To investigate the effects of postharvest treatments on strawberry (Fragaria ananassa Duch.) quality, a
combination of non-thermal treatments was investigated as a potential hurdle technique. Specifically,
‘Goha’ strawberry samples were treated with 50 ppm aqueous chlorine dioxide (ClO2) and 5 kJ/m2 ultraviolet-
C (UV-C) irradiation and packed with rice bran protein (RBP) film containing 1% grapefruit seed
extract (GSE). The initial population of total aerobic bacteria in the strawberries was 3.15 log CFU/g, while
that of samples treated with ClO2/UV-C and packed with RBP film containing GSE was 1.64 log CFU/g. In
terms of yeast and mold populations, the control had 2.98 log CFU/g, while the samples treated with the
combined non-thermal processing and packed with the RBP film had 1.09 log CFU/g. In addition, after
11 days of storage, combined non-thermal treatment with RBP film packaging reduced the initial populations
of total aerobic bacteria and of yeast and molds in the strawberries by 2.63 and 2.84 log CFU/g,
respectively. Titratable acidity (TA) in the strawberries decreased during storage, but there was no significant
difference among treatments. Postharvest treatments employed in this study produced a negligible
change in the color of the strawberries, and sensory evaluation results indicated that the combined postharvest
treatments provided better sensory scores compared with the control group. Therefore, these
results suggest that a postharvest treatment consisting of 50 ppm ClO2/5 kJ/m2 UV-C with RBP film packaging
containing GSE may be useful for maintaining the quality of ‘Goha’ strawberries.