Changes in Postharvest Quality and Physiological Attributes of Strawberry Fruits Influenced by l-Phenylalanine.

Strawberry () is a popular fruit with rich nutrients and a delicious taste. But this fruit is very vulnerable to diseases and decay. Therefore, l-phenylalanine (Phe) (0, 4, 8 mM) was considered to improve biochemical characteristics and activity of antioxidant enzymes in strawberry fruit cv.

Effect of L-glutathione treatment on biochemical properties, antioxidant capacity and antioxidant enzymes activity in strawberry fruits during storage.

The potential of L-glutathione (GSH) (0, 4, 16, 32 and 64 mM) to improve the post-harvest quality and antioxidant capacity of strawberries was investigated during storage (0, 5, 10, and 15 days) in this study. Results showed that weight loss in fruits treated with 64 mM GSH was significantly lower than the control. GSH treatments resulted in higher levels of total phenol content and antioxidant capacity in treated fruits of strawberry.