Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage

Authors
Mohammad Ghasemi
Moazzam Hassanpour Asil
Dept. of Horticultural Sciences, Faculty of Agricultural Sciences, University of Guilan
10.52547/fsct.18.112.113
Abstract
The use of chemical compounds to prevent corruption and increase the shelf life of agricultural products, including grapes, has many applications. Due to the harmful effects of these compounds on human health and also the tendency of people to use organic products, today the use of low-risk and alternative methods has increased. The use of antimicrobial, antibacterial and antifungal compounds, such as natural essential oils, can be a good way to increase the shelf life of crops. In this study, the effect of thyme essential oil on increasing the shelf life of Fakhri cultivar grapes by two methods of immersion (direct contact) and fumigant (indirect contact) in concentrations (0, 150, 300 and 450 μl / l) In the cold storage with a temperature of 1±2° C and a relative humidity of 90% was tested for 60 days. Traits such as percentage of changes in fruit weight, titratable acidity, total soluble solids, sensory evaluation including fruit texture firmness, Smell and flavor, antioxidant capacity and browning of cluster wood were evaluated. The least percentage of changes in fruit weight and titratable acidity were observed at a concentration of 450 μl /l of thyme essential oil. The control treatment had the highest amount of total soluble solids in fruits (25.2 degrees Brix). Also, the results of sensory evaluation of fruit texture firmness showed that the fumigant method was better than the immersion method with gradual release of essential oil to maintain the firmness of fruit texture better. Sensory evaluation of grape fruit Smell and flavor and taste showed that at high concentrations of essential oil, the sensory evaluation index was lower. Antioxidant capacity was declining in the whole process and fumigant and immersion methods were not significantly different from each other.
Keywords
Grapes
Thymus essential oil
Immersion and Fumigant methods
Post-harvest life

