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Friday, April 27, 2007

Natural volatile treatments increase free-radical scavenging capacity of strawberries and blackberries
Journal of the Science of Food and Agriculture
Early View Published Online: 19 Apr 2007




Free-radical scavenging capacities of strawberries and blackberries treated with methyl jasmonate (MJ), allyl isothiocyanate (AITC), essential oil of Melaleuca alternifolia (tea-tree oil or TTO), and ethanol (EtOH) were investigated.

These results indicated that all of the natural volatile compounds tested in this study, except AITC, promoted the antioxidant capacity and scavenging capacity of most major free radicals and, thus, helped to improve the physiology of berry fruits and enhanced their resistance to decay.

While AITC was also very effective in reducing decay, its effect on free-radical scavenging capacity was inconsistent, suggesting that additional mechanisms may be involved in its inhibition of fungal growth.


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