Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage.
作者： Mirian Pateiro , Habib Shirzad , Kazem Alirezalu , José M. Lorenzo , Bahareh Ghorbani
关键词:
摘要: Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives throughout the refrigerated period. In present study, biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora oil (ACEOs) were evaluated during keeping time. The treatments produced follows: T1, control; T2, 250 ppm ACEOs; T3, 500 T4, 750 ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), activity (DPPH assay), total phenolic (TPC), flavonoid anthocyanin contents (TFC), enzymes (peroxidase ascorbate peroxidase) period (5 °C relative humidity 85–90% for 20 days). results revealed that loss TA reduced all storage, being rates lower samples TPC, TFC, TSS, antioxidant, higher than control.
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