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  • Title: Efficiency of nanoemulsion of essential oils to control Botrytis cinerea on strawberry surface and prolong fruit shelf life.
    Author: Javanmardi Z, Koushesh Saba M, Nourbakhsh H, Amini J.
    Journal: Int J Food Microbiol; 2023 Jan 02; 384():109979. PubMed ID: 36260958.
    Abstract:
    Strawberry fruit is highly susceptible to decay by fungi. The objective of this study was to determine if essential oils (EOs) or nano-emulsions (Nano-EM) of EOs from Thymus vulgaris (Th), Matricaria chamomilla (Mc), Pistacia atlantica (Pa), or Mentha longifolia (Me) could inhibit growth of strawberry spoilage fungi Botrytis cinerea and their effect, if any, on strawberry quality parameters. An In vitro study showed that Th and Me EOs had the same minimal inhibitory concentrations (MIC) of 0.021 % while the MICs for Mc and Pa EOs were 0.9 % and 1.5 %, respectively. Th and Me EOs were used for subsequent experiments. In the second experiment, the application of Th and Me EOs and their nano-EM at 0.021, 0.1, 0.5 and 1 % were studied to control B. cinerea growth on the fruit surface. Nano-EM of EOs had higher antifungal activity in the control of B. cinerea than EOs on fruit surface. Generally, antifungal activity was increased at higher concentrations of Nano-EM, but in the case of EOs, their antifungal activity was not increased by increasing concentration. Nano-EM of EOs with 0.5 % was selected for further study. Finally, the quality changes and postharvest losses of fruit treated with Nano-EM of EOs of Th and Me at 4 °C were studied. The results of third experiment showed that Nano-EM of both EOs reduced microbial load, decay index, weight loss and induced greater firmness, vitamin C, total flavonoid and antioxidant activity in strawberry during storage. NanoEM-ThEO 0.5 % was more effective than NanoEM-MeEO 0.5 % to retain strawberry firmness, vitamin C and total flavonoid.
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