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.
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Claims 10
Claim · model-written summary
Essential oil treatments reduced changes in strawberry visual and chemical quality.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- EO treatmentse0
- Outcome
- change in visual and chemical qualitye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“the EO treatments significantly reduced the change in visual and chemical quality of strawberry fruit.”
Claim · model-written summary
Moringa fixed oil coating delayed changes in strawberry titratable acidity.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- moringa FO-coatede0
- Outcome
- changes in the titratable aciditye0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“changes in the titratable acidity of moringa FO-coated strawberry fruits were delayed.”
Claim · model-written summary
Essential oils improved total soluble solids, total phenols and ascorbic acid.
- Taxon
- Strawberry FruitsFragaria ×ananassat0
- Treatment
- EO treatmentse0
- Outcome
- total soluble solids, total phenols, ascorbic acide0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“EO treatments improved total soluble solids, total phenols, ascorbic acid, antioxidants and peroxidase.”
t0“Strawberry Fruits”
Claim · model-written summary
Essential oils improved antioxidants and peroxidase.
- Taxon
- Strawberry FruitsFragaria ×ananassat0
- Treatment
- EO treatmentse0
- Outcome
- antioxidants and peroxidasee0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“EO treatments improved total soluble solids, total phenols, ascorbic acid, antioxidants and peroxidase.”
t0“Strawberry Fruits”
Claim · model-written summary
The combined Eucalyptus and Mentha oil vapour slowed strawberry deterioration relative to other treatments.
- Taxon
- Strawberry FruitsFragaria ×ananassat0
- Treatment
- E. camaldulensis var obtusa and M. piperita (1/1 v/v) EO-vapoure0
- Outcome
- rate of deterioratione0
- Direction
- slowere0
- Comparator
- other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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.”
t0“Strawberry Fruits”
Claim · model-written summary
Eucalyptus oil gave the lowest strawberry colour change.
- Taxon
- Strawberry FruitsFragaria ×ananassat0
- Treatment
- E. camaldulensis var obtusa EOe0
- Outcome
- colour change (ΔE)e0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The lowest colour change (ΔE) was observed inthe fruit treated with E. camaldulensis var obtusa EO and M. oleifera FO.”
t0“Strawberry Fruits”
Claim · model-written summary
Moringa fixed oil gave the lowest strawberry colour change.
- Taxon
- Strawberry FruitsFragaria ×ananassat0
- Treatment
- M. oleifera FOe0
- Outcome
- colour change (ΔE)e0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The lowest colour change (ΔE) was observed inthe fruit treated with E. camaldulensis var obtusa EO and M. oleifera FO.”
t0“Strawberry Fruits”
Claim · model-written summary
Oil treated fruits contained identified p-coumaric, caffeic and gallic acids.
- Taxon
- Strawberry FruitsFragaria ×ananassat0
- Treatment
- oilse0
- Outcome
- p-coumaric acid, caffeic acid, gallic acide0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“p-coumaric acid, caffeic acid, gallic acid, ferulic acid and ellagic acid were mostly identified in the fruits treated with the oils.”
t0“Strawberry Fruits”
Claim · model-written summary
Oil treated fruits contained identified ferulic and ellagic acids.
- Taxon
- Strawberry FruitsFragaria ×ananassat0
- Treatment
- oilse0
- Outcome
- ferulic acid and ellagic acide0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“p-coumaric acid, caffeic acid, gallic acid, ferulic acid and ellagic acid were mostly identified in the fruits treated with the oils.”
t0“Strawberry Fruits”
Claim · model-written summary
SEM suggested lower fungal growth after essential oil treatment.
- Taxon
- Strawberry FruitsFragaria ×ananassat0
- Treatment
- EOse0
- Interactor
- Botrytis cinerea
Botrytis cinereat1pathogen - Outcome
- fungal growthe0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SEM examination confirmed the potential decrease in fungal growth as the fruits were treated with EOs.”
t1“Botrytis cinerea”
t0“Strawberry Fruits”
The same questions in other papers
botanical · Botrytis cinerea · Fragaria x ananassa (strawberry)Positive and negative results
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See all 34 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.