Effects of different concentrations of clove (Syzygium aromaticum L.) extract on shelf life of strawberry

Abstract

Strawberry fruit have a very short shelf-life period due to their high degree of infections. The aim of this study was to determine the efficiency of clove oil solution on the shelf-life and quality of strawberry fruit. Clove oil solutions 0,100,300 and 500 ppm were applied on immature and mature stages of strawberry fruits and stored at room temperature. Clove oil application showed significant delays in the change of Weight Loss (WL), Soluble Solid Content (SSC) and Shelf life significantly. These findings suggest that the use of 300 ppm clove oil coatings is useful for extending the shelf-life and health quality of strawberry fruit.