Influence of different organic acids on enzymatic activity and postharvest quality in strawberry

Strawberries are highly perishable fruits that suffer rapid quality loss during postharvest storage due to water loss, softening and microbial decay. Preserving their freshness, texture and nutritional value is essential to reduce postharvest losses and extend shelf life. This study evaluated the effectiveness of organic acids, such as ascorbic acid (AA), salicylic acid (SA) and oxalic acid (OA), at concentrations of 1, 2 and 3 mM in extending postharvest life. The study focused on preserving the quality of ‘Winter Dawn’ strawberries during 15 days of cold storage (5 ± 1 °C; 90-95 % relative humidity (RH)). The findings revealed that applying SA at a 3 mM concentration significantly reducedphysiological weight loss and decay. This treatment also minimized fruit softening by inhibiting cell wall-degrading enzymes, such as polygalacturonase and pectin methyl-esterase. Furthermore, SA at 3 mM enhanced the activity of reactive oxygen species (ROS) scavenging enzymes, including peroxidase and superoxide dismutase (SOD). Moreover, it preserved fruit quality by maintaining higher levels of titratable acidity, total phenolics and antioxidant activity. Additionally, strawberries treated with 3 mM SA retained stable sensory attributes, including color, taste, glossiness and overall acceptability, throughout storage. Therefore, SA at 3 mM is a promising, natural postharvest treatment for maintaining the quality and extending the shelf life of strawberries during cold storage.