Preface

Strawberry is the most popular fruit in the world and a good source of bioactive compounds, providing human health benefits. It also contains considerable amounts of vitamins, minerals, flavonoids, and phenolic acids. Strawberry is a lusty, delicate, and perishable fruit having a short shelf life. Thus, it needs careful management to maintain its quality. Preharvest production factors should also be considered for high-quality strawberry production. Fruit harvest practices and postharvest techniques of strawberry fruit greatly affect its quality.

This book mainly deals with pre- and postharvest management practices of the strawberry to ensure that high-quality fruits are delivered to the consumer. The influence of climatic variables, cultural practices, harvesting techniques, and use of chemicals and other natural compounds on fruit quality are discussed. Factors affecting fruit growth and development and processes regarding maturation and biochemical changes during fruit ripening are also presented in one of the chapters of this book. Some chapters provide information regarding harvesting, storing, packaging, transporting, and also selling that affect strawberry quality greatly. Enhancement of yield and antioxidant contents in the strawberry by various natural products, including chitosan and probiotic bacterial, are also included in this book. The final chapter states that antioxidants present in strawberry fruit play a dietary role in alleviating oxidative stress in experimental liver models.

Recent research work on nutritional quality, culture practices, and pre- and postharvest management techniques of the strawberry are brought together in this book to further the field of plant biological science. Publication of this book would have been impossible without the contribution of many researchers around the world. Our sincere acknowledgment goes to the authors who contributed their valuable research work to this book.

> **Dr. Toshiki Asao** Department of Agriculture, Faculty of Life and Environmental Science, Shimane University, Matsue, Japan

#### **Dr. Md Asaduzzaman**

Horticulture Research Centre, Bangladesh Agriculture Research Institute, Gazipur, Bangladesh

**1**

**Chapter 1**

**Abstract**

Strawberry

of strawberry is discussed.

**1. Introduction**

ing these factors [1].

The Effect of Preharvest Factors

*Toktam Taghavi, Rafat Siddiqui and Laban K. Rutto*

**Keywords:** strawberries, cultivar, genetics, environment, light, nutrition,

Several reports confirm significant (35–50%) loss in horticultural produce after harvest. These losses are mainly due to dehydration, decay, and physiological disorders during postharvest handling. Fresh products also undergo rapid changes in nutritional and sensory quality after harvest, some of which contribute to loss of market value [1]. Losses can be mitigated through better management of pre- and postharvest factors. Differences in postharvest loss of fresh produce between developed (5–35%) and developing countries (30–50%) as reported by Kader [2], Salami [3], Kitinoja [4], and Ray and Ravi [5] are due to the higher capacity and better infrastructure in developed economies for manag-

In strawberry, preharvest management is a prerequisite for producing good quality fruit. Quality deterioration starts as soon as the produce is harvested, and postharvest factors can only maintain but not improve the quality. The growers' decisions and management directly affect the final market value of strawberry and its acceptance by the consumers [1]. Many preharvest factors affect fruit quality at harvest. In this review, we will discuss genetic variability, climatic conditions, and

temperature, soluble solids, acidity, firmness, fruit quality

cultural practices that affect quality of strawberries.

on Fruit and Nutritional Quality in

Strawberries play an essential role in human nutrition and health, especially as a source of vitamins, minerals, and dietary fiber. They also have health-promoting compounds that lower the risk of cancer and cardiovascular disease. The nutritional value of strawberries varies greatly among cultivars. Traditional and molecular breeding techniques can be used to develop varieties with enhanced nutritional quality and improved flavor to meet consumer preferences. Climatic conditions, such as temperature and light intensity, and other preharvest factors, e.g., soil type, fertilization, irrigation, mulching, and other cultural practices, have a significant effect on strawberry fruit quality. Additionally, the extent of postharvest physical and physiological injury and potential fruit loss is affected by preharvest parameters. In this chapter, the effect of preharvest factors on fruit and nutritional quality
