I would like to share information on Role of essential oils and plant extracts in fruits and vegetables preservation

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2. UNIVERSITY OF HORTICULTURAL SCIENCES
BAGALKOT
Name of the Student : Ayeeshya Kolhar
I.D. No. : UHS17PGD223
Degree Programme : Ph.D. (Hort.)
Department : Post Harvest Technology
COLLEGE OF HORTICULTURE, BAGALKOT
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Natural fruit and vegetable for health benefits

4. Post harvest spoilage
• In India Post harvest losses : 20-40%
Fruits : 14-36%
Vegetables : 10-25%
Muthukumar et al., 2014
• Fruits and vegetables are highly perishable. (10-15% shrivel
and decay)
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In India - Processing (less than 1% )
Export (Fruits 0.5% and vegetables 1.7%)
India loses about 35-45% of harvested fruits and vegetables
(Rs. 40,000 crores / yr)
Post harvest spoilage continued…..
Chadha, 2009

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Causes:
Improper handling and storage
Mechanical losses
Physiological losses
Estimated post harvest losses in various fruits and vegetables
Fruits
Fruits PH losses (%) Vegetables PH losses (%)
Papaya 40-100 Potato 30-40
Citrus 20-95 Onion 25-40
Banana 20-28 Tomato 5-37
Avacado 43 Chilli 4-35
Grapes 27 Garlic 8-22
Apple 14 Radish 3-5

7. Importance of fruit & vegetable preservation
Preservation
Good
remunerative
prices
Perishable
To earn foreign
exchange
Seasonal
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8. chemical preservatives
Harmful effects of chemical preservatives
Carcinogenic
Residual
toxicity
Teratogenic
Non- eco
friendly
Expensive
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9. Role of essential oils and plant extracts in fruits
and vegetables preservation
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Introduction
EO’s importance
Case studies
Demerits and Future
line of work
Conclusion
TOPIC DIVISION

11. Essential oils
Essential oils or volatile oils, are odoriferous
liquids obtained from leaves, rhizomes, flowers,
bark or roots of a plant. They volatilize without
decomposition
Plant extracts
Plant extracts are products derived from plant sources
(leaves/ bulbs/ rhizomes) with potential for control of
diseases and pest of public health importance
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Solgi et al., 2014

12. Swiss reformer of medicine, Paracelsus Von Hohenheim;
Quinta essentia
(Guenther, 1948)
Among 3000 EOs are known, of which about 300 are commercially
important.
(Van de Braak and Leijten,1999)
History of Essential oils
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13. Essential oils and
plant extracts
Essential
oils
Safe for the
environment
Easy and
simple
Stable at
normal storage
temperature
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14. Properties of essential oils
Lipophilic and Hydrophobic
• Inhibit the growth of pathogens
• Poor solubility in water
Volatile and fragrant substances
• Oily consistency
• Liquid at room temperature
Antioxidant property
• Reduction of enzymatic browning
• Increase the storage life of fruits and vegetables
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15. Mode of action of essential oils on microbial cells
 Degradation of cell wall
 Disrupts cell membrane
 Leakage of cell contents
 Cytoplasm coagulation
 Interferes with
functionality of genetic
material
 Inactivation of vital
enzymes
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Tongnuanchan et al ., 2014

16. Role of EO’s
Phytoalexin
Feeding
deterrents
AntibioticAntioxidant
Antifungal
Wilson et al., 1987
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17. Antimicrobial compounds present in different medicinal plants
Common name Antimicrobial compound
Clove Eugenol
Garlic Allicin
Cinnamon Cinnamon aldehyde
Ginger Gingerol, gingiberine
Onion Allicin
Peppermint Menthol
Turmeric Curcumin
Basil Phenol
Eucalyptus Cineol
Black pepper Piperine
Solgi et al., 2014

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19. Effects of edible coatings on physiological loss in
weight of papaya fruits stored at 30 ± 3°C
Marpudi et al. (2011)
Anantpur, India 19
Indian J. Biotech.,(24): 83-89

