Postharvest application of Prohexadione-Ca and calcium chloride for improving storability and controlling mold disease of strawberry fruits

Strawberry fruits are highly perishable, with postharvest losses often attributed to mold diseases such as Botrytis cinerea, and physiological deterioration leading to reduced shelf life. Various postharvest treatments have been explored to mitigate these challenges, with particular attention to the application of Prohexadione-Ca (Pro-Ca) and calcium chloride (CaCl₂). This review critically examines the potential of these compounds to enhance strawberry storability and control mold-related spoilage. Prohexadione-Ca, a plant growth regulator known for modulating plant growth and inducing disease resistance, has shown promise in reducing mold incidence when applied postharvest. Calcium chloride, widely used to improve fruit firmness and structural integrity, complements Pro-Ca by enhancing cell wall stability and reducing fruit susceptibility to physical damage and microbial invasion. The synergistic effects of Pro-Ca and CaCl₂ on fruit physiology, including the modulation of reactive oxygen species (ROS), maintenance of membrane integrity, and calcium-mediated improvements in firmness, are discussed. Moreover, the review highlights the mechanisms by which these treatments can reduce mold proliferation and extend storage life, offering insights into their practical applications in the strawberry supply chain. This comprehensive review provides a basis for future research and offers strategies for integrating Pro-Ca and CaCl₂ into postharvest handling protocols to reduce losses and improve strawberry quality during storage. This version is more appropriate for a review article, focusing on summarizing existing knowledge and discussing potential applications.