Effect of microencapsulated essential oils on storage life and quality of strawberry (Fragaria ananassa cv. Camarosa)
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Keywords
essential oils, microencapsulation, Rosmarinus, strawberry, Thymus
Abstract
Introduction Decay is an important factor that limits the storage life of strawberries after harvest and is responsible for significant economic losses. Control of postharvest decay in strawberry fruit has been mostly dependent on the use of fungicides. However, because of the negative effects of fungicides on the environment and human health, and the development of fungicide resistance by pathogens, there is an urgent need to seek alternatives. Objectives In this study the effect of Rosmarinus officinalis and Thymus vulgaris microencapsulated essential oils on shelf-life of strawberry var camarosa fruit was assayed. Methods Four different treatments were used: T1, control, none microencapsulation; T2, 0.2gr Rosmarinus officinalis oil microencapsul (ROM); T3, 0.2gr Thymus vulgaris oil microencapsul (TOM); T4, 0.1gr Rosmarinus officinalis oil microencapsul addition 0.1 gr Thymus vulgaris oil microencapsul (RTOM). Results All tested treatments indicated a significant delay in the change of weight loss, titrable acidity, total soluble solids, decaying percentage and firmness in strawberry fruits of experimental set than the control set. The significant impact of treatment is found on the least decay percentage in the order of fruits treated with T2, T3, T4, presumably because of the difference found in the release pattern of the oils could be due to the different hydrophilic characteristics. Conclusion Hence, it could be concluded that postharvest treatment with microencapsulated essential oils has the potential to control decaying incidence, prolong the storage life and preserve valuable attributes of postharvest strawberry, presumably because of its effect on inhibition of ripening and senescence processes and have antifungal activities.
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