Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits
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 t...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8857669 |
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| author | Nadire Pelin Bahadırlı İbrahim Kahramanoğlu Chunpeng Wan |
| author_facet | Nadire Pelin Bahadırlı İbrahim Kahramanoğlu Chunpeng Wan |
| author_sort | Nadire Pelin Bahadırlı |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-b1f3167ec2884f228f6fc738adec36bf |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-b1f3167ec2884f228f6fc738adec36bf2025-02-03T05:58:24ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88576698857669Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat FruitsNadire Pelin Bahadırlı0İbrahim Kahramanoğlu1Chunpeng Wan2Department of Field Crops, Faculty of Agriculture, Hatay Mustafa Kemal University, Hatay, Antakya, TurkeyFaculty of Agricultural Sciences and Technologies, European University of Lefke, Gemikonağı, Northern Cyprus Via Mersin 10, TurkeyJiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits & Vegetables in Jiangxi Province, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, ChinaFresh 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.http://dx.doi.org/10.1155/2020/8857669 |
| spellingShingle | Nadire Pelin Bahadırlı İbrahim Kahramanoğlu Chunpeng Wan Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits Journal of Food Quality |
| title | Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits |
| title_full | Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits |
| title_fullStr | Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits |
| title_full_unstemmed | Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits |
| title_short | Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits |
| title_sort | exposure to volatile essential oils of myrtle myrtus communis l leaves for improving the postharvest storability of fresh loquat fruits |
| url | http://dx.doi.org/10.1155/2020/8857669 |
| work_keys_str_mv | AT nadirepelinbahadırlı exposuretovolatileessentialoilsofmyrtlemyrtuscommunislleavesforimprovingthepostharveststorabilityoffreshloquatfruits AT ibrahimkahramanoglu exposuretovolatileessentialoilsofmyrtlemyrtuscommunislleavesforimprovingthepostharveststorabilityoffreshloquatfruits AT chunpengwan exposuretovolatileessentialoilsofmyrtlemyrtuscommunislleavesforimprovingthepostharveststorabilityoffreshloquatfruits |