Abstract
Tomato fruits (Solanum lycopersicum, L.) were exposed to origanum oil, vinegar, or chlorine at 12℃ and 95% RH. Quality-related attributes were examined during or following vapour treatment. Fruit pre-treated with natural volatiles and transferred to ambient air had less decay compared to control fruits. Vinegar-enrichment maintained fruit firmness and acidity during exposure, though the effect was sustained only for acidity following storage in ambient air. Glucose and fructose levels were higher in origanum oil-treated fruit, while ascorbic acid content increased in volatile-treated fruits following transfer/storage in ambient air. Total phenolics declined during vinegar and chlorine exposure but tended to increase following transfer to ambient air. Vinegar and chlorine increased lycopene concentration during exposure to vapours, and this effect persisted only for vinegar following exposure and transfer in ambient air. Origanum oil-treated fruit increased lycopene concentration following exposure and transfer in ambient air. Vapour- treatment did not affect fruit weight and ethylene production. Natural volatiles may maintain fruit quality in addition to the well documented antimicrobial protection during fresh produce storage and transit.
Highlights
Due to the economical impacts of spoiled foods and the consumer’s concerns over the safety of foods containing synthetic chemicals, a lot of attention has been paid to naturally derived compounds or natural products [1]
Total phenolics declined during vinegar and chlorine exposure but tended to increase following transfer to ambient air
Vapour-treated fruit had a lower severity of decay [mainly anthracnose rot and secondary black spot] following vapour exposure and transference to ambient air, with oregano as the best treatment, followed by chlorine treatment
Summary
Due to the economical impacts of spoiled foods and the consumer’s concerns over the safety of foods containing synthetic chemicals, a lot of attention has been paid to naturally derived compounds or natural products [1]. Most of the natural products are readily available, environmentally safe, with low risk for developing resistance to pests, less hazardous to non target organisms and pest resurgence, less adverse effect on plant growth, less harmful to seed viability and quality, and above all, occasionally less expensive than some of the chemical treatments [4]. Natural volatile compounds, including vinegar and essential oil have been extensively investigated and demonstrated to elicit as antibacterial and antifungal activities [5,6]. Acetic acid or vinegar vapour was effective in preventing conidia of brown rot (Monilinia fructicola), grey mould (Botrytis cinerea) and blue mould (Penicillium italicum) from germinating and causing decay of stone fruits, strawberries and apples [5]. The low acetic acid content, that makes vinegar safe, limits its effectiveness. Further studies may be needed to improve vinegar efficient
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
