Application of <i>Ocimum basilicum</i> Essential Oil as Vapor on Postharvest Storage of Plum Fruit cv. ‘Golden Drop’

• Main Authors: Zahra FAKHAR, Younes MOSTOFI, Zbihollah ZAMANI
• Format: Article
• Language: English
• Published: University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca 2014-12-01
• Series: Notulae Scientia Biologicae
• Online Access: http://notulaebiologicae.ro/index.php/nsb/article/view/9377

<span style='font-size:10.0pt;font-family:"Times New Roman"; mso-fareast-font-family:SimSun;letter-spacing:-.2pt;mso-ansi-language:EN-US; mso-fareast-language:ZH-CN;mso-bidi-language:AR-SA'>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 <i>Ocimum basilicum</i> as a natural and safe compound, was applied at three levels (100, 200 and 300 &#956;l/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 (</span><st1:stockticker><span style='font-size:10.0pt;font-family:"Times New Roman";mso-fareast-font-family:SimSun;letter-spacing:-.2pt;mso-ansi-language:EN-US;mso-fareast-language:ZH-CN; mso-bidi-language:AR-SA'>TSS</span></st1:stockticker><span style='font-size: 10.0pt;font-family:"Times New Roman";mso-fareast-font-family:SimSun;letter-spacing:-.2pt;mso-ansi-language:EN-US;mso-fareast-language:ZH-CN;mso-bidi-language: AR-SA'>), titrable acidity (TA), </span><st1:stockticker><span style='font-size:10.0pt;font-family:"Times New Roman";mso-fareast-font-family: SimSun;letter-spacing:-.2pt;mso-ansi-language:EN-US;mso-fareast-language:ZH-CN; mso-bidi-language:AR-SA'>TSS</span></st1:stockticker><span style='font-size: 10.0pt;font-family:"Times New Roman";mso-fareast font-family:SimSun;letter-spacing:-.2pt;mso-ansi-language:EN-US;mso-fareast-language:ZH-CN;mso-bidi-language: AR-SA'>/TA ratio, weight loss, firmness, ascorbic acid, total antioxidants, as well as color (L*, ^{<span style='mso-spacerun:yes'> </span>}hue angle) were measured. Results showed that the basil essential oil contributed to a better maintenance of </span <st1:stockticker><span style='font-size:10.0pt font-family:"Times New Roman";mso-fareast-font-family:SimSun;letter-spacing:-.2pt;mso-ansi-language:EN-US;mso-fareast-language:ZH-CN;mso-bidi-language: AR-SA'>TSS</span></st1:stockticker><span style='font-size:10.0pt;font-family: "Times New Roman";mso-fareast-font-family:SimSun;letter-spacing:-.2pt; mso-ansi-language:EN-US;mso-fareast-language:ZH-CN;mso-bidi-language:AR-SA'>, TA, </span><st1:stockticker><span style='font-size:10.0pt font-family:"Times New Roman"; mso-fareast-font-family:SimSun;letter-spacing:-.2pt;mso-ansi-language:EN-US; mso-fareast-language:ZH-CN;mso-bidi-language:AR-SA'>TSS</span></st1:stockticker><span style='font-size:10.0pt;font-family:"Times New Roman";mso-fareast-font-family:SimSun;letter-spacing:-.2pt;mso-ansi-language:EN-US;mso-fareast language:ZH-CN; mso-bidi-language:AR-SA'>/TA ratio, firmness, ascorbic acid, antioxidant and delayed weight loss and color changes compared to control. However, the fruit treated with 300 µl/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. </span>