Abstract
Postharvest life of strawberry fruit is very short due to humidity and high metabolic activity. In order to extend the shelf life and quality of strawberry (cv. parous), effects of pectin coating enriched with different concentrations of lemon and orange peel essential oil were assessed at 20˚C for 6 days or 5˚C to 12 days. The experiment conducted based on a complete randomized design (CDR) in 3 replications with 6 treatments including control (distilled water), pectin (1%), pectin enriched with orange peel essential oil (0.5 and 1%) and pectin containing lemon peel essential oil (0.5 and 1%). Fruit quality was evaluated by marketing, weight loss, anthocyanin content, ascorbic acid content, total protein and chlorophyll of calyx every 3 days. Based on results coating fruits with citrus essential oil carried by pectin delayed the change in weight loss, total protein, anthocyanin content, maintained ascorbic acid content of fruits and also reduced chlorophyll destruction of calyx. The results showed that pectin coating containing lemon essential oil had a significant effect on the maintaining the visual quality of the fruit during the storage, delayed the weight loss and showed better results compared to the other coatings and to the control fruit. In addition, the maximum content of ascorbic acid and anthocyanin were obtained for strawberries coated with pectin containing lemon essential oil 1% after 12 days storage of fruits at 5˚C. All coatings significantly reduced weight loss of fresh strawberries during storage at 5˚C and 20˚C compared to the uncoated fruits. Results indicated that adding high concentrations (1%) of orange peel essential oil into pectin coatings did not improve quality of fruits. In addition, it was found that adding orange peel essential oil to pectin coating accelerate decay of fruits. Based on results, pectin coating containing 1% lemon essential oil considered an appropriate treatment to improve shelf life and storage quality of strawberry (cv. parous). However, further studies are necessary in order to minimize the sensory impact of citrus essential oils on fruits.
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Claims 10
Claim · model-written summary
Citrus essential oil in a pectin coating delayed the change in weight loss, total protein and anthocyanin content of strawberries compared with control fruit.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae2 - Treatment
- coating fruits with citrus essential oil carried by pectine1
- Outcome
- weight loss, total protein, anthocyanin contente1
- Direction
- delayede1
- Comparator
- control fruite3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e2“In order to extend the shelf life and quality of strawberry (cv. parous)”
e1“coating fruits with citrus essential oil carried by pectin delayed the change in weight loss, total protein, anthocyanin content, maintained ascorbic acid content of fruits and also reduced chlorophyll destruction of calyx”
e3“showed better results compared to the other coatings and to the control fruit”
Claim · model-written summary
Citrus essential oil in a pectin coating maintained the ascorbic acid content of strawberries compared with control fruit.
- Taxon
- strawberryFragaria ×ananassae2
- Treatment
- coating fruits with citrus essential oil carried by pectine1
- Outcome
- ascorbic acid contente1
- Direction
- maintainede1
- Comparator
- control fruite3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“In order to extend the shelf life and quality of strawberry (cv. parous)”
e1“coating fruits with citrus essential oil carried by pectin delayed the change in weight loss, total protein, anthocyanin content, maintained ascorbic acid content of fruits and also reduced chlorophyll destruction of calyx”
e3“showed better results compared to the other coatings and to the control fruit”
Claim · model-written summary
Citrus essential oil in a pectin coating reduced chlorophyll destruction of the calyx of strawberries compared with control fruit.
- Taxon
- strawberryFragaria ×ananassae2
- Organ / stage
- calyxe1
- Treatment
- coating fruits with citrus essential oil carried by pectine1
- Outcome
- chlorophyll destruction of calyxe1
- Direction
- reducede1
- Comparator
- control fruite3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“In order to extend the shelf life and quality of strawberry (cv. parous)”
e1“coating fruits with citrus essential oil carried by pectin delayed the change in weight loss, total protein, anthocyanin content, maintained ascorbic acid content of fruits and also reduced chlorophyll destruction of calyx”
e3“showed better results compared to the other coatings and to the control fruit”
Claim · model-written summary
Pectin coating containing lemon essential oil significantly maintained the visual quality of strawberries during storage compared with other coatings.
