نوع مقاله : مقاله پژوهشی
عنوان مقاله English
نویسندگان English
Applying natural and safe compounds is an effective method to preserve the quality and enhance the marketability of stored strawberries. This study investigated the effects of trans-cinnamic acid on delaying aging, maintaining quality, and improving the marketability of “Monterey” strawberries after storage (10 days at 1±1°C followed by 24 hours at room temperature).
Postharvest treatment with trans-cinnamic acid at concentrations of 0.1, 0.2, and 0.3 g/L reduced ion leakage, malondialdehyde, and other aldehyde contents—key indicators of strawberry aging. Additionally, trans-cinnamic acid increased the total anthocyanin content by approximately 12.5%, 19%, and 14.5%, and boosted the total antioxidant activity by 6.8%, 10.7%, and 9.2%, respectively, compared to the control. These results showed a significant negative correlation with the parameters related to senescence.
Strawberries treated with trans-cinnamic acid also exhibited better color and taste compared to the untreated fruits. Statistically, however, trans-cinnamic acid did not significantly affect fruit firmness. Moreover, using different concentrations of trans-cinnamic acid improved the marketability of strawberries by 13%, 20%, and 9%, respectively, compared to the control.
Overall, the results indicate that post-harvest application of trans-cinnamic acid—particularly at 0.2 g/L—has notable effects on preserving quality and enhancing the marketability of stored strawberries by delaying aging and increasing their antioxidant activity.
کلیدواژهها English
Extended Abstract
Introduction
“Strawberries are widely cultivated and consumed globally. However, due to their delicate structure, they are highly sensitive to postharvest handling and have a very limited shelf life. Cinnamic acid, an aromatic carboxylic acid derived from phenylalanine, is a safe, natural compound known for its antioxidant and antimicrobial properties. This study investigates the effectiveness of trans-cinnamic acid in delaying senescence and enhancing antioxidant activity in ‘Monterey’ strawberries to maintain fruit quality and improve marketability after 10 days of storage at 1±1°C, followed by 24 hours at room temperature.”
Material and Methods
Strawberry fruits (Fragaria × ananassa cv. Monterey) were harvested at the full ripe stage from a commercial greenhouse and immediately transported to the laboratory. Healthy and uniform strawberries were selected and divided into three groups. The fruits were immersed in trans-cinnamic acid solutions at concentrations of 0.1, 0.2, and 0.3 g/L for 3 minutes, then packed in polyethylene boxes (20×15×12 cm) and stored for 10 days at 1±1°C. Control samples were treated with distilled water for the same duration. After the storage period, all fruits were kept at room temperature for 24 hours to simulate commercial conditions. Subsequently, sampling was carried out to assess quality traits and biochemical compounds. The experiment was arranged in a completely randomized design with three replicates.
Results and Discussion
The study revealed that applying trans-cinnamic acid (at concentrations of 0.1, 0.2, and 0.3 g/L) after harvest significantly reduced key indicators of senescence in stored strawberries (p < 0.01). These indicators included:
Furthermore, the treatment with trans-cinnamic acid led to an increase in both the total anthocyanins content and the total antioxidant activity of the strawberries.
Correlation analysis showed a significant negative correlation (p < 0.01) between total antioxidant activity and electrolyte leakage rate, malondialdehyde, and other aldehydes. This suggests that enhanced antioxidant activity plays a crucial role in inhibiting senescence-related processes in stored berries.
The postharvest application of trans-cinnamic acid (0.1, 0.2, and 0.3 g/L) also positively impacted organoleptic quality parameters, improving the marketability of the strawberries by 13%, 20%, and 9%, respectively. Strawberries treated with varying concentrations of trans-cinnamic acid exhibited:
Statistically, trans-cinnamic acid did not significantly affect the firmness of the strawberries.
Overall, postharvest treatment with trans-cinnamic acid influenced the eating quality and marketability of strawberries. The findings strongly suggest that applying trans-cinnamic acid after harvest, particularly at a concentration of 0.2 g/L, was most effective in preserving quality and enhancing the market appeal of strawberry fruits. This research underscores the significant positive effects of trans-cinnamic acid on postharvest quality, antioxidant capacity, delaying senescence, and improving the marketability of strawberries.
Conclusion
The findings of this study indicate that trans-cinnamic acid delayed strawberry senescence. Therefore, it has the potential to extend storage life and improve the marketability of strawberry fruit.
Author Contributions
M. Asghari and P. Zahedipour Sheshglani conceived and planned the experiments. P. Zahedipour Sheshglani and S. Mohammed Ali Kadhim Al-Janabi carried out the experiments. P. Zahedipour Sheshglani analyzed data. P. Zahedipour Sheshglani wrote the first manuscript. M. Asghari, P. Zahedipour Sheshglani and S. Mohammed Ali Kadhim Al-Janabi contributed to the interpretation of the results. All authors provided critical feedback and helped shape the research, analysis and manuscript.
Data Availability Statement
Data available on request from the authors.
Acknowledgements
The authors would like to thank the research council of the University of Urmia, Iran for the financial support of this research.
Ethical considerations
The authors avoided data fabrication, falsification, plagiarism, and misconduct.
Conflict of interest
The author declares no conflict of interest.
