Effect of Rosemary and Artemisia Essential Oil on Decay Control and Quality Characters of Mango Fruit During Storage

Golestani, A.; Rastegar, S. Rastegar

doi:10.22055/ppd.2017.13118

Document Type : Research Paper

Authors

A. Golestani ¹
S. Rastegar Rastegar ²

¹ M.Sc. Student of Post-Harvest, Department of Horticultural Science, College of Agriculture, University of Hormozgan, Hormozgan, Iran

² Assistant Professor, Department of Horticultural Science, College of Agriculture, University of Hormozgan, Hormozgan, Iran

https://doi.org/10.22055/ppd.2017.13118

Abstract

Background and Objectives
Postharvest diseases are one of the major causes of storage losses of mango. The incidence of postharvest diseases can affect the quality and limits the shelf life of the horticultural fresh products. Generally, there is a great interest in using essential oils (EOs) as biological control to increasing shelf life of fruits. Mango is one of the most important tropical fruits. The aim of this study was to evaluate in vivo effectiveness of Artemisia persica and Rosmarinus officinalis essential oils against Aspergillus niger, which are one of the most important postharvest diseases of mango.
Material and Methods
Inoculation of artificial fungal was done at room temperature. One day after inoculation, fruits were treated with different concentrations of EOs. The fruits were placed into boxes and kept in 25°C for three weeks. Then decay, weight loss, firmness, ascorbic acid and values of surface color were determined during storage. Fruits surface color was measured using a chromameter (CR 400, Minolta) which provided (CIE L*, a*, and b*). Firmness values were measured by using a texture analyzer.
Results
Results showed that all treatments had significant effects in preventing fruits decay during storage. Rosemary essential oil at low concentration (500 μl/l) (13.3%) significantly reduced deterioration of mango fruits, followed by Artemisa persica (1000 μl/l) (12%). Quality of fruits was also affected by essential oil. Fruit treated by Rosmarinus officinalis showed the highest firmness (3.7 kg/cm²) rather than other treatments. Different treatments showed more firmness rather than control and different concentrations of treatment did not show any significant difference.
Discussions
Modifications induced by EOs might be due to theirs components interactions with cell wall synthesis, which affects fungal growth and morphology. Moreover, the presence of an aromatic nucleus and one hydroxyl group is important for their antimicrobial activity. Some reported that efficacy of plant EOs depends on their composition

Keywords

Main Subjects

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Plant Productions

Effect of Rosemary and Artemisia Essential Oil on Decay Control and Quality Characters of Mango Fruit During Storage

References

References

Volume 40, Issue 2
September 2017
Pages 53-62

Effect of Rosemary and Artemisia Essential Oil on Decay Control and Quality Characters of Mango Fruit During Storage

References

References

Volume 40, Issue 2September 2017Pages 53-62

Volume 40, Issue 2
September 2017
Pages 53-62