Attempts to use photosensitization for preservation of strawberry cultivar ‘Darselect’: effects on shelf-life, nutritional and organoleptic properties” excluding Photosensitization for preservation of strawberry

Abstract

The methods recently applied for decontamination of fruits and vegetables are not always efficient, human and ecologically friendly. In this context, photosensitization might serve as really promising tool. Obtained data indicated that Botrytis spp. was susceptible to photosensitization and its growth inhibited 14 % and reduced 18 % rotten strawberries. The following evaluation of shelf life of treated strawberries indicated some extension in comparison with control ones. The examination of nutritional quality of treated strawberries revealed that total antioxidant activity, amount of phenols and anthocyanins did not change in comparison with control. No effects on berry color were observed, just a slight reduction (10 %) of fruit firmness found in treated ones. In conclusion, photosensitization has potential as bio-fungicide, since inactivates Botrytis spp. on the surface of strawberry without impact on their nutritional properties or visual quality.