The effects of composite coatings containing chitosan and Mentha ( piperita L. or x villosa Huds) essential oil on postharvest mold occurrence and quality of table grape cv. Isabella

2016 ◽  
Vol 34 ◽  
pp. 112-121 ◽  
Author(s):  
Ingrid Conceição Dantas Guerra ◽  
Priscila Dinah Lima de Oliveira ◽  
Miriane Moreira Fernandes Santos ◽  
Ana Sílvia Suassuna Carneiro Lúcio ◽  
Josean Fechine Tavares ◽  
...  
1993 ◽  
Vol 73 (3) ◽  
pp. 815-824 ◽  
Author(s):  
William A. Court ◽  
Robert Pocs ◽  
Robert C. Roy

A field experiment was conducted from 1989 to 1991 on a Fox loamy sand soil to study the effects of harvest date on selected agronomic, physical and chemical characteristics of peppermint (Mentha piperita L.). Plant biomass and essential oil yields increased throughout the season to a maximum in very late August to early September. Menthol, neomenthol, and menthyl acetate concentrations increased in the essential oil with plant development. The amount of menthone and isomenthone was highest in immature plants. The concentrations of menthofuran and pulegone in the essential oil corresponded to the amount of flower bloom in the peppermint. Changes during the season in the concentrations of piperitone, terpinene-4-ol, α-terpineol, 1,8-cineole, limonene, γ-terpinene, terpinolene, α-terpinene, α-pinene, β-pinene, 3-octanol, β-myrcene, Linalool, sabinene, caryophyllene and Germacrene-D were typically quite small. In general, these preliminary results indicate that peppermint can be grown successfully on the coarse-textured soils of Ontario. Key words: Mentha piperita L., peppermint, essential oil, essential oil composition, harvesting date


2016 ◽  
Vol 54 (3) ◽  
pp. 314 ◽  
Author(s):  
Nguyen Kim Chi ◽  
Duong Thi Thanh Thao ◽  
Hoang Quoc Tuan

The main objective of this study was to investigate the effect of different temperature of hot air drying on the qualities of dried peppermint included essential oil content, colour parameters, colour sensory quality and modelling the colour change kinetics. The drying experiments were carried out at five air temperature of 40, 50, 60, 70 and 80oC. The colour parameters for colour change of the materials were quantified by the Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) system. These values were also used for calculation of total change (DE) as well as chroma, hue angle and Browning index. A consumer preference test was conducted with 80 consumers to assess the colour quality of 05 dried peppermints. The results showed that the decreasing of essential oils content at high drying temperature is higher than at low temperature. Least Squares regression was used to determine the relationship between colour sensory scores of consumer taster and quantification of three Hunter parameters. In that, variable “L” and “b” could be distributed to decreasing while variable “a” contributory increase the colour quality of dried peppermint products. It was observed that L, a, DE and hue angle values were fitted to the zero-order model, while b and chroma were fitted to the first-order model.


2016 ◽  
Vol 36 (85) ◽  
pp. 71
Author(s):  
Kamila Cardoso Pereira ◽  
Fernanda Rocha Reda ◽  
Graziela Piveta ◽  
Flávio Augusto De Oliveira Garcia

