Effect of lemon verbena bio-extract on phytochemical and antioxidant capacity of strawberry (Fragaria×ananassa Duch. cv. Sabrina) fruit during cold storage

Chemometrics-based analysis of the phytochemical profile and antioxidant activity of Salvia species from Iran

In recent years, the exploration of the therapeutic potential of Salvia has gained considerable attention, leading to a growing number of scientific studies emphasizing its pharmacological properties. Despite this, therapeutic applications of Salvia remain underexploited, requiring further investigation. Iran is a major center for sage diversity in Asia, boasting 60 Salvia species, 17 of which are unique to the area. This study aimed to comprehensively explore and compare the extracts of 102 Salvia samples belonging to 20 distinct Salvia species from Iran, providing a deeper understanding of their specific polyphenol content and, consequently, their antioxidant capabilities and potential therapeutic uses. All samples were analyzed to determine the contents of total phenolics, total flavonoids, total tannin, photosynthetic pigments, and ascorbic acid, along with their antioxidant activity. These data were then combined with the forty distinct chemical fingerprints identified by ultrafast high-pressure liquid chromatography coupled with high-resolution mass spectrometry. Multivariate data analysis was employed to find correlations and differences among the huge number of data obtained and to identify Salvia species with similar phytochemical and/or antioxidant properties. The results show that each Salvia species is characterized by a distinct class of polyphenols recognized for their antidiabetic, anti-inflammatory, cardioprotective and neuroprotective properties. Overall, our findings reveal the potential of some Salvia species for targeted therapeutic applications and provide a rational basis for the development of Salvia-derived nutraceuticals, ultimately improving the prospects for the use of Salvia in medicine.

Postbiotics-enriched flaxseed mucilage coating: A solution to improving postharvest quality and shelf life of strawberry

This research aimed to assess the effects of flaxseed mucilage (Mu) coatings supplemented with postbiotics (P) obtained from Lactobacillus acidophilus LA-5 on various physical, biochemical, and microbial characteristics of strawberry fruits. Strawberry fruits were immersed for 2 min in Mu2.5 (2.5 % mucilage in distilled water), Mu5 (5 % mucilage in distilled water), P-Mu2.5 (2.5 % mucilage in undiluted postbiotics) and P-Mu5 (5 % mucilage in undiluted postbiotics) solutions and were stored at 4 °C and 85 RH for 12 days. All coatings were effective in reducing fungal count compared to the uncoated control fruits. Mu5 coating exhibited the highest efficacy, reducing fungal count by 2.85 log10 CFU/g, followed by Mu2.5 (1.47 log10 CFU/g reduction) and P-Mu2.5 groups (0.90 log10 CFU/g reduction). The fruits coated with edible coatings showed significant delays in the change of weight loss, pH, and total soluble solids as compared to the uncoated fruits. The coating containing postbiotics i.e., P-Mu5 also showed a significant increase in the total phenolic contents, total flavonoid content, antioxidant capacity, and total anthocyanin content at the end of storage relative to the uncoated fruits. Thus, Mu and P-Mu coatings may be a useful approach to maintaining the postharvest quality of strawberry fruits during cold storage.

Potentials of Medicinal Plant Extracts as an Alternative to Synthetic Chemicals in Postharvest Protection and Preservation of Horticultural Crops: A Review

Horticultural crops undergo various physiological and biochemical changes that lead to undesirable physiological disorders, decay and subsequent economic losses during storage. Quality degradation of horticultural crops is mainly caused by postharvest pathogens such as Botrytis cinerea and Penicillium spp., etc. The application of synthetic fungicides remains the most effective method to control postharvest pathogens. However, their use is becoming increasingly restricted internationally due to health concerns and consumers’ requests for safe and natural alternatives. This has led researchers to investigate natural flora as one of the alternatives to be used in crop protection and preservation. Various medicinal plant parts have different phytochemicals and antioxidants that can be used in crop protection and preservation. Extracts from plants such as Ruta chalepensis, Eucalyptus globulus, etc., have proven to be effective in controlling postharvest pathogens of horticultural crops and increased their shelf life when used as a substitute for synthetic chemicals. Furthermore, extracts from neem and other medicinal plants contain a predominant and insecticidal active ingredient. The application of medicinal plant extracts could be a useful alternative to synthetic chemicals in the postharvest protection and preservation of horticultural crops. This review paper details the application of medicinal plant extracts for postharvest protection and preservation of horticultural crops.

Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage

Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the present study, the biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) were evaluated during keeping time. The treatments were produced as follows: T1, control; T2, 250 ppm ACEOs; T3, 500 ppm ACEOs; and T4, 750 ppm ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid and anthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) were evaluated during the refrigerated period (5 °C with relative humidity of 85–90% for 20 days). The results revealed that weight loss and TA were reduced in all treatments during storage, being that the rates were lower in samples treated with ACEOs. TPC, TFC, TSS, antioxidant, and enzymes activity were higher in treated fruits than control.

Effects of ozone treatment on the antioxidant capacity of postharvest strawberry

Strawberries are highly popular around the world because of their juicy flesh and unique taste. However, they are delicate and extremely susceptible to peroxidation of their membrane lipids during storage, which induces water loss and rotting of the fruit. This study investigated the effects of ozone treatment on the physiological traits, active oxygen metabolism, and the antioxidant properties of postharvest strawberry. The results revealed that the weight loss (WL) and respiration rate (RR) of strawberry were inhibited by ozone treatment (OT), while the decline of firmness (FIR) and total soluble solids (TSS) were delayed. Ozone also reduced the generation rate of superoxide radical anions , and the content of hydrogen peroxide (H₂O₂) enhanced the activity of superoxidase (SOD), catalase (CAT), ascorbate peroxidase (APX), and monodehydroascorbate reductase (MDHAR), as well as promoted the accumulation of ascorbic acid (ASA), glutathione (GSH), and ferric reducing/antioxidant power (FRAP). In addition, a total of 29 antioxidant-related proteins were changed between the OT group and control (CK) group as detected by label-free proteomics during the storage time, and the abundance associated with ASA–GSH cycle was higher in the OT group at the later stage of storage, and the qRT-PCR results were consistent with those of proteomics. The improvement of the antioxidant capacity of postharvest strawberry treated with ozone may be achieved by enhancing the activity of the antioxidant enzymes and increasing the expression of the antioxidant proteins related to the ascorbic acid–glutathione (ASA–GSH) cycle.

Strawberries are highly popular around the world because of their juicy flesh and unique taste.

New frozen product development from strawberries (Fragaria Ananassa Duch.)

Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into a frozen product so that its shelf life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed at examining the physical and sensory characteristics of new frozen products from strawberries. The research sample was freeze-dried at 3 variations of the heating plate temperature were 40, 50, and 60 °C and 3 variations of the drying time were 24, 36, and 48 h. The research parameters observed were weight loss, water content, texture, color, aroma, and taste. The results showed that the freeze-vacuum drying process has a significant influence on the parameters of weight loss, moisture content, texture, and color of frozen strawberries, but does not influence significantly to aroma and taste. The highest weight loss and evaporation were obtained at 60 °C and 48 h of drying time. Frozen strawberries most preferred by panelists are those that are freeze-dried at 50 °C and a drying time of 36 h because they have aroma and flavor that seem fresh strawberries.