Abstract:
Strawberries (Fragaria × ananassa Duch.) are among the most popular berries
which are not just delicate fruit with excellent organoleptic properties, but also very rich
in vitamins, macro- and microelements, anthocyanins, flavonoids and phenolic acids. But strawberries are the most perishable crops of all agricultural produce. They are easily damaged by mechanical and microbiological damage due to the thin covering tissues.
The main danger of berry products is phytopathogenic damage, usually caused by
fungal diseases. Infection occurs on the mother plant and continues to progress even
after harvest.
Many scientists have worked to solve this problem, and now, the conventional
treatment to reduce pathogens on strawberries is based on preharvest application of
fungicides and subsequent postharvest storage at low temperature or modified
atmosphere . However, it has been confirmed that due to increasing microbial
resistance the chemical fungicides are not enough effective.
