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Effects of essential oil treatments combined with hotwater treatment on improving postharvest life of sweet cherry

Published online by Cambridge University Press:  16 July 2012

Erdinc Bal
Erdinc Bal*
Affiliation:
Namik Kemal Univ., Agric. Fac., Dep. Hortic., Tekirdag, Turkey. [email protected]
*
* Correspondence and reprints
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Abstract

Introduction. Sweet cherryfruit is a very perishable commodity, because fruits decay and losewater rapidly after harvest as a consequence of their high respiratoryrate. The objective of the present study was to evaluate the effectof the combination of hot water plus essential oil treatments andhot water treatment alone on the quality of ‘0900 Ziraat’ sweetcherries during cold storage. Materials and methods.Fruits were divided into four groups and were treated by dippinginto water at 24 °C for 30 s (control), dipping into water at 60 °Cfor 30 s, and dipping into water at 60 °C for 30 s plus either mentholtreatment or thymol treatment. After treatments, all fruits werepacked in polypropylene bags and stored at 0–1 °C temperature and90–95% relative humidity for 45 days. Physical and chemical changeswere determined at 15-day intervals during storage. Resultsand discussion. All of the postharvest treatments improvedfruit quality characteristics compared with fruit of the control.According to the data, after 45 days of storage, combination treatments were found to be more effectivein controlling decay. The treated fruits had higher total anthocyaninand total phenolic compounds. In control fruits, total anthocyanin andtotal phenolic compounds initially showed a slight increase, buttheir accumulation significantly decreased with time.

Keywords

TurkeyPrunus aviumfruitspostharvest losseskeeping qualityheat treatmentessential oilsTurquiePrunus aviumfruitsperte après récolteaptitude à la conservationtraitement thermiquehuile essentielleTurquíaPrunus aviumfrutaspérdidas postcosechaaptitud para la conservacióntratamiento térmicoaceites esenciales
Type
Original article
Information
Fruits , Volume 67 , Issue 4 , July 2012 , pp. 285 - 291
Copyright
© 2012 Cirad/EDP Sciences

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