Alternative methods for the preservation of fresh strawberries

Post-harvest diseases are the main causes of loss of fresh horticultural products throughout the food supply chain. From harvest onwards maintaining the living condition and preserving the qualities of the fruit especially its hydration and quality requires protective measures. These are particularly important when the whole fruits are intended for marketing in a fresh or ready-to-use state. Currently in the food field research is focused on the use of natural methods as a very interesting tool to increase the shelf life of products. EOs are known for their natural antimicrobial and antioxidant compounds. These volatile compounds present a basic means in the packaging and conditioning of foodstuffs. Thus the packaging is no longer limited to an inert envelope that isolates the food from the environment but on the contrary it is more and more a direct actor that justifies the use of the concept of active packaging it replaces in part the synthetic preservatives.