- Taxon
- strawberryFragaria ×ananassae2
- Treatment
- pectin coating containing lemon essential oile4
- Outcome
- visual qualitye4
- Direction
- maintaininge4
- Comparator
- other coatingse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“In order to extend the shelf life and quality of strawberry (cv. parous)”
e4“The results showed that pectin coating containing lemon essential oil had a significant effect on the maintaining the visual quality of the fruit during the storage, delayed the weight loss and showed better results compared to the other coatings and to the control fruit”
Claim · model-written summary
Pectin coating containing lemon essential oil delayed weight loss of strawberries compared with other coatings.
- Taxon
- strawberryFragaria ×ananassae2
- Treatment
- pectin coating containing lemon essential oile4
- Outcome
- weight losse4
- Direction
- delayede4
- Comparator
- other coatingse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“In order to extend the shelf life and quality of strawberry (cv. parous)”
e4“The results showed that pectin coating containing lemon essential oil had a significant effect on the maintaining the visual quality of the fruit during the storage, delayed the weight loss and showed better results compared to the other coatings and to the control fruit”
Claim · model-written summary
Strawberries coated with pectin containing 1% lemon essential oil had the maximum ascorbic acid and anthocyanin content after 12 days at 5 °C.
- Taxon
- strawberryFragaria ×ananassae2
- Treatment
- pectin containing lemon essential oil 1%e6
- Outcome
- content of ascorbic acid and anthocyanine6
- Direction
- maximume6
- Setting
- 5˚Ce6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“In order to extend the shelf life and quality of strawberry (cv. parous)”
e6“the maximum content of ascorbic acid and anthocyanin were obtained for strawberries coated with pectin containing lemon essential oil 1% after 12 days storage of fruits at 5˚C”
Claim · model-written summary
All coatings significantly reduced weight loss of strawberries during storage at 5 and 20 °C compared with uncoated fruits.
- Taxon
- strawberryFragaria ×ananassae2
- Treatment
- All coatingse5
- Outcome
- weight losse5
- Direction
- reducede5
- Comparator
- uncoated fruitse5
- Setting
- 5˚C and 20˚Ce5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“In order to extend the shelf life and quality of strawberry (cv. parous)”
e5“All coatings significantly reduced weight loss of fresh strawberries during storage at 5˚C and 20˚C compared to the uncoated fruits”
Claim · model-written summary
Adding 1% orange peel essential oil to pectin coatings did not improve strawberry quality.
- Taxon
- strawberryFragaria ×ananassae2
- Treatment
- adding high concentrations (1%) of orange peel essential oil into pectin coatingse7
- Outcome
- quality of fruitse7
- Direction
- did not improvee7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“In order to extend the shelf life and quality of strawberry (cv. parous)”
e7“adding high concentrations (1%) of orange peel essential oil into pectin coatings did not improve quality of fruits”
Claim · model-written summary
Adding orange peel essential oil to pectin coating accelerated decay of strawberries.
- Taxon
- strawberryFragaria ×ananassae2
- Treatment
- adding orange peel essential oil to pectin coatinge1
- Outcome
- decay of fruitse1
- Direction
- acceleratee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“In order to extend the shelf life and quality of strawberry (cv. parous)”
e1“it was found that adding orange peel essential oil to pectin coating accelerate decay of fruits”
Claim · model-written summary
Pectin coating containing 1% lemon essential oil is an appropriate treatment to improve shelf life and storage quality of strawberry.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- pectin coating containing 1% lemon essential oile0
- Outcome
- shelf life and storage qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pectin coating containing 1% lemon essential oil considered an appropriate treatment to improve shelf life and storage quality of strawberry”