Effects of different phosphorus doses on the physico-chemical properties of strawberry during storage

In this study, we aimed to investigate the effect of supplemental phosphorus application on physico-chemical properties of strawberry cultivars during storage. For this purpose different phosphorus doses (10, 30 and 60 ppm) were applied to two strawberry varieties (Camarosa and Maraline) and fruits were evaluated for their physico-chemical properties such as geometric mean diameter, sphericity, colour characteristics (L*, a*, b*), firmness, pH, total acidity and total soluble solid content (TSS). The geometric mean diameter of the fruits varied from 24.1 to 27.2 mm in Camarosa and from 25.7 to 27.4 mm in Maraline. Colour parameters (L*, a*, b*) of strawberry varieties changed from 40.07 to 44.27, from 29.36 to 38.35 and from 30.19 to 36.15 for Camarosa and from 35.70 to 43.58, from 34.47 to 41.14 and from 29.49 to 31.57 for Maraline. The firmness of the stored strawberry fruits ranged from 0.253 to 0.463 N and from 0.183 to 0.294 N for Camarosa and Maraline, respectively. TSS content averaged 10.48, 9.6 and 9.91% for Camarosa and from 10.23, 9.30 and 9.53% on Maraline for 10,30 and 60 ppm phosphorus application, respectively. Results from this study showed that phosphorus dose application did not either suppress or promote physico-chemical properties of strawberries during cold storage. This effect did not change during 7 days of cold storage significantly.