Impacts of edible coatings enriched with laurel essential oil on the storage life of strawberry 'Camarosa' fruits

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dc.authoridOKATAN, Volkan/0000-0001-5787-7573
dc.authoridKahramanoglu, Ibrahim/0000-0002-6074-6395
dc.authoridWan, Chunpeng/0000-0001-6892-016X
dc.authoridBAHADIRLI, NADIRE PELIN/0000-0001-7321-5377
dc.contributor.authorKahramanoglu, Ibrahim
dc.contributor.authorBahadirli, Nadire Pelin
dc.contributor.authorOkatan, Volkan
dc.contributor.authorWan, Chunpeng (Craig)
dc.date.accessioned2024-09-18T20:16:39Z
dc.date.available2024-09-18T20:16:39Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe current research was carried out to test the effects of edible coatings (EC) enriched with laurel essential oil (EC+LEO) on the storability of strawberry 'Camarosa fruits. Freshly harvested strawberry fruits were randomly separated into three groups and each group was treated with a different treatment, including EC, EC+LEO and control. Fruits were stored at 4.0 +/- 1.0 degrees C and a relative humidity of 90-95% for 15 days. Results suggested that both EC and EC+LEO have positive effects of the quality parameters of strawberry fruits and help to improve the storage duration of the fruits. After 15 days of storage, the average weight loss of the control fruits reached to 12.44%, but was kept at 9.06% and 7.13% at the EC and EC+LEO treated fruits, respectively. Both the EC and EC+LEO treatments were found to have positive impact on the prevention of disease severity and chemical spoilage and lowering respiration rate of the fruits. The loss in the fruit firmness, soluble solids concentration, ascorbic acid content and titratable acidity of the fruits were also found to delay in the coated fruits. The EC+LEO treatment was found to have better performance than the EC treatment. Overall results recommended that the edible coatings enriched with laurel essential oil improve the storability of strawberry fruits and have possibility to be used in postharvest industry.en_US
dc.identifier.doi10.1590/1678-4499.20210221
dc.identifier.issn0006-8705
dc.identifier.issn1678-4499
dc.identifier.scopus2-s2.0-85127277805en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1590/1678-4499.20210221
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9671
dc.identifier.volume81en_US
dc.identifier.wosWOS:000771023100001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInst Agronomicoen_US
dc.relation.ispartofBragantiaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectedible coatingsen_US
dc.subjectlaurel essential oilen_US
dc.subjectdisease severityen_US
dc.subjectfruit storabilityen_US
dc.subjectweight lossen_US
dc.titleImpacts of edible coatings enriched with laurel essential oil on the storage life of strawberry 'Camarosa' fruitsen_US
dc.typeArticleen_US

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