Effect of emulsion and nano-emulsion of Salvia chorassanica essential oil coatings on strawberries quality

Abstract

In this study, the effect of Salvia chorassanica essential oil emulsion and nano-emulsion coatings on the shelf-life of strawberries during cold storage were investigated. The nano-emulsion of S. chorassanica essential oil was prepared with ultrasound treatment and its characteristics were analyzed. The results of antifungal assay indicated that nano-emulsion of S. chorassanica essential oil had lower minimum inhibition concentration (MIC) (6.25 μl/ml) than its emulsion (12.5 μl/ml) and thiabendazole fungicide (12.5 μl/ ml) against molds spoilage of strawberry (A. niger, R. stolonifer and B. cinere). Also, the evaluation of quality properties of strawberry samples revealed that S. chorassanica essential oil nano-emulsion coating remarkably delayed the loss in weight, firmness, TSS(%), mold decay, anthocyanin and ascorbic acid contents of strawberry during 12 days. Consequently, the S. chorassanica essential oil nano-emulsion coating was recommended as a suitable method to prolong the shelf-life of strawberry fruit.