Abstract
Strawberry fruits are highly perishable and have a limited shelf life. Therefore, effective methods such as essential oils (EOs) and edible coatings are required to mitigate spoilage and maintain fruit quality during storage. In the current study, Echinophora platyloba EO was extracted and subsequently formulated into a nanoemulsion. The strawberries were then coated using an immersion method with the prepared nanoemulsions, gum Arabic (GA), and Aloe vera gel (AV). The coating treatments included: distilled water control, 5% GA, 20% AV, 0.5% E. platyloba essential oil, 5% GA + 0.5% E. platyloba nanoemulsion essential oil, and 20% AV + 0.5% E. platyloba nanoemulsion EO. The quality of strawberries was assessed over a storage period of 3, 6, 9, 12, and 15 days. The results revealed that the EO nanoemulsion in combination with GA and AV gel coatings provided superior preservation compared to the control and single-component treatments (pure EO, GA, or AV gel). Coatings with 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsion demonstrated the highest firmness while achieving the lowest weight loss, titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, decay percentage, and tissue browning at the end of the storage period. Notably, the decay index in the 20% AV + 0.5% EO nanoemulsion treatment was 17% lower than the 5% GA + 0.5% EO nanoemulsion treatment and 75% lower than other treatments after the experiment. These coatings are recommended due to their eco-friendly, biodegradable nature and cost-effectiveness, making them a promising solution for enhancing the shelf life and quality of strawberries.
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Claims 7
Claim · model-written summary
EO nanoemulsion combined with GA or AV gel coatings gave superior strawberry preservation compared with control and single-component treatments.
- Taxon
- Strawberry
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- EO nanoemulsion in combination with GA and AV gel coatingse1
- Outcome
- preservatione1
- Direction
- superiore1
- Comparator
- control and single-component treatmentse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Strawberry fruits are highly perishable”
e1“The results revealed that the EO nanoemulsion in combination with GA and AV gel coatings provided superior preservation compared to the control and single-component treatments”
Claim · model-written summary
The 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsion coatings gave the highest strawberry firmness.
- Taxon
- StrawberryFragaria ×ananassae0
- Treatment
- 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsione2
- Outcome
- firmnesse2
- Direction
- higheste2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry fruits are highly perishable”
e2“Coatings with 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsion demonstrated the highest firmness while achieving the lowest weight loss, titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, decay percentage, and tissue browning at the end of the storage period”
Claim · model-written summary
The 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsion coatings gave the lowest strawberry weight loss, titratable acidity and total soluble solids.
- Taxon
- StrawberryFragaria ×ananassae0
- Treatment
- 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsione2
- Outcome
- weight loss, titratable acidity (TA), total soluble solids (TSS)e2
- Direction
- loweste2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry fruits are highly perishable”
e2“Coatings with 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsion demonstrated the highest firmness while achieving the lowest weight loss, titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, decay percentage, and tissue browning at the end of the storage period”
Claim · model-written summary
The 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsion coatings gave the lowest TSS/TA ratio, decay percentage and tissue browning.
- Taxon
- StrawberryFragaria ×ananassae0
- Treatment
- 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsione2
- Outcome
- TSS/TA ratio, decay percentage, and tissue browninge2
- Direction
- loweste2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry fruits are highly perishable”
e2“Coatings with 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsion demonstrated the highest firmness while achieving the lowest weight loss, titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, decay percentage, and tissue browning at the end of the storage period”
Claim · model-written summary
The 20% AV + 0.5% EO nanoemulsion coating gave a decay index 17% lower than the 5% GA + 0.5% EO nanoemulsion coating.
- Taxon
- StrawberryFragaria ×ananassae0
- Treatment
- 20% AV + 0.5% EO nanoemulsione3
- Outcome
- decay indexe3
- Direction
- lowere3
- Value
- 17%e3
- Comparator
- 5% GA + 0.5% EO nanoemulsion treatmente3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry fruits are highly perishable”
e3“the decay index in the 20% AV + 0.5% EO nanoemulsion treatment was 17% lower than the 5% GA + 0.5% EO nanoemulsion treatment and 75% lower than other treatments after the experiment”
Claim · model-written summary
The 20% AV + 0.5% EO nanoemulsion coating gave a decay index 75% lower than other treatments.
- Taxon
- StrawberryFragaria ×ananassae0
- Treatment
- 20% AV + 0.5% EO nanoemulsione3
- Outcome
- decay indexe3
- Direction
- lowere3
- Value
- 75%e3
- Comparator
- other treatmentse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry fruits are highly perishable”
e3“the decay index in the 20% AV + 0.5% EO nanoemulsion treatment was 17% lower than the 5% GA + 0.5% EO nanoemulsion treatment and 75% lower than other treatments after the experiment”
Claim · model-written summary
The authors recommend these coatings for enhancing the shelf life and quality of strawberries.
- Taxon
- strawberriesFragaria ×ananassae4
- Outcome
- enhancing the shelf life and quality of strawberriese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“These coatings are recommended due to their eco-friendly, biodegradable nature and cost-effectiveness, making them a promising solution for enhancing the shelf life and quality of strawberries”
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