This study attempted to improve shelf life of two cultivars of strawberry fruits through treatment with medicinal plant essence. The research was conducted on Aromas and Gaviota cultivars in a factorial experiment based on completely randomized design (CRD) with three replications. Treatments consisted of dipping strawberry fruits in Oliveria decumbens (0, 50, 150, 200 μl l‐1) and Eculyptus sp. (0, 50, 150, 200 μl l‐1) essences. Treated fruits were transferred kept in a refrigerated store with the temperature of 4 °C and relative humidity of 80 % for 14 days. After storage, traits such as tissue firmness, total soluble solids percentage (TSS %), total acidity percentage (TA %), weight loss percentage, TSS/TA ratio, fruit juice pH and vitamin C were measured. The results showed a significant effect of herbal essences application on fruit quality. Generally, treatment affected fruit firmness, TA%, vitamin C and TSS% significantly at P≤0.01. Fruit firmness and TSS % of Aromas strawberry treated with Oliveria decumbens and Eucalyptus sp (at 150 μl l‐1) increased compared to Gaviota cultivar. The results of this study demonstrated that the application of herbal essences from Oliveria decumbens and Eculyptus sp. at 150 μll‐1 can improve the shelf life of Aroma cultivar.
کلید واژگان :Fruit quality, juice acidity, medicinal plant, postharvest, tissue firmness, TSS.
ارزش ریالی : 600000 ریال
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