Integrated preharvest salicylic acid maleic hydrazide and postharvest 1 MCP delay softening and preserve strawberry quality during cold storage

Puntos clave

• Salicylic acid and 1-MCP significantly delay strawberry softening during cold storage, enhancing quality.
• Quality assessments revealed that strawberries treated with these compounds maintained a higher firmness score, averaging 8.5 over 14 days.
• Assessment using firmness and sensory evaluations confirmed improved overall quality in treated strawberries compared to control.
• Highlights the potential of integrated treatments in extending the shelf life of soft fruits like strawberries.