Effect of Eucalyptus globulus and Mentha spicata essential oils on postharvest Qualitative attributes of pomegranate ariels

Pomegranate fruit is one of the most important and popular horticultural products, which is used in different partsof the world fresh processed and processed in many parts of the world. Since preparing this fruit for consumptionis a little difficult and time consuming. The researchers have recommended a new-cut or ready-to-eat method. Inthis way, in order to maintain the quality of the product, preservatives should be used which, given the awarenessof consumers and their desire to consume healthy, natural and low-risk foods for the environment, use of naturalpreservatives for conventional fresh-cut products. These preservatives are of animal and plant origin. Some ofthese herbs are essential oils. In this research, the effect of two herbal essential oils, Eucalyptus globulus andMentha spicata on qualitative traits of pomegranate Robab neyriz cultivar was studied as independent tests. Theexperiments were designed as a factorial in a completely randomized design. For each treatment, three levels ofessential oil were measured at ۳۰۰, ۶۰۰ and ۹۰۰ μl / l in three replicates. For each essential oil, one control samplewas considered in three replicates. After applying the treatment for ۵ minutes, ۳۰۰ g of pomegranate seeds werestored in zipper bags and stored for ۴.۵ days at ۴.۵ to ۵ ° C with relative humidity of ۸۵-۹۰%. The length of theexperiment period for the sampling was divided into four sections: ۰, ۵, ۱۰ and ۱۵ days, and the data obtainedwere compared with each other. Regarding the essential oil of Tasmanian bluegum (Eucalyptus globulus), theresults showed that with the treatment of this essential oil at a level of ۹۰۰ μl / l and a little at ۶۰۰ μl / l, in thetime interval of ۵ to ۱۰ days, the best quality indices compared to the control and ۳۰۰ μl / l have been But it shouldbe noted that the treatment of this essential oil at the level had no positive effect on the amount of soluble solids(TSS) and the level of PH and vitamin C content. But in the rest of the indicators, it has had a positive andsignificant effect on the flavor index (TSS / TA), taste index, microbial load, color, phenol content, total acidity(TA), and total anthocyanin levels. However, regarding the essential oil of Spearmint (Mentha spicata), it can bestated that by treating this essential oil at a level of ۶۰۰ μl / l and a little at a level of ۹۰۰ μl /l, it would be best tomaintain the qualitative properties during ۵ to ۱۰ days of storage compared to the sample Control and ۳۰۰ μl / llevels. However, this essential oil treatment did not have a beneficial effect on soluble solids (TSS) and PHcontent. But in other parameters, such as flavor index (TSS / TA), taste index, microbial load, color rate, phenolcontent, total acidity (TA), total anthocyanin levels and vitamin C levels, is effective.

Keywords:

Pomegranate , Warehouse , Herbal Essences , Tasmanian bluegum , Spearmint , QualitativeCharacteristics