scholarly journals Water Relations of Flowering Stem, Microbial Activity of Preservative Solution and Postharvest Quality of Alstroemeria Cut Flower under Peppermint’s Essential Oil and Sucrose Treatments

2016 ◽  
Vol 5 (18) ◽  
pp. 221-232
Author(s):  
E. Jahanifar ◽  
M. J. Nazarideljou ◽  
SH. Aramideh ◽  
◽  
◽  
...  
Keyword(s):  
Essential Oil ◽  
Microbial Activity ◽  
Water Relations ◽  
Postharvest Quality ◽  
Cut Flower ◽  
Preservative Solution ◽  
Flowering Stem

scholarly journals Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1831 ◽  
Author(s):  
Renata M. Sumalan ◽  
Raufdzhon Kuganov ◽  
Diana Obistioiu ◽  
Iuliana Popescu ◽  
Isidora Radulov ◽  
...  
Keyword(s):  
Essential Oil ◽  
Postharvest Quality ◽  
Quality Properties ◽  
Chemical Treatments ◽  
In Vivo Experiments ◽  
Ic50 Values ◽  
Set Up

There is an increasing interest in developing natural methods to replace the current chemicals used for maintaining postharvest quality of citrus fruits. The essential oil antifungal activity of mint (MEO), basil (BEO), and lavender (LEO) acting as the vapor-phases was tested against Penicillium digitatum. The minimum doses with fungistatic and fungicidal effect, in vitro, acting as the vapor-phases, were set up. The minimum fungicidal dose was 300 μL for BEO and 350 μL LEO, while for MEO only minimal dose with fungistatic effect was reached. The IC50 values were calculated and used (v/v) for testing preservation of lemon fruits, in close space enriched in vapor oil. For this purpose, the following two independent in vivo experiments were carried out: experiment 1, inoculated lemons with P. digitatum stored without chemical treatments 7 days, at 22 ± 2 °C, at two concentrations (C1—IC50 equivalent; C2—half of C1); and experiment 2, the non-inoculated lemons kept under the same conditions and concentrations of EO vapor served to evaluate the lemon quality properties. The results showed that antifungal protective effect was provided in the order of LEO-C1 > BEO-C1 > MEO-C1 > BEO-C2 > MEO-C2 > LEO-C2. The quality indicators like weight loss, pH, and firmness were not negatively influenced.

Effects of phosphine fumigation on postharvest quality of four Chinese cut flower species

2013 ◽  
Vol 86 ◽  
pp. 66-72 ◽  
Author(s):  
Fanhua Zhang ◽  
Yuejin Wang ◽  
Li Li ◽  
Tao Liu
Keyword(s):  
Postharvest Quality ◽  
Cut Flower

scholarly journals Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit

Agriculture ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1204
Author(s):  
Nittaya Ummarat ◽  
Kanogwan Seraypheap
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Essential Oils ◽  
Fruit Quality ◽  
Postharvest Quality ◽  
Edible Coatings ◽  
Nephelium Lappaceum ◽  
Fruit Pericarp

The postharvest quality of rambutan fruits (Nephelium lappaceum Linn.) is mainly influenced by dehydration, which causes browning of the peel and spinterns. This research investigated the effects of some essential oils—from citronella, clove, kaffir lime, and lemongrass—on ‘Rongrien’ rambutan fruit quality during storage at 13 °C. Screening of effective concentrations from 0.01 to 0.16% was conducted for each essential oil. The results showed that, of the essential oil treatments tested, a kaffir lime oil coating of 0.01% could best maintain the quality of fruits, reducing both weight loss and browning of the peel and spinterns. However, essential oil concentrations exceeding 0.04% severely damaged the fruit pericarp, in which scores of spintern browning were higher than those of peel browning. These results suggest that kaffir lime oil can maintain the postharvest quality of ‘Rongrien’ rambutan fruit as a supplement in some edible coatings.

scholarly journals Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of Mangoes

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3003
Author(s):  
Kaibo Yu ◽  
Jing Xu ◽  
Lei Zhou ◽  
Liqiang Zou ◽  
Wei Liu
Keyword(s):  
Essential Oil ◽  
Sustained Release ◽  
Electrostatic Interactions ◽  
Water Solubility ◽  
Mangifera Indica ◽  
Membrane Lipid ◽  
Postharvest Quality ◽  
Vapor Permeability ◽  
Cinnamon Essential Oil

Mango (Mangifera indica Linn.) is a famous climacteric fruit containing abundant flavor and nutrients in the tropics, but it is prone to decay without suitable postharvest preservation measures. In this study, the chitosan (CH)-cinnamon essential oil (CEO) Pickering emulsion (CH-PE) coating was prepared, with cellulose nanocrystals as the emulsifier, and applied to harvested mangoes at the green stage of maturity. It was compared with a pure CH coating and a CH-CEO emulsion (CH-E) coating, prepared with the emulsifier Tween 80. Results showed that the CH-PE coating had a lower water solubility and water vapor permeability than the other coatings, which was mainly due to electrostatic interactions, and had a better sustained-release performance for CEO than the CH-E coating. During mango storage, the CH-PE coating effectively improved the appearance of mangoes at 25 °C for 12 d by reducing yellowing and dark spots, and delayed water loss. Hardness was maintained and membrane lipid peroxidation was reduced by regulating the activities of pectin methyl esterase, polygalacturonase, and peroxidase. In addition, the nutrient quality was improved by the CH-PE coating, with higher contents of total soluble solid, titratable acid, and ascorbic acid. Therefore, the CH-PE coating is promising to comprehensively maintain the postharvest quality of mangoes, due to its enhanced physical and sustained-release properties.

scholarly journals POST-HARVEST IMPACT OF PACKAGING MATERIAL AND STORAGE DURATION ON CUT Narcissus tazetta

2021 ◽  
Vol 20 (4) ◽  
pp. 145-154
Author(s):  
Muhammad Umair Shafique ◽  
Adnan Younis ◽  
Muhammad Asif ◽  
Ahsan Akram ◽  
Tahira Naseem ◽  
...  
Keyword(s):  
Dry Weight ◽  
Packaging Material ◽  
Postharvest Quality ◽  
Vase Life ◽  
Cut Flower ◽  
Storage Duration ◽  
Post Harvest ◽  
Significant Difference ◽  
Duration Of Storage

Narcissus, belonging to Amaryllidaceae family, is one of the emerging cut flower in ornamental industry. Appropriate cut flower packaging for ideal time period provides potential benefit of improving their post-harvest quality of flower. Current research was conducted with an objective to find out best suitable packaging materials and optimum storage duration for cut flowers of narcissus. Narcissus postharvest features were analyzed statistically and results showed significant difference among the treatments with respect to packaging material as well as storage duration. In our findings, polyethylene sleeve showed best results in most of postharvest parameters (vase life, total life, dry weight, and change in fresh weight). In our results, 2 hours duration of storage significantly improved the post-harvest parameters of cut Narcissus. Vase life, fresh and dry weight of flower obtained maximum value in two hours storage duration. It was interesting to note that as storage duration increased, post-harvest characters reduced. In conclusion, postharvest quality of cut Narcissus can be improved significantly by using suitable packaging material and optimizing storage duration.

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