Strawberry (Fragaria × ananassa Duch.) is one of the most economically important berry crops worldwide, highly appreciated for its nutritional value, sensory attributes, and strong market demand. Global production has expanded considerably over recent decades, particularly under protected cultivation systems designed to ensure extended harvesting periods and improved fruit quality (Xu et al., 2012). However, strawberry fruit is extremely perishable due to its delicate epidermis, high moisture content, and intense metabolic activity, rendering it highly susceptible to fungal infections during both pre- and postharvest stages (Feliziani & Romanazzi, 2016).

The strawberry (Fragaria × ananassa Duch.) ranks among the world's most valuable berry crops from an economic standpoint, valued for its nutritional benefits, appealing taste and texture, and consistent consumer demand. Production has grown significantly in recent decades across the globe, especially through protected growing methods that allow for longer harvest seasons and better fruit quality (Xu et al., 2012). Nevertheless, strawberry fruits deteriorate very quickly because of their thin skin, high water content, and active metabolism, making them vulnerable to fungal diseases both before and after harvest (Feliziani & Romanazzi, 2016).