Effectiveness of CaCl₂ , Peppermint Oil and Salicylic Acid Treatments on Shelf Life Extension of Fresh Mint during Cold Storage

Abstract

Mint is a popular commercially grown refreshing herb with numerous applications. Consumers increasingly require fresh ready-to-eat herbs of good quality. Today, most of the developed methods to control postharvest quality are not practical for industrial applications. The effect of CaCl2 (1 and 2%), peppermint oil (500 and 1,000 mg/L) and salicylic acid (0.5 and 1 mM) on different quality attributes, including chlorophyll, electrolyte leakage, relative water content, proline concentration and overall quality of fresh mint, were evaluated. Application of salicylic acid and CaCl2 significantly prevented chlorophyll degradation and water loss, while preserving membrane integrity. Proline as a stress regulator was mostly collected in salicylic acid-treated samples. Application of peppermint oil resulted in negative effects on the visual quality of samples. Thus, application of salicylic acid and CaCl2 or their potent preservative blends in suitable concentrations will reduce loss and prolong the shelf life of fresh mint. PRACTICAL APPLICATIONSThe quality of fresh produce reaching to the consumer depends on pre-and postharvest management. Due to the perishable nature of fresh herbs like mint, it is required to develop new strategies for shelf life extension. Health-conscious consumers demand natural, organic, preservative-free minimally processed fresh produce. Therefore, alternative efficient and safe methods to hazardous chemicals are preferred for extending and keeping the quality.

Effect of exogenous essential oil treatments on the storage behaviour of apricot fruit harvested at different altitudes

“…These properties reduce the diffusion of oxygen and increase the accumulation of CO 2 around the fruit surface, leading to reduced water loss and slowing down the activity of enzymes and biochemical reactions that cause pigment synthesis (Perdones et al, 2016). It was reported that the treatment of postharvest min oil (Yousefizad et al, 2015;Owolabi et al, 2021) and thyme oil (Sapper et al, 2019;Cai et al, 2020) reduced respiration rate during storage and extend the postharvest fruit life. Furthermore, the treatment of postharvest peppermint oil (Yousefizad et al, 2015;Owolabi et al, 2021) and thyme oil (Sapper et al, 2019;Cai et al, 2020) reduced respiration rate during storage and extend the postharvest fruit life in fresh fruit.…”

“…It was reported that the treatment of postharvest min oil (Yousefizad et al, 2015;Owolabi et al, 2021) and thyme oil (Sapper et al, 2019;Cai et al, 2020) reduced respiration rate during storage and extend the postharvest fruit life. Furthermore, the treatment of postharvest peppermint oil (Yousefizad et al, 2015;Owolabi et al, 2021) and thyme oil (Sapper et al, 2019;Cai et al, 2020) reduced respiration rate during storage and extend the postharvest fruit life in fresh fruit.…”