RIPENING PHYSIOLOGY AND POSTHARVEST MANAGEMENT OF CHILEAN STRAWBERRY (Fragaria chiloensis)

Abstract

The Chilean strawberry (Fragaria chiloensis) is a native species to Chile. Consumers value this fruit for its organoleptic properties, but it is highly perishable. Since it is a non-climacteric fruit, harvesting at the optimum ripening stage is essential to ensure its quality during commercialization.. In this fruit, quality is determined by appearance, flavor, aroma, nutritional value, and firmness, which changes during ripening. The species presents a high rate of firmness loss or softening, associated with the elevated enzymatic activity of cell wall-modifying enzymes of the pectin and hemicellulose fractions, such as polygalacturonase, ?-arabinofuranosidase, ?-galactosidase, endo-glucanase, ?-xylosidase, xyloglucan endotransglycosilase/hydrolase and rhamnogalacturonan lyase at different ripening stages. Firmness is a key trait for commercialization and organoleptic quality; hence, its management during storage is necessary. Different studies have investigated the effects of pre or postharvest treatments, such as modified atmosphere packaging and exogenous applications of calcium, auxin, methyl jasmonate, chitosan, and hydrogen sulfide, which maintain fruit firmness by reducing pectin solubilization and improve other attributes responsible for organoleptic and nutritional quality during storage. This literature review focuses on the ripening biology of Fragaria chiloensis and recent findings regarding softening and its biochemical and molecular basis, as well as interventions oriented to maintain the quality and extend the shelf-life of this fruit.