Strawberries have bioactive and organoleptic properties; however, their mechanical and pathological sensitivity is a challenge to the large-scale marketing of this fruit. Techniques such as sanitization and rapid pre-storage cooling are applied to extend the shelf life and market distribution of strawberries. The objective of this study was to evaluate the efficacy of pre-and post-harvest sanitization methods on the preservation of “San Andreas” strawberries. The methods employed included the application of peracetic acid and hydrocooling, calcium chloride treatments, and a combination of heat treatment and post-harvest sanitizer. The strawberries were stored in polyethylene terephthalate containers at room temperature and in a cold room. Regardless of storage conditions, the combination of hydrocooling and peracetic acid significantly reduced mass loss and maintained fruit firmness. This treatment extended the strawberries’ shelf life by up to nine days compared to the control group (p < 0.05). In addition to assisting in the maintenance of the fruit’s epidermis, refrigerated storage or the application of hydrocooling helped to preserve the physicochemical and bioactive properties of the strawberry.
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