Bioactivity of powders and essential oils of three Asteraceae plants as post-harvest grain protectants against three major coleopteran pests

2014 ◽  
Vol 17 (4) ◽  
pp. 701-709 ◽  
Author(s):  
Gomah E. Nenaah
Keyword(s):  
Essential Oils ◽  
Post Harvest ◽  
Grain Protectants

scholarly journals Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system

2012 ◽  
Vol 15 (4) ◽  
pp. 333-342 ◽  
Author(s):  
Paula Judith Perez Espitia ◽  
Nilda de Fátima Ferreira Soares ◽  
Laura Costa Moreira Botti ◽  
Nathália Ramos de Melo ◽  
Olinto Liparini Pereira ◽  
...  
Keyword(s):  
Essential Oils ◽  
Physicochemical Parameters ◽  
Phytopathogenic Fungi ◽  
Soluble Solids ◽  
Postharvest Diseases ◽  
Packaging System ◽  
Antimicrobial Packaging ◽  
Post Harvest ◽  
Lemon Grass

Rot and damage caused by post-harvest phytopathogenic fungi affect fruit quality. Essential oils (EO) are considered as an alternative to fungicides. Postharvest diseases of fruits may also be controlled by the bagging approach and the use of antimicrobial packaging. Based on the beneficial properties of EO and the concepts of bagging and antimicrobial packaging, this study aimed to develop sachets containing EO to be used as part of an antimicrobial packaging system. The activities of oregano, cinnamon and lemon grass EO were evaluated testing the sachets in vitro against the phytopathogenic fungi Alternaria alternata, Fusarium semitectum, Lasiodiplodia theobromae and Rhizopus stolonifer. The effects of the sachets on the microbiological and physicochemical parameters of post-harvest papaya were also evaluated. Both pure and sachet-incorporated EO showed antifungal activity in vitro against all tested fungi. For papaya, sachets containing cinnamon, oregano and lemon grass showed a significant reduction in the growth of mesophilic aerobic bacteria, yeasts and mould, with the cinnamon sachet causing the greatest reduction in microorganisms at the end of the storage time. Physicochemical parameters of papaya, such as weight loss, colour, firmness, total soluble solids/titratable acidity ratio and pH were not significantly altered by the presence of EO sachets, thus not affecting the natural ripening process of the papaya.

Antifungal Activities of the Essential Oils on Post-harvest Disease Agent Penicillium digitatum

2004 ◽  
Vol 8 (1) ◽  
pp. 25-29 ◽  
Author(s):  
E. Mine Soylu ◽  
Fatih M. Tok . ◽  
Soner Soylu . ◽  
Alpaslan D. Kaya . ◽  
Gulsun Akdemir Ev
Keyword(s):  
Essential Oils ◽  
Penicillium Digitatum ◽  
Antifungal Activities ◽  
Post Harvest ◽  
Disease Agent ◽  
Post Harvest Disease

THE USE OF NATURAL AROMATIC ESSENTIAL OILS HELPS TO MAINTAIN POST-HARVEST QUALITY OF ´CRIMSON´ TABLE GRAPES

2005 ◽  
pp. 1723-1730 ◽  
Author(s):  
D. Martínez-Romero ◽  
S. Castillo ◽  
J.M. Valverde ◽  
F. Guillén ◽  
D. Valero ◽  
...  
Keyword(s):  
Essential Oils ◽  
Post Harvest ◽  
Table Grapes

scholarly journals RAGAM PRODUK OLAHAN TEMULAWAK UNTUK MENDUKUNG KEANEKARAGAMAN PANGAN

2017 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Aniswatul Khamidah ◽  
Sri Satya Antarlina ◽  
Tri Sudaryono
Keyword(s):  
Essential Oils ◽  
Food Industry ◽  
Health Benefits ◽  
Food Product ◽  
Food Products ◽  
Natural Dyes ◽  
Post Harvest ◽  
Yellow Substance ◽  
Medical Benefits ◽  
Main Components

