**1. Introduction**

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 managing these factors [1].

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 cultural practices that affect quality of strawberries.

Some review papers exist on the effect of preharvest factors on strawberry fruit quality [6–9], but the most recent one [9] addresses major temperate berry crops and does not focus solely on strawberry. Also, since then many new research papers have been published. Therefore, this chapter will review recent publications and elaborate on the effect of preharvest factors on strawberry fruit and nutritional quality.
