Effects of Echinophora platyloba essential oil on quantitative and qualitative characteristics of varieties of strawberries during shelf- life

In present experiment the effect of four prickly parsnip (Echinophora platyloba L.) essential oil concentrations (0, 200, 400 and 600 ppm) on shelf- life of strawberry cvs. Kurdistan and Paros has been studied during storage times. Measurement at 3, 6 and 9 days after storage was done. Some qualitative and quantitative characteristics have been measured during storage periods. Results showed that application and increasing of prickly parsnip essential oil concentration reduced fruit decay and improved vitamin C preservation. Amount of TSS decreased in cv. Kurdistan and increased in cv. Paros during storage periods. Fruit juice pH in third day of storage was higher than pH in sixth and ninth days after storage in both cultivars. Firmness of cv. Paros fruits was higher than cv. Kurdistan fruits. Appling of 400 and 600 ppm essential oil improved fruit firmness in cv. Paros compared to cv. Kurdistan. Improvement of fruit marketability in both cultivars has been observed by using 200 and 400 ppm essential oil in compared to 0 and 600 ppm. Fruit taste of cv. Paros showed higher desirability compared to cv. Kurdistan in day 3 after storage due to 400 and 600 ppm essential oil application. Using of essential oil reduced fruit taste in both cultivars. Higher reduction in fruit weight obtained by increasing of storage time and essential oil concentration. Our results revealed that Application of essential oil improved some qualitative and quantitative characteristics of strawberry fruits, but reduced storage life.