Quality degradation kinetics of fresh strawberries exposed to different levels of relative humidity

Strawberry is a popular fruit globally and one most often discarded throughout the supply chain, due to high perishability and poor management during distribution. Throughout the supply chain strawberries are kept at temperatures and relative humidity (RH) conditions that deviate significantly from the optimum. Many studies stress the importance of keeping strawberries at 90-95% RH but the effect of the deviations occurring during the supply chain on the appearance, acceptability and quality of strawberries has not been explored to date.