Postharvest Eucalyptus Leaf Extract Application Extends the Sustainable Supply of Strawberries by Retaining Physicochemical Quality during Cold Storage

Muhammad Wasim Haider (), Muhammad Nafees, Mohammad Valipour (), Rashid Iqbal, Sajid Ali, Habat Ullah Asad, Hafiz Nazar Faried, Muhammad Aslam, Javed Iqbal and Muhammad Ayaz Shahzad
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Muhammad Wasim Haider: Department of Horticultural Sciences, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
Muhammad Nafees: Department of Horticultural Sciences, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
Mohammad Valipour: Department of Engineering and Engineering Technology, Metropolitan State University of Denver, Denver, CO 80217, USA
Rashid Iqbal: Department of Agronomy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
Sajid Ali: Department of Horticulture, Bahauddin Zakariya University, Multan 60000, Pakistan
Habat Ullah Asad: Centre for Agriculture and Bioscience International, Rawalpindi 46300, Pakistan
Hafiz Nazar Faried: Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan 60000, Pakistan
Muhammad Aslam: Department of Agronomy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
Javed Iqbal: Department of Agricultural Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
Muhammad Ayaz Shahzad: Department of Agronomy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan

Sustainability, 2022, vol. 14, issue 22, 1-13

Abstract: Strawberry is a delicate fruit with a short shelf life after harvest. High metabolic activities and fungal decay deteriorate its quality. In an attempt to extend its shelf life and maintain its quality while retaining its antioxidant potential, the harvested fruits of strawberry cv. Chandler were dipped in 30% eucalyptus leaf extract (ELE). Weight loss, fungal decay index, percentage of decayed fruits, respiration rate, and electrolyte leakage were all reduced in ELE-treated strawberries. The enzymatic activities of catalase in fruits increased initially until the fifth day of storage but then started to decline during the later period while superoxide dismutase and peroxidase activities continued to rise until the 10th day and then declined. With higher contents of total phenolics, ascorbic acid, total antioxidants, and anthocyanin, the application of ELE maintained the general acceptance, firmness, flavor, and marketable fruit percentage. Titrable acidity (TA) and sugar–acid ratio (SAR) were also significantly affected by ELE application. A declining trend was observed in TA during storage, along with an increase in SAR. The pH and soluble solid contents of strawberry juice were not significantly changed by the application of ELE; however, both attribute scores were greater than those for the control. In conclusion, ELE could be used as an environmentally safe method to postpone senescence and maintain postharvest quality for up to 15 days.

Keywords: Fragaria × ananassa; eucalyptus leaf extract (ELE); storage life; fungal decay index; electrolyte leakage; ascorbic acid; anthocyanin; antioxidants (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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