The Effect of Plant Essential Oils on Some Physiochemical Traits and Enzymatic Activity of Cherry (Prunus Avium L. CV Takdaneh mashhad) in Postharvest Conditions
Subject Areas : food quality control
Elahe Selselh
1
(Department of Horticultural Science, Garmsar Branch, Islamic Azad University, Gramsar, Iran.)
Elham Danaee
2
(Department of Horticultural Sciences, Garmsar Branch, Islamic Azad University, Garmsar, Iran)
Keywords: Thyme, Basil, Mint, Essential oil, Shelf life, Cherry,
Abstract :
The purpose of this study was to estimate the effects of post-harvest thyme, basil and mint (TEO, BEO and MEO) essential oils (EOs) on the biochemical traits and shelf life of cherry fruit during storage at 1±0.5 ℃ and 90 to 95% humidity. Fruit were dipped in deionized water (control), (EOs) at 250 and 500 µl l-1 concentration for 5 min and evaluation of traits were performed on 0, 5, 10 and 15 day after harvest. All treatments had a significant effect on the measured variables. Relative fresh weight, firmness, anthocyanin, phenol and superoxide dismutase activity were improved with 500 µl l-1 MEO treatments. Fruit treated with 500 µl l-1 TEO exhibited the highest cell membrane stability index, vitamin C, catalase, polyphenol oxidase activity during the storage period. The maximum TSS and PH was observed at 500 µl l-1 BEO. At the end of the storage period, the lowest fresh weight loss and TA were observed in the 500 µl/l TEO and 500 µl l-1 MEO, respectively. Over the cold storage, 500 µl l-1 TEO was found to be the best treatment to maintain fruit quality in terms postharvest life with 21 days. This experiment revealed that post-harvest treatment with 500 µl l-1 thyme, basil and mint essential oil prolonged the storage-life and preserved the valuable marketing characteristics of cherry fruit.
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