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    Impacts of edible coatings enriched with laurel essential oil on the storage life of strawberry 'Camarosa' fruits
    (Inst Agronomico, 2022) Kahramanoglu, Ibrahim; Bahadirli, Nadire Pelin; Okatan, Volkan; Wan, Chunpeng (Craig)
    The current research was carried out to test the effects of edible coatings (EC) enriched with laurel essential oil (EC+LEO) on the storability of strawberry 'Camarosa fruits. Freshly harvested strawberry fruits were randomly separated into three groups and each group was treated with a different treatment, including EC, EC+LEO and control. Fruits were stored at 4.0 +/- 1.0 degrees C and a relative humidity of 90-95% for 15 days. Results suggested that both EC and EC+LEO have positive effects of the quality parameters of strawberry fruits and help to improve the storage duration of the fruits. After 15 days of storage, the average weight loss of the control fruits reached to 12.44%, but was kept at 9.06% and 7.13% at the EC and EC+LEO treated fruits, respectively. Both the EC and EC+LEO treatments were found to have positive impact on the prevention of disease severity and chemical spoilage and lowering respiration rate of the fruits. The loss in the fruit firmness, soluble solids concentration, ascorbic acid content and titratable acidity of the fruits were also found to delay in the coated fruits. The EC+LEO treatment was found to have better performance than the EC treatment. Overall results recommended that the edible coatings enriched with laurel essential oil improve the storability of strawberry fruits and have possibility to be used in postharvest industry.
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    Öğe
    IMPROVING THE STORAGE QUALITY OF POMEGRANATE FRUIT BY COMBINING MODIFIED ATMOSPHERE PACKAGING AND ORIGANUM SYRIACUM VOLATILE ESSENTIAL OIL
    (Pakistan Botanical Soc, 2024) Kahramanoglu, Ibrahim; Okatan, Volkan; Panfilova, Olga; Unal, Nafiye; Bilgin, Jale; Guclu, Sultan filiz; Bahadirli, Pelin
    In the current study, the combined impact of modified atmosphere packaging (MAP) and Origanum syriacum volatile essential oil (VEO) on the ability of pomegranate fruits to be stored was examined. Control, MAP bags, MAP bags with 0.50 mL VEO, and MAP bags with 1.00 mL VEO were the four treatments that were studied. The weight loss in the MAP application was significantly less than in the control group. Fruit quality is improved and storage life is extended by the use of MAP bags. Due to VEO's antibacterial and antioxidant qualities, weight loss in the MAP bags was further decreased by its administration. The treatments did not have a substantial impact on the ascorbic acid content. The outcomes additionally demonstrated that the application of both MAP and VEO treatments might postpone the decrease of soluble solids concentration and titratable acidity, which is essential for preserving the fruit's flavor. The study also showed that the fruits packed in MAP bags, either with or without VEO, had a considerably lower decay incidence than the control fruits. However, the addition of VEO to the MAP bags further reduced the decay incidence of the fruits, which highlights the importance of the combination of VEO with MAP bags.