Using the Essential Oils of Sage and Anise to Enhance the Shelf Life of the Williams (sin. Bartlett) Pear
Source abstract
Abstract
The effects of post-harvest spray treatments with essential oils (EOs) obtained from sage and aniseed on maintaining the quality of pears of the ‘Williams’ variety during storage was studied. Harvested pears were picked when they had reached their optimal maturity and underwent a treatment involving the application of aqueous solutions of glycerin, with varying amounts of sage essential oil (SEO) and aniseed essential oil (AEO). Weight loss during storage varied according to the treatment applied with the lowest values recorded for sage essential oil at concentrations of 300 ppm (6.24%) and 250 ppm (6.60%), respectively. Aniseed essential oil had a smaller effect on weight loss compared to sage essential oil. Fruit firmness was better maintained under the influence of the essential oil treatments, with those treated with sage essential oil standing out. The concentration of the essential oils that is used influences the antimicrobial activity of the post-harvest treatment that is applied, with higher essential oil concentrations leading to more pronounced decreases in the total number of mesophilic aerobic bacteria immediately after treatment (4.05 for SEO 200; 3.00 for SEO 300, respectively). The use of post-harvest techniques involving the application of aqueous solutions containing glycerol and essential plant oils by spraying can extend the shelf life of pear fruits.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Essential Oils and Antimicrobial Activity · Postharvest Quality and Shelf Life Management · Plant Physiology and Cultivation Studies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Horticulture, University of Craiova, 13 A. I. Cuza Street, 200585 Craiova, Romania
Faculty of Pharmacy, University of Medicine and Pharmacy of Craiova, 2 Petru Rareş Street, 200349 Craiova, Romania
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