Effect of Calcium Chloride and Packaging on Postharvest Quality of Strawberry

Abstract

Strawberry is an attractive and nutritious fruit cultivated throughout the world. However, its quality deteriorates rapidly after harvest due to improper postharvest handling and management. The objective of this study was to evaluate the effectiveness of calcium chloride and packaging on the postharvest quality of three strawberry varieties, namely RABI Strawberry-3 (V₁), BARI Strawberry-3 (V₂), and Festival (V₃). Six treatments were evaluated: T₁ = Control (ambient condition), T₂ = No packaging + CoolBot storage, T₃ = Paper box packaging + CoolBot storage, T₄ = 1% calcium chloride + paper box packaging + CoolBot storage, T₅ = 2% calcium chloride + paper box packaging + CoolBot storage, and T₆ = 3% calcium chloride + paper box packaging + CoolBot storage. The experiment was laid out in a factorial Completely Randomized Design (CRD) with three replications. Changes in physicochemical characteristics, fruit spoilage, and shelf life were evaluated during storage. Significant variation was observed among the three varieties. Festival (V₃) performed best in terms of minimum fruit weight loss (16.63%), polar diameter (3.99 cm), firmness (15.04 N), pH (3.56), total soluble solids (TSS) (8.60%), lower fruit spoilage (18.36%), and longer shelf life (8.55 days). BARI Strawberry-3 (V₂) showed the highest equatorial diameter (3.74 cm) and ascorbic acid content (41.69 mg/100 g). RABI Strawberry-3 (V₁) produced the highest total carbohydrate content (7.72 g/100 g), titratable acidity (0.65%), and anthocyanin content (38.19 mg/100 g). Color values did not differ significantly among the varieties. Among the treatments, T₆ (3% calcium chloride + paper box packaging + CoolBot storage) produced the best results for minimum weight loss (6.33%), firmness (13.10 N), total carbohydrates (7.92 g/100 g), titratable acidity (0.66%), polar diameter (4.25 cm), anthocyanin content (39.68 mg/100 g), and shelf life (9.81 days). Treatment T₅ (2% calcium chloride + paper box packaging + CoolBot storage) resulted in the highest ascorbic acid content (44.21 mg/100 g) and pH value (3.54). Treatment T₄ (1% calcium chloride + paper box packaging + CoolBot storage) showed the best performance for equatorial diameter (4.08 cm) and minimum fruit spoilage (13.52%), whereas T₃ (paper box packaging + CoolBot storage) produced the highest TSS value (7.36%). Color attributes remained nearly similar across all treatments. Considering overall performance, Festival (V₃) combined with T₆ (3% calcium chloride + paper box packaging + CoolBot storage) was found to be the most effective treatment for maintaining postharvest quality and extending the shelf life of strawberry fruits.