Nowadays, about 30-80% of the products are destroyed during and after harvest and during the storage period. Thus, losses due to spoilage of pathogens in the post-harvest stage are more evaluated and nowadays considered. Nowadays, instead of trying to increase the production of products, especially agricultural products, which lead to more use of labor resources, energy and capital, experts focus on post-harvest storage, since the cost of reducing waste is much lower than the cost of increasing production. Thus, to improve the shelf life of strawberries, an experimental experiment was conducted in a completely randomized design in Jiroft city. In this experiment, calcium nano-chelate in four levels (0 (control), 25, 50 and 100 mM) was used. At the end of the experiment, fruit spoilage, TSS / TA ratio, fruit stiffness, and vitamin C and were examined. The results of data analysis showed that the effects of calcium nano-chelate on tissue stiffness, vitamin C and TSS / TA ratio were significant.
