Enhancing postharvest quality and antioxidant enzyme activities in Camarosa strawberries by chlorogenic acid treatment during cold storage

Document Type : Original Article

Authors

Department of Horticulture, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

10.22077/jhpr.2026.9777.1550
Abstract
Purpose: Strawberries are highly perishable fruits with a very limited postharvest shelf life due to their soft texture and high susceptibility to decay. This study aimed to explore an eco-friendly and effective method for maintaining postharvest quality by investigating the effects of chlorogenic acid (CGA) on the physiological and biochemical characteristics of Camarosa strawberries during cold storage. Research Method: Freshly harvested strawberries were treated with different concentrations of CGA (25, 50, 75, and 100 µM) and stored at 4 °C for 16 days. Fruit quality indicators, including firmness, decay rate, antioxidant capacity, enzymatic activities, and oxidative stress markers were evaluated at regular intervals. Findings: CGA treatment, especially at 75 and 100 µM, significantly preserved fruit firmness, delayed decay symptoms, and maintained higher levels of total phenols, flavonoids, and proline. It also reduced the accumulation of malondialdehyde, electrolyte leakage, and hydrogen peroxide. Moreover, key antioxidant enzymes, including catalase, superoxide dismutase, and peroxidase, displayed higher activity in treated fruits, indicating improved oxidative stress tolerance. These combined effects contributed to prolonged postharvest life and better preservation of nutritional and sensory qualities. Research limitations: The study was limited to one cultivar under controlled storage; further research under commercial conditions is suggested. Originality/Value: This work highlights the potential of chlorogenic acid as a natural, safe, and cost-effective postharvest treatment to improve storage stability and fruit quality, offering promising implications for sustainable horticultural practices.

