Volume 11, Issue 2 (8-2021)                   2021, 11(2): 93-108 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Erfani-Moghadam J, Mohammadi O. Effect of Ascorbic Acid and Essential Oil of Thymbra spicata on Shelf Life and Quality Maintenance of Strawberry. Journal of Crop Production and Processing 2021; 11 (2) :93-108
URL: http://jcpp.iut.ac.ir/article-1-2797-en.html
Ilam University , j.erfani@ilam.ac.ir
Abstract:   (1391 Views)
Aiming at finding a suitable treatment for maintaining the fruit quality and increase the shelf life of strawberry, effects of ascorbic acid and essential oil of Thymbra spicata were evaluated. Fruits were dipped in 10 and 15 mM of ascorbic acid and essential oil of T. spicata (400 and 600 ppm) for two minutes, and after drying at room temperature, were packed by cellophane in the polyethylene container and transferred to 4 °C. Some of the qualitative, quantitative and biochemical parameters were measured at 7 and 14 days after storage. Results of analysis of variance showed that there were significant differences among the treatments in most of the evaluated parameters. Strawberry fruits treated with ascorbic acid and essential oil showed lower weight loss and lower fruit browning, while they had higher marketability than control plants. Ascorbic acid and essential oil treatments also led to decreases in polyphenol oxidase activity, total phenol content and electro leakage, while the vitamin C content and antioxidant capacity were significantly higher than control plants. Generally, ascorbic acid (15 mM) and essential oil (400 ppm) compounds reduced fruit’s degradation during cold storage and these treatments have the potential to be used as practical postharvest treatments to retain the quality of strawberry fruits.
Full-Text [PDF 559 kb]   (761 Downloads)    
Type of Study: Research | Subject: General

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.