Effects of Different Preservative Combination Treatment on the Preservation of Strawberry

Using All-Star strawberry as experimental materials, the effects of combinations of different concentrations of CaCl2, phytic acid, citric acid and potassium sorbate and combined with chitosan coating treatments on the quality of strawberry were studied during 7 days storage at room temperature(20 ~25 ℃). The results showed that, the best combination of preservation of strawberry under the condition of normal temperature was as follows, 1% CaCl2+ 0.15%phytic acid + 2% citric acid + 0.1% potassium sorbate. The effects of the treatment which the best formulation combined with chitosan coating were better than the best formulation treatment in restraining the rot of strawberry fruits, keeping the fruit hardness, and delaying the decline of the content of soluble solid and VC.