Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits
Joint Authors
Kahramanoğlu, İbrahim
Wan, Chunpeng
Bahadırlı, Nadire Pelin
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-12-04
Country of Publication
Egypt
No. of Pages
10
Abstract EN
Fresh loquat (Eriobotrya japonica Lindl.) fruits easily lose their marketability because of fungal spoilage, browning, and weight loss after harvest.
The use of essential oils as postharvest treatment is a talented alternative to fungicides mainly because of their ability to reduce respiration and transpiration of the fresh fruits during storage.
However, the postharvest studies with the volatiles of essential oils are limited.
The present study was conducted to determine the effectiveness of volatile essential oils of myrtle (Myrtus communis L.) leaves for preserving the postharvest storability of loquat fruits.
Test fruits of the present study were exposed to 5 different treatments, which are (i) water vapor (2 min), (ii) myrtle leaves (3% w/w), (iii) myrtle leaf vapor (2 min), (iv) myrtle leaf vapor (10 min), and (v) untreated control.
A total of 30 compounds were isolated from the essential oil, and the three highest amounts of compounds were determined as eucalyptol (39.38%), α-pinene (24.98%), and linalool (8.18%).
Exposure to myrtle leaves (3% w/w) and myrtle leaf vapor (2 min) was also noted to provide higher efficacy for reducing the weight loss, decay incidence, and browning index.
American Psychological Association (APA)
Bahadırlı, Nadire Pelin& Kahramanoğlu, İbrahim& Wan, Chunpeng. 2020. Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184938
Modern Language Association (MLA)
Bahadırlı, Nadire Pelin…[et al.]. Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits. Journal of Food Quality No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1184938
American Medical Association (AMA)
Bahadırlı, Nadire Pelin& Kahramanoğlu, İbrahim& Wan, Chunpeng. Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184938
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184938