The Effect of Oregano Essential Oil in Post-Harvest Quality of Minimally Processed Radish
D.A.V Montero, J.R. Jambassi, R.M. Evangelista, M.A. Tecchio, F.P.G. Bonfim, L.C. Ming

The objective of this study was to evaluate the postharvest quality of minimally processed radish treated with a solution made with essential oil of Origanum vulgare (oregano) and ascorbic acid. Sliced radishes were immersed in different concentrations of essential oil and ascorbic acid for 1 minute and then centrifuged in domestic spin for 3 minutes to remove water excess. The control was obtained by immersing the slices of radish in distilled water. The slices of radish were placed in polystyrene trays covered with polyvinyl chloride (PVC) film and stored in a cold room at 5 ± 1ºC. The pH values ranged from 5.1 to 6.6. The levels of titratable acidity were not significantly different. The content of reducing sugars tended to decrease with storage time, being higher in radishes that were subjected to treatment with the essential oil solution. The minimum and maximum values of ascorbic acid were 83.9 and 276.7 mg/100 ml at concentration of 0.2% essential oil solution. The mass loss increased in average 1.5 to 2%. The concentration 0.2% could be recommended to maintain the quality of radish from a chemical point of view.

Full Text: PDF     DOI: 10.15640/jaes.v4n2a19