Nicolau-Lapeña, I., Abadias, M., Bobo, G., Aguiló-Aguayo, I., Lafarga, T. and Viñas, I. (2019) Strawberry Sanitization by Peracetic Acid Washing and Its Effect on Fruit Quality. Food Microbiology, 83, 159-166.
https://doi.org/10.1016/j.fm.2019.05.004

has been cited by the following article:

• TITLE: The Impact of Post-Harvest Treatment on the Preservation of “San Andreas” Strawberries

  AUTHORS: Isabela Martins Barbosa Correa, Ricardo Antônio Ayub, Ruy Inacio Neiva de Carvalho

  KEYWORDS: Hydrocooling, Peracetic Acid, Fragaria x ananassa, Shelf-Life

  JOURNAL NAME: Advances in Bioscience and Biotechnology, Vol.16 No.4, April 30, 2025

  ABSTRACT: Strawberries have bioactive and organoleptic properties; however, their mechanical and pathological sensitivity is a challenge to the large-scale marketing of this fruit. Techniques such as sanitization and rapid pre-storage cooling are applied to extend the shelf life and market distribution of strawberries. The objective of this study was to evaluate the efficacy of pre-and post-harvest sanitization methods on the preservation of “San Andreas” strawberries. The methods employed included the application of peracetic acid and hydrocooling, calcium chloride treatments, and a combination of heat treatment and post-harvest sanitizer. The strawberries were stored in polyethylene terephthalate containers at room temperature and in a cold room. Regardless of storage conditions, the combination of hydrocooling and peracetic acid significantly reduced mass loss and maintained fruit firmness. This treatment extended the strawberries’ shelf life by up to nine days compared to the control group (p