Background: In recent years, many studies have been conducted to improve the
phytochemical properties and increase the life after harvest of horticultural crops, especially
short-lived crops, and many strategies and methods are used to maintain the quality of the crop
and reduce post-harvest losses. In strawberrie, in addition to the nutritional aspect, have a very
high medicinal value, which requires the special attention of researchers after harvesting.
Purpose: Due to the growing concern of the general public and nutritional scientists about the
adverse effects of chemical preservatives, the need to pay more attention to the use of natural
materials to preserve agricultural products is felt more and more. Therefore, this study was
designed and implemented in order to investigate the effect of calcium chloride, spirulina algae
essence, and ajowan essence on increasing the storage life and maintaining the quality of
Camarosa strawberry fruit during 12 days of storage.
Methodology: A factorial experiment was conducted in the form of a completely randomized
design in the laboratory of the Department of Horticultural Sciences, Faculty of Agriculture and
Natural Resources, Persian Gulf University. Treatment includes immersion of fruits with
calcium chloride (0 and 0.5 percent), spirulina algae essence in two concentrations (50 and 100
ml/liter) and ajowan essence in two concentrations (500 and 1000 microliters/liter) and
Untreated fruits (as control) were each for 2 minutes. Some fruit characteristics, including
percentage of decay, firmness of fruit tissue, vitamin C, total soluble solids (TSS), titratable
acidity (TA), anthocyanin and pH of fruit juice at 0, 4, 8 and 12 days of storage. was taken.
Findings: Based on the results, with the passage of time, traits such as vitamin C, TA, tissue
firmness, anthocyanin. The decrease and percentage of decay, TSS and pH of fruit juice had an
increasing trend. The results of analysis of variance showed the simple and opposite