Kohanmoo Mohammad Amin

The use of natural materials is considered by human societies in order to maintain the quality and increase the shelf life of products to promote healthy products. For this purpose, the combined effect of CaCl2, ajowan essential oil and seaweed extract on the shelf life of strawberry cv. Camarosa, was investigated in a factorial experiment in the form of a completely randomized design with two factors. The first factor included of CaCl2 treatments (0 and 5 g L-1), spirulina seaweed extract (0, 50 and 100 ml L-1), ajowan essential oil (0, 0.5 and 1 ml L-1) and their combination in 18 levels and the second factor was storage times of 4, 8 and 12 days after treatment. The results showed that the application of treatments and the time of storage had a significant effect on all traits, so that with the increase in storage time, it showed that vitamin C, TA, tissue firmness, anthocyanin decreased and the percentage of decay and TSS increased. On the other hand, the use of coating materials is delayed to reduce all measured traits. The lowest percentage of decay was obtained in the treatments of ajowan with CaCl2 on the twelfth day, and the highest tissue strength was obtained in the treatments of ajowan2 (1 ml L-1) + seaweed2 (100 ml L-1) + CaCl2 (5 g L-1) on the fourth day. The highest TA and vitamin C were found in seaweed on the fourth day. The highest concentration of TSS and anthocyanin was observed in ajowan1 (0.5 ml L-1) + seaweed1 (50 ml L-1) on the twelfth day and in the concentration of 5 g L-1 CaCl2 on the 4th day of storage, respectively. In general, the use of ajowan essential oil with CaCl2 is recommended because it preserves the shelf life and strength of strawberries during storage.