Photochemical Treatment to Improve Storability of Fresh Strawberries

We investigated the effect of pre‐storage exposure to shortwave ultra‐violet (UV‐C) light on the decay and quality of fresh strawberries. Fresh strawberries (cv. Kent, 25% to 50% red) were exposed to UV‐C at doses of 0.25 and 1.0 kJ/m 2 and stored at 4 °C or 13 °C. UV treatment controlled the decay caused by Botrytis cinerea at both temperatures and extended the shelf‐life of the fruits by 4 to 5 d. UV‐treated fruits had a lower respiration rate, higher titratable acidity and anthocyanin content, and were firmer than the untreated fruits. The percentage of free sugars increased faster in UV‐treated fruits at the beginning of the storage period. A lower electrical conductivity in fruits treated with 0.25 kJ/m 2 suggests a slower rate of senescence compared to the control. A higher electrical conductivity observed with 1.0 kJ/m 2 suggests damage to the fruits. Overall, UV treatment at 0.25 kJ/m 2 appears to slow down the ripening and senescence of strawberry fruits stored at 4 °C.