Effect of calcium chloride and thyme essential oils application on some postharvest characteristics of strawberry fruit cv. Selva

Strawberry fruit is popular with customers all over the world, and many factors causing the less of the early and reduce its storage life. In this study, the effect of the concentrations 0- 100- 200- 300 µl/l of T. vulgaris and T. kotschyanus and CaCl2 solution concentrations 0- 100- 200- 300 mg/L was tested on some characteristics of postharvest strawberry fruit. Traits include the amount of TSS, ascorbic acid, anthocyanin, soluble sugars, activity of PPO and GR enzyme. The results showed that 300µl/L of T. vulgaris compared to other treatments of TSS, ascorbic acid, anthocyanin, soluble sugars have significant effects on the level of 5%, and concentration of 200 µl/l T. kotschyanus compared to the other treatments reduced activity of PPO enzyme and increased of activity of GR enzyme and had a significant effect on the level of 5%. Concentration of 300 µl/l T. vulgaris compared with the other concentrations improve the traits measured. Since different active ingredients and essential oils due to its antifungal properties to reduce corruption and increase the storage life of the strawberry crop. The result can increase the shelf life of fruits compared to control fruits.