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The papaya and guava pulps were blended in the ratios of 100:0, 80:20, 60:40, 50:50 and 40: 60 in preparation of fruit bar and physicochemical analysis and sensory attributes were evaluated at zero (initial), 30 and 60 days of storage. Among the different blending ratios, fruit bar prepared with 60% papaya pulp + 40% guava pulp (T 3 ) was selected as best ratio (combination) as the treatment had maximum score for sensory attributes i.e., overall acceptability (8.75). The microbial load recorded in the same treatment was also minimum (yeast and mould) and within safe levels for consumption even after 60 days of storage. In general there was an increase in total soluble solids, reducing sugars and pH, whereas moisture content, titrable acidity, total sugars, ascorbic acid, total carotenoids, protein content and all sensory attributes were decreased with the advancement of storage period.

Strawberry is famous for its unique flavor and delicacy among the consumers all around the world. Nowadays, the concept of postharvest management is not only confined to preserving the nutritional attributes but also extended up to flavor that includes aroma. Strawberry is a nonclimacteric fruit and its short storage life and strategic sales in the market after harvest had compelled researchers to utilize technologies like cool store, modified atmospheric packaging, controlled atmospheric storage, different packaging systems, fumigation with nitric oxide, and diversified chemical treatments to preserve fruits for longer time. To apply or innovate new technology to extend life of strawberry fruits in the postharvest area, it is necessary to understand the physiology and biochemistry of fruits. This chapter reviews fruit physiology, recent trends, and future prospects in the postharvest management of strawberry.

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