effect of storage conditions and packaging material on postharvest quality attributes of strawberry

Purpose: strawberry (fragaria × ananassa) is highly perishable fruit with a limited postharvest life at room temperature and is vulnerable to postharvest decay due to its high respiration rate, environmental stresses and pathogenic attacks. research method: to increase the postharvest life of strawberries, a combination of packaging material (polyethylene and perforated polyethylene) along with control and storage conditions {zero energy cool chamber (zecc) and ambient conditions in laboratory} were tested. main findings: mass loss (1.59%) and internal temperature (22.24°c) were significantly reduced while shelf-life (more than 3 days) was enhanced in zecc as compared to ambient conditions in laboratory with 6.46% mass loss, 23.04°c internal temperature and less than 3 days shelf-life. packaging material significantly influenced mass loss (%) and electrical conductivity (s/m) of strawberry juice irrespective of its interaction with storage conditions and storage durations. maximum mass loss (9.11%) and ec (3.74 s/m) were recorded in control samples while, minimum mass loss (1.24%) and ec (3.52 s/m) was recorded in polyethylene enclosed fruit. irrespective of storage conditions and packaging material ph, tss, titratable acidity (%) and ascorbic acid (mg100 ml^-1) decreased while electrical conductivity (s/m) increased during storage. limitations: in future study storage duration should be extended by adding more removals to get clear difference in fruit quality and shelf-life under various treatments. originality/value: in conclusion zecc can be used for short term storage of strawberry.