Post harvest technology of strawberry

Now-a-days there are very high losses of fruits are going on due to post harvest losses. To reduce these better post harvest technologies have to be used to maintain the shelf life but Globally, consumers demand more natural and environmentally friendly food production, with high quality and an extended shelf life, without any chemical preservatives. Hence, effective measures for increasing shelf life have to be explored in relation to distant markets, while maintaining the nutritional quality of fruit. In view of these factors, this book includes the use of natural preservatives and antimicrobials to control physiological processes and microbial growth of strawberry fruit. These controls can be made by the use of simple and environmentally friendly bio-based technology; edible coatings that have the potential to prolong storage life and control fruit rots because of their ability to modify the internal atmosphere in tissues