Effect of basil [Ocimuin Basilicum L.] essential oil on gray mold control and postharvest quality of strawberry [cv. Selva]

Essential oils are complex volatile compounds produced in different plant parts, which are known to have various functions in plants. The objective of the present study is investigation of the effect of Basil [L. Ocimum basilicum L.] essential oil on gray mold control and postharvest quality of strawberry. This experiment was carried out In vitro and In vivo conditions. In In vitro condition Basil essential oil was used at 250, 500, 750 and 1000 microL.L[-1] concentrations with "Paper Disk Method" and "Solution Method". In second stage Basil essential oil applied at 60, 250, 500 and 1000 microL.L[-1] concentrations with "Paper Disk Method" on strawberry fruits. Results of In vitro experiment showed that Basil essential oil at all applied concentrations inhibited Botrytis cinerea growth completely. The results of In vivo experiment showed that basil essential oil at applied concentrations inhibited B. cinerea growth on strawberry fruits completely in comparison to controls. Also basil essential oil at 60 and 250 microL.L[-1] concentrations showed positive effects on some fruit quality characteristics e.g. color, titrable acidity, total soluble solid, Vitamin C and firmness. Therefore treated fruits with basil essential oil at low concentration had higher TA, TSS, Vitamin C, firmness and color values compared to control fruits whilst high concentrations of basil essential oil [500 and 1000 microL.L[-1]] induced burning sepal and led to toxic signs on fruit surface. All applied concentrations of basil essential oil affected fruit flavor especially 1000microL.L[-1] reduced fruit firmness and Vitamin C content It can be concluded that basil essential oil due to higher antifungal properties, acts as an alternative to artificial fungicides in controlling of fungal diseases but more research is needed to identify the proper formulation

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

effects of fruit maturity and 1-methylcyclopropene [1-MCP] treatment on alpha-farnesene metabolism in scald resistant and susceptible cultivars of apple fruit

It was found that, climatic conditions and fruit ripeness are important factor for the occurrence and intensity of superficial scald. 1-MCP is an inhibitor of ethylene action in plants and inhibits many ripening related processes along with the production of ethylene and volatiles. Apples are often held for several months at low temperature either in air [MA] or in controlled atmosphere [CA] storage, therefore they are prone to the occurrence of a large number of physiological disorders. In this work an investigation was made in order to determine the effect of 1-methylcyclopropene [1.0 microl I [-1]] treatment on superficial scald development and alpha farnesene metabolism on scald-resistant 'Golden Delicious' and scald-susceptible 'Imperial Delicious' apples. Fruits harvested on two dates and stored 24 weeks in refrigerated air storage [RA] at 6.5-1 °C, Peel tissue samples were taken at harvest after 6, 12 and 24 weeks. A reversed-phase high-performance liquid chromatographic procedure with UV detection at 232 nm and 269 nm has been used for the determination of alpha-farnesene and Ctols contents. Scald symptoms were restricted to untreated control fruit of both harvests of Imperial as during storage period increased to 65 and 45%, respectively for the first and second harvest compared with no scald symptoms in those in Golden Delicious. At 1.0 microl I [-1], 1-MCP completely eliminated superficial scald during storage period in Imperial apples. Large increases in peel tissue content of alpha-farnesene observed in untreated fruit of both harvest dates in Golden Delicious and Imperial cultivars. 1-MCP strongly decreased alpha-farnesene and conjugated trienols accumulation in treated fruit peel tissues at both maturity stages of two cultivars during storage. The results confirm the proposed role of Ctols in scald induction and indicate that alpha farnesene production is strongly regulated by ethylene. In general, we conclude that only alpha-farnesene synthesis and its oxidation products [Ctols] levels in peel tissue could not be involved to the inherent nature of scald susceptibility or resistance in two cultivars tested

Cytokinins affect fermentation product accumulation, vitamin c reservation and quality of stored broccoli in modified atmosphere packages

Broccoli inflorescences are rich in health promoting compounds such as vitamin C which may contribute to the high antioxidant capacity found in freshly- harvested broccoli. However, high looses of this essential compound has been reported after harvesting. Modified atmosphere packaging has been shown to be potentially useful in storability and quality retention of Broccoli florets; however, supplemental methods of extending shelf life are desirable because of the high fermentation product. In this way florets were treated post harvest with benzyl adenine at 50 ppm before packaging in polymeric bags [polyethylene and polypropylene] and storage at 1°C. Factors including ethylene production, chlorophyll, vitamin C, fermentation product, appearance, pH and titrable acidity were measured every three day intervals. During storage of cytokinin treated florets under MAP, all changes related with loss of quality were reduced and delayed with time. Additionally vitamin C remained almost unchanged. This improved retention was mainly due to decreased ethylene production. Cytokinin treatment significantly reduced fermentation product in packaged broccoli