<p>Temulawak or javanese ginger (Curcuma xanthorrihza Roxb) is a rhizome herb that has medical benefits for increasing appetite and as an anticholesterol, antiinflammatory, antianemia, antioxidant and antimicrobe. Curcuminoid, a yellow substance in temulawak, has many health benefits. Besides for medicine, temulawak is used for food industry material mainly as natural dyes in food. The main components of temulawak are starch (41.45%) and fiber (12.62%). Temulawak also contains essential oils (3.81%) and curcumin (2.29%). Temulawak can be processed into various food products such us dried chips/simplicia (for steeping herbs), flour, instant drink, cookies, sweets, noodles, crackers, stick, cake, dodol and jelly candy. This paper describes composition, benefits, post-harvest handling and a variety of food products of temulawak.</p><p>Keywords: Javanese ginger, benefits, food product, food diversification</p><p align="center"><strong><br /></strong></p><p align="center"><strong>ABSTRAK</strong><strong></strong></p><p>Temulawak (<em>Curcuma xanthorrihza</em> Roxb) termasuk golongan tanaman rempah yang memiliki manfaat untuk meningkatkan nafsu makan dan sebagai antikolesterol, antiinflamasi, antianemia, antioksidan, dan antimikroba. Kurkuminoid sebagai zat utama yang berwarna kuning dalam temulawak diketahui memiliki banyak manfaat bagi kesehatan. Selain digunakan untuk pengobatan, temulawak berpeluang dikembangkan dalam industri pangan, terutama sebagai pewarna alami dalam makanan. Komponen terbesar dalam temulawak adalah pati 41,45% dan serat 12,62%. Temulawak juga mengandung minyak atsiri 3,81% dan kurkumin 2,29%. Temulawak dapat dikembangkan menjadi berbagai produk olahan pangan, antara lain simplisia, tepung, pati, minuman instan, kue kering, manisan, mi, kerupuk, stek, cake, dodol, dan permen jeli. Makalah ini memaparkan kandungan rimpang temulawak, manfaat, penanganan pascapanen, dan berbagai produk olahan temulawak.</p><p>Kata kunci: temulawak, manfaat, produk olahan, keanekaragaman pangan</p><p> </p>

scholarly journals Essential Oils as Post-Harvest Crop Protectants against the Fruit Fly Drosophila suzukii: Bioactivity and Organoleptic Profile

Insects ◽  
2020 ◽  
Vol 11 (8) ◽  
pp. 508 ◽  
Author(s):  
Stefano Bedini ◽  
Francesca Cosci ◽  
Camilla Tani ◽  
Erika Carla Pierattini ◽  
Francesca Venturi ◽  
...  
Keyword(s):  
Essential Oils ◽  
Chemical Constituents ◽  
Insect Pest ◽  
Fruit Fly ◽  
Drosophila Suzukii ◽  
Negative Effects ◽  
Tea Tree ◽  
Post Harvest ◽  
Organoleptic Characteristics ◽  
Low Concentrations

The essential oils extracted from mandarin (Citrus reticulata Blanco) fruits, and from tea tree (Maleleuca alternifolia (Maiden and Betche) Cheel) leaves have been chemically analyzed and tested for their bioactivity against D. suzukii. Besides, to estimate consumers’ acceptability of the essential oil (EO) treatments, we evaluated their impact on the organoleptic characteristics of the EO-treated fruits. The main chemical constituents of the two EOs were 1,8-cineole and 4-terpineol for M. alternifolia (22.4% and 17.6% of the total components, respectively), and limonene (83.6% of the total components) for C. reticulata. The behavioral tests indicate that the two EOs are able to deter D. suzukii oviposition and that D. suzukii shows positive chemotaxis to low concentrations of the EOs and negative chemotaxis when the EO concentration increases. While no negative effects on the organoleptic profiles were detected for fruits treated with C. reticulata EO, the olfactory profile of fruits treated with M. alternifolia EO was so negative that they were defined as “not suitable for consumption” by panellists. Overall, our findings indicate that the use of EOs for the post-harvest protection of small fruits is feasible, provided that the essential oils are selected not only for their bioactivity against the insect pest but also for their affinity with the consumers’ sensorial system.

scholarly journals Commercial Laurus nobilis L. and Syzygium aromaticum L. Merr. & Perry essential oils against post-harvest phytopathogenic fungi on rice

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 325-332 ◽  
Author(s):  
M. Pilar Santamarina ◽  
Josefa Roselló ◽  
Silvia Giménez ◽  
M. Amparo Blázquez
Keyword(s):  
Essential Oils ◽  
Phytopathogenic Fungi ◽  
Syzygium Aromaticum ◽  
Laurus Nobilis ◽  
Post Harvest
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