Influence of peppermint (Mentha piperita L.) essential oil coating on shelf-life quality of grapes (Vitis vinifera L [manuscript]
Views
...
Downloads
...
Date
2019
Authors
Joana Marie P. Bernardo
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Nowadays, the country's concern is to prolong shelf-life of perishable crops to minimize postharvest losses. In this study, the effect of peppermint essential oil on the shelf-life quality of grapes was studied. Freshly-harvested grapes were subjected to peppermint essential oil before storing to a room temperature. The grapes were exposed to peppermint oil at different levels: T1 (control treatment)- without coating, Treatment 2 - grapes were coated to 0.5% (0.5 mL) peppermint oil, Treatment 3 - grapes were coated to 1% (1 mL) peppermint oil and Treatment 4 - grapes were coated to 1.5%(1.5 mL) peppermint oil. Each treatment was then added with 100 mL distilled water. The study was laid out in Completely Randomized Design. Comparison among Means at 5% level of significance. Results revealed that the surface color of grapes exposed to 1.0% peppermint oil coating was significantly better compared to the other treatments. On the total soluble solids, grapes with 1.0% coating shows that there was no significantly difference between 1.5% coating and without coating. With all the given measures, 1.0% coating shows the least change in total pH of grapes and significantly better compared to other treatments. Additionally, weight loss of grapes showed that there was no significant difference among the treatments as revealed in the comparison performed using LSD. The shelf-life lasted for 12 days before reaching the unmarketable stage. It was extended for 8 more days compared to the 4 days of usual ambient storage. While 1.0% peppermint oil coating extended the shelf-life of the grapes for 8 days. For sensory evaluation, results showed that the control had the best results for the overall acceptability and degree of likeness on flavor, texture, sweetness and moistness while treated grapes gave the best result for the degree of likeness on color and aroma. Furthermore, from the finding of this study, it is concluded that the most effective percentage oil coating was 1.0% mL peppermint oil.