Postharvest Postbiotic Treatments in Strawberry Cv. ‘Monterey’ May Offer a New Approach for Maintaining Quality During Cold Storage and Shelf-Life Periods
Applied Fruit Science, cilt.68, sa.4, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 68 Sayı: 4
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s10341-026-01973-3
- Dergi Adı: Applied Fruit Science
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Environment Index, Food Science & Technology Abstracts
- Anahtar Kelimeler: Antioxidant capacity, Colour, Functional food, Postbiotic, Quality
- Eskişehir Osmangazi Üniversitesi Adresli: Evet
Özet
Strawberries are highly susceptible to postharvest losses, even though they are highly consumed around the world. In recent years, to maintain quality and extending marketing periods, numerous postharvest technologies have been developed. This study investigates the effects of postbiotic-based formulations (PBFs) from Lacticaseibacillus rhamnosus at different concentrations (2% and 4%) on some physicochemical characteristics of strawberries (Fragaria×ananassa Duch. cv. ‘Monterey’) during cold storage and subsequent shelf-life periods. The fruits were stored at 1 ± 1 °C after PBF treatments, and quality parameters were assessed throughout cold storage and after a shelf-life period of 2 days at 20 ± 1 °C. PBF treatments at 4% significantly reduced weight loss during postharvest periods. The respiration rate generally decreased as the storage period progressed, while PBF treatments helped stabilize respiration rate and maintain higher red colour intensity and chroma values compared to controls. Permutational multivariate analysis of variance (PERMANOVA) confirmed that PBF treatments and storage period affected quality attributes. Overall, our findings suggest that PBF treatments may constitute an effective, natural, and applicable biopreservative strategy for maintaining postharvest quality and extending the shelf-life of ‘Monterey’ strawberry fruits.