Understanding the dynamics of oxidative stress during the growth of strawberry fruits is essential for optimizing fruit yield, quality, and shelf life. By strategically targeting reactive oxygen species (ROS) generation and the antioxidant defense mechanisms across various developmental stages, researchers and producers can refine cultivation practices, resulting in healthier and more flavorful strawberries. Strawberry fruits were categorized into six distinct developmental and ripening stages: small-size green fruits (S1, indicating the early stage of development), medium-size green fruits (S2, characterized by continued growth and elongation), full-size green fruits (S3, where the fruit attains its final size), white fruits (S4), turning-stage pink fruits (S5), and fully matured red fruits (S6). To evaluate the influence of oxidative stress and antioxidant defenses throughout the growth phases, several parameters were analyzed. These included hydrogen peroxide (H2O2), malondialdehyde (MDA), superoxide dismutase (SOD), lipoxygenase (LOX), catalase (CAT), guaiacol peroxidase (GPOD), ascorbate peroxidase (APOD), glutathione reductase (GR), and glutathione-S-transferase (GST). The levels of H2O2 and MDA exhibited variation across the different developmental stages. SOD and POD activities demonstrated an initial increase followed by a decline, while CAT and APOD levels showed a decrease in the later stages of fruit development. Additionally, LOX activity was elevated in the early developmental stages and declined as maturation progressed. The intricate role of oxidative stress in strawberry fruit growth highlights its significance for improving cultivation methods and post-harvest management. This understanding not only contributes to delivering superior-quality strawberries to consumers but also promotes sustainable agricultural practices.
