IntroductionTop of pageAbstractPrac

Introduction
Top of page
AbstractPractical Application
Introduction
Materials and Methods
Results and Discussion
Conclusions
Acknowledgments
References
Strawberries are one of the most economically important fruits worldwide, and the United States is a main producer (FAOSTAT 2013). Strawberries are a nonclimacteric fruit, susceptible to mechanical injury. They are also highly perishable due to high rates of respiration (Campaniello and others 2008). Furthermore, fungal infections, caused by molds Botrytis cinerea and Rhizopus stolonifer, are the main causes of altered color, firmness, quality, and postharvest loss (Mali and Grossmann 2003; Peretto and others 2014). The most prevalent methods of maintaining quality and controlling the decay of strawberries is by rapid cooling, storage at low temperatures (0 to 4 °C) with high humidity, and elevating CO2 and decreasing O2 levels (García and others 1998a; Xiao and others 2004). However, control of temperature during transport and storage of strawberries is difficult, therefore other means of preservation have been sought (Mali and Grossmann 2003; Campaniello and others 2008).