Analysis reveals Bacillus subtilis treatment improves shelf life and nutraceutical properties in strawberries, suggesting potential for better storage.
The objective of this study was to analyze the effect on the physical properties (shape, size, weight and color), chemical (soluble solids, titratable acidity and pH), nutraceuticals (ascorbic acid and anthocyanins) and decay of strawberries (Fragaria x ananassa) of the Camino Real and Festival varieties when applying four treatments of B. subtilis strains (08, MZ, DN and 06) vs a control (No treatment) for 5 stages of ripening (red strawberries, ripe strawberries, pink strawberries, ripe green strawberries and green strawberries); the above in order to find the treatments that promote improvements in the parameters studied. From the results found it is necessary to have in the useful life for the Camino Real variety at 28.5 °C the treatment 06 reports a decline of 42.2 % lower than the CTL (43.9 %), for 8 °C the treatments MZ and DN reported a decline of 28.8 % which is lower than the CTL (36.1%); with respect to the Festival variety at 28.5 °C the treatment 06 registered a decline of 41.2 % below CTL (43.5%), for 8 °C the treatments 08, MZ and DN registered a decline of 27.7 %, 30 % and 37.7 % respectively, values lower than the CTL (46.1 %). The results indicate that, when applying the treatments, the physical and chemical properties improve or in some cases remain the same as the untreated samples, which allows us to elucidate in a particular way that treatment 06 is the most suitable at 28.5 °C as well as MZ and DN at 8 °C for both varieties.
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Vera et al. (2025) studied this question.
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