Subjects

[1] Jalili Marandi, R. (2007). Small fruits. Urma, Jahad Daneshgahy. 49(3):170-180.
[2] Ferreira, A., Nunes, C., Castro, A., Ferreira, P. and Coimbra, M. (2014). Influence of grape pomace extract incorporation on chitosan properties. Carbohydrate Polymers. 113: 490-499.
[3] Janick, J. and James, N. (1996). Fruit breeding. Vine and Small Fruit Crops. 2: 297-370.
[4] Rasouli, M., Roostaei, P. and Babaei, A. (2017). The study and comparison of storage life of different grape varieties under controlled condition, Journal Research in Pomology. 2(1):61-74.
[5] Valero, D., Valverde, JM., MartQnez-Romero, D., Guillen, F., Castillo, S. and Serrano, M. (2006). The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes, Postharvest Biology and Technology. 41(3): 317-327.
[6] Franck, J., Latorre, B., Torres, R. and Zoffoli, J. (2005). The effect of preharvest fungicide and postharvest sulfur dioxide use on postharvest decay of table grapes caused by Penicillium expansum. Journal Postharvest Biology and Technology. 37(1):21-25.
[7] Zoffoli, J., Latorre, B. and Naranjo, P. (2008). Hairline, a postharvest cracking disorder
in table grapes induced by sulfur dioxide. Journal Postharvest Biology and Technology. 47:90-97.
[8] Asghari, M. and Khomeyri Sani, M. (2010). Effect of Basil (Ocimum basilicum L.) essential oil on gray mold control and postharvest quality of strawberry (cv. Selva). Journal of Medicinal Plants. 4(29):131-139.
[9] Tripathi, P., Dubey, N. and Shukla, A. (2008). Use of some essential oils as post-harvest botanical fungicides in the management of grey mould of grapes caused by Botrytis cinerea. World F of Microbiology and Biotechnology. 24: 39–46.
[10] Burt, S. (2004). Essential oil, their antibacterial properties and potential application in food. International Journal of Food Microbiology. 94(3): 273-253.
[11] Bounatirou, S., Simitis, S., Migual, M., Faleiro, L., Rejeb, M., Neffati, M., Costa, M., Figueiredo, A., Barroso, J. and pedro, L. (2007). Chemical composition, antioxidant and antibacterial activites of essential oils isolated from Tunisian thymus capitatus Hoff. Food Chemistry. 105: 146-155.
[12] Outtara, B., Simard, R., Piette, G., Begin, A. and Holley, R. (2000). Diffusion of acetic and propionic acid from chitosan-based antimicrobial packaging films. Journal of Food Science. 65:768-773.
[13] Santos, N., Athayde, A., Oliveiram, C., Sales, C., Silva, S., Silva, R., Stamford, T. and Souza, E. (2012). Efficacy of the application of a coating composed of chitosan and Origanum vulgare L. essential oil to control Rhizopus stolonifer and Aspergillus niger in grapes (Vitis labrusca L.). International Journal of Food Microbiology. 32(2):345-353.
[14] Dehestani Ardakani, M. and Mostofi, Y. (2016). Extension of storage life and quality properties of grape cv. 'Bidaneh Ghermez’ by Thymus essential oil. Journal of Horticultural Science. 48(4 ):753-764.
[15] MartinezRomero, D., Guillen, F., Valverde, J., Bailen, G., Zapata, P., Serrano, M., Castillo, S. and
Valero, D. (2007). Influence of carvacrol on survival of Botrytis cinerea inoculated in table grape.
International Journal of Food Microbiology. 115(2):144–148.
[16] Serrano, M., Martinez-Romero, D., Guillen, F., Valverde, M., Zapata, J., Castillo, S. and Valero, D. (2008). The addition of essential oils to MAP as a tool to maintain the overall quality of fruits. Trends in Food Science and Technology.19( 9), 464-471.
[17] Vesal talab, Z. and Gholami, M. (2012). Effects of essential oil and clove (Eugenia caryophyllata) extract on some qualitative characteristics of grapes during storage. Iranian Journal of Horticultural Science. 43(4):255-265.
[18] Meng, X., Li, B., Liu, J. and Tian, S. (2008). Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage. Food Chemistry. 106:501-508.
[19] Crisosto, C. (2008). Central Valley postharvest, Cooperative Extension University of California Kearney Agricultural Center. 17(1):646-650.
[20] Xu, W., Huang, K., Guo, F., Qu, W., Yang, J., Liang, Z. and Luo, Y. (2007). Postharvest grapefruit seed extract and chitosan treatments of table grapes to control Botrytis cinerea. Postharvest Biology and Technology. 46(1):86-94.
[21] Brand-Williams, W., Cuvelier M. and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Science and Technology. 28:25–30.
[22] Mostofi, Y., Dehestani Ardakani, M. and Razavi, H. (2011). The effect of chitosan on postharvest life extension and qualitative characteristics of table grape “Shahroodi”. Food Science and Technology. 8(31):93-104.
[23] Jalili Marandi, R. (2012). Postharvest Physiology. Urma, Jahad Daneshgahy. 151-152.
[24] De Sousa, L., Andrade, S., Athayde, A., Oliveira, C., Sales, C., Marta S. and Souza, E. (2013). Efficacy of Origanum vulgare L. and Rosmarinus officinalis L. essential oils in combination to control postharvest pathogenic Aspergilli and autochthonous mycoflora in Vitis labrusca L. (table grapes). International Journal of Food Microbiology. 165:312-318.
[25] Hernandez-Munoz, P., Almenar, E., Ocio, M. and Gavara, R. (2006). Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharvest Biology and Technology. 39:247-253.
[26] Chien, P., Sheu, F. and Lin, H. (2007). “Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life”. Food Chemistry. 100 (3):1160-1164.
[27] Chauhan, S., Gupta, K. and Agrawal, M. (2014). “Application of biodegradable Aloe vera gel to control post harvest decay and longer the shelf life of Grapes”. International Journal Current. Microbiol. 3(3):632-642.
[28] Valverde, J., Guillen, F., MartQnez-Romero, D., Castillo, S., Serrano, M. and Valero, D. (2005).
Improvement of table grapes quality and safety by the combination of modified atmosphere packaging
(MAP) and eugenol, menthol or thymol. Journal of Agriculture and Food Chemistry. 53:7458–7464.
[29] Brummell, D. and Harpster, M. (2001). “Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants”. Plant Molecular Biology. 47 (2):311-339.
[30] Kelebek, H., Selli, S., Canbas, A. and Cabaroglu, T. (2009). “HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan”, Microchemical Journal. 91 (2):187-192.
[31] Shiri, A., Bakhshi, D., Ghasemnezhad, M., Dadi, M., papachatzis, A. and kalorizou, H. (2013). Chitosan coating improved the shelf life and postharvest quality of table grape (Vitis vinifera) cultivar Shahrudi. Turkish Journal of Agriculture and Forestry. 37:148-156.
[32] Sellamuthu, P., Sivakumar, D., Soundy, P. and Korsten, L. (2013). Enhancing the defence related and antioxidant enzymes activities in avocado cultivars with essential oil vapours. Postharvest Biology and Technology. 81:66-72.
[33] Hassani, A., Fathi, Z., Ghosta, Y., Abdollahi A., Meshkatalsadat, M. and Marandi, R. (2012). Evaluation of plant essential oils for control of postharvest brown and gray mold rots on apricot. Journal of Food Safety. 32: 94-101.
[34] Sousa, J., Azerêdo, G., Torres, R., Conceição, M., Vasconcelos, M. and Souza, E. (2012). Synergies of carvacrol and 1, 8-cineole to inhibit bacteria associated with minimally processed vegetables. International Journal of Food Microbiology. 158:9-13.
[35] Ghani, A., Azizi, M. and Ebrahim Pourkumele, A. (2007). The effect of temperature and use of natural
compound on storage of cherri (Prunus avium L.). Journal of Agricultural Science and technology,
(especial Issue for Horticultural Sciences). 57:21-69.