Strawberry (Fragaria × ananassa Duch.) fruit have a very short postharvest-life because of its high respiration rate, fruit weight loss and susceptibility to decay pathogens. This study investigated the effect of different polyethylene (PE) packaging films on quality changes and postharvest-losses of strawberry. Fruit were packed in four PE films including: conventional polyethylene (CPE), water vapor barrier, oxygen barrier and anti-microbial films. After packaging, some fruit quality attributes, total mesophilic bacteria and yeast and mold were measured at 3, 6, 9, 12, 15 and 18 days of storage at 4 °C with 90% relative humidity. Soluble solids content (SSC) and firmness decreased during storage regardless of packing film but the rate of decline were different. Firmness, SSC, vitamin C and anthocyanin were higher in fruit packed with other films rather than CPE. Furthermore microbial load was higher in CPE in comparison with the other films. The results showed that the change in the structure of PE have potential to manipulate postharvest fruit quality and losses of strawberry fruit.
