Effect of Galbanum Gum Coating Combined with Cumin Essential Oil and Calcium Chloride on Qualitative and Biochemical Characteristics of Sweet Cherry

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ASGHARI M.R.; Azarsharif z.; TAJIK H.; Farrokhzad Nansa a.r.

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Journal: Journal of Horticultural Science Year:2019 | Volume:32 | Issue:4 Page(s): 665-680

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Title

Effect of Galbanum Gum Coating Combined with Cumin Essential Oil and Calcium Chloride on Qualitative and Biochemical Characteristics of Sweet Cherry

Author(s)

ASGHARI M.R. | Azarsharif z. | TAJIK H. | Farrokhzad Nansa a.r. | Issue Writer Certificate

Keywords

CoatingQ1

Medicinal plantQ1

Safe compoundQ1

Shelf lifeQ2

Abstract

Introduction: Galbanum, an aromatic oleo-resin gum, is produced from Umbelliferae plant and genus Ferula with the common Persian name “ Barije” . Ferula gummosa Boiss. Plants are endemic flora of the mountain ranges of northern Iran. Cuminum cyminum is an edible Medicinal plant, which is widely distributed in Iran, Turkey, India, Egypt and Central America countries. Calcium (Ca2+) is a secondary messenger that plays pivotal roles (such as cell wall structure, signaling in fruit ripening and ethylene biosynthesis) in regulating physiological functions in fruits, vegetables and flowers during postharvest life. Sweet cherry is one of the most popular fruits among consumers because of its good taste and abundant nutrients and bioactive components such as phenolic compounds and flavonoids. This fruit is a highly perishable product due to its high respiration rate and rapid softening process at room temperature, which ultimately cause the color changes, weight loss, browning and changes of nutrients and restrict its Shelf life. Several studies have demonstrated that the postharvest life of sweet cherries can be extended by different preservation techniques, such as refrigeration, synthetic chemical fungicides, modified atmosphere packaging, osmotic treatments, hypobaric treatments, heat treatments and edible Coating. In the last several years, edible Coatings have been widely studied for the preservation of fruits and vegetables. Edible Coating with semipermeable films might extend the postharvest life of sweet cherry through a reduction of moisture migration, gas exchange, respiration and oxidative reaction rates. Materials and Methods: Healthy, uniform in size, shape, color fruits were selected from sweet cherries collected from an orchard in Kahriz located in Urmia. Effects of galbanum gum (0, 1, 2 and 3% W/V), cumin essential oil (0, 100 and 200 μ l/l) and calcium chloride (0 and 1% W/V) Coating on the physiological and quality responses of sweet cherry (Prunus avium Cv. Siah Mashhad) fruit were investigated. The fruits were coated, and stored at 2± 1 º C and 90-95% relative humidity for 30 days and then transferred to 20 º C for an additional 1 day. The quality of sweet cherries analyzed on the initial day, day 15 of storage at 2± 1 º C and day 30 of storage at 2± 1 º C with an additional one day at 20 º C. Different qualitative and physicochemical attributes including pH, total soluble solid, titrable acidity, fruit water content and moisture percentage, proline, malondialdehyde, phenyl alanine amonialyase (PAL) enzyme activity and nutraceutical (total phenol and flavonoid) evaluations were performed. Statistical analysis of data was done by SAS (version 9. 4) and mean comparisons were performed using Duncan's multiple range test. Results and Discussion: Significant differences were observed in fruit coated with galbanum gum 1% W/V, cumin essential oil 200 μ l/l and calcium chloride 1% W/V as compared to the control. The Coating applications including gum, cumin essential oil and calcium chloride resulted in the slower rise of pH and TSS and were effective in maintaining higher titrable acidity, fruit water content, moisture percentage, PAL enzyme activity, total phenol and flavonoid. Coating with 1% W/V galbanum gum combined with 1% W/V calcium chloride resulted in highest increase of PAL enzyme activity and total phenol 15-day after storage, which effectively prevented rapid decline enzyme activity and phenolic compound to the end of storage. The combined Coating of galbanum gum 2% W/V with CaCl2 1% W/V or 200 μ l/l cumin essential oil significantly maintained total flavonoid 30-day after storage in 2± 1 º C an additional 1 day in 20º C; These treatments are not significantly different with galbanum gum 1% W/V with CaCl2 1% W/V or 200 μ l/l cumin essential oil. Concomitantly proline content (0. 002748 mlgr/gr F. W. ) was at higher levels and malondialdehyde (0. 0320 mmol/gr F. W. ) at lower levels in tissues of treated fruit with 1% W/V CaCl2 compared with those of control fruit at the end of storage. Conclusion: Fruit and vegetables are highly perishable, and the causes of postharvest losses can generally be ascribed to physiological deterioration associated with the consumption of the internal water and reserve substances. In addition, increasing public concern towards healthy foods has contributed to the promotion of interest in the development of alternative (Safe) methods for controlling postharvest decay and deterioration. These results suggest that galbanum gum, cumin essential oil and CaCl2 treatments delayed the development of senescence process ‘ Siah Mashhad’ sweet cherry by reducing the rate of quality parameters deterioration and polyphenol compound and also maintaining the structural integrity of cell membrane. Application of 1% W/V galbanum gum Coating combined with 1% W/V CaCl2 might be enhanced low temperature tolerance by maintaining quality parameters, antioxidant compound and Shelf life of sweet cherry fruits.

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APA: Copy

ASGHARI, M.R., Azarsharif, z., TAJIK, H., & Farrokhzad Nansa, a.r.. (2019). Effect of Galbanum Gum Coating Combined with Cumin Essential Oil and Calcium Chloride on Qualitative and Biochemical Characteristics of Sweet Cherry. JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY), 32(4 ), 665-680. SID. https://sid.ir/paper/142512/en

Vancouver: Copy

ASGHARI M.R., Azarsharif z., TAJIK H., Farrokhzad Nansa a.r.. Effect of Galbanum Gum Coating Combined with Cumin Essential Oil and Calcium Chloride on Qualitative and Biochemical Characteristics of Sweet Cherry. JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY)[Internet]. 2019;32(4 ):665-680. Available from: https://sid.ir/paper/142512/en

IEEE: Copy

M.R. ASGHARI, z. Azarsharif, H. TAJIK, and a.r. Farrokhzad Nansa, “Effect of Galbanum Gum Coating Combined with Cumin Essential Oil and Calcium Chloride on Qualitative and Biochemical Characteristics of Sweet Cherry,” JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY), vol. 32, no. 4 , pp. 665–680, 2019, [Online]. Available: https://sid.ir/paper/142512/en

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