3.6.2. The Weight Loss

Strawberry weight loss was measured using a balance (±0.0001 g) and expressed according to the following formula:

$$\text{Weight loss rate (\%)} = (\text{W}\_0 - \text{W}\_{\text{T}}) / \text{W}\_0 \times 100\% \tag{1}$$

where *W*0: the weight of the fresh strawberries, *W*T: the weight of the strawberries after storage for specific time intervals.

### 3.6.3. Microbiological Analyses and Decay Percentage

The microbiological analyses were performed by the official standard method [44]. Mold and yeast counts were expressed as logarithm colony-forming units per gram of strawberries (log CFU/g). Decay of the strawberries was recorded during each day of the experiment. Visible gray mold infections and wounded areas were photographed using a camera (Canon PowerShot S2IS, Canon Inc., Tokyo, Japan), and the images were processed using Adobe Photoshop CS 5.1 (Adobe Systems Inc., San Jose, CA, USA). The infected/wounded areas of each individual fruit were expressed as a decay percentage, and the mean wounded area content was calculated at each CH concentration level. The experiments were performed with five replications.