Keywords

Subjects

Aghdam, M. S., & Bodbodak, S. (2014). Postharvest heat treatment for mitigation of chilling injury in fruits and vegetables. Food and Bioprocess Technology, 7, 37–53. https://doi.org/10.1007/s11947-013-1207-4
Aghdam, M. S., & Fard, J. R. (2017). Melatonin treatment attenuates postharvest decay and maintains nutritional quality of strawberry fruits (Fragaria× anannassa cv. Selva) by enhancing GABA shunt activity. Food Chemistry, 221, 1650–1657. https://doi.org/10.1016/j.foodchem.2016.10.123
Aghdam, M. S., Asle-Mohammadi, Z., Ebrahimi, A., & Razavi, F. (2025). Exogenous dopamine application ameliorates chilling injury and preserves quality of kiwifruit during cold storage. Scientific Reports, 15(1), 2894. https://doi.org/10.1038/s41598-025-87542-2
Ali, S., Khan, A. S., Malik, A. U., & Shahid, M. (2016). Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits. Food Chemistry, 206, 18–29. https://doi.org/10.1016/j.foodchem.2016.03.021
Asle-Mohammadi, Z., Razavi, F., Aghdam, M. S., & Ebrahimi, A. (2024). Employing chitosan-coated putrescine nanocomposite for preserving kiwifruit quality during cold storage. Applied Fruit Science, 66(4), 1505–1513. https://doi.org/10.1007/s10341-024-01125-5
Bahmani, R., Razavi, F., Mortazavi, S. N., Gohari, G., & Juárez-Maldonado, A. (2022). Evaluation of proline-coated chitosan nanoparticles on decay control and quality preservation of strawberry fruit (cv. Camarosa) during cold storage. Horticulturae, 8(7), 648. https://doi.org/10.3390/horticulturae8070648
Bahmani, R., Razavi, F., Mortazavi, S. N., Juárez-Maldonado, A., & Gohari, G. (2024). Chitosan–putrescine nanoparticle coating attenuates postharvest decay and maintains ROS scavenging system activity of strawberry cv. ‘Camarosa’ during cold storage. Folia Horticulturae, 36, 149-160. https://doi.org/10.2478/fhort-2024-0009
Carhuavilca-Paredes, Y., Chirinos-Molina, B., Inga, M., Castro-Mandujano, O. N., Bautista-Cruz, N., Romero y Otiniano, P & Bravo-Araníbar, N. (2025). Enhancing strawberry preservation: a novel edible coating combining chitosan, mango seed starch (Mangifera indica), and orange peel essential oil (Citrus sinensis). CyTA-Journal of Food, 23(1), 2532496. https://doi.org/ 10.1080/19476337.2025.2532496
Chen, L., Han, Y., Jiang, H., Korpelainen, H., & Li, C. (2011). Nitrogen nutrient status induces sexual differences in responses to cadmium in Populus yunnanensis. Journal of Experimental Botany, 62(14), 5037–5050. https://doi.org/10.1093/jxb/err203
Duarte, G. S., Pereira, A. A., & Farah, A. (2010). Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods. Food Chemistry, 118(3), 851–855. https://doi.org/10.1016/j.foodchem.2009.05.042
Elabd, M. A., & Saleh, M. N. (2025). Sustainable strategies for extending strawberry shelf life: a comparative efficacy of ultrasonic, sonochemical, and chitosan-based coatings. Food and Bioprocess Technology, 18(11), 9706-9724. https://doi.org/10.1007/s11947-025-03994-4
Filho, M., Scolforo, C. Z., Saraiva, S. H., Pinheiro, C. J. G., Silva, P. I., & Della Lucia, S. M. (2018). Physicochemical, microbiological and sensory acceptance alterations of strawberries caused by gamma radiation and storage time. Scientia Horticulturae, 238, 187–194. https://doi.org/10.1016/j.scienta.2018.04.053
Geyer, M., Rux, G., Caleb, O., & Mahajan, P. (2018). Effect of perforation-mediated modified atmosphere packaging system on the quality of rucola. Acta Horticulturae, 1194, 649–656. https://doi.org/10.17660/ActaHortic.2018.1194.93
Hashmi, M. S., East, A. R., Palmer, J. S., & Heyes, J. A. (2016). Hypobaric treatments of strawberries: A step towards commercial application. Scientia Horticulturae, 198, 407–413. https://doi.org/10.1016/j.scienta.2015.12.017
Hernández-Muñoz, P., Almenar, E., Ocio, M. J., & Gavara, R. (2006). Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharvest Biology and Technology, 39(3), 247–253. https://doi.org/10.1016/j.postharvbio.2005.11.006
