Ultrasound combined with slightly acidic electrolyzed water treatment improves quality of immature strawberry

The consumption of strawberries is preferable because of its nutritional value and special flavor. The ripe strawberry has an extremely short postharvest life because it is highly susceptible to mechanical injury, microbiological decay, and physiological deterioration. On the other hand, the strawberry is non-climacteric and will not ripen after harvest, therefore it has to be picked when fully ripened for the best eating quality. Current methods used for preventing undesirable changes of fruit attributes during storage have a detrimental effect on nutritional properties. Therefore, it's necessary to find appropriate methods to extend the shelf life and maintain the quality of the strawberry.