**2. Modified atmospheres and gas application**

The use of modified atmospheres, controlled atmospheres and application of gases in post-harvest is one of the treatments with greater acceptance in the postharvest industry [2]. The use of these gases has an impact on the appearance and texture of the fruits; however, the effects on taste and odor are not yet clear and may differ from product to product. In the studies carried out, it has been found that the use of modified atmospheres generates changes in post-harvest parameters such as titratable acidity (TA), total soluble solids (TSS), sugars and organic acids and metabolites derived from fermentative processes.

**45**

among others. [23].

**3. Physical elicitors**

*Physical, Chemical and Processing Postharvest Technologies in Strawberry*

The use of carbon dioxide as part of a modified atmosphere has shown positive effects in preserving the sensory characteristics of strawberry [3, 4]. Studies on the effect of the application of carbon dioxide have shown that it generates stress in the tissue of the fruit generating an increase in the γ-aminobutyric acid (GABA), which, in intermediate levels, activates mechanisms that allow the fruit to maintain

Short exposure to high levels of carbon dioxide has shown that it is able to reduce the chemical and physical phenomena associated with deterioration of the fruit, decreasing tissue ATP levels and generating a low ethanol metabolism, unlike when stored in the presence of air, which generates an increase in the ATP and an explosion of the processes of fermentation in the tissue, leading to its putrefaction [6]. The use of carbon dioxide also has an effect on the proliferation of microorganisms such as *Botrytis cinerea*, which is responsible for the loss of strawberry quality. The studies showed that use of concentrations between 5% and 10% of CO2 helps to reduce the proliferation of Botrytis, without generating negative impacts on parameters such as TSS and TA, in addition to maintaining a uniform and attractive color for the consumer [7, 8]. The application of 1-methylcyclopropene (1-MCP) has been an alternative studied to manage the deterioration process in strawberry. Several studies have been applied dose of the gas to decrease the rate of senescence, with positive results with-

to 5 μL L<sup>−</sup><sup>1</sup>

The management of the production and/or presence of ethylene in the packing atmosphere or in post-harvest treatment is one of the most used techniques for managing the ripening speed in fruits and vegetables, sometimes, it is desirable to decrease the presence of this gas, but supplementation is also used to improve the post-harvest quality of various agricultural products. In the case of strawberry, some studies have been conducted in this direction and in search of the elucidation of the biochemical

processes responsible for the response of the tissue against this gas [14–16].

The use of atmospheres saturated with oxygen has been studied with mixed results. At high concentrations of O2 the rate of deterioration was lower [17] but studies on the release of volatile compounds from the treated fruits showed that the application of supplemental oxygen stress generated in the metabolism leading to the production of compounds related to alcoholic fermentation, raising questions about the effectiveness of such treatment [18, 19]. On the other hand, the use of ozone (O3) as a treatment in strawberry showed dissimilar results in the control of the proliferation of pathogens [20, 21], but the use of water enriched with ozone as a cleaning method proved to reduce the biological load on the surface of the fruit without affecting its turgidity or firmness [22]. Another approach to the use of oxygen compounds for post-harvest treatment is the in-situ generation of reactive oxygen species (ROS), which showed positive effects in variables measured as TSS, acidity, maturity stage,

Among the studies analyzed, one stands out where nitrous oxide was used as a regulating agent for the growth of fungi and molds, with positive results [24]. In the aspect of modified atmospheres, packages have been developed that directly regulate the concentrations of different gases throughout the transport and storage of the product, managing to extend the useful life of strawberry in about 10 days in

The use of postharvest physical elicitors has been studied for several decades. This type of technology has the advantage of low operating costs and the rapid

, however, at higher doses, the

*DOI: http://dx.doi.org/10.5772/intechopen.83575*

the color and texture suitable for consumption [5].

out affecting quality in doses from 0.5 μL<sup>−</sup><sup>1</sup>

effects of deterioration accelerated [9–13].

comparison to standard packages [25, 26].

