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Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films

2013; Elsevier BV; Volume: 89; Linguagem: Inglês

10.1016/j.postharvbio.2013.11.003

1873-2356

Greta Peretto, Wen‐Xian Du, Roberto J. Avena‐Bustillos, Siov Bouy L. Sarreal, Sui Sheng T. Hua, Paolo Sambo, Tara H. McHugh,

Essential Oils and Antimicrobial Activity

The effect of carvacrol and methyl cinnamate vapors incorporated into strawberry puree edible films on the postharvest quality of strawberry fruit (Fragaria × ananassa) was investigated. Fresh strawberries were packed in clamshells and kept at 10 °C for 10 days with 90% RH. Strawberry puree edible films, applied in the clamshell, served as carriers for the controlled release of natural antimicrobial compounds without direct contact with the fruit. Changes in weight loss, visible decay, firmness, surface color, total soluble solids content, total soluble phenolics content and antioxidant capacity of strawberries during storage were evaluated. A significant delay and reduction in the severity of visible decay was observed in fruit exposed to antimicrobial vapors. Carvacrol and methyl cinnamate vapors released from the films helped to maintain firmness and brightness of strawberries as compare to the untreated strawberries. The natural antimicrobial vapors also increased the total soluble phenolics content and antioxidant activity of fruit at the end of the storage period.