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

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%.