Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 1
Written by Sorina DINU, Lavinia-Diana-Nicoleta BUTURUGĂ-BARBU, Maria-Cristina LUMÎNARE, Daniel-Nicolae COJANU, Viorel FĂTU, Oana-Alina BOIU-SICUIA
Strawberries hold significant economic value in many countries. However, due to their delicate texture and thin skin, they are prone to rapid spoilage and susceptible to various pathogens. Currently, chemicals are the primary method used to prevent pathogen infections and degradation of fresh fruits. Therefore, this research focuses on identifying organic, eco-friendly treatments that can extend the shelf life of these fruits. Essential oils (EOs) are potential candidates for prolonging strawberry shelf life and protecting against post-harvest fungal pathogens. Current study evaluates the in vitro activity of several EOs against Botrytis cinerea and the in vivo effects of EO treatments on the quality and physicochemical properties of strawberries (Fragaria × ananassa cv. Alba) stored at 4 ± 1°C for 15 days. Parameters such as weight loss, decay percentage, fruit firmness, soluble solid content, and total polyphenols were measured at three intervals over 15 days of cold storage. Cinnamon EO was particularly effective in reducing rot by inhibiting fungal growth, aligning with in vitro results. Notably, EO treatments extended the shelf life and delayed decay of strawberries up to 15 days under cold storage.
[Read full article] [Citation]
