Salicylic acid and chitosan retained strawberry fruit quality and phytochemical contents and decreased decay extension during cold storage

The effects of salicylic acid (SA) (at 0, 1 and 2 mmol L^‑1) and chitosan (at 0, 0.5 and 1%) on shelf life and quality of 'Selva' strawberry fruit during storage were studied. Total phenolics (TP), antioxidant activity (TAA), ascorbic acid content (AA) and fungal decay incidence (FDI) were evaluated during storage for 14 days at 2.5°C. chitosan and SA, at all concentrations, significantly decreased decay incidence and maintained fruit marketability during 14 days of cold storage. SA at 1 mmol L^‑1 in combination with 1% chitosan significantly increased ascorbic acid content and total antioxidant activity during the first week of storage. Total phenolics significantly decreased but 0.5% chitosan and 1 mmol L^‑1 SA reduced the rate of this decrease.