Determination of Some Essential Oils Effects on the Quality Traits of the Egyptian Anna Apple Fruit During its Shelf Life
Fruits are considered one of the most important components of the human diet and there are several issues that affect their shelf-life span. This study was conducted to examine the effect of spraying the essential oils from celery, basil and peppermint on Egyptian Anna apples (Malus Domestica Borkh.), qualitative and quantitative traits were analyzed during storage. The Fruits were sprayed with celery, basil and peppermint essential oils of (1 %, 2.5% and 5% each). The sprayed fruits were stored for 3 weeks at room temperature. The traits tested in this experiment included the percentage of weight loss, percentage of decayed fruits, fruit firmness, acidity, total soluble sugars, total soluble solids (TSS), total soluble pectin, peroxidase enzyme activity, pectinase enzyme activity and polyphenol oxidase enzyme activity. Results revealed that treated fruits with essential oils showed a longer preservative effect than the control samples with no natural additives. Lowered pectinase activity, decreased weight loss and improved firmness were amongst the qualities viewed particularly with peppermint and celery essential oils.