Abstract
Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22°C for 4 days in an accelerated shelf-life study and 4°C for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05). Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.
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Claims 6
Claim · model-written summary
Oil vapor blunted strawberry weight loss in early storage.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- oil vapore0
- Outcome
- Weight losse0
- Direction
- bluntede0
- Qualifier
- during the first days of storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05).”
t0“strawberries”
Claim · model-written summary
Lemon essential oil delayed strawberry darkening.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Lemon essential oile0
- Outcome
- fruit darkeninge0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05).”
Claim · model-written summary
Lemon essential oil reduced strawberry firmness.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Lemon essential oile0
- Outcome
- firmness of strawberriese0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05).”
Claim · model-written summary
Cinnamon essential oil raised strawberry reducing sugar concentration.
- Taxon
- StrawberriesFragaria ×ananassae0
- Treatment
- cinnamon essential oile0
- Outcome
- concentration of reducing sugarse0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant.”
Claim · model-written summary
Cinnamon essential oil lowered visible decay by 16.7%, without a significant difference.
- Taxon
- StrawberriesFragaria ×ananassae0
- Treatment
- cinnamon essential oile0
- Outcome
- visible decaye0
- Direction
- decreasee0
- Value
- 16.7%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant.”
Claim · model-written summary
Oil vapor did not significantly alter pH, organic acids, or soluble solids against the control.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- Oil vapor treatmente0
- Outcome
- pH, organic acid content, or soluble solid contente0
- Direction
- did not altere0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control.”
t0“strawberries”
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