During storage time, postharvest diseases and senescence processes can decrease quality parameters of sweet cherries. In this study, the effects of two different concentrations (4.5 mg·ml-1 and 18 mg·ml-1) of essential oil of Thymus vulgaris and Satureja montana (vapour treatment) on quality and sensory parameters of sweet cherries were investigated. The fruits were stored for 28 days in a cold room (1 °C) at 90–95% relative humidity. After the cold storage, the fruits were stored for 3 days at 20 °C. Concerning the results, it was observed that the use of essential oils reduced the weight loss and the vitamin C content loss. The effect of these treatments on titratable acidity and total soluble solids was more limited. Vapour phase of essential oils demonstrated the capability to control postharvest pathogens on cherries even without direct contact, reducing postharvest waste up to about 62 % compared to untreated fruit. Furthermore, the sensory analysis showed a positive effect on the visual aspect, while it pointed out a negative effect on off-flavour and aroma mainly for savory samples.

Effects of treatment by vapour of essential oil from Thymus vulgaris and Satureja montana on postharvest quality of sweet cherry (cv. Ferrovia

Maghenzani M.;Chiabrando V.;Santoro K.;Spadaro D.;Giacalone G.
2018

Abstract

During storage time, postharvest diseases and senescence processes can decrease quality parameters of sweet cherries. In this study, the effects of two different concentrations (4.5 mg·ml-1 and 18 mg·ml-1) of essential oil of Thymus vulgaris and Satureja montana (vapour treatment) on quality and sensory parameters of sweet cherries were investigated. The fruits were stored for 28 days in a cold room (1 °C) at 90–95% relative humidity. After the cold storage, the fruits were stored for 3 days at 20 °C. Concerning the results, it was observed that the use of essential oils reduced the weight loss and the vitamin C content loss. The effect of these treatments on titratable acidity and total soluble solids was more limited. Vapour phase of essential oils demonstrated the capability to control postharvest pathogens on cherries even without direct contact, reducing postharvest waste up to about 62 % compared to untreated fruit. Furthermore, the sensory analysis showed a positive effect on the visual aspect, while it pointed out a negative effect on off-flavour and aroma mainly for savory samples.
JOURNAL OF FOOD AND NUTRITION RESEARCH
57
2
161
169
http://www.vup.sk/en/index.php?mainID=2&navID=14
biofumigation, essential oils, thyme, savory, sweet cherry
Maghenzani M., Chiabrando V., Santoro K., Spadaro D., Giacalone G.
File in questo prodotto:
File Dimensione Formato  
jfnr201815.pdf

embargo fino al 05/06/2019

Descrizione: articolo principale
Tipo di file: PDF EDITORIALE
Dimensione 283.97 kB
Formato Adobe PDF
283.97 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1670180
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 5
  • ???jsp.display-item.citation.isi??? 6
social impact