Improving fresh strawberry shelf life and quality by using the fresh-keeping paper embedded with oregano essential oil and tea polyphenols

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2023-09-10 DOI:10.1111/ijfs.16720

Xiaodong Chen, Tingting Li, Chaoyu Zhu, Lei Wang, Kaiping Cong, Haotian Xu, Caie Wu, Shijie Yan, Xu Li, Dandan Zhou, Gongjian Fan, Xiaojing Li

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Abstract

The short shelf life of fresh strawberries limits its marketing potential, despite its valuable economic and nutritional benefits. An environmentally friendly fresh-keeping paper was prepared with oregano essential oil (OEO) and tea polyphenols (TP) and used in the storage of strawberries. Results showed that, during the late storage period, the TP and OEO fresh-keeping paper treatments reduced malondialdehyde (MDA) content by 29.04% and 34.47%, respectively, compared with the control samples. The treatments also reduced decay incidence, weight loss, epidermal microorganisms and total anthocyanins content (TAC). Furthermore, the treatments reduce polyphenol oxidase (PPO) activity, delay the colour development and maintain better sensory attributes. Notably, OEO fresh-keeping paper treatment not only increased the titratable acidity (TA) and total soluble solids (TSS) content but also improved the scavenging ability of reactive oxygen species by maintaining high levels of superoxide dismutase (SOD) and catalase (CAT) activity. These results demonstrated that fresh-keeping paper treatment has the potential to extend the post-harvest life of strawberries and improve their quality.

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用牛至精油和茶多酚包埋保鲜纸提高草莓保鲜期和品质

新鲜草莓的保质期短，限制了其营销潜力，尽管它具有宝贵的经济和营养效益。以牛至精油（OEO）和茶多酚（TP）为原料，制备了一种环保保鲜纸，用于草莓的保鲜。结果表明，在贮藏后期，TP和OEO保鲜纸处理的丙二醛含量分别比对照降低了29.04%和34.47%。这些处理还降低了腐烂的发生率、体重减轻、表皮微生物和总花青素含量（TAC）。此外，这些处理降低了多酚氧化酶（PPO）的活性，延缓了颜色的发展，并保持了更好的感官特性。值得注意的是，OEO保鲜纸处理不仅提高了可滴定酸度（TA）和总可溶性固形物（TSS）含量，而且通过保持高水平的超氧化物歧化酶（SOD）和过氧化氢酶（CAT）活性，提高了对活性氧的清除能力。这些结果表明，保鲜纸处理有可能延长草莓的采后寿命，提高其质量。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.