Use of essential oil for extended shelf life and maintained physico-chemical qualities of tomato cv. Arka Rakshak
Article Main
Abstract
Tomatoes, one of the popular solanaceous vegetables, used to face high spoilage and low shelf life in ambient storage. Essential oils with proven antimicrobial properties were thus used in the present study to evaluate the impact on fruit decay, shelf life and physico-chemical qualities under ambient conditions (Temperature: 22±30C; Relative Humidity: 80±5%). The study was conducted during 2021-22 with greenhouse-grown mature green tomatoes cv. Arka Rakshak at Post Graduate Research Laboratory, Department of Horticulture, Aromatic and Medicinal Plants, Mizoram University, Aizawl, India, to evaluate the utility of different essential oils (0.5% v/v) as Basil (Ocimum basilicum), Cinnamon (Cinnamomum zeylanicum), Peppermint (Mentha piperita), Citronella (Cymbopogon nardus), Eucalyptus (Eucalyptus globulus), Thyme (Thymus vulgaris), Lavendar (Lavandula angustifolia) and Rosemary (Rosmarinus officinalis) emulsified with coconut oil. Results manifested that surface coating with Basil oil had reduced the weight loss percentage (4.83%) significantly and maintained better firmness of fruit (23.91 N/cm2), Total Soluble Solids (TSS): acid ratio (17.86) and delayed accumulation of colour pigment-like carotenoids (14.26 µg g-1) and lycopene (21.78 µg g-1). Fruit under this treatment had high ascorbic acid content (21.38 mg 100g-1) with better retention of total phenolics (0.31 mg g-1) and higher antioxidant activity at 12 days after storage (DAS). Besides, fruits under this treatment had minimum fruit decay (10%) against control (45%). Application of Basil oil had a better-extended shelf life (18.85 days) than the control (13.75 days). Therefore, it may be concluded that postharvest use of basil oil was effective in extending shelf life while maintaining physico-chemical qualities in stored tomatoes under room conditions.
Article Details
Article Details
Keywords
Antioxidant, Basil, Carotenoids, Essential oil, Lycopene, Tomato
References
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Cmikova, N., Galovicova, L., Schwarzova, M. & Kacaniova, M. (2023). Use of Mentha spicata essential oil for prolonging postharvest life of fresh vegetables. Acta Horticulturae et Regiotecturae, 26, 35-42. https://doi.org/10.2478/ahr-2023-0006
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Fakhar, Z., Mostofi, Y. & Zamani, Z. (2014). Application of Ocimum basilicum Essential Oil as Vapor on Postharvest Storage of Plum Fruit cv. ‘Golden Drop’. Notulae Scientia Biologicae, 6(4), 454-459. https://doi.org/10.15835/nsb649377
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John, F.M., Patrick, O.A. & Moses, S.A. (2020). Effect of maturity stage on quality and shelf life of tomato (Lycopersicon esculentum Mill.) using refrigerator storage system. Eurasian Journal of Agricultural Research, 4, 23-44.
Judy, S., Sathya, N., Rawson, A. & Kumar, K.S. (2019). Other uses of tomato by-products. In: Tomato chemistry, industrial processing and product development (Ed. Porreta, S.). The Royal Society of Chemistry, London, UK. pp. 259-284. http://doi.org/10.1039/9781788016247
Kabir, M.S.N., Ali, M., Lee, W.H., Cho, S.I. & Chung, S.O. (2020). Physicochemical Quality Changes in Tomatoes during Delayed Cooling and Storage in a Controlled Chamber. Agriculture, 10(6), 196. https://doi.org/10.3390/agriculture10060196
Karunanayake, K.O.L.C., Liyanage, K.C.M., Jayakody, L.K.R.R. and Somaratne, S. (2020). Basil oil incorporated beeswax coating to increase shelf life and reduce anthracnose development in mango cv. Willard. Ceylon Journal of Science, 49, 355-361.
Khaliq, G., Saleh, A., Bugti, G.A. & Hakeem, K.R. (2020). Guggul gum incorporated with basil essential oil improves quality and modulates cell wall-degrading enzymes of jamun fruit during storage. Scientia Horticulturae, 273, 109608. https://doi.org/10.1016/j.scienta.2020.109608
Khetabi, A.E., Lahlali, R., Ezrari, S., Radouane, N., Lyousfi, N., Banani, H., Askarne, L., Tahiri, A., Ghadraoui, L.E., Belmalha, S. & Barka, E.A. (2022). Role of plant extracts and essential oils in fighting against postharvest fruit pathogens and extending fruit shelf life: A review. Trends in Food Science & Technology, 120, 402-417. https://doi.org/10.1016/j.tifs.2022.01.009
Kurina, A.B., Solovieva, A.E., Khrapalova, I.A., & Artemyeva, A.M. (2021). Biochemical composition of tomato fruits of various colors. Vavilov Journal of Genetics and Breeding, 25(5), 514-527. https://doi.org/10.18699/VJ21.058
Lacerda, V.R., Santos, A.D., Oliveira, S.A., Acevedo, A.F.G. & Vieites, R.L. (2024). Doses of amino ethoxy vinyl glycine (AVG) in tomato postharvest storage. Technology in Horticulture, 4, e011. https://doi.org/10.48130/tihort-0024-0008
Mandal, D. & Mualchin, M. (2021). Effects of essential oils on postharvest quality and shelf life of mango (Mangifera indica L.). Bangladesh Journal of Botany, 50(4), 1143-1149. https://doi.org/10.3329/bjb.v50i4.57082
Mandal, D. & Vanlalawmpuia, C. (2020). Impact of postharvest use of essential oils on quality and shelf life on Indian pineapple. Journal of Postharvest Technology, 8, 96-105.
Mandal, D., Laldingliana, W.F., Hazarika, T.K. & Nautiyal, B.P. (2018a). Salicylic acid delayed postharvest ripening and enhanced shelf life of tomato fruits at ambient storage. Acta Horticulturae, 1213, 115-122. https://doi.org/10.17660/ActaHortic.2018.1213.15
Mandal, D., Lalhmingchawii, C., Hazarika, T.K. & Shukla, A.C. (2018b). Effect of Chitosan, Wax and Particle Film Coating on Shelf Life and Quality of Tomato cv. Samrudhi at Ambient Storage. Research Journal of Agricultural Sciences, 9, 111-116.
Mandal, D., Lalrinawmi, E., Hazarika, T.K. & Shukla, A.C. (2017). Bilayer edible coating with chitosan and wax extended shelf life and maintained quality of tomatoes at ambient storage. Research on Crops, 18(4), 662-667. http://dx.doi.org/10.5958/2348-7542.2017.00113.9
Mandal, D., Vanlalruatfeli & Shukla, A.C. (2019). Shelf life got extended in salicylic acid treated and waxed Cavendish banana. Research on Crops, 20(4), 712-718. DOI:10.31830/2348-7542.2019.105
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Use of essential oil for extended shelf life and maintained physico-chemical qualities of tomato cv. Arka Rakshak. (2025). Journal of Applied and Natural Science, 17(2), 499-508. https://doi.org/10.31018/jans.v17i2.6413
