Application of <i>Ocimum basilicum</i> Essential Oil as Vapor on Postharvest Storage of Plum Fruit cv. ‘Golden Drop’
Increased interest in theuse of natural compounds instead of chemicals is due to concerns about the effect of synthetic ingredients on humans’ health and over environment. Therefore, in this study essential oil from Ocimum basilicum as a natural and safe compound, was applied at three levels (100, 2...
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University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
2014-12-01
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doaj-00d34b6fe1dd43cbbf11c6cac7dce2472020-11-24T21:40:26ZengUniversity of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaNotulae Scientia Biologicae2067-32052067-32642014-12-016445445910.15835/nsb6493778098Application of <i>Ocimum basilicum</i> Essential Oil as Vapor on Postharvest Storage of Plum Fruit cv. ‘Golden Drop’Zahra FAKHAR0Younes MOSTOFI1Zbihollah ZAMANI2Department of Horticulture Science, College of Agriculture and Natural Resources, University of Tehran, KarajDepartment of Horticulture Science, College of Agriculture and Natural Resources, University of Tehran, KarajDepartment of Horticulture Science, College of Agriculture and Natural Resources, University of Tehran, KarajIncreased interest in theuse of natural compounds instead of chemicals is due to concerns about the effect of synthetic ingredients on humans’ health and over environment. Therefore, in this study essential oil from Ocimum basilicum as a natural and safe compound, was applied at three levels (100, 200 and 300 μl/l) as vapor and its effects on postharvest quality and storage life of ‘Golden Drop’ plums was evaluated. After application of treatments, the fruits were stored at +1 °C and 80-85% relative humidity for 42 days. During the storage period, samplings were carried out every week and to simulate market condition, they were kept at room temperate for 24 h. Then some of the qualitative and quantitative traits, such as total soluble solids (TSS), titrable acidity (TA), TSS/TA ratio, weight loss, firmness, ascorbic acid, total antioxidants, as well as color (L*, hue angle) were measured. Results showed that the basil essential oil contributed to a better maintenance ofhttp://www.notulaebiologicae.ro/index.php/nsb/article/view/9377 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Zahra FAKHAR Younes MOSTOFI Zbihollah ZAMANI |
spellingShingle |
Zahra FAKHAR Younes MOSTOFI Zbihollah ZAMANI Application of <i>Ocimum basilicum</i> Essential Oil as Vapor on Postharvest Storage of Plum Fruit cv. ‘Golden Drop’ Notulae Scientia Biologicae |
author_facet |
Zahra FAKHAR Younes MOSTOFI Zbihollah ZAMANI |
author_sort |
Zahra FAKHAR |
title |
Application of <i>Ocimum basilicum</i> Essential Oil as Vapor on Postharvest Storage of Plum Fruit cv. ‘Golden Drop’ |
title_short |
Application of <i>Ocimum basilicum</i> Essential Oil as Vapor on Postharvest Storage of Plum Fruit cv. ‘Golden Drop’ |
title_full |
Application of <i>Ocimum basilicum</i> Essential Oil as Vapor on Postharvest Storage of Plum Fruit cv. ‘Golden Drop’ |
title_fullStr |
Application of <i>Ocimum basilicum</i> Essential Oil as Vapor on Postharvest Storage of Plum Fruit cv. ‘Golden Drop’ |
title_full_unstemmed |
Application of <i>Ocimum basilicum</i> Essential Oil as Vapor on Postharvest Storage of Plum Fruit cv. ‘Golden Drop’ |
title_sort |
application of <i>ocimum basilicum</i> essential oil as vapor on postharvest storage of plum fruit cv. ‘golden drop’ |
publisher |
University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca |
series |
Notulae Scientia Biologicae |
issn |
2067-3205 2067-3264 |
publishDate |
2014-12-01 |
description |
Increased interest in theuse of natural compounds instead of chemicals is due to concerns about the effect of synthetic ingredients on humans’ health and over environment. Therefore, in this study essential oil from Ocimum basilicum as a natural and safe compound, was applied at three levels (100, 200 and 300 μl/l) as vapor and its effects on postharvest quality and storage life of ‘Golden Drop’ plums was evaluated. After application of treatments, the fruits were stored at +1 °C and 80-85% relative humidity for 42 days. During the storage period, samplings were carried out every week and to simulate market condition, they were kept at room temperate for 24 h. Then some of the qualitative and quantitative traits, such as total soluble solids (TSS), titrable acidity (TA), TSS/TA ratio, weight loss, firmness, ascorbic acid, total antioxidants, as well as color (L*, hue angle) were measured. Results showed that the basil essential oil contributed to a better maintenance of |
url |
http://www.notulaebiologicae.ro/index.php/nsb/article/view/9377 |
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