Influence of sweet basil (Ocimum basilicum L.) essential strawberry (Fragaria ananassa Duch [manuscript]
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Date
2019
Authors
Kate Jenelyn D. Lee
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Abstract
Highly perishable food products can get easily contaminated by spoilage-causing microorganisms during preparation, storage, and distribution. Hence, this study aimed to evaluate the effect of basil essential oil on the shelf-life quality of strawberry.
Freshly harvested strawberries were collected and washed using distilled water then dipped to basil essential oil solution before storing in a refrigerator at temperature of 8°C. The strawberries were coated with basil essential oil at different solutions: T1 (control-no coating); T2 - 0.5% (0.5mL: 1L distilled H₂O) basil essential oil; T3 - 1% and T4 - 1.5%. Data on surface color, TSS, pH, and weight loss were gathered. The study was laid out in CRD. ANOVA was used to analyzed significanc among treatment means. CAM was done using LSD at 5% level of significance.
Results revealed that strawberry samples coated with 0.5% basil essential oil gave the most desirable results on the shelf-life quality of the strawberries in terms of surface color, TSS and pH. The slowest change in surface color as well as the highest content on the total soluble solids and lowest pH value of the strawberry samples were obtained at 0.5% basil essential oil coating. However, ANOVA showed that weight loss of the strawberry samples is not significantly affected by the treatments applied. For the shelf-life of the strawberry, only the treatment with 0.5% basil essential oil coating prolonged its shelf-life up to 4 days stored in a chiller at 8°C. Furthermore, results on the sensory evaluation of the uncoated and coated (0.5% basil oil) strawberry samples showed that majority of the panelists preffered the coated strawberry in terms of color, flavor, aroma, and sweetness. However, uncoated and coated strawberry samples perceived the same overall acceptability.