Jiang, H., Wang, B., Ma, L., Zheng, X., Gong, D., Xue, H., Bi, Y., Wang, Y., Zhang, Z., & Prusky, D. (2019). Benzo-(1,2,3)-thiadiazole-7-carbothioic acid S-methyl ester (BTH) promotes tuber wound healing of potato by elevation of phenylpropanoid metabolism. Postharvest Biology and Technology, 153, 125–132. https://doi.org/10.1016/j.postharvbio.2019.03.003
Jiang, J., Zhang, M., Devahastin, S., & Yu, D. (2021). Effect of ultrasound-assisted osmotic dehydration pretreatments on drying and quality characteristics of pulsed fluidized bed microwave freeze-dried strawberries. LWT, 145, 111300. https://doi.org/10.1016/j.lwt.2021.111300.
Jiao, W., Li, X., Wang, X., Cao, J., & Jiang, W. (2018). Chlorogenic acid induces resistance against Penicillium expansum in peach fruit by activating the salicylic acid signaling pathway. Food Chemistry, 260, 274–282. https://doi.org/10.1016/j.foodchem.2018.04.010
Jiao, W., Shu, C., Li, X., Cao, J., Fan, X., & Jiang, W. (2019). Preparation of a chitosan–chlorogenic acid conjugate and its application as edible coating in postharvest preservation of peach fruit. Postharvest Biology and Technology, 154, 129–136. https://doi.org/10.1016/j.postharvbio.2019.05.003
Liu, C., Zheng, H., Sheng, K., Liu, W., & Zheng, L. (2018). Effects of melatonin treatment on the postharvest quality of strawberry fruit. Postharvest Biology and Technology, 139, 47–55. https://doi.org/10.1016/j.postharvbio.2018.01.016
Liu, H., Jiang, W., Zhou, L., Wang, B., & Luo, Y. (2005). The effects of 1-methylcyclopropene on peach fruit (Prunus persica L. cv. Jiubao) ripening and disease resistance. International Journal of Food Science & Technology, 40(1), 1-7. https://doi.org/10.1111/j.1365-2621.2004.00905.x
Ma, Q., Zhang, T., Zhang, P., & Wang, Z. Y. (2016). Melatonin attenuates postharvest physiological deterioration of cassava storage roots. Journal of Pineal Research, 60(4), 424–434. https://doi.org/10.1111/jpi.12325
Martínez, G., Regente, M., Jacobi, S., Del Río, M., Pinedo, M., & de la Canal, L. (2017). Chlorogenic acid is a fungicide active against phytopathogenic fungi. Pesticide Biochemistry and Physiology, 140, 30–35. https://doi.org/10.1016/j.pestbp.2017.05.012
Mei, Y., Sun, H., Du, G., Wang, X., & Lyu, D. (2020). Exogenous chlorogenic acid alleviates oxidative stress in apple leaves by enhancing antioxidant capacity. Scientia Horticulturae, 274, 109676. https://doi.org/10.1016/j.scienta.2020.109676
Meighani, H., & Roozkhosh, M. (2024). Preserving the postharvest quality of Strawberry cv. ‘Sabrina’ by carboxymethyl cellulose and putrescine. Applied Fruit Science, 66(1), 51-59. https://doi.org/10.1007/s10341-023-01017-0
Ngadze, E., Icishahayo, D., Coutinho, T. A., & Van der Waals, J. E. (2012). Role of polyphenol oxidase, peroxidase, phenylalanine ammonia lyase, chlorogenic acid, and total soluble phenols in resistance of potatoes to soft rot. Plant Disease, 96(2), 186–192. https://doi.org/10.1094/PDIS-02-11-0149
Pineli, L. D. L. D. O., Moretti, C. L., dos Santos, M. S., Campos, A. B., Brasileiro, A. V., Córdova, A. C., & Chiarello, M. D. (2011). Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages. Journal of Food Composition and Analysis, 24(1), 11–16. https://doi.org/10.1016/j.jfca.2010.05.004
Promyou, S., Ketsa, S., & van Doorn, W. G. (2012). Salicylic acid alleviates chilling injury in anthurium (Anthurium andraeanum L.) flowers. Postharvest Biology and Technology, 64(1), 104–110.
Qamar, J., Ejaz, S., Anjum, M. A., Nawaz, A., Hussain, S., Ali, S., & Saleem, S. (2018). Effect of Aloe vera gel, chitosan and sodium alginate based edible coatings on postharvest quality of refrigerated strawberry fruits of cv. Chandler. Journal of Horticultural Science and Technology, 1(1), 8-16.
Quintana, S. E., Llalla, O., García-Risco, M. R., & Fornari, T. (2021). Comparison between essential oils and supercritical extracts in chitosan-based edible coatings on strawberry quality during cold storage. Journal of Supercritical Fluids, 171, 105198. https://doi.org/10.1016/j.supflu.2021.105198.
Saini, R. S., Sharma, K. D., Dhankhar, O. P., & Kaushik, R. A. (2001). Laboratory manual of analytical techniques in horticulture. Agrobios, India, p. 134.
