Application of some essential oils and plant extracts to increase the quality and storage life of Red Delicious apple

Document Type : Original Article

Authors

1 Former M.Sc. Student, Department of Horticulture, Faculty of Agriculture and Natural Resources, Ardakan University, Ardakan, Iran.

2 Associate Professor, Department of Horticulture, Faculty of Agriculture and Natural Resources, Ardakan University, Ardakan, Iran

3 PhD in horticulture and Employee of the Ministry of Agriculture in Tehran province, Iran.

4 Assistant Professor, Department of Horticulture, Faculty of Agriculture and Natural Resources, Ardakan University, Ardakan, Iran.

5 Assistant Professor of Plant Pathology, Dryland Agriculture Research Institute (DARI), Maragheh, Iran.

10.30466/rip.2023.54022.1219

Abstract

Today, the use of chemical compounds to maintain quality and extend the storage period of horticultural products poses risks to human and environmental health. Therefore, the application of safe and environmentally compatible compounds is proposed as a novel approach in modern agriculture. In this regard, an experiment was conducted to investigate the effect of cardamom and mint essential oils, as well as pennyroyal and savory plant extracts, on Red Delicious apple fruit. The study was performed as a completely randomized design with four treatments and four replications at five concentration levels (0, 1500, 3000, 4500, and 5000 ppm). Fruits were treated by immersion for three minutes and stored at two temperatures with 85-95% relative humidity for three months. The results showed that essential oil and plant extract treatments had significant effects (P ≤ 0.01) on weight loss, tissue firmness, soluble solids content, fruit juice pH, titratable acidity, total protein, vitamin C, and the activities of peroxidase and catalase enzymes. The essential oil and extract treatments contributed to the maintenance of fruit weight and tissue firmness, as well as increased soluble solids content. Furthermore, at concentrations of 5000 ppm, the essential oils and plant extracts enhanced the activity of antioxidant enzymes, vitamin C content, and total protein of the fruit. Titratable acidity and pH of fruit juice in this study exhibited increasing and decreasing trends, respectively, under the influence of different concentrations of the essential oils and plant extracts. In general, different levels of essential oils and plant extracts, as healthy and safe compounds, were effective in extending the storage life and maintaining the quality of Red Delicious apple fruit.

Keywords

References

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Research in Pomology
Volume 8, Issue 1 - Serial Number 1
August 2023
Pages 153-168

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