Di̇seare progress of gray mould coused by Botrytis cinerea on postharvest strawberry frui̇ts

Harvested strawberry fruits are berry fruits with a structure that can deteriorate rapidly at room temperature and in the refrigerator. The disease that these fruits are most exposed to is the disease caused by Botrytis cinerea, known as "gray rot". There is no other option other than chemical controls for the control of the disease. The disease factor causes significant product loss before and after harvest. However, the evaluations of quality loss during and after the disease have not been handled much from a pathological point of view. In this study, the effect of the disease agent on the vitamin, amino acid and lycopene content of the fruit, which is known as an anticarcinogenic substance, was determined, and the status of these parameters under different storage (room temperature and refrigerator) conditions was measured According to the data obtained during the incubation period, a decrease in quality, fruit weight and diameter were observed in the diseased groups compared to the control groups. These reductions were found to be statistically significant, p<0.05. There was an increase in symptom index, lesion diameter and fruit rot. The rates of these increases and decreases were slower in the infected fruit groups that were at +4°C in the refrigerator. Significant losses were found in quality parameters. Brix (TSS) value, fruit firmness, EC (%) value and pH decreased day by day. The total amount of phenol, MDA and proline values increased day by day.