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<p>Strawberry is a&#xa0;fruit well-known for its distinguished taste, colour and nutritional values. For most strawberry cultivars, commercial harvest continues for a&#xa0;few months. This study investigated the influence of harvest time on the quality and storability of strawberry cv. ‘Chandler’ grown in open field conditions under subtropical climate. Fruits were harvested at 120, 135, 150, 165, 180 and 195 days after transplant (DAT) at the red ripe stage and stored at 2 ± 0.5 °C and 95% relative humidity. Fresh weight and dry biomass accumulation in strawberries were optimal when harvested from 120 to 150 DAT, whereas a&#xa0;noticeable decline was recorded as the harvest time was extended beyond this period. Strawberries harvested at 120, 135, and 150 DAT exhibited lower decay incidence and membrane permeability, but higher titratable acids, DPPH radical scavenging activity, total phenolic content, and total flavonoids compared to strawberries harvested at 165, 180 and 195 DAT. However, the pattern of change in total soluble solids was inversely related to the fresh weight of strawberry fruits. Early harvested strawberries (120, 135, and 150 DAT) also exhibited the least fungal attack and a&#xa0;slower decline in ascorbic acid, total flavonoids, total phenolics, and antioxidant activity during storage compared to late-harvested fruit. Overall, early harvested strawberries had a&#xa0;6-day extension in marketable life compared to those harvested later (165, 180, and 195 DAT). In conclusion, strawberries harvested at 120, 135, and 150 DAT demonstrated better harvest quality and storage potential than those harvested at 165, 180, and 195 DAT.</p>

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Harvest Time Influences Quality and Storability of ‘Chandler’ Strawberries Grown Under Subtropical Conditions of Pakistan

  • 期刊论文

  • 发表日期：

    2025年5月5日

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  • Ayesha Maryam,
  • Raheel Anwar,
  • Mahmood Ul Hasan,
  • Sajid Ali,
  • Ahmad Sattar Khan,
  • Muhammad Moaaz Ali,
  • Khurram Ziaf

摘要

Strawberry is a fruit well-known for its distinguished taste, colour and nutritional values. For most strawberry cultivars, commercial harvest continues for a few months. This study investigated the influence of harvest time on the quality and storability of strawberry cv. ‘Chandler’ grown in open field conditions under subtropical climate. Fruits were harvested at 120, 135, 150, 165, 180 and 195 days after transplant (DAT) at the red ripe stage and stored at 2 ± 0.5 °C and 95% relative humidity. Fresh weight and dry biomass accumulation in strawberries were optimal when harvested from 120 to 150 DAT, whereas a noticeable decline was recorded as the harvest time was extended beyond this period. Strawberries harvested at 120, 135, and 150 DAT exhibited lower decay incidence and membrane permeability, but higher titratable acids, DPPH radical scavenging activity, total phenolic content, and total flavonoids compared to strawberries harvested at 165, 180 and 195 DAT. However, the pattern of change in total soluble solids was inversely related to the fresh weight of strawberry fruits. Early harvested strawberries (120, 135, and 150 DAT) also exhibited the least fungal attack and a slower decline in ascorbic acid, total flavonoids, total phenolics, and antioxidant activity during storage compared to late-harvested fruit. Overall, early harvested strawberries had a 6-day extension in marketable life compared to those harvested later (165, 180, and 195 DAT). In conclusion, strawberries harvested at 120, 135, and 150 DAT demonstrated better harvest quality and storage potential than those harvested at 165, 180, and 195 DAT.