Effect of storage temperature on post-harvest quality of strawberry (Fragaria x ananassaDuch) genotypes

M. Moshiur Rahman, M. Mizanur Rahman

Research output: Contribution to journalArticlepeer-review


A study to investigate the effect of storage temperature on the post-harvest quality of strawberry was conducted in Bangladesh during the winter season of 2010-2011 and 2011-2012. Five strawberry genotypes viz. Sweet Charlie, Festival, Camarosa, FA 008 and BARI Strawberry-1, and four storage temperature (1°, 7°, 14°and 25°C) were used. Percent fruit decay, weight losses and visual appearance of strawberry were found up to the mark when fruits were stored at 1°C and that was significantly deteriorated when stored at a higher temperature and declined maximum at ambient condition. During storage, the TSS content of strawberry increased gradually and it was found to be slow at 1°C and rapid under ambient temperature. The ascorbic acid content of fresh fruits was decreased during storage, but the rate of reduction during storage was very slow at 1°C, but higher losses were noted at ambient condition.

Original languageEnglish (US)
Pages (from-to)286-299
Number of pages14
JournalInternational Journal of Postharvest Technology and Innovation
Issue number4
StatePublished - 2017


  • Ascorbic acid
  • Freshness
  • Post-harvest quality
  • Storage temperature
  • Strawberry
  • TSS
  • Weight loss

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Food Science


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