Effect of cumin essential oil on postharvest decay and some quality factors of strawberry

An essential oil is a liquid that is generally distified from the leaves, stems, flowers or other elements of a plant. Cumin [Cuminum cyminum L.] Essential Oil [CEO] was analyzed to determine oil component. Antifungal effect of CEO was determined by in vitro technique. In second stage, effect of different concentrations of CEO by PDM on postharvest life of strawberry [Fragaria x ananassa Duch.] fruit, cultivar Selva, was studied. Antifungal effect of CEO was carried out with Paper Disk Method [PDM] and Solution Method [SM]. In second stage Fruits were infected artificially by Botrytis cinerea spore. I and then treated by different concentration of CEO. The rate of weight loss, fruit firmness, Total Soluble solids [TSS], titrable acidity, pH, ascorbic acid and color of fruits were determined at 0,3. 6, 9, 12 and 15 days after the beginning of storage. The degree of infection on fruit was rated using a scale of 0 to 8, Fruit surface color was measured by Chromameter [CR 400, Minolta], TA by titration method, ascorbic acid content by iodometric method TSS content [Brix°] by refractometer and pH by pH meter. PDM was effective as antifungal. Storage life of the strawberry fruits was increased by the use of CEO significantly, by inhibition of fungal infection compared to controls. No significant fruit firmness, total soluble solids were observed in treated fruits compared to controls at all determination times. CEO treated fruit maintained higher Lö arabic five pointed star at 3 and 6 day in compare with control. Titrable acidity, pH and ascorbic acid were significant in some stages. Results of present paper confirmed antifungal effect of CEO in both in vitro and on fruit postharvest. However, more studies are required to recommendation of CEO as a commercial and natural antifungal for increase postharvest on horticultural crops

Mutagenicity of four natural flavors: Clove, cinnamon, thyme and Zataria multiflora Boiss

Natural flavors are widely used in various foods, cosmetic and pharmaceutical products. These kinds of additives are applied as colors, preservatives, aroma and tasting agents. The large-scale use of certain food flavors requires accumulation of toxicological data on these substances, particularly in cases where structural similarities with other known substances showing genotoxic or carcinogenic properties indicate that some restrictions on human consumption or exposure should be implemented the case of the flavors. In this study, Concentrations of 50, 100, 200, 300, 500, 1000 and 2000 micro g/ml of four essential oils, Eugenia caryophyllata [Clove], Cinnamum zeylanicum [Cinnamon], Thymus vulgaris [Thyme] and Zataria multiflora, were tested in Salmonella typhymurium strains TA100 with and without rat liver S9 using Ames Salmonella reversion assay. Without S9 fraction, increase in mutant colonies per plate was not observed in all used concentrations. Also with S9 fraction all of samples had no significant increase in mutant colonies per plate except Clove in 500 micro g/ml, and higher concentrations. Based on obtained results, Clove oil may have mutagenic effect in 500 micro g/ml and higher concentration