Effect of Essential Oils Treatments on Quality Characteristics of Apple (Malus domestica var. Gala) During Storage


	Trends in Applied Sciences Research
	Year: 2012 \| Volume: 7 \| Issue: 7 \| Page No.: 584-589 DOI: 10.3923/tasr.2012.584.589

Effect of Essential Oils Treatments on Quality Characteristics of Apple (Malus domestica var. Gala) During Storage

E. Shirzadeh and M. Kazemi

Abstract: Apple texture can deteriorate during cold storage, resulting in softness and mealiness. The experiment was started in season 2010-2011 and fruit weight losses, fruit firmness, total soluble solids, pH; titratable acidity, total soluble solids/titratable acidity ratio and ethylene production were measured at 20, 80 and 140 the days of postharvest life. The fruits were immersed in distilled water, calcium (1%) or at essential oils thyme (300 ppm) and lavender (500 ppm). Results showed that fruit weight loss significantly decreased in essential oils and calcium treatments in comparison to control. Also, results showed that essential oils and calcium treatments increase fruit firmness, TA while decreasing of ethylene production during cold storage at 0-2°C for 140 days (p = 0.05). The results showed that essential oils and calcium treatments application was influenced on ethylene in comparison to control. In general, this experiment showed that post-harvest essential oils and calcium treatments prevented fruit softening and decreased weight losses.

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How to cite this article:

E. Shirzadeh and M. Kazemi, 2012. Effect of Essential Oils Treatments on Quality Characteristics of Apple (Malus domestica var. Gala) During Storage. Trends in Applied Sciences Research, 7: 584-589.

DOI: 10.3923/tasr.2012.584.589

URL: https://scialert.net/abstract/?doi=tasr.2012.584.589

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