Articles
Evaluation of the efficacy of essential oils; thyme and lemongrass as postharvest treatments for avocado (Persea americana Mill.) fruit
Article number
1422_53
Pages
443 – 452
Language
English
Abstract
The avocado fruit industry is facing substantial economic losses due to poor postharvest practices.
To address these challenges while upholding safety and environmental integrity, exploring natural postharvest treatments is crucial.
The current study investigated the efficacy of thyme oil and lemon grass oil as postharvest treatments of avocado fruit.
The experimental layout was a completely randomized design, ‘Hass’ avocado fruit were dipped in either thyme oil (500 ppm) or lemon grass oil (500 ppm) treatments or distilled water (control), for 1 min, surface dried and cold-stored at 5°C for 14 days, and then ripened at ambient temperature for 7 days.
Each treatment was consisting of three replicates of 15 fruit per replicate, and the data were collected at 4-day intervals.
The results revealed significant differences (p<0.05) between the treated and untreated fruits during storage.
Essential oils delayed colour changing at the end of storage compared with the control.
Furthermore, thyme and lemon grass retained significantly higher (p<0.001) firmness compared with the control.
Conversely, thyme oil, lemon grass oil and control treatments exhibited no significant difference (p>0.05) in the fruit mass loss, dry matter content and moisture content.
These findings suggest that postharvest dips in thyme or lemongrass essential oils have potential to maintain postharvest quality of ‘Hass’ avocado fruit.
Further research are needed to confirm them as substitutes to postharvest chemical treatments currently in use.
To address these challenges while upholding safety and environmental integrity, exploring natural postharvest treatments is crucial.
The current study investigated the efficacy of thyme oil and lemon grass oil as postharvest treatments of avocado fruit.
The experimental layout was a completely randomized design, ‘Hass’ avocado fruit were dipped in either thyme oil (500 ppm) or lemon grass oil (500 ppm) treatments or distilled water (control), for 1 min, surface dried and cold-stored at 5°C for 14 days, and then ripened at ambient temperature for 7 days.
Each treatment was consisting of three replicates of 15 fruit per replicate, and the data were collected at 4-day intervals.
The results revealed significant differences (p<0.05) between the treated and untreated fruits during storage.
Essential oils delayed colour changing at the end of storage compared with the control.
Furthermore, thyme and lemon grass retained significantly higher (p<0.001) firmness compared with the control.
Conversely, thyme oil, lemon grass oil and control treatments exhibited no significant difference (p>0.05) in the fruit mass loss, dry matter content and moisture content.
These findings suggest that postharvest dips in thyme or lemongrass essential oils have potential to maintain postharvest quality of ‘Hass’ avocado fruit.
Further research are needed to confirm them as substitutes to postharvest chemical treatments currently in use.
Publication
Authors
N.S. Khoza, S. Shezi
Keywords
thyme essential oil, lemon grass essential oil, cold storage, alternatives to chemicals, fruit shelf life
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