This work investigates an experimental study for using low-cost and eco-friendly oils to increase the shelf life of strawberry fruit. Three natural oils were used: (i) Eucalyptus camaldulensis var obtuse, (ii) Mentha piperita green aerial parts essential oils (EOs), and (iii) Moringa oleifera seeds n-hexane fixed oil (FO). Furthermore, a mixture of EOs from E. camaldulensis var obtusa and M. piperita (1/1 v/v) was used. The treated fruits were stored at 5 °C and 90% relative humidity (RH) for 18 days. HPLC was used to analyse the changes in phenolic compounds during the storage periods. The effects of biofumigation through a slow-release diffuser of EOs (E. camaldulensis var obtusa and M. piperita), or by coating with M. oleifera FO, were evaluated in terms of control of post-harvest visual and chemical quality of strawberry fruits. The post-harvest resistance of strawberry fruits to Botrytis cinerea fungal infection was also evaluated. As a result, the EO treatments significantly reduced the change in visual and chemical quality of strawberry fruit. Additionally, changes in the titratable acidity of moringa FO-coated strawberry fruits were delayed. EO treatments improved total soluble solids, total phenols, ascorbic acid, antioxidants and peroxidase. E. camaldulensis var obtusa and M. piperita (1/1 v/v) EO-vapour fruit exhibited a slower rate of deterioration, compared to other treatments in all tested, in two experiments. The lowest colour change (ΔE) was observed inthe fruit treated with E. camaldulensis var obtusa EO and M. oleifera FO. HPLC showed changes in phenolic compounds’ concentration, where p-coumaric acid, caffeic acid, gallic acid, ferulic acid and ellagic acid were mostly identified in the fruits treated with the oils. SEM examination confirmed the potential decrease in fungal growth as the fruits were treated with EOs. In conclusion, the treatment of EOs during different storage periods showed promising characterisations for strawberry fruit quality.

中文翻译：

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使用低成本和生态友好的天然油对草莓果实进行采后强化和灰葡萄孢控制

这项工作调查了一项使用低成本和环保油来延长草莓果实保质期的实验研究。三个天然油被使用：（ⅰ）赤桉VAR钝，（ⅱ）薄荷绿地上部分精油（EOS），和（iii）辣木籽Ñ正己烷的固定油（FO）。此外，来自E. camaldulensis var obtusa和M. piperita (1/1 v / v) 被使用。处理过的水果在 5°C 和 90% 相对湿度 (RH) 下储存 18 天。HPLC 用于分析储存期间酚类化合物的变化。通过 EO 缓释扩散器（E. camaldulensis var obtusa和M. piperita）进行生物熏蒸或用M. oleifera FO涂层进行生物熏蒸的效果，在草莓果实收获后的视觉和化学质量控制方面进行了评估. 草莓果实采后对灰葡萄孢菌的抗性真菌感染也进行了评估。因此，EO 处理显着降低了草莓果实的视觉和化学品质的变化。此外，辣木 FO 涂层草莓果实可滴定酸度的变化被延迟。EO 处理改善了总可溶性固体、总酚、抗坏血酸、抗氧化剂和过氧化物酶。在两个实验中，与所有测试中的其他处理相比，E. camaldulensis var obtusa和M. piperita (1/1 v / v ) EO 蒸汽果实的变质速度较慢。在用E. camaldulensis var obtusa EO 和M. oleifera处理的果实中观察到最低的颜色变化 (ΔE)福。HPLC 显示酚类化合物浓度的变化，其中对香豆酸、咖啡酸、没食子酸、阿魏酸和鞣花酸主要在用油处理的水果中鉴定。SEM 检查证实了用 EO 处理水果时真菌生长的潜在减少。总之，在不同储存期对 EO 的处理显示出对草莓果实品质的有希望的表征。