Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits

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dc.authoridBAHADIRLI, NADIRE PELIN/0000-0001-7321-5377
dc.authoridKahramanoglu, Ibrahim/0000-0002-6074-6395
dc.authoridWan, Chunpeng/0000-0001-6892-016X
dc.contributor.authorBahadirli, Nadire Pelin
dc.contributor.authorKahramanoglu, Ibrahim
dc.contributor.authorWan, Chunpeng
dc.date.accessioned2024-09-18T21:06:28Z
dc.date.available2024-09-18T21:06:28Z
dc.date.issued2020
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractFresh loquat (Eriobotrya japonica Lindl.) fruits easily lose their marketability because of fungal spoilage, browning, and weight loss after harvest. The use of essential oils as postharvest treatment is a talented alternative to fungicides mainly because of their ability to reduce respiration and transpiration of the fresh fruits during storage. However, the postharvest studies with the volatiles of essential oils are limited. The present study was conducted to determine the effectiveness of volatile essential oils of myrtle (Myrtus communis L.) leaves for preserving the postharvest storability of loquat fruits. Test fruits of the present study were exposed to 5 different treatments, which are (i) water vapor (2 min), (ii) myrtle leaves (3% w/w), (iii) myrtle leaf vapor (2 min), (iv) myrtle leaf vapor (10 min), and (v) untreated control. A total of 30 compounds were isolated from the essential oil, and the three highest amounts of compounds were determined as eucalyptol (39.38%), alpha-pinene (24.98%), and linalool (8.18%). Exposure to myrtle leaves (3% w/w) and myrtle leaf vapor (2 min) was also noted to provide higher efficacy for reducing the weight loss, decay incidence, and browning index.en_US
dc.identifier.doi10.1155/2020/8857669
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.scopus2-s2.0-85097849113en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1155/2020/8857669
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13631
dc.identifier.volume2020en_US
dc.identifier.wosWOS:000599874500001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChemical-Compositionen_US
dc.subjectChilling Injuryen_US
dc.subjectHeat-Treatmenten_US
dc.subjectQualityen_US
dc.subjectLigninen_US
dc.subjectLignificationen_US
dc.subjectFungicidesen_US
dc.subjectExtractsen_US
dc.subjectEfficacyen_US
dc.subjectAciden_US
dc.titleExposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruitsen_US
dc.typeArticleen_US

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