Evaluation of Oregano essential oil effects on quality and biochemical attributes of sweet cherry (Prunus avium L. cv. ‘ Takdaneh Mashhad’ )

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Hosseini Chnoor; ASGHARI MOHAMMADREZA; Khezri Maryam

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Journal: POMOLOGY RESEARCH Year:2019 | Volume:3 | Issue:2 Page(s): 55-69

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Title

Evaluation of Oregano essential oil effects on quality and biochemical attributes of sweet cherry (Prunus avium L. cv. ‘ Takdaneh Mashhad’ )

Author(s)

Hosseini Chnoor | ASGHARI MOHAMMADREZA | Khezri Maryam | Issue Writer Certificate

Keywords

Phenolic compounds

Shelf life

Sweet cherry

Total antioxidant

Abstract

Fruits and vegetables contain antioxidants, among which sweet cherries has the highest antioxidants and plays a major role in preventing diseases and protecting human health. In addition, consumption and demand of fruits with high-quality, healthy and chemical free is increasing. The present study was carried out to evaluate the effect of postharvest spray with marjoram essential oil with 5 levels (0, 250, 500, 750 and 1000 μ L. L ) on harvested ‘ Takdaneh Mashhad’ Sweet cherry fruits. The fruits were kept at 1 ± 0. 5 ° C with 90 to 95% RH. The fruits were removed from the cold chamber every 15 days in a 30day period. Different physiological indices such as total soluble solids (TSS), titratable acidity (TA), pH, fruit firmness, Total antioxidants based on the DPPH-free radical scavenger capacity, phenols and total flavonoid content were evaluated. The results showed that marjoram essential oil at 750 μ L. L-1 had a significant effect on pH, TSS, TA, firmness, antioxidant activity, and at 1000 μ L. L-1 affected total phenols and flavonoid contents. The essential oil treatment increased the storage time and maintained pH and TSS at a lower level than control. The treatment reduced the rate of TA and firmness reduction. In addition, the higher levels of essential oil, enhanced antioxidant activity and Phenolic compounds. The results showed that postharvest use of marjoram essential oil increased the quality and antioxidant properties of the Sweet cherry fruits, and can be used as a safe method for increasing the Shelf life of sweet cherries.

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APA: Copy

Hosseini, Chnoor, ASGHARI, MOHAMMADREZA, & Khezri, Maryam. (2019). Evaluation of Oregano essential oil effects on quality and biochemical attributes of sweet cherry (Prunus avium L. cv. ‘ Takdaneh Mashhad’ ). POMOLOGY RESEARCH, 3(2 ), 55-69. SID. https://sid.ir/paper/366212/en

Vancouver: Copy

Hosseini Chnoor, ASGHARI MOHAMMADREZA, Khezri Maryam. Evaluation of Oregano essential oil effects on quality and biochemical attributes of sweet cherry (Prunus avium L. cv. ‘ Takdaneh Mashhad’ ). POMOLOGY RESEARCH[Internet]. 2019;3(2 ):55-69. Available from: https://sid.ir/paper/366212/en

IEEE: Copy

Chnoor Hosseini, MOHAMMADREZA ASGHARI, and Maryam Khezri, “Evaluation of Oregano essential oil effects on quality and biochemical attributes of sweet cherry (Prunus avium L. cv. ‘ Takdaneh Mashhad’ ),” POMOLOGY RESEARCH, vol. 3, no. 2 , pp. 55–69, 2019, [Online]. Available: https://sid.ir/paper/366212/en

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