Effect of lemon verbena bio-extract on phytochemical and antioxidant capacity of strawberry (Fragaria×ananassa Duch. cv. Sabrina) fruit during cold storage

摘要: Abstract Due to post-harvest damages such as biochemical loss, fungal pathogens, and softening, which reduces the shelf-life of strawberry fruit. Therefore, purpose current study was apply a non-chemical postharvest treatment for extending its shelf-life. The effect lemon verbena bio-extract (control, 200, 400, 600 mg L-1) on phytochemical responses antioxidant capacity fruit studied during storage at 4 °C 12 days. Strawberry fruits treated with different concentrations extract significantly reduced titratable acidity (TA), decay rate, preserved improved pH, total soluble solids (TSS), phenol (TPC) flavonoid contents (TFC), anthocyanin content (TAC), ascorbic acid content, capacity, phenylalanine ammonia-lyase (PAL) guaiacol-peroxidase (GPX) enzymes activity compared untreated fruits. highest pH value (4.13 at day 4), TSS (5.00 at 12), TPC (423.8 mg GAE 100 g-1 FW TFC (254.3 mg Que (134.2 mg 8), (32.82 mg AAE g-1 PAL (0.614 U/mL 4) GPX (0.032 μmol/min/g were obtained in E600 mg L-1. amount TA most desirable results rate observed control L-1 (at respectively. findings suggested that has efficient effects prolonging quality improvement storage.