Mohammad Sayyari; Maryam Shabanloo; Ali Azizi
Abstract
The effects of hexanal and Pelargonium. essential oil (PEO)-Cucurbita pepo oil (CPO) on the quality and storability of grape cv. Bidaneh Sefid during cold storage was investigated. The treatments included 1) controls as untreated fruuits, 2) Wet controls (treated fruits with solvent (0.02% 0f Ethanol) ...
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The effects of hexanal and Pelargonium. essential oil (PEO)-Cucurbita pepo oil (CPO) on the quality and storability of grape cv. Bidaneh Sefid during cold storage was investigated. The treatments included 1) controls as untreated fruuits, 2) Wet controls (treated fruits with solvent (0.02% 0f Ethanol) that was used in preparation of treatments), 3) hexanal, 4) EFF and 5) combination of PEO and CPO. After treatments, the fruits were stored at 0 ± 1° C and 65-60% RH. At the beginning of the storage, and every 15 days, some parameters were evaluated. The results showed that none of treatments had not significant effect on titratable acidity, pH, total phenol content and fruit quality. The lowest increase in soluble solids (35.59 %) was observed in EFF treatment, which had a significant difference with control untreated fruits. Control fruits with the highest rate of rot (3.5 score) and weight loss (9.3 %) and the lowest firmness (201.3 N mm-2) had less quality than other treated fruits. Hexanal treatment was more successful in maintaining color indices a* and L* in comparison with other treatments. In general, the most effective treatment in preservation postharvest attributes of grape was EFF treatment with significant effects in reducing weight loss, activity of the polyphenol oxidase enzyme, fruits rot and color change of rakis, which seems that good synergistic effects of hexanal treatment, PEO and CPO has maintained quality of grapevine fruits cv. Bidaneh Sefid during 2 months of storage.
Mahshid Ghafouri; Ali Soleimani; Vali Rabiei
Abstract
Using the essential oils to increase the storage life and quality of horticultural products as a new idea is developed in agriculture. In this context, an experiment was conducted in order to effect of application Essential oils of clove and Cinnamon on maintain quality post-harvest of pomegranate (‘Punica ...
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Using the essential oils to increase the storage life and quality of horticultural products as a new idea is developed in agriculture. In this context, an experiment was conducted in order to effect of application Essential oils of clove and Cinnamon on maintain quality post-harvest of pomegranate (‘Punica granatum’ cv. Tarom red skin). A split design in time in a completely randomized design with two factors essential oils of cloves and cinnamon each in four levels (0, 500, 1000, 1500 mg per liter) and time in three levels (one month, two months, three months of storage) at 6°C and relative humidity of 85 percent, with four replications. The results showed that with increasing storage period total soluble solid (TSS), anthocyanin, electrolyte leakage, chilling injury, weight loss percent and severity of decay increased. Essential oils by reducing oxidation processes, such as respiration of consumption organic acids in products reduce. The amount of anthocyanin in the fruit treated with essential oil of clove increased more than pomegranates treated with Essential oil of cinnamon. Essential Oils of clove and Cinnamon have a similar effect of chilling injury and decay. Decay of (42.25 percent) in control to (30.75 percent) in the essential oil of cloves 1500 mg per liter decreased in the second month of storage. General, pomegranates treated with essential oils of clove and essential oil of cinnamon have better quality and storage life.