Effect of Calcium Chloride and Essence of Zhumeria majdae, Salvia macrosiphon, Hypericum perforatum on the Control of Gray Mold in Strawberry (Fragaria ananasa)

This experiment was carried out based on a completely randomized design with three replications. Essential oils of Salvia macrosiphon, Hypericum perforatum and Zhumeria majdae at two levels: 250 and 500 ml/l and calcium chloride (2% and 4%) were applied on fruits that had been immersed in Botrytis cinerea spores, stored at a temperature of 4±1℃ and then kept for 16 days. Fruit decay (%), pH, fruit weight loss (%), TTS (%), total acid (mg/100 ml), tissue firmness ,color and changes in vitamin C were measured. Result showed that essential oils and calcium chloride had significant effect on fruit decay. Decay completely controled in all treated fruit expect Salvia macrosiphon (500 ml/l). The lowest and highest water loss was observed in calsium chloride (4%) and Salvia macrosiphon essential oil (500 ml/L) treatments, respectively. Tissue firmness was significantly higher in treated fruits than in control. Generally, calcium chloride (2% and 4%) and Salvia macrosiphon at 250 and 500 ml/l level showed the highest firmness. The lowest TSS (%) was shown in control fruits. Fruits treatment with calcium cheloride (2% and 4%) and essential oils of Zhumeria majdae at 250 and 500 ml/l level showed significantly higher vitamin C content. In general, all calcium chloride and essential oil treatments (except Zhumeria majdae at 250 ml/l) showed better color than the control. This research revealed that calcium chloride and Essential oils of the above three plants were effective in decay control and maintaining strawbery fruit quality during 16 days storage.