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A study was done to investigate the effects of harvest stage and perforated packaging on fruit quality and storage in strawberry. Fruit were harvested at three stages of maturity, including the pink, red, and dark red stages, and were stored for 8 days at 5±2°C and 90% RH. The fruit was either unpackaged during storage (control) or stored inside plastic packages that had 12, 18, or 24 circular perforations (0.5cm diameter). Fruit harvested at the dark red stage had the greatest weight loss,doi:10.36899/japs.2020.4.0120 fatcat:qr4rxya535bnnhjtgnfe53m5ji