Response of strawberries exposed to Thymol and Carvacrol vapours

Abstract

Strawberry is a delicate fruit with short shelf life, primarily due to high nutrient and moisture content and decay caused by fungi. Traditionally, fungicides are used to control postharvest decay but natural phytochemicals (thymol and carvacrol volatiles) have also shown antimicrobial properties, which can reduce produce waste due to pathogens. The aim of the study was to test the efficacy of thymol and carvacrol volatiles to control fungal activity and maintain strawberry fruit quality, packed in two container types (airtight and clamshells). Fungal contamination of strawberries was reduced by thymol and carvacrol in both concentrations (30 & 60 ppm) and their combinations. However, weight loss was not affected by the volatile treatments. Titratable acidity (TA) and total soluble solids (TSS) was also affected by volatile treatments. Volatile-treated strawberries had higher TA than control fruits. Our results suggest that plant volatiles have the potential to extend the shelf life of strawberries after harvest.