Treatments Storage Intervals (Days) % Decrease Means 0 15 30 45 60 75 90 S0 3.47 3.44 3.41 3.40 3.37 3.34 3.32 4.32 3.39d S1 3.51 3.50 3.48 3.45 3.42 3.40 3.37 3.99 3.45a S2 3.46 3.44 3.41 3.38 3.34 3.31 3.28 5.20 3.37e S3 3.49 3.47 3.45 3.42 3.39 3.36 3.31 5.16 3.41bc S4 3.53 3.51 3.48 3.44 3.41 3.38 3.35 5.10 3.44a S5 3.48 3.49 3.46 3.42 3.39 3.37 3.34 4.02 3.42b S6 3.50 3.48 3.45 3.41 3.37 3.33 3.30 5.71 3.41c Means 3.49a 3.48b 3.45c 3.42d 3.38e 3.36f 3.32g

S-Soluble Table 1: pH analysis of different treatments of strawberry fruit stored at ambient temperature