#### *Physical, Chemical and Processing Postharvest Technologies in Strawberry DOI: http://dx.doi.org/10.5772/intechopen.83575*

*Strawberry - Pre- and Post-Harvest Management Techniques for Higher Fruit Quality*

reviewed (violet zone). Second, the use of physical elicitors such as radiation, ultrasound, changes in pressure among others, to reduce the biological load on the surface of the fruits, activate defense mechanisms of plant tissue or the generation of compounds to maintain the shelf life of fruits, covering just under 15% of those

Other technologies in postharvest have been applied in strawberry as thermal treatments, application of edible coatings, use of chemical solutions in fruits or the application of several technologies at the same time to generate synergistic

Each of the technologies studied has its advantages and disadvantages, as well as its application in various scenarios for the transport and storage of the product. The use of each one depends on the amount of fruit to be treated, as well as the cost of application, the need on the part of the producers and the demands on the part of

The use of modified atmospheres, controlled atmospheres and application of gases in post-harvest is one of the treatments with greater acceptance in the postharvest industry [2]. The use of these gases has an impact on the appearance and texture of the fruits; however, the effects on taste and odor are not yet clear and may differ from product to product. In the studies carried out, it has been found that the use of modified atmospheres generates changes in post-harvest parameters such as titratable acidity (TA), total soluble solids (TSS), sugars and organic acids

**44**

surveyed items (blue zone).

*Postharvest treatments used in strawberry.*

responses in the product.

**2. Modified atmospheres and gas application**

and metabolites derived from fermentative processes.

the buyers.

**Figure 1.**

The use of carbon dioxide as part of a modified atmosphere has shown positive effects in preserving the sensory characteristics of strawberry [3, 4]. Studies on the effect of the application of carbon dioxide have shown that it generates stress in the tissue of the fruit generating an increase in the γ-aminobutyric acid (GABA), which, in intermediate levels, activates mechanisms that allow the fruit to maintain the color and texture suitable for consumption [5].

Short exposure to high levels of carbon dioxide has shown that it is able to reduce the chemical and physical phenomena associated with deterioration of the fruit, decreasing tissue ATP levels and generating a low ethanol metabolism, unlike when stored in the presence of air, which generates an increase in the ATP and an explosion of the processes of fermentation in the tissue, leading to its putrefaction [6].

The use of carbon dioxide also has an effect on the proliferation of microorganisms such as *Botrytis cinerea*, which is responsible for the loss of strawberry quality. The studies showed that use of concentrations between 5% and 10% of CO2 helps to reduce the proliferation of Botrytis, without generating negative impacts on parameters such as TSS and TA, in addition to maintaining a uniform and attractive color for the consumer [7, 8].

The application of 1-methylcyclopropene (1-MCP) has been an alternative studied to manage the deterioration process in strawberry. Several studies have been applied dose of the gas to decrease the rate of senescence, with positive results without affecting quality in doses from 0.5 μL<sup>−</sup><sup>1</sup> to 5 μL L<sup>−</sup><sup>1</sup> , however, at higher doses, the effects of deterioration accelerated [9–13].

The management of the production and/or presence of ethylene in the packing atmosphere or in post-harvest treatment is one of the most used techniques for managing the ripening speed in fruits and vegetables, sometimes, it is desirable to decrease the presence of this gas, but supplementation is also used to improve the post-harvest quality of various agricultural products. In the case of strawberry, some studies have been conducted in this direction and in search of the elucidation of the biochemical processes responsible for the response of the tissue against this gas [14–16].

The use of atmospheres saturated with oxygen has been studied with mixed results. At high concentrations of O2 the rate of deterioration was lower [17] but studies on the release of volatile compounds from the treated fruits showed that the application of supplemental oxygen stress generated in the metabolism leading to the production of compounds related to alcoholic fermentation, raising questions about the effectiveness of such treatment [18, 19]. On the other hand, the use of ozone (O3) as a treatment in strawberry showed dissimilar results in the control of the proliferation of pathogens [20, 21], but the use of water enriched with ozone as a cleaning method proved to reduce the biological load on the surface of the fruit without affecting its turgidity or firmness [22]. Another approach to the use of oxygen compounds for post-harvest treatment is the in-situ generation of reactive oxygen species (ROS), which showed positive effects in variables measured as TSS, acidity, maturity stage, among others. [23].

Among the studies analyzed, one stands out where nitrous oxide was used as a regulating agent for the growth of fungi and molds, with positive results [24]. In the aspect of modified atmospheres, packages have been developed that directly regulate the concentrations of different gases throughout the transport and storage of the product, managing to extend the useful life of strawberry in about 10 days in comparison to standard packages [25, 26].
