Application of Ocimum basilicum Essential Oil as Vapor on Postharvest Storage of Plum Fruit cv. ‘Golden Drop’
Keywords:antioxidant; color; firmness; natural compounds; weight loss
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 </span TSS, TA, TSS/TA ratio, firmness, ascorbic acid, antioxidant and delayed weight loss and color changes compared to control. However, the fruit treated with 300 Âµl/l concentration had essence flavor compared to control. Inconclusion, the use of basil essential oil is an effective tool on maintaining postharvest quality and storage life of plum fruits.
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