The combined effects of tea tree oil and hot air treatment on the quality and sensory characteristics and decay of strawberry

Wei, Yanzhen; Wei, Yingying; Xu, Feng; Shao, Xingfeng

doi:10.1016/j.postharvbio.2017.11.008

Cited by 31 publications

(32 citation statements)

References 33 publications

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“…They also reported that the effects of hot air on the mycelia growth increased when it was combined with P. guilliermondii. Antifungal activities of hot air treatment were previously reported for Chinese bayberry (48 • C for 3 h by [44]), cherry tomato (38 • C for 12 h by [50]), and strawberry (45 • C for 3 h by [39]).…”

Section: Discussionmentioning

confidence: 70%

“…Furthermore, preconditioning with heat treatment such as hot dip water, hot forced air, or vapor heat is known to significantly influence the activities of those enzymes [21][22][23]. However, most of the previous studies have been conducted with hot water treatment [16,17,[21][22][23][24][25][26][27][28][29][30][31][32][33][34][35] and very few research exists [25,[36][37][38][39] for hot air use. Furthermore, early studies with hot water and hot air treatments on blood oranges reported adverse effects for hot air on the quality characteristics of the fruits [40].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

Wan

Kahramanoğlu

Chen

et al. 2020

Plants

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The effects of hot air flow (HAF) treatment on the postharvest storage of ‘Newhall’ navel oranges were investigated in this study. Studies were conducted with two separate sections. First of all, the effects of HAF at 37 °C for 36 h, for 48 h, and for 60 h were tested on fruit decay and weight loss. Thus, the optimal treatment was found as HAF at 37 °C for 48 h based on the fruit decay percentage and weight loss, and further studies were carried out with this treatment. The HAF-treated and control fruits were flowed at 37 °C and 20 °C with relative humidity (RH) of 85–95% for 48 h, respectively. After flowing, fruits of both treatments were individually film-packed, precooled (10–12 °C, 12 h), and stored (6 ± 0.5 °C and 85–90% relative humidity) for 120 days. Regular (0, 15, 30, 45, 60, 90, and 120 days) measurements were carried out for analyzing total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and protective enzyme activities. The results indicated that HAF treatment significantly inhibited the MDA content and respiration rate of navel orange fruits after 45 d storage. The superoxide dismutase (SOD) and peroxidase (POD) enzyme activities were enhanced after 60 d storage, while polyphenol oxidase (PPO) enzyme activities were enhanced throughout the storage period. Results suggested that the SOD and POD activities are highly related with respiratory activities and could be enhanced with hot air flow. Meanwhile, HAF treatment maintained high content of TSS, total sugar, TA, and VC.

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Section: Discussionmentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

Wan

Kahramanoğlu

Chen

et al. 2020

Plants

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“…Strawberry fruit is considered one of the most popular horticultural crops world-wide and is a rich source of important minerals, vitamins (vitamin C), and phytochemicals (anthocyanins carotenoids and polyphenols), that play a significant role in human health [1]. However, strawberry, a non-climacteric fruit, is highly perishable with limited shelf-life due to its high water content, respiration rate, susceptibility to mechanical injury, and to microbial attack (especially by Botrytis cinerea) during storage [2]. Strawberry fruit deteriorates rapidly after harvest with loss of economic and nutritional value, and it needs to be harvested at a precise stage of maturity in order to obtain maximum postharvest quality.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, many postharvest techniques have been applied for reducing decay of strawberry fruit such as edible coating with Aloe vera and ascorbic acid [3], dipping in essential oils [4], melatonin treatment [5], controlled atmosphere storage [6], γ-irradiation [7], hot air and hot water dipping [2,8], Nano-ZnO treatment [9], pulsed light [10], and ethylene action inhibitor (1-MCP) treatment [11]. However, some of these treatments are not realistic due to low customer acceptance or high treatment price.…”

Section: Introductionmentioning

confidence: 99%

Impact of salicylic acid, abscisic acid, and methyl jasmonate on postharvest quality and bioactive compounds of cultivated strawberry fruit

El-Mogy

Ali

Darwish

et al. 2019

JBR

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BACKGROUND: Strawberry is one of the most highly consumed fruits worldwide. However, it is highly perishable fruit postharvest. OBJECTIVE: To assess the effect of dipping strawberry fruits after harvest in plant growth regulators to maintain postharvest quality. METHODS: Treatments tested were: 2 and 4 mM salicylic acid (SA), 0.25 and 0.50 mM abscisic acid (ABA) and methyl jasmonate at 0.25 and 0.50 mM (MeJA). Bioactive compounds and fungal growth were assessed over 12 days of storage at 4 °C. RESULTS: Both concentrations of SA and MeJA significantly suppressed weight loss, decay and respiration rate and 0.50 mM ABA also reduced decay. Both concentrations of SA retarded color development, and total soluble solids content was enhanced by 0.50 mM ABA and MeJA treatments. The most effective treatments for preserving firmness were 0.25 mM MeJA and 4 mM SA. Reduction in loss of ascorbic acid and bioactive compounds during storage was achieved using the highest concentrations of SA, ABA, and MeJA. Fungal growth was suppressed by all treatments but the best treatment was MeJA at both concentrations. CONCLUSIONS: All three plant growth regulators reduce postharvest changes in strawberry but effects differ amongst the treatments.

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“…TTO is not harmful to the human body and has a suitable, natural anti-bacterial effect; thus, it may be used as an anti-bacterial agent in food. However, its oxygen-, light-, or temperature-sensitive characteristics greatly affect its overall applicability [ 16 , 17 ]. Cui et al [ 18 , 19 ] have used beta-cyclodextrin (β-CD) to capture TTO and form TTO/β-CD aggregates exhibiting high encapsulation efficiency and significantly improved chemical stability of TTO.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Tea Tree Oil/Poly(styrene-butyl methacrylate) Microspheres with Sustained Release and Anti-Bacterial Properties

et al. 2018

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Using butyl methacrylate (BMA) and styrene (St) as monomers and divinylbenzene (DVB) as a crosslinking agent, P(St-BMA) microspheres were prepared by suspension polymerization. Tea tree oil (TTO) microspheres were prepared by adsorbing TTO on P(St-BMA) microspheres. The structure and surface morphology of P(St-BMA) microspheres and TTO microspheres were characterized by Fourier transformed infrared spectroscopy (FTIR), optical microscopy, and Thermogravimetric analysis (TGA). In doing so, the structural effect of P(St-BMA) microspheres on oil absorption and sustained release properties could be investigated. The results show that the surface of the P(St-BMA) microspheres in the process of TTO microsphere formation changed from initially concave to convex. The TTO microspheres significantly improved the stability of TTO, which was found to completely decompose as the temperature of the TTO increased from about 110 °C to 150 °C. The oil absorption behavior, which was up to 3.85 g/g, could be controlled by adjusting the monomer ratio and the amount of crosslinking agent. Based on Fickian diffusion, the sustained release behavior of TTO microspheres was consistent with the Korsmeyer-Pappas kinetic model. After 13 h of natural release, the anti-bacterial effect of the TTO microspheres was found to be significantly improved compared to TTO.

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The combined effects of tea tree oil and hot air treatment on the quality and sensory characteristics and decay of strawberry

Cited by 31 publications

References 33 publications

Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

Impact of salicylic acid, abscisic acid, and methyl jasmonate on postharvest quality and bioactive compounds of cultivated strawberry fruit

Preparation of Tea Tree Oil/Poly(styrene-butyl methacrylate) Microspheres with Sustained Release and Anti-Bacterial Properties

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