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.
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Claims 10
Claim · model-written summary
Basil oil coating reduced weight loss percentage.
- Taxon
- tomato
Solanum lycopersicumt0 - Treatment
- surface coating with Basil oile0
- Outcome
- weight loss percentagee0
- Direction
- reducede0
- Value
- 4.83%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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).”
t0“tomato cv. Arka Rakshak”
Claim · model-written summary
Basil oil coating better firmness of fruit.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- surface coating with Basil oile0
- Outcome
- firmness of fruite0
- Direction
- bettere0
- Value
- 23.91 N/cm2e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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).”
t0“tomato cv. Arka Rakshak”
Claim · model-written summary
Basil oil coating maintained Total Soluble Solids (TSS): acid ratio.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- surface coating with Basil oile0
- Outcome
- Total Soluble Solids (TSS): acid ratioe0
- Direction
- maintainede0
- Value
- 17.86e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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).”
t0“tomato cv. Arka Rakshak”
Claim · model-written summary
Basil oil coating delayed carotenoids.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- surface coating with Basil oile0
- Outcome
- carotenoidse0
- Direction
- delayede0
- Value
- 14.26 µg g-1e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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).”
t0“tomato cv. Arka Rakshak”
Claim · model-written summary
Basil oil coating delayed lycopene.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- surface coating with Basil oile0
- Outcome
- lycopenee0
- Direction
- delayede0
- Value
- 21.78 µg g-1e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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).”
t0“tomato cv. Arka Rakshak”
Claim · model-written summary
Basil oil treated fruit had high ascorbic acid content.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- ascorbic acid contente0
- Direction
- highe0
- Value
- 21.38 mg 100g-1e0
- Qualifier
- 12 days after storage (DAS)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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).”
t0“tomato cv. Arka Rakshak”
Claim · model-written summary
Basil oil treated fruit had better retention total phenolics.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- total phenolicse0
- Direction
- better retentione0
- Value
- 0.31 mg g-1e0
- Qualifier
- 12 days after storage (DAS)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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).”
t0“tomato cv. Arka Rakshak”
Claim · model-written summary
Basil oil treated fruit had higher antioxidant activity after 12 days.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- antioxidant activitye0
- Direction
- highere0
- Qualifier
- 12 days after storage (DAS)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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).”
t0“tomato cv. Arka Rakshak”
Claim · model-written summary
Basil oil treated fruit had 10% decay versus 45% in control.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- this treatmente0
- Outcome
- fruit decaye0
- Direction
- minimume0
- Value
- 10%e0
- Qualifier
- 45%e0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Besides, fruits under this treatment had minimum fruit decay (10%) against control (45%).”
t0“tomato cv. Arka Rakshak”
Claim · model-written summary
Basil oil extended shelf life to 18.85 days versus 13.75 days in control.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- Basil oile0
- Outcome
- shelf lifee0
- Direction
- better-extendede0
- Value
- 18.85 dayse0
- Qualifier
- 13.75 dayse0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Application of Basil oil had a better-extended shelf life (18.85 days) than the control (13.75 days).”
t0“tomato cv. Arka Rakshak”
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