Effects of Thymus vulgaris Essential Oil on Decay Resistance and Quality of Iranian Table Grape

  • Mahsa GERANSAYEH Azad University of Tehran, Science and Research Branch, Tehran
  • Younes MOSTOFI University College of Agriculture and Natural Resources, University of Tehran, Karaj
  • Vahid ABDOSSI Azad University of Tehran, Science and Research Branch, Tehran

Abstract

Because of greater consumer awareness and concern regarding synthetic chemical additives, foods preserved with natural additives have become popular. Medicinal plants have been used by human being since ages in traditional medicine due to their therapeutic potential and the search on medicinal plants have led the discovery of novel drug candidates used against diverse diseases. Therefore Thymus vulgaris essential oil was applied in Bidaneh Qermez grape cultivar at six concentrations (0, 100, 200, 300, 400 and 500 ?l/l) in water. Quality characteristics (pH, decay, vitamin C, reducing sugars, weight loss, berry abscission, dehydration of rachis, berry cracking and sensory analyses) were evaluated. The results showed that treated fruits with essential oil had lower decay percentage, dehydration of rachis, berry abscission, berry cracking and higher pH, reducing sugars and storage quality compared to control. As a general result, essential oil treatment caused lower decay incident and longer storability.

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Published
2012-11-06
How to Cite
GERANSAYEH, M., MOSTOFI, Y., & ABDOSSI, V. (2012). Effects of Thymus vulgaris Essential Oil on Decay Resistance and Quality of Iranian Table Grape. Notulae Scientia Biologicae, 4(4), 79-85. https://doi.org/10.15835/nsb447907
Section
Horticulture and Agriculture; Viticulture; Research Articles