Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage

Abstract

This study aimed to investigate the effect of package type and jojoba oil addition on the quality parameters ofcaraway fruits (Carum carvi L.) during storage at ambient temperature for 20 months. The packages used in the studywere low-density polyethylene (LDPE) bags (control), LDPE bags treated with a layer of jojoba oil (LDPE-JO), highdensitypolyethylene (HDPE) containers (transparent and dark), and glass bottles (transparent and dark). Moisturecontent, weight loss, essential oil (EO) content, EO composition (using GC), flavor, and microbial counts of carawayfruits during storage were investigated. The results showed that weight loss and carvone content increased, whilemoisture content, EO content, and limonene content decreased gradually during storage. Also, a slight decrease inflavor scores of all samples was observed during storage. No microbial growth was detected for all samples during thestorage period. The sample packaged in LDPE-JO bags was more stable during storage compared to other packagesin terms of moisture content, weight loss, EO content, EO composition, and flavor. Generally, caraway packaged inLDPE-JO bags was the best among all packages used during the storage period.