Effect of post-harvest treatment and storage temperature on fragrance of Jasmine (J. grandiflorum)

Abstract

The postharvest experiment was conducted to maximize the shelf life of Jasminum grandiflorum without losing its fragrance using with different chemical solution in department of Crop Physiology, Tamilnadu Agricultural University during 2017 - 2018. The demand for this species for oil extraction is more compared to other species. Among the Jasmine flower production major quantity of Jasmine flowers are utilized for isolating and manufacturing Jasmine oils. The experimental design followed for this study is FCRD. The chemical solutions viz., silver nano particle (20 ppm), Boric acid (4%), sucrose (4%), NAA (100 ppm), BA (500 ppm), α-AIB (20µM) are used as anti-senescence. After chemical treatment the flower buds packed in polypropylene bags (200 gauges) and stored in ambient and cold storage condition. The observation was made periodically up to flower senescence. Among the different chemical treatment silver nano-particle (20 ppm) having the significant effect on fragrance and shelf life over control.

Enhancing shelf life and freshness retention in jasmine flowers (Jasminum multiflorum L.) through Post-harvest chemical treatments

“…(1988) [2] , the brown coloration in flower cell vacuoles is caused by the buildup of flavins and other phenolic compounds. According to Mohansundari et al (2018) [17] , the oxidation of phenolic substances by the polyphenol oxidase enzyme results in enzymatic discoloration that browns the petals. The resultant browning in anthorium cut flower spathe affects its marketability causing economic losses.…”