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Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage

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Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, Iran
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Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, Iran
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Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, Iran
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Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, San Cibrao das Viñas, 32900 Ourense, Spain
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Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Author to whom correspondence should be addressed.
Academic Editor: Peter Meikle
Metabolites 2021, 11(5), 256; https://doi.org/10.3390/metabo11050256
Received: 22 March 2021 / Revised: 9 April 2021 / Accepted: 19 April 2021 / Published: 21 April 2021
(This article belongs to the Section Plant Science)
Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the present study, the biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) were evaluated during keeping time. The treatments were produced as follows: T1, control; T2, 250 ppm ACEOs; T3, 500 ppm ACEOs; and T4, 750 ppm ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid and anthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) were evaluated during the refrigerated period (5 °C with relative humidity of 85–90% for 20 days). The results revealed that weight loss and TA were reduced in all treatments during storage, being that the rates were lower in samples treated with ACEOs. TPC, TFC, TSS, antioxidant, and enzymes activity were higher in treated fruits than control. View Full-Text
Keywords: Aloysia citrodora; strawberry; essential oil; antioxidant; shelf life Aloysia citrodora; strawberry; essential oil; antioxidant; shelf life
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MDPI and ACS Style

Shirzad, H.; Alirezalu, A.; Alirezalu, K.; Yaghoubi, M.; Ghorbani, B.; Pateiro, M.; Lorenzo, J.M. Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage. Metabolites 2021, 11, 256. https://doi.org/10.3390/metabo11050256

AMA Style

Shirzad H, Alirezalu A, Alirezalu K, Yaghoubi M, Ghorbani B, Pateiro M, Lorenzo JM. Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage. Metabolites. 2021; 11(5):256. https://doi.org/10.3390/metabo11050256

Chicago/Turabian Style

Shirzad, Habib, Abolfazl Alirezalu, Kazem Alirezalu, Milad Yaghoubi, Bahareh Ghorbani, Mirian Pateiro, and José M. Lorenzo. 2021. "Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage" Metabolites 11, no. 5: 256. https://doi.org/10.3390/metabo11050256

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