Effect of emulsion and nano-emulsion of Salvia chorassanica essential oil coatings on strawberries quality
Auswirkung von Emulsionen und Nanoemulsionen mit ätherischem Öl von Salvia chorassanica auf die Qualität von Erdbeeren
Ass. Prof. Mohsen Vazifedoost
Department of Food Science and Technology
Neyshabur Branch
Islamic Azad University
Neyshabur
Iran
m.vazifedoost@iau-neyshabur.ac.ir
In this study, the effect of Salvia chorassanica essential oil emulsion and nano-emulsion coatings on the shelf-life of strawberries during cold storage were investigated. The nano-emulsion of S. chorassanica essential oil was prepared with ultrasound treatment and its characteristics were analyzed. The results of antifungal assay indicated that nano-emulsion of S. chorassanica essential oil had lower minimum inhibition concentration (MIC) (6.25 µl/ml) than its emulsion (12.5 µl/ml) and thiabendazole fungicide (12.5 µl/ml) against molds spoilage of strawberry (A. niger, R. stolonifer and B. cinere). Also, the evaluation of quality properties of strawberry samples revealed that S. chorassanica essential oil nano-emulsion coating remarkably delayed the loss in weight, firmness, TSS(%), mold decay, anthocyanin and ascorbic acid contents of strawberry during 12 days. Consequently, the S. chorassanica essential oil nano-emulsion coating was recommended as a suitable method to prolong the shelf-life of strawberry fruit.