Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-27T06:57:48.880Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Sharma M., Pre and postharvest treatment for enhancing shelf life and quality in sweet cherry, Univ. Guelph, Thesis, Canada, 2008, 123 p.
Serrano, M., Martinez-Romero, D., Guillen, F., Valverde, J.M., Zapata, P.J., Castillo, S., Valero, D., The addition of essential oils to MAP as a tool to maintain the overall quality of fruits, Trends Food Sci. Technol. 19 (2008) 464–471.CrossRefGoogle Scholar
Paull, R.E., Effect of temperature and relative humidity on fresh commodity quality, Postharvest Biol. Technol. 15 (1999) 263–277.CrossRefGoogle Scholar
Snowdon A.L., Color atlas of post-harvest diseases and disorders of fruits and vegetables, vol. 1, General introduction and fruits, CRC press, Boca Raton FL, U.S.A., 1990.
Remon, S., Ferrer, A., Marquina, P., Burgos, J., Oria, R., Use of modified atmospheres to prolong the postharvest life of Burlat cherries at two different degrees of ripeness, J. Sci. Food Agric. 80 (2000) 1545–1552.3.0.CO;2-X>CrossRefGoogle Scholar
Alique, R., Martinez, M.A., Alonso, J., Influence of the modified atmosphere packaging on shelf life and quality of Navalinda sweet cherry, Eur. Food Res. Technol. 217 (5) (2003) 416–420.CrossRefGoogle Scholar
Padilla-Zakour, O.I., Ryona, I., Cooley, H.J., Robinson, T.L., Osborne, J., Freer, J., Shelf-life extension of sweet cherries by weld management, postharvest treatments and modified atmosphere packaging, N. Y. Fruit Q. 15 (2) (2007) 3–6.Google Scholar
Serrano, M., Martnez-Romero, D., Castillo, S., Guillen, F., Valero, D., The use of antifungal compounds improves the beneficial effect of MAP in sweet cherry storage, Innov. Food Sci. Emerg. Technol. 6 (2005) 115–123.CrossRefGoogle Scholar
Bal E., Kok D., Effect of menthol applications on cold storage of grape cv. Muskule, in: Erkan M. (Eds.), IV. Storage of horticultural products and marketing symposium, Akdeniz Univ., Antalya, Turkey, 2008, pp. 99–107.
Bal, E., Kok, D., Celik, S., The effects of some postharvest treatments on Kozak Siyahı grape variety, J. Tekirdag Agric. Fac. 8 (2) 2011 65–76.Google Scholar
Tzortzakis, N.G., Maintaining postharvest quality of fresh produce with volatile compounds, Innov. Food Sci. Emerg. Technol. 8 (2007) 111–116.CrossRefGoogle Scholar
Ponce, A.G., Del Valle, C., Roura, S.I., Shelf life of leafy vegetables treated with natural essential oils, J. Food Sci. 69 (2004) 50–56.Google Scholar
Feng, X., Hansen, J.D., Biasi, B., Tang, J.M., Mitcham, E.J., Use of hot water treatment to control codling moths in harvested California ‘Bing’ sweet cherries, Postharvest Biol. Technol. 31 (1) (2004) 41–49.CrossRefGoogle Scholar
Karabulut, O.A., Arslan, U., Kuruoglu, G., Ozgenc, T., Control of postharvest diseases of sweet cherry with ethanol and hot water, J. Phytopathol. 152 (2004) 298–303. CrossRefGoogle Scholar
Wrolstad R.E., Color and pigment analyses in fruit products, Oregon Agric. Exp. Stn. Bull. (Corvallis, OR, U.S.A.) 624 (1976).
Singleton V.R., Rossi A.J., Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents, AJEV (1965) 144–153.
Bernalte, M.J., Hernandez, M.T., Vidal-Aragon, M.C., Sabio, E., Physical, chemical, flavour and sensory characteristics of two sweet cherry varieties grown in “Valle del Jerte”, J. Food Qual. 29 (2003) 73–80.Google Scholar
Jaime, P., Salvador, M.L., Oria, R., Respiration rate of sweet cherries: ‘Burlat’, ‘Sunburst’ and ‘Sweetheart’ cultivars, J. Food Sci. 66 (1) (2001) 43–47.CrossRefGoogle Scholar
Koyuncu M.A., Dilmacunal T., The effect of packages constitute different modified atmosphere on the cold storage of 0900 Ziraat sweet cherry cv., In: Erkan M. (Eds.), IV. Storage of horticultural products and marketing symposium, Akdeniz Univ., Antalya, Turkey, 2008, pp. 33–41.
Yaman, O., Bayindirli, L., Effects of an edible coating and cold storage on shelf-life and quality of cherries, Lebensm.-Wiss. Technol. 35 (2002) 146–150.CrossRefGoogle Scholar
Remon, S., Ferre, A., Marquina, P., Burgos, J., Oria, R., Use of modified atmospheres to prolong the postharvest life of Burlat cherries at two different degrees of ripeness, J. Sci. Food Agric. 80 (2000) 1545−1552.3.0.CO;2-X>CrossRefGoogle Scholar
Esti, M., Cinquanta, L., Sinesio, F., Moneta, E., Di Matteo, M., Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage, Food Chem. 76 (2002) 399−405.CrossRefGoogle Scholar
Goncalves, B., Landbo, A., Knudsen, D., Silva, A.P., Moutinho-Pereira, J., Rosa, E., Meyer, A., Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.), J. Agric. Food Chem. 52 (2004) 523–530.CrossRefGoogle Scholar
Kalt, W., McDonald, J.E., Chemical composition of lowbush blueberry cultivars, J. Am. Soc. Hortic. Sci. 121 (1996) 142–146.Google Scholar
Sanz, C., Perez, A.G., Olias, R., Olias, J.M., Quality of strawberries packed with perforated polypropylene, J. Food Sci. 64 (4) (1999) 748–752.CrossRefGoogle Scholar
Lanciotti, R., Gianotti, A., Patrignani, F., Belletti, N., Guerzoni, E.M., Gardini, F., Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits, Trends Food Sci. Technol. 15 (2004) 201–208.CrossRefGoogle Scholar
Klein, J.D., Lurie, S., Postharvest heat treatment and fruit quality, Postharvest News Inf. 2 (1991) 15–19.Google Scholar