The Effect of Plant Essential Oils on Some Physiochemical Traits and Enzymatic Activity of Cherry (Prunus Avium L. CV Takdaneh mashhad) in Postharvest Conditions

The purpose of this study was to estimate the effects of post-harvest thyme, basil and mint (TEO, BEO and MEO) essential oils (EOs) on the biochemical traits and shelf life of cherry fruit during storage at 1 ±0.5 ℃ and 90 to 95% humidity. Fruit were dipped in deionized water (control), (EOs) at 250 and 500 micro;l l-1 concentration for 5 min and evaluation of traits were performed on 0, 5, 10 and 15 day after harvest. All treatments had a significant effect on the measured variables. Relative fresh weight, firmness, anthocyanin, phenol and superoxide dismutase activity were improved with 500 micro;l l-1 MEO treatments. Fruit treated with 500 micro;l l-1 TEO exhibited the highest cell membrane stability index, vitamin C, catalase, polyphenol oxidase activity during the storage period. The maximum TSS and PH was observed at 500 micro;l l-1 BEO. At the end of the storage period, the lowest fresh weight loss and TA were observed in the 500 micro;l/l TEO and 500 micro;l l-1 MEO, respectively. Over the cold storage, 500 micro;l l-1 TEO was found to be the best treatment to maintain fruit quality in terms postharvest life with 21 days. This experiment revealed that post-harvest treatment with 500 micro;l l-1 thyme, basil and mint essential oil prolonged the storage-life and preserved the valuable marketing characteristics of cherry fruit.