Determination of Concentrations of Camellia Sinensis Oil on Preservation of Cool Stored Strawberry

DOI IR (HANDLE) Open Access
  • Tran Thi Van
    Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University Department of Preservation Technology Research on Agricultural Products, Vietnam Institution of Agricultural Engineering and Postharvest Technology
  • Tanaka Fumina
    Faculty of Agriculture, Kyushu University
  • Tanaka Fumihiko
    Faculty of Agriculture, Kyushu University

Description

Camellia Sinensis oil was synthesized from the seeds of Japanese-grown tea trees (CSO). Emulsion solutions were prepared by mixing 1.0% (w/v) chitosan, 1% (w/v) citric acid, and varying concentrations of CSO ranging from 0.05%, 0.25%, and 0.5% (w/v). The study investigated the impact of the emulsion on the physicochemical characteristics of Amaou strawberries under specific conditions of 5 °C, 85 ± 5 % humidity level (RH). The finding suggested that concentrations of CSO had an impact on fruit metabolism, leading to notable variations in some biochemical characteristics such as firmness, TSS, and pH. The emulsion solutions effectively preserved the fruit with greater efficacy observed when CSO was included in the solution at a concentration of 0.25%.

Journal

Keywords

Details 詳細情報について

  • CRID
    1390302315058668416
  • DOI
    10.5109/7323329
  • HANDLE
    2324/7323329
  • ISSN
    24341436
  • Text Lang
    en
  • Article Type
    conference paper
  • Data Source
    • JaLC
    • IRDB
    • Crossref
  • Abstract License Flag
    Allowed

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