scholarly journals Preharvest and Postharvest Application of Garlic and Rosemary Essential Oils for Controlling Anthracnose and Quality Assessment of Strawberry Fruit During Cold Storage

2020 ◽  
Vol 11 ◽  
Author(s):  
Somaieh Hosseini ◽  
Jahanshir Amini ◽  
Mahmoud Koushesh Saba ◽  
Kaivan Karimi ◽  
Ilaria Pertot
Keyword(s):  
Essential Oils ◽  
Quality Assessment ◽  
Cold Storage ◽  
Strawberry Fruit ◽  
Postharvest Application

scholarly journals Postharvest application of gum arabic and essential oils for controlling anthracnose and quality of banana and papaya during cold storage

2011 ◽  
Vol 62 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Mehdi Maqbool ◽  
Asgar Ali ◽  
Peter G. Alderson ◽  
Mahmud Tengku Muda Mohamed ◽  
Yasmeen Siddiqui ◽  
...  
Keyword(s):  
Essential Oils ◽  
Cold Storage ◽  
Gum Arabic ◽  
Postharvest Application

scholarly journals Postharvest quality of essential oil treated roses

2017 ◽  
Vol 23 (2) ◽  
pp. 192 ◽  
Author(s):  
Guilherme Mariano Manfredini ◽  
Patrícia Duarte de Oliveira Paiva ◽  
Elka Fabiana Aparecida Almeida ◽  
Ângela Maria Pereira Do Nascimento ◽  
Thaís Silva Sales ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Cold Storage ◽  
Production Costs ◽  
Postharvest Quality ◽  
Vase Life ◽  
Pot Life ◽  
Low Toxicity ◽  
Flower Quality ◽  
Cold Chamber

The loss of commercial quality during storage and transportation of roses is one of the factors that reflect on production costs, leading producers to preventively apply harmful chemicals, mainly to hamper Botrytis cinerea development and reduce further losses. An alternative to increase flower longevity without contaminating the environment with harmful chemicals is the use of natural products, such as essential oils, which have fungistatic and insecticide properties, as well as low toxicity. The objective of this study was to evaluate the effect of essential oils on the vase life of Rosa cv. Avalanche: 12 treatments were tested, resulting from the combination of 5 types of essential oils plus the control in two cold storage periods (2 to 6 days) at 1 °C, 90-95% RH. The essential oils tested were eucalyptus, cinnamon, lemongrass and peppermint (1%), clove (0.1%), plus a control with distilled water. Application was made by spraying the flower buds. After storage at low temperatures, the flower stems were kept in a room (16 °C, 70% RH) during 10 days for evaluation. Flower stems stored for 2 days in a cold chamber showed better means for darkening, turgor and bent neck, as well as a lower weight loss by the stems. The application of lemongrass essential oil at 1% caused burns on the petals, compromising quality and pot life. The essential oils of peppermint and eucalyptus allowed flower quality maintenance until the 10th day of evaluation. It is possible to conclude that post-harvest spraying with peppermint or eucalyptus essential oil at 1%, combined with cold storage for 2 days, provided greater longevity and quality for cv. Avalanche roses.

Postharvest application of salicylic acid reduced decay and enhanced storage life of papaya fruit during cold storage

2020 ◽  
Vol 14 (6) ◽  
pp. 3078-3088 ◽  
Author(s):  
Aliya Hanif ◽  
Saeed Ahmad ◽  
Sana Shahzad ◽  
Mehwish Liaquat ◽  
Raheel Anwar
Keyword(s):  
Salicylic Acid ◽  
Cold Storage ◽  
Storage Life ◽  
Postharvest Application

Effects of cold storage on essential oils of peel of Thompson navel oranges

1992 ◽  
Vol 40 (2) ◽  
pp. 271-275 ◽  
Author(s):  
Marianna. Usai ◽  
Giovannni. Arras ◽  
Franco. Fronteddu
Keyword(s):  
Essential Oils ◽  
Cold Storage

Effects of Herbal Essential Oils Used To Extend the Shelf Life of Freshwater-Reared Asian Sea Bass Fish (Lates calcarifer)

2003 ◽  
Vol 66 (3) ◽  
pp. 410-417 ◽  
Author(s):  
S. HARPAZ ◽  
L. GLATMAN ◽  
V. DRABKIN ◽  
A. GELMAN
Keyword(s):  
Essential Oils ◽  
Cold Storage ◽  
Storage Period ◽  
Sea Bass ◽  
Control Treatment ◽  
Thymus Vulgaris ◽  
Human Consumption ◽  
Lates Calcarifer ◽  
Asian Sea Bass ◽  
Freshwater Pond

Sensory and microbiological characteristics of Asian sea bass (Lates calcarifer) fish raised in a freshwater pond were evaluated during cold storage for 33 days. Whole fish (averaging 400 g each) were stored in a cold storage room at 0 to 2°C. Essential oils of herbs—thyme (Thymus vulgaris) and oregano (Origanum vulgare)—added at 0.05% (vol/vol) were used as preservatives. On the basis of the sensory test results as well as the bacteriological tests, the addition of oregano and thyme essential oils can considerably slow the process of spoilage. The fish treated with these oils were still fit for human consumption after 33 days of storage. The results obtained through sensory tests are corroborated to a great extent by the chemical (hypoxanthine) tests and to a lesser extent by the physical (Cosmos units) tests. The initial total bacteriological counts were 1.7 × 103 CFU/cm2 on the fish surface and <102 CFU/g in the fish flesh, and in the control treatment (without preservatives), these counts rose continuously, reaching around 107 CFU/cm2 on the fish surface and 103 CFU/g in the flesh after 33 days of storage at 0 to 2°C. The use of herbal essential oils as preservatives, on the other hand, resulted in a maximal count of 105 CFU/cm2 on the fish surface, while the bacterial count in the flesh remained <102 CFU/g by the end of the 33-day storage period at 0 to 2°C.

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