Scientific Papers Series B Horticulture

esults were obtained by Costa et al., 2011 andAlmenar et al., 2007. This parameter is ofcommercial interest, especially for fresh fruit,because the consumer prefer sweeter fruit.Little differences in TA content were alsoobserved among treated strawberry and controlat harvest (table 1) Strawberry presented anincrease in acidity during storage as seen intable 2. These results are in agreement withstudies of De Souza et al., 1999; Sanz et al.,1999.The SSC/TA ratio decreased after 6 daysof cold storage ranging from 16.62 to 8.54(table 2) with values above the commercialrequired (8.00) characterized by equilibratetaste.Sugars and acids are utilized as the mainsubstrates of respiratory metabolism, causingcorresponding changes in SS, TA and pHduring storage. The differences in TA and SSCresults among different experiments may berelated to different respiratory rates ofcultivars. Thus as higher SSC degradation isrelated to great respiratory rate and to higherfruit decay.At harvest there are no differences between theanthocyanins content of varieties treated withfungicides or yeast product and the untreatedvarieties (table 1). The content of anthocyaninsvaries according to the cultivar. Such as Hoodcultivar have a content higher compared toFavette and Cardinal and closed toPandora These results are in agreement withresults of Costa et al., 2011 and Zheng et al.,2007.After 6 days of storage the total anthocyaninscontent increase slightly. There are nodifferences between cultivars treatments anduntreatment after storage.The strawberry are fruits with medium ascorbicacid content and all cultivars studied presentsan average content of 65 mg/100 g freshweight and varied with cultivar at harvest.After 6 days of cold storage ascorbic acidscontent decrease for all cultivars studied andthere are no differences between control andtreatment fruit (table 2).It can be seen that the cultivars with highcontent of anthocyanins at the same time have ahigh concentration of ascorbic acid. Thesecultivars have also had a low percentageof Botrytis cinerea compared to other, after 6days of storage.The quantity of decayed fruit increases withstorage time but is decrease in variants treatedwith fungicides and antagonistic yeast (table 2).In our study the presence of Botrytiscinerea was observed in great percent atuntreated sample especially after 6 days of coldstorage. These results are in agreement withobservations of Costa et al., 2011 and Menel etal., 2012. Thus it can be concluded that as bothtreatments with fungicides and antagonisticsyeast support resistance to infections and thusincrease shelf –life of cultivars.According to the results obtained by us, anessential role in maintaining the quality offruits and disease resistance postharvest it hasthe antioxidant capacity of cultivars expressedtheir increased content in anthocyanins,ascorbic acid, polyphenols. Spraying withfungic treatments were effective in inhibitingstrawberry fruit decay especially at harvest.Mold development on the fruits were alsoreduced by cold storage and treatments withyeast.CONCLUSIONSThe results showed that efficacy ofyeast product in inhibiting gray mold decayand maintaining the quality of fruit duringstorage. Evolution of quality parameterspostharvest and after cold storage wasdependent on cultivar.An essential role in maintaining the quality ofstrawberries and disease resistancepostharvest it has the antioxidant capacity ofcultivars.Therefore a combination of yeast producttreatment with resistant cultivar provides agreat new potential in preventing andcontrolling major diseases.The results suggest that applicationof antagonistic yeast product beforeharvest may be a promising technology tomaintain quality of strawberry postharvest andduring cold storage.REFERENCESAbano E.E., Sam-Amoah L.K., 2012. Application ofantagonistics microorganisms for the control of221