Use of black cumin oil and liquorice syrup to maintain the postharvest quality of fully ripe apricot fruits var. ‘Thyrinte’

Abstract

Nigella sativaGlycyrrhiza glabra N. sativa oil and G. glabra -the decay incidence.quality, Glycyrrhiza glabra syrup, Nigella sativa oil, weight lossWhat is already known on this subject?• Storage duration of fully ripe apricot fruits is limited to about 1-2 weeks.• Nigella sativaGlycyrrhiza glabra syrup are found to improve storage quality of apricot fruits. What is the expected impact on horticulture?• Further tests on non-chemical methods and their use in postharvest food storage would help to reach sustainable food supply and food safety.German Society for Horticultural Science 2018). The basic ingredients responsible from the semipermeable protective barrier are polysaccharides, phenolic compounds, antioxidants, proteins and lipids (Mannozzi et al., 2017). This barrier helps to reduce respiration and transpiration, the two most important causes of postharvest dition, texture, which is closely related with the morphology and composition of the cell wall materials, also plays an important role on the storage life of fruits and vegetables (Chen et al., 2018). Among these edible bio-materials and essential oils, Nigella sativa oil was reported to have high biological anti-oxidant, anti-diabetic and wound healing (Kooti et al., 2016) and on food quality, i.e., anti-microbial and weight loss preservation. It was also reported to prevent weight loss 2018).Apricot (Prunus armeniaca L.) tree belongs to Rosaceae family, Prunus genus and section Armeniaca, which is a diploid temperate deciduous fruit tree and widely distributed tree has been cultivated for more than 2,000 years in China and Central Asia and those regions were considered as kowska- Abramek, 2019;Gül and Özen, 2019). The fruits of apricot are a good source of nutrients, phenolic compounds, vitamins and carotenoids (Garcia-Viguera et al., 1994); but their storage life is limited (about two weeks) due to susceptibility to mechanical damages and quick ripening (Siddiq, 2006). Apricot fruits are climacteric, where fruits can ripen off-tree and ethylene plays an important role on the ripening of the fruits. To increase the storability of the apricot fruits, they must be picked before full maturity. To delay the ripening and maintaining the quality of harvested apricots, quick cooling and storing at low temperatures are highly import-

Impacts of edible coatings enriched with laurel essential oil on the storage life of strawberry ‘Camarosa’ fruits

“…For the preparation of the EC+LEO, the same method for the edible coating preparation (described above) was used, but this time laurel essential oil (0.5%) dissolved in 70% ethyl alcohol (2:1 v/v) was also used together with corn starch and glycerol (Kahramanoğlu 2019). The dose of the laurel essential oil was selected based on previous studies with other essential oils, where doses of 0.5% was most effective and suggested to be more suitable for industrial applications (Kahramanoğlu et al 2018;2021).…”

Perspective Chapter: Traditional, Innovative and Eco-Friendly Methods for Postharvest Storage of Fruits

“…The application of the EOs can be as direct application (as vapor) or incorporation into films, coatings or washing materials [41]. Some recent research noted that the essential oils of myrtle (Myrtus communis L.) leaves [129], black cumin oil [130], and lemongrass oil [131] have high potential of promoting storability of loquat, apricot and strawberry fruits, respectively.…”