EFFECT OF THE NUTRIENT SOLUTION AND SHELF-LIFE CONDITIONS ON THE ESSENTIAL OIL PROFILE OF MINIMALLY PROCESSED DILL (ANETHUM GRAVEOLENS L.) GROWN IN A SOILLESS CULTURE SYSTEM

2010 ◽  
pp. 135-141 ◽  
Author(s):  
E. Fontana ◽  
G. Tibaldi ◽  
S. Nicola
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Nutrient Solution ◽  
Culture System ◽  
Soilless Culture ◽  
Anethum Graveolens ◽  
Minimally Processed ◽  
Life Conditions

The Influence of pH of Nutrient Solution On Yield and Nutritional Status of Tomato Plants Grown in Soilless Culture System

2009 ◽  
Vol 70 (1) ◽  
pp. 59-69 ◽  
Author(s):  
Jacek Dyśko ◽  
Waldemar Kowalczyk ◽  
stanisław Kaniszewski
Keyword(s):  
Nutritional Status ◽  
Nutrient Solution ◽  
Culture System ◽  
Manganese Content ◽  
Mineral Nutrient ◽  
Organic Substrates ◽  
Soilless Culture ◽  
Marketable Yield ◽  
Tomato Plants ◽  
Influence Of Ph

The Influence of pH of Nutrient Solution On Yield and Nutritional Status of Tomato Plants Grown in Soilless Culture SystemThe aim of the studies conducted in the years 2004-2006 was determination the influence of nutrient solution of different pH on the yield and nutritional status of tomato plants grown in soilless culture in organic and inert medium. Tomato plants were grown on slabs made of shredded rye straw and on slabs of peat and rockwool. The plants were fertilized with standard nutrient solution of different pH: 4.5, 5.0, 5.5, 6.0, 6.5. Nutrient solution pH and the kind of applied growing substrates were exerted significantly influence on the height of total and marketable yield of tomato cv. Blitz F1. Early yield was not depended on pH of nutrient solution and the kind of using substrates. The highest total and marketable yield was observed in tomato grown in rockwool slabs. For all the growing media, the highest yield of tomatoes was obtained after feeding the plants with the nutrient solution of pH 5.5. The kind of growing substrates and pH of nutrient solution were significantly differenced the nutritional status of tomato plants. Despite of considerable differentiation of means concentration of mineral nutrient in tomato leaves, the plant growth and development were proper. Concentration of mineral nutrients was comprised at the optimum range of nutritional status of tomato plants. The pH of nutrient solution at the range of 4.5-6.0 was not exerted significantly influence on nutritional status of tomato plants with nitrogen, potassium and magnesium. With the increase of the pH nutrient solution the average phosphorus, iron and manganese content was decreased. The higher concentration of nitrogen, calcium and magnesium was occurred in tomato plants cultivated in organic substrates than in rockwool. The phosphorus and manganese content was higher in the leaves of tomato plants grown in rockwool compared to those in the organic media. Tomato plants grown in the straw substrate contained lower concentrations of potassium and iron and more calcium in comparison to peat.

scholarly journals Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 597
Author(s):  
Gisselle Anahí Solís-Contreras ◽  
María Consuelo Rodríguez-Guillermo ◽  
María de la Luz Reyes-Vega ◽  
Cristobal N. Aguilar ◽  
Oscar Noé Rebolloso-Padilla ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Guar Gum ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Minimally Processed ◽  
Bioactive Coatings ◽  
Golden Delicious ◽  
Apple Slices ◽  
Cinnamon Essential Oil

The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.

scholarly journals Potential of thyme essential oil on arugula sanitization

2019 ◽  
Vol 43 ◽  
Author(s):  
Roseli Jacobi Veloso ◽  
Nei Fronza ◽  
Alvaro Vargas Júnior ◽  
Vânia Silva Carvalho ◽  
Miriam Fumiko Fujinawa ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Sodium Hypochlorite ◽  
Active Chlorine ◽  
Minimally Processed ◽  
E Coli ◽  
Thyme Essential Oil

ABSTRACT Essential oils from plants are an important alternative source of antimicrobial compounds against important pathogens for food safety. This study aimed to evaluate the in vitro antimicrobial activity of thyme essential oil (Thymus vulgaris) and to apply it in the sanitization of minimally processed arugula (Eruca sativa), aiming to increase the safety and shelf life of arugula. The in vitro antibacterial activity of the essential oil was evaluated by disc diffusion assays and determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against different foodborne pathogens. Thereafter, a “challenge test” was carried out to evaluate the antibacterial activity of the thyme essential oil (0.2%) on the sanitization of arugula inoculated with Escherichia coli (3 log CFU mL-1) compared to sodium hypochlorite (120 ppm of active chlorine). Afterwards, an experiment of applying the thyme essential oil (0.2%) as a sanitizing agent in minimally processed arugula was carried out to evaluate the vegetable shelf life compared to sodium hypochlorite (120 ppm of active chlorine). The arugula was stored at 8 °C for 7 days, and periodically, the number of aerobic mesophilic microorganisms, pH and titratable acidity were determined, and the color of the samples was evaluated. The thyme essential oil had strong antimicrobial activity in vitro against all species of bacteria tested. In the experiments in situ, the thyme essential oil (0.2%) and sodium hypochlorite (120 ppm of active chlorine) were not efficient in eliminating the inoculated E. coli from minimally processed arugula, and they did not result in an extension of the shelf life of the arugula in comparison to the control (p>0.05). However, the growth rate of the E. coli population over time on the arugula samples sanitized with the thyme essential oil (0.2%) was low, which indicates a positive effect of the essential oil, which may be optimized with future adjustments in the concentration and immersion time for the arugula sanitization.

scholarly journals Sensory Evaluation of Minimally Processed Parsley (Petroselinum crispum), Dill (Anethum graveolens) and Lovage (Levisticum officinale) Stored at Refrigeration Temperatures

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Giorgiana Mihaela CÄ‚TUNESCU ◽  
Maria TOFANÄ‚ ◽  
Crina MUREȘAN ◽  
Adriana DAVID ◽  
Sorin ST Ä‚NILÄ‚
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Quality Characteristics ◽  
Sensory Profile ◽  
Petroselinum Crispum ◽  
Anethum Graveolens ◽  
Average Quality ◽  
Minimally Processed ◽  
Polyethylene Bags

Minimally processed fresh fruit, vegetables and aromatic herbs are a becoming more popular because they satisfy consumers’ need for time and healthy nutrients. But, even applying packaging and refrigeration their shelf life is short. The main quality losses that occur along storage are changes in colour, texture and flavour. In consequence, it is important to establish how these factors affect acceptance and preference of minimally processed fresh plant food. So, the aim of the present paper is to evaluate the effect of storage at refrigeration temperature on some quality characteristics of the most important minimally processed Romanian seasoning herbs. The herbs under study were parsley, dill and lovage. A grid of attributes of fresh herbs was developed. The herbs, sealed in polyethylene bags, were stored at 4°C for 12 days. The evaluation of quality characteristics color, texture and flavor, on a scale of 1 to 5 was done in the 1 st, 5 th, 8th and 12day. In order to evaluate the average quality of the herbs, a quality number was used. Starting form herbs scores in the first day, a sensory profile was determined. This was maintained along the storage period. Even though, scores decreased along the storage period, there were no statistically significant differences for any of the parameters under study in the days taken into consideration. Quality number along the storage period do not differ statistically for none of the three herbs. For minimal processed parsley, dill and lovage the maximum shelf-life was estimated to be 23.3 days, 13.7 days and 15.3 days respectively.    th

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