Abstract
This work investigates an experimental study for using low-cost and eco-friendly oils to increase the shelf life of strawberry fruit. Three natural oils were used: (i) Eucalyptus camaldulensis var obtuse, (ii) Mentha piperita green aerial parts essential oils (EOs), and (iii) Moringa oleifera seeds n-hexane fixed oil (FO). Furthermore, a mixture of EOs from E. camaldulensis var obtusa and M. piperita (1/1 v/v) was used. The treated fruits were stored at 5 °C and 90% relative humidity (RH) for 18 days. HPLC was used to analyse the changes in phenolic compounds during the storage periods. The effects of biofumigation through a slow-release diffuser of EOs (E. camaldulensis var obtusa and M. piperita), or by coating with M. oleifera FO, were evaluated in terms of control of post-harvest visual and chemical quality of strawberry fruits. The post-harvest resistance of strawberry fruits to Botrytis cinerea fungal infection was also evaluated. As a result, the EO treatments significantly reduced the change in visual and chemical quality of strawberry fruit. Additionally, changes in the titratable acidity of moringa FO-coated strawberry fruits were delayed. EO treatments improved total soluble solids, total phenols, ascorbic acid, antioxidants and peroxidase. E. camaldulensis var obtusa and M. piperita (1/1 v/v) EO-vapour fruit exhibited a slower rate of deterioration, compared to other treatments in all tested, in two experiments. The lowest colour change (ΔE) was observed inthe fruit treated with E. camaldulensis var obtusa EO and M. oleifera FO. HPLC showed changes in phenolic compounds’ concentration, where p-coumaric acid, caffeic acid, gallic acid, ferulic acid and ellagic acid were mostly identified in the fruits treated with the oils. SEM examination confirmed the potential decrease in fungal growth as the fruits were treated with EOs. In conclusion, the treatment of EOs during different storage periods showed promising characterisations for strawberry fruit quality.
Highlights
The strawberry (Fragaria × ananassa) is a highly perishable small fruit in the temperate zone and is an important and commercial product [1,2]
The essential oils (EOs) from M. piperita leaves showed the presence of menthone, 1,8-cineole, menthyl acetate, caryophyllene, β-pinene and D-limonene as main compounds with values of 20.18, 15.48, 13.13, 4.82, 4.37 and 2.81%, respectively [19]
This study aimed to determine the post-harvest changes occurring in CV Florida Fortuna strawberries exposed to three natural oils and to determine the proper natural oil for post-harvest quality studies
Summary
The strawberry (Fragaria × ananassa) is a highly perishable small fruit in the temperate zone and is an important and commercial product [1,2]. Due to the high metabolism of the fruit during storage, the fruits start to spoil very rapidly, sometimes even before reaching consumers [7,8]. Pathogen attack is an important problem in the spoilage of strawberries in storage. Grey mould fungi caused by Botrytis cinerea Pers.: Fr. is one of the most economically important pathogens of the strawberry [9,10]. Infection may occur in the flower, remain quiescent until the fruits mature, and develop abundantly, causing fruit decay accompanied by profuse sporulation of the pathogen [11]. B. cinerea causes enormous losses of quantity and quality of the fruits during shipping and marketing [12]
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