The present study aimed to investigate the effect of calcium chloride on maintaining post-harvest quality and shelf life of strawberry. In the present study, a factorial experiment was conducted in a completely randomized design in Jiroft city (Azad University laboratory). In this experiment, calcium nano-chelate in four levels (0 (control), 25, 50, 100 mM / l) was used. In this experiment, 17 kg of strawberries of Parus cultivar were used (350 ± 30 g was used in each treatment). The obtained data were analyzed using SAS software. Mean comparisons were performed based on Duncan's multiple range test and graphs were drawn with Excel 2003. The results showed that the effect of calcium chloride on TSS / TA of Parus cultivar strawberry was significant at 5% level, so that the highest amount of TSS / TA was obtained from 100 mM calcium chloride treatment and the lowest amount of TSS / TA was obtained from 0 mM calcium chloride treatment. The results showed that the effect of calcium chloride on the amount of vitamin C in Parus cultivar strawberry was significant at the level of 1%, so that the highest amount of vitamin C in was observed in the 100 mM calcium chloride treatment. The results also showed that the highest stiffness of fruit tissue was obtained from 100 mM calcium chloride treatment which was not significantly different from 25 mM calcium chloride treatment.
