Effect of Cymbopogon citratus (dc.) Stapf (lemongrass) essential oil on the postharvest quality preservation of strawberries
DOI:
https://doi.org/10.18633/biotecnia.v27.2460Keywords:
citral, preservative, antioxidant, antimicrobial, biopreservationAbstract
The effect of lemongrass essential oil (Cymbopogon citratus) on the postharvest quality of strawberries was evaluated over 21 days of storage at 4°C. 0.5%, 1.0%, 1.5% and 2.0% concentrations of lemongrass essential oil were employed, compared to a negative control and a positive control using Microdyn. Treatments with 1.5% and 2.0% essential oil were the most effective in preserving firmness, moisture content, and antioxidant activity, maintaining the visual freshness of the fruit. In contrast, treatments with 0.5% and 1.0% concentrations, as well as the negative control, showed a rapid loss of quality, with an increase in total soluble solids and reducing sugars. Antioxidant activity remained high in the treatments with 1.5% and 2.0%, suggesting that the essential oil slowed down oxidative processes. The results indicate that C. citratus essential oil at 1.5% and 2.0% concentrations are comparable to commercial preservatives like Microdyn, presenting itself as a natural alternative to increase the shelf life of fresh strawberries without resorting to synthetic chemicals. This approach has relevant implications for the fresh food industry in the pursuit of more sustainable preservation methods.
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