O objetivo foi avaliar o efeito dos óleos essenciais de Mentha piperita, Cymbopogon nardus e Eucalyptus globulus, na qualidade sanitária e fisiológica de sementes e mudas de Schinus molle L. As sementes foram tratadas com os óleos essenciais nas concentrações de 10%, em 1 μL g-1 de sementes, 20% , em 2 μL g-1 de sementes, 30%, em 3 μL g-1 de sementes e o tratamento controle. Após os tratamentos, as sementes foram avaliadas pelo teste de sanidade, utilizando-se o método do papel de filtro (“blotter test”) e pelo teste de germinação, onde as sementes foram colocadas entre substrato vermiculita. Para as contagens, foram consideradas sementes germinadas e sementes mortas. Na avaliação da qualidade das mudas, mediu-se o comprimento da parte aérea, raízes, altura total e diâmetro do colo. A utilização dos óleos essenciais de citronela e menta reduziu a incidência dos diferentes patógenos presentes nas sementes de S. molle. O óleo essencial de menta a 20% e 30 % favoreceu a germinação das sementes. O óleo essencial de eucalipto, em qualquer concentração, aumentou o crescimento das mudas.Evaluation of essential oils in health and physiological quality of Schinus molle seeds and seedlingsThe objective was to evaluate the effect of Mentha piperita, Cymbopogon nardus and Eucalyptus globules essential oils, in sanitary and physiological quality of Schinus molle L. seeds and seedlings. The seeds were treated with essential oils at concentrations of 10%, on 1 μL g-1, 20%, on 2 μL g-1, 30% , on 3 μL g-1 and control. After treatments, seeds were evaluated by sanity test, using filter paper method (“blotter test”) and by germination test, where the seeds were placed between vermiculite substrate. For counts, sprouted and dead seeds were considered. Shoot length, root, total height and stem diameter were measured for seedlings evaluation. The use of citronella and mint essential oils reduced the incidence of different pathogens in S. molle seeds. Mint essential oil at 20% and 30% were effective to promote seeds germination. Eucalyptus essential oil in any concentration was efficient to increase seedlings growth.Index terms: Mentha piperita; Cymbopogon nardus; Eucalyptus globulus 


2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Mohammad Jamal Saharkhiz ◽  
Marjan Motamedi ◽  
Kamiar Zomorodian ◽  
Keyvan Pakshir ◽  
Ramin Miri ◽  
...  

Variations in quantity and quality of essential oil (EO) from the aerial parts of cultivated Mentha piperita were determined. The EO of air-dried sample was obtained by a hydrodistillation method and analyzed by a gas chromatography/mass spectrometry (GC/MS). The antifungal activity of the EO was investigated by broth microdilution methods as recommended by Clinical and Laboratory Standards Institute. A biofilm formation inhibition was measured by using an XTT reduction assay. Menthol (53.28%) was the major compound of the EO followed by Menthyl acetate (15.1%) and Menthofuran (11.18%). The EO exhibited strong antifungal activities against the examined fungi at concentrations ranging from 0.12 to 8.0 μL/mL. In addition, the EO inhibited the biofilm formation of Candida albicans and C. dubliniensis at concentrations up to 2 μL/mL. Considering the wide range of the antifungal activities of the examined EO, it might be potentially used in the management of fungal infections or in the extension of the shelf life of food products.


2012 ◽  
Vol 4 (4) ◽  
pp. 79-85 ◽  
Author(s):  
Mahsa GERANSAYEH ◽  
Younes MOSTOFI ◽  
Vahid ABDOSSI


2014 ◽  
Vol 61 (2) ◽  
pp. 21-25 ◽  
Author(s):  
S. Fialová ◽  
D. Tekeľová ◽  
E. Švajdlenka ◽  
P. Potúček ◽  
K. Jakubová ◽  
...  

AbstractMentha × piperita (L.) Huds. of the family Lamiaceae is a very important species for commercial exploitation due to the high content of essential oil. Besides the essential oils, there are also other significant secondary metabolites in peppermint, especially flavonoids and hydroxycinnamic derivatives. In this study, we evaluate the variability of essential oil constituents and of phenolic compounds in the leaves of M. × piperita during the development of inflorescence. Similar studies, dealing with the variation of the essential oils and its composition, have been performed in the past, but no attention was paid to the variation of other secondary metabolites. We examined M. × piperita cv. ‘Perpeta’, the domestic cultivar. The plants were cultivated in the climatic conditions of south-west Slovakia. The contents of secondary metabolites were investigated in the week periods, from the beginning of inflorescence formation to the end of flowering. The yield and the quality of essential oil have been carried out by distillation and gas chromatography mass spectrometry (GC-MS). The phenolic substances were analysed using spectrophotometric methods according to European Pharmacopoeia. The highest contents of phenolic substances have been found in leaves of plants during the flowering phenophase, the same stage when essential oil of mint also achieves the highest quality.


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