Use of essential oil for extended shelf life and maintained physico-chemical qualities of tomato cv. Arka Rakshak

Abstract

Tomatoes, one of the popular solanaceous vegetables, used to face high spoilage and low shelf life in ambient storage. Essential oils with proven antimicrobial properties were thus used in the present study to evaluate the impact on fruit decay, shelf life and physico-chemical qualities under ambient conditions (Temperature: 22±30C; Relative Humidity: 80±5%). The study was conducted during 2021-22 with greenhouse-grown mature green tomatoes cv. Arka Rakshak at Post Graduate Research Laboratory, Department of Horticulture, Aromatic and Medicinal Plants, Mizoram University, Aizawl, India, to evaluate the utility of different essential oils (0.5% v/v) as Basil (Ocimum basilicum), Cinnamon (Cinnamomum zeylanicum), Peppermint (Mentha piperita), Citronella (Cymbopogon nardus), Eucalyptus (Eucalyptus globulus), Thyme (Thymus vulgaris), Lavendar (Lavandula angustifolia) and Rosemary (Rosmarinus officinalis) emulsified with coconut oil. Results manifested that surface coating with Basil oil had reduced the weight loss percentage (4.83%) significantly and maintained better firmness of fruit (23.91 N/cm2), Total Soluble Solids (TSS): acid ratio (17.86) and delayed accumulation of colour pigment-like carotenoids (14.26 µg g-1) and lycopene (21.78 µg g-1). Fruit under this treatment had high ascorbic acid content (21.38 mg 100g-1) with better retention of total phenolics (0.31 mg g-1) and higher antioxidant activity at 12 days after storage (DAS). Besides, fruits under this treatment had minimum fruit decay (10%) against control (45%). Application of Basil oil had a better-extended shelf life (18.85 days) than the control (13.75 days). Therefore, it may be concluded that postharvest use of basil oil was effective in extending shelf life while maintaining physico-chemical qualities in stored tomatoes under room conditions.