Articles
Effect of essential oils of yuzu (Citrus junos Sieb. ex Tanaka) and its aroma components on postharvest quality in strawberry fruit
Article number
1336_3
Pages
15 – 22
Language
English
Abstract
Strawberry fruits are so soft and susceptible to molds that they have a short shelf life.
In this study, four types of essential oils including yuzu (Citrus junos Sieb. ex Tanaka), peppermint, perilla, and thyme were examined to maintain the quality of strawberry fruit longer.
Fruits were put into commercial packs and kept at 5°C in a refrigerator.
A filter paper treated with the essential oils was sandwiched between the bottom of pack and the cushioning material to hold fruits.
Essential oils showed antifungal activity against gray mold (Botrytis cinerea Pers.: Fr.) and black bread mold (Rhizopus stolonifer (Ehrenb.: Fr.) Vuill). Discoloration of the fruits and unfavorable aroma were found in the fruits treated with peppermint, perilla and thyme oils.
The antifungal activity of yuzu oil was weaker than that of the other oils, but the side effects on aroma and taste were relatively mild.
Treatments with yuzu oil and its major volatile components, i.e., α-pinene, γ-terpinene, or limonene, maintained fruit firmness and alleviated decay incidence, and consequently extended the shelf life of strawberry fruits.
Yuzu essential oil and its components are effective in maintaining the appearance and reducing the loss in long distance transportation by suppressing mold and reducing physical damage.
In this study, four types of essential oils including yuzu (Citrus junos Sieb. ex Tanaka), peppermint, perilla, and thyme were examined to maintain the quality of strawberry fruit longer.
Fruits were put into commercial packs and kept at 5°C in a refrigerator.
A filter paper treated with the essential oils was sandwiched between the bottom of pack and the cushioning material to hold fruits.
Essential oils showed antifungal activity against gray mold (Botrytis cinerea Pers.: Fr.) and black bread mold (Rhizopus stolonifer (Ehrenb.: Fr.) Vuill). Discoloration of the fruits and unfavorable aroma were found in the fruits treated with peppermint, perilla and thyme oils.
The antifungal activity of yuzu oil was weaker than that of the other oils, but the side effects on aroma and taste were relatively mild.
Treatments with yuzu oil and its major volatile components, i.e., α-pinene, γ-terpinene, or limonene, maintained fruit firmness and alleviated decay incidence, and consequently extended the shelf life of strawberry fruits.
Yuzu essential oil and its components are effective in maintaining the appearance and reducing the loss in long distance transportation by suppressing mold and reducing physical damage.
Authors
K. Yamane, A. Ishihara, F. Ishikawa
Keywords
fruit hardiness, mold, postharvest quality, shelf life
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