Postharvest application of pectic oligosaccharides improves physicochemical attributes of strawberry fruit during refrigerated storage

Key Points

• To evaluate the effects of postharvest pectic oligosaccharide application on the quality of strawberries during refrigeration.
• Strawberries were treated with different concentrations of pectic oligosaccharides (2 g/L and 9 g/L) prior to refrigeration.
• Physicochemical attributes like color, firmness, and shape were assessed during storage.
• Measurement of sugars, acids, anthocyanins, and antioxidant capacity was conducted.
• The 2 g/L POS treatment increased sugar and acid levels essential for energy generation.
• The 9 g/L POS treatment enhanced overall strawberry quality with improvements in color, firmness, and shape.
• The 9 g/L treatment also led to increased levels of anthocyanins, other phenolic compounds, and antioxidant capacity.