 1 mM salicylic acid has the significant effect on keeping weight and soluble solids, so we can store packaged strawberry fruits at 4 ° C for 14 days with this treatment.