scholarly journals Solidago canadensis L. Essential Oil Vapor Effectively Inhibits Botrytis cinerea Growth and Preserves Postharvest Quality of Strawberry as a Food Model System

2016 ◽  
Vol 07 ◽  
Author(s):  
Shumin Liu ◽  
Xingfeng Shao ◽  
Yanzhen Wei ◽  
Yonghua Li ◽  
Feng Xu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Botrytis Cinerea ◽  
Model System ◽  
Postharvest Quality ◽  
Solidago Canadensis ◽  
Food Model

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.

scholarly journals Resistance to Botrytis cinerea and Quality Characteristics during Storage of Raspberry Genotypes

HortScience ◽  
2014 ◽  
Vol 49 (3) ◽  
pp. 311-319 ◽  
Author(s):  
Julia M. Harshman ◽  
Wayne M. Jurick ◽  
Kim S. Lewers ◽  
Shiow Y. Wang ◽  
Christopher S. Walsh
Keyword(s):  
Botrytis Cinerea ◽  
Weather Conditions ◽  
Decay Rates ◽  
Rubus Idaeus ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Red Raspberry ◽  
Ethylene Evolution ◽  
Weather Factors

Raspberries are a delicate, high-value crop with an extremely short shelf life exacerbated by postharvest decay caused by Botrytis cinerea Pers. European red raspberry (Rubus idaeus L.) is the most widely grown variety. Yellow (R. idaeus L.), black (R. occidentalis L.), and purple raspberries (R. ×neglectus Peck. or R. occidentalis ×idaeus hybrids) are available mainly at local markets and U-pick farms. To compare the postharvest quality of the raspberry color groups, pesticide-free fruit from cultivars and breeding selections of red, yellow, purple, and black raspberries were examined for oxygen radical absorbance capacity (ORAC), phenolics, anthocyanins, soluble solids, titratable acids, pH, color, firmness, decay and juice leakage rates, ethylene evolution, and respiration. There were significant correlations between decay rate and physiochemical properties. Both decay and leakage rates were correlated with weather conditions before harvest, but each color group responded differently to different weather factors. There were no correlations among changes in color, firmness, decay, or juice leakage rates. All the other color groups were less acidic than the familiar red raspberry. Yellow raspberries had the worst decay rates but the best leakage rates. Black and purple raspberries, with the highest phenolics and anthocyanins and the lowest ethylene evolution rates, resisted decay the longest but bled soonest.

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.

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