Publication Date

8-31-2023

Document Type

Article

Publication Title

Korean Journal of Food Preservation

Volume

30

Issue

4

DOI

10.11002/kjfp.2023.30.4.549

First Page

549

Last Page

561

Abstract

Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22°C for 4 days in an accelerated shelf-life study and 4°C for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p < 0.05). Lemon essential oil delayed fruit darkening (p < 0.05) but reduced the firmness of strawberries (p < 0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p < 0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.

Keywords

shelf-life, quality, fruit, fresh produce, natural preservatives

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License

Department

Nutrition, Food Science and Packaging

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