Document Type : Research paper

Authors

• Seyed Hossein Mirdehghan ¹
• Farhad Pirzad ¹
• Sirvan Pireh ¹
• Maryam Hashemi ¹
• Daniel Valero ²

¹ Department of Horticultural Sciences, College of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Kerman, Iran

² Department of Food Technology, University Miguel Hernandez, Carretera de Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain

Abstract

The efficiencies of menthol and thymol fumigation in combination with modified atmosphere packaging were studied to preserve apricot fruit quality. For this purpose, 0 (control), 20, and 30 μl of menthol or thymol were placed on a sterile gauze inside a package and sealed with low-density polyethylene (LDPE) film. Following the treatments, all packages were stored at 1.5±1 °C and 85±5% relative humidity for 30 days. They were analyzed for quality parameters during cold storage. The application of menthol 30 µl, thymol 20 µl, and 30 µl reduced the microbial population of the packed fruits to at least 53, 57, and 69%, respectively. Other parameters related to fruit quality such as weight loss, softening, color changes, and malondialdehyde content, which were delayed in treated fruits, compared to the control. The treated fruits exhibited higher bioactive compounds in terms of b-carotene, ascorbic acid, and titratable acidity, respectively, compared to the control at the end of the storage period. The combination of MAP with the vapor phase of menthol and thymol at appropriate concentrations can maintain apricot fruit quality for consumers and growers to increase the possibility of extending apricot shelf life.

Keywords

• Carotenoids
• Color parameters
• Essential oils
• Firmness
• Microbial activity