Table 4: Effect of increasing temperature on physical and chemical properties of strawberry fruit.

Temperature	Reported features	Reference
15 ^°C and 19 ^°C	Decreased fruit size by 29% of FW and 33% of DW at 19 ^°C compared. to 15 ^°C due to lower dry matter accumulation attributed to increased photorespiration and higher fruit transpiration.	Miura, et al. [46]
Day/night: 18/12, 25/12, 25/22, and 30/22 (^°C)	Greater pigment intensity resulted in darker and redder fruit due to increased anthocyanin content; Chroma color values increased by 39%. Decreased fruit quality. Soluble solids content (SSC) decreased by 36%, titratable acidity (TA) by 14%, SS/TA ratio by 25%, and AA by 41%. 18/12 ^°C was the best temperature for fruit growth with higher fructose (~390 mg/DW of fruit), glucose (~350 mg/DW of fruit), and total carbohydrates (~770 mg/DW of fruit). Reduced fruit quality with smaller and irregularly shaped fruits. Decreased organic acid content by 18% (mainly citric acid) and ellagic acid by 15%.	Wang and Camp [45]
Day/night: 18/12, 25/12, 25/22, and 30/22 (^°C)	Significantly increased phenolic acid, flavonol, and anthocyanin content. Increased antioxidant capacity by nearly 54%.	Wang and Zheng [50]
25, 30, 35, 40 and 45 (^°C)	Largest increase in peroxidase activity from 3 to 35 µmol/g min DW with gradual increase in temperature (GHS). Smaller increase in peroxidase activity in response to sudden temperature increase (SHS) of 3 to 19 µmol/g min DW. Decreased cellular protein by 51% under GHS and by 67% under SHS.	Gulen H and Eris [52]