In vivo study of lavender and thymus essential oil vapor-phase on the antifungal potential and quality of strawberries stored for 7 days
Abstract
In the context of current agriculture, with the limitation of using synthetic compounds, finding for human and environment-friendly alternatives is a priority. In our study, we utilized the property of essential oil evaporation by applying the method of enriching the storage atmosphere with essential oil vapors for preserving strawberries in hermetically sealed containers at 100C. Lavender oil and garden thyme, tested at two concentrations, served as working alternatives to appreciate the antifungal effect and the modification of fruit quality indicators: weight, firmness, acidity, and the content of total soluble sugars. After 7 days, the fungal spoilage disease index (FSD) was established. The highest value of the FSD index was recorded for the control, followed by the variants in the order >thymus essential oil (C1) >lavender essential oil (C1) > thymus essential oil (C2) > lavender essential oil (C2). The total antifungal effect was determined in the variant EOL(C2). The double amount of essential oil stimulates the respiration of the fruit strawberry, which leads to water loss, modifying the texture and resulting in an increase in the firmness indicator
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