Sánchez, E., López-Lefebre, L. R., García, P. C., Rivero, R. M., Ruiz, J. M., & Romero, L. (2001). Proline metabolism in response to highest nitrogen dosages in green bean plants (Phaseolus vulgaris L. cv. Strike). Journal of Plant Physiology, 158(5), 593–598. https://doi.org/10.1078/0176-1617-00268.
Santana-Gálvez, J., Cisneros-Zevallos, L., & Jacobo-Velázquez, D. A. (2017). Chlorogenic acid: recent advances on its dual role as a food additive and a nutraceutical against metabolic syndrome. Molecules, 22, 358. https://doi.org/10.3390/molecules22030358.
Seeram, N. P., Lee, R., Scheuller, H. S., & Heber, D. (2006). Identification of phenolic compounds in strawberries by liquid chromatography–electrospray ionization mass spectrometry. Food Chemistry, 97(1), 1–11. https://doi.org/10.1016/j.foodchem.2005.02.047
Shu, C., Zhang, W., Zhao, H., Cao, J., & Jiang, W. (2020a). Chlorogenic acid treatment alleviates the adverse physiological responses of vibration injury in apple fruit through the regulation of energy metabolism. Postharvest Biology and Technology, 159, 110997. https://doi.org/10.1016/j.postharvbio.2019.110997
Shu, P., Min, D., Ai, W., Li, J., Zhou, J., Li, Z., Zhang, X., Shi, Z., Sun, Y., Jiang, Y., & Guo, Y. (2020b). L-Arginine treatment attenuates postharvest decay and maintains quality of strawberry fruit by promoting nitric oxide synthase pathway. Postharvest Biology and Technology, 168, 111253. https://doi.org/10.1016/j.postharvbio.2020.111253
Shuang, F. F., Zong, C. M., Wang, C. C., Hu, R. Z., Shen, Y. S., Ju, Y. X., & Zhang, D. Y. (2022). Chlorogenic acid and cellulose nanocrystal-assisted crosslinking preparation of a silk-based film to extend the shelf life of strawberries. LWT, 172, 114218. https://doi.org/10.1016/j.lwt.2022.114218
Upadhyay, R., & Mohan Rao, L. J. (2013). An outlook on chlorogenic acids—occurrence, chemistry, technology, and biological activities. Critical Reviews in Food Science and Nutrition, 53(9), 968–984. https://doi.org/10.1080/10408398.2011.576319
Wang, L. J., Li, J. H., Gao, J. J., Feng, X. X., Shi, Z. X., Gao, F. Y., & Yang, L. Y. (2014). Inhibitory effect of chlorogenic acid on fruit russeting in ‘Golden Delicious’ apple. Scientia Horticulturae, 178, 14–22. https://doi.org/10.1016/j.scienta.2014.07.038
Wojciechowska, E., Weinert, C. H., Egert, B., Trierweiler, B., Schmidt-Heydt, M., Horneburg, B., & Geisen, R. (2014). Chlorogenic acid, a metabolite identified by untargeted metabolome analysis in resistant tomatoes, inhibits colonization by Alternaria alternata by inhibiting alternariol biosynthesis. European Journal of Plant Pathology, 139, 735–747. https://doi.org/10.1007/s10658-014-0428-3
Xi, Y., Jiao, W., Cao, J., & Jiang, W. (2017). Effects of chlorogenic acid on capacity of free radicals scavenging and proteomic changes in postharvest fruit of nectarine. PLoS ONE, 12(8), e0182494. https://doi.org/10.1371/journal.pone.0182494
Zamandi, A. A., Bodaghi, H., & Rajaei, A. (2025). Development and characterization of a chitosan-stabilized pickering emulsion incorporating thyme essential oil to extend the shelf life of strawberries during cold storage. BMC Plant Biology, 25(1), 1530. https://doi.org/10.1186/s12870-025-07554-y
Zhang, D., Bi, W., Kai, K., Ye, Y., & Liu, J. (2020). Effect of chlorogenic acid on controlling kiwifruit postharvest decay caused by Diaporthe sp. LWT, 132, 109805. https://doi.org/10.1016/j.lwt.2020.109805
Zhang, Y., Zhang, W., Wang, H., Shu, C., Chen, L., Cao, J., & Jiang, W. (2023). The combination treatment of chlorogenic acid and sodium alginate coating could accelerate the wound healing of pear fruit by promoting the metabolic pathway of phenylpropane. Food Chemistry, 414, 135689. https://doi.org/10.1016/j.foodchem.2023.135689
Zhu, S. H., & Zhou, J. (2007). Effect of nitric oxide on ethylene production in strawberry fruit during storage. Food Chemistry, 100(4), 1517–1522. https://doi.org/10.1016/j.foodchem.2005.12.022

Articles in Press, Corrected Proof
Available Online from 16 October 2026

  • Receive Date 18 July 2025
  • Revise Date 24 December 2025
  • Accept Date 06 January 2026