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<p>Strawberries are highly susceptible to postharvest losses, even though they are highly consumed around the world. In recent years, to maintain quality and extending marketing periods, numerous postharvest technologies have been developed. This study investigates the effects of postbiotic-based formulations (PBFs) from <i>Lacticaseibacillus rhamnosus </i>at different concentrations (2% and 4%) on some physicochemical characteristics of strawberries (<i>Fragaria×ananassa</i> Duch. cv. ‘Monterey’) during cold storage and subsequent shelf-life periods. The fruits were stored at 1 ± 1 °C after PBF treatments, and quality parameters were assessed throughout cold storage and after a&#xa0;shelf-life period of 2&#xa0;days at 20 ± 1 °C. PBF treatments at 4% significantly reduced weight loss during postharvest periods. The respiration rate generally decreased as the storage period progressed, while PBF treatments helped stabilize respiration rate and maintain higher red colour intensity and chroma values compared to controls. Permutational multivariate analysis of variance (PERMANOVA) confirmed that PBF treatments and storage period affected quality attributes. Overall, our findings suggest that PBF treatments may constitute an effective, natural, and applicable biopreservative strategy for maintaining postharvest quality and extending the shelf-life of ‘Monterey’ strawberry fruits.</p>

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Postharvest Postbiotic Treatments in Strawberry Cv. ‘Monterey’ May Offer a New Approach for Maintaining Quality During Cold Storage and Shelf-Life Periods

  • 期刊论文

  • 发表日期：

    2026年7月22日

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  • Emre Akkurt,
  • Nurdan Tuna Güneş,
  • Zerrin Cantürk,
  • Miriş Dikmen,
  • Özlem Alpu,
  • Gamze Yılmaz

摘要

Strawberries are highly susceptible to postharvest losses, even though they are highly consumed around the world. In recent years, to maintain quality and extending marketing periods, numerous postharvest technologies have been developed. This study investigates the effects of postbiotic-based formulations (PBFs) from Lacticaseibacillus rhamnosus at different concentrations (2% and 4%) on some physicochemical characteristics of strawberries (Fragaria×ananassa Duch. cv. ‘Monterey’) during cold storage and subsequent shelf-life periods. The fruits were stored at 1 ± 1 °C after PBF treatments, and quality parameters were assessed throughout cold storage and after a shelf-life period of 2 days at 20 ± 1 °C. PBF treatments at 4% significantly reduced weight loss during postharvest periods. The respiration rate generally decreased as the storage period progressed, while PBF treatments helped stabilize respiration rate and maintain higher red colour intensity and chroma values compared to controls. Permutational multivariate analysis of variance (PERMANOVA) confirmed that PBF treatments and storage period affected quality attributes. Overall, our findings suggest that PBF treatments may constitute an effective, natural, and applicable biopreservative strategy for maintaining postharvest quality and extending the shelf-life of ‘Monterey’ strawberry fruits.