Vedecký časopis

Journal of Food and Nutrition Research
Online First Articles

Maghenzani, M. – Chiabrando, V. – Santoro, K. – Spadaro, D. – Giacalone, G.
Essential oil vapour treatment (Thymus vulgaris and Satureja montana) on postharvest quality of sweet cherry (cv Ferrovia)

Giovanna Giacalone, Department of Agricultural, Forestry and Food Sciences, University of Torino, Largo Braccini 2, 10095 Grugliasco, Italy. Tel.:+39 0116708716, e-mail: giovanna.giacalone@unito.it

Received 30 October 2017; 1st revised 11 January 2018; accepted 29 January 2018

Súhrn: During storage time, postharvest diseases and senescence processes can decrease quality parameters of sweet cherries. In this study, the effects of two different concentrations (4.5 mg·ml-1 and 18 mg·ml-1) of essential oil of Thymus vulgaris and Satureja montana (vapour treatment) on quality and sensory parameters of sweet cherries were investigated. The fruits were stored for 28 days in a cold room (1 °C) at 90–95% relative humidity. After the cold storage, the fruits were stored for 3 days at 20 °C. Concerning the results, it was observed that the use of essential oils reduced the weight loss and the vitamin C content loss. The effect of these treatments on titratable acidity and total soluble solids was more limited. Vapour phase of essential oils demonstrated the capability to control postharvest pathogens on cherries even without direct contact, reducing postharvest waste up to about 62 % compared to untreated fruit. Furthermore, the sensory analysis showed a positive effect on the visual aspect, while it pointed out a negative effect on off flavour and aroma mainly for savory samples.

Kľúčové slová: biofumigation; essential oils; savory; sweet cherry; thyme