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0
5
10
15
20
25
30
35
Control AG PLEAG Chitosan Control AG PLEAG Chitosan
5 10
5 Control
5 AG
5 PLEAG
5 Chitosan
10 Control
10 AG
10 PLEAG
10 Chitosan
Days of storage
PLW%
Fig.1. Effects of edible coatings on physiological loss in
weight of papaya fruits stored at 30±3°C
Marpudi et al. (2011)

21. Fig 2. Effect of Aloe vera based antimicrobial
coating on the marketability of papaya fruits
Marpudi et al. (2011)
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22. Effect of ethanolic extracts of garlic, ginger and
rosemary on pH of orange juice
Akponah et al. (2013)
Nigeria
22
International J. Agric. Policy and Res., 1 (7):197-204

23. Storage Duration(days)
Crop Extract Extract
concentration(mg/L)
0 1 2 3 7
Garlic 125 3.80 3.72 3.71 3.70 3.61
250 3.81 3.80 3.80 3.80 3.77
500 3.46 3.46 3.46 3.47 3.43
1000 3.42 3.40 3.40 3.45 3.40
Ginger 125 3.68 3.66 3.60 3.10 3.07
250 3.62 3.62 3.60 3.25 3.10
500 3.61 3.61 3.60 3.50 3.42
1000 3.60 3.60 3.58 3.55 3.17
Rosemary 125 4.40 4.37 4.37 4.12 4.10
250 4.40 4.40 4.31 4.26 4.22
500 4.61 4.40 4.28 4.20 4.20
1000 4.60 4.39 4.30 4.20 4.20
C+ 3.20 3.21 3.20 3.21 3.00
C- 4.50 4.30 4.14 3.96 3.96
Akponah, E et al . (2013)23
C+ serve as positive control with 2.5 ml of Benzoic Acid and C- without benzoic acid
Table 1. Effect of ethanolic extracts of garlic, ginger and rosemary on pH of
orange juice

24. Use of Moringa oleifera in the preservation of
fresh tomatoes
Irokanulo et al. (2015)
Nigeria
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J. Agric. Veterinary Sci., 8:127-132

25. Storage
days
Moringa extracts
Time in
days
Leaf % loss Stem
bark
%
loss
Seed %loss Root % loss Control % loss
3 16(100) 0 16(100) 0 16(100) 0 16(100) 0 16(100) 0
6 16(100) 0 16(100) 0 16(100) 0 16(100) 0 8(50) 50
9 16(100) 0 14(87.5) 12.5 14(87.5) 12.5 16(100) 0 5(31.25) 68.75
12 16(100) 0 14(87.5) 12.5 14(87.5) 12.5 14(87.5) 12.5 2(12.5) 87.5
15 16(100) 0 14(87.5) 12.5 12(75) 25 14(87.5) 12.5 2(12.5) 87.5
18 12(75) 25 14(87.5) 12.5 8(50) 50 12(75) 25 0 100
21 10(62.5) 37.5 12(75) 25 4(25) 75 12(75) 25 0 100
24 10(62.5) 37.5 12(75) 25 0 100 10(62.5) 37.5 0 100
27 10(62.5) 37.5 12(75) 25 0 100 4(25) 75 0 100
30 10(62.5) 37.5 12(75) 25 0 100 4(25) 75 0 100
33 6(37.5) 62.5 6(37.5) 62.5 0 100 0 100 0 100
36 4(25) 75 6(37.5) 62.5 0 100 0 100 0 100
39 4(25) 75 0 100 0 100 0 100 0 100
42 2(12.5) 87.5 0 100 0 100 0 100 0 100
Mean 66.07 66.07 37.5 52.7 -
Irokanulo et al. (2015)
Table2. Use of Moringa oleifera in the preservation of fresh tomatoes

26. Effect of different botanicals on ascorbic acid (mg/100g fruit)
during storage of aonla fruits cv. Chakaiya
Kumar et al. (2009)
Haryana, India
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Haryana J. hortic. Sci.,38 ( 1&2):40-42

27. Treatments Days in Storage
0 5 10 15 20 25 30 Mean
Onion extract 2% 261.23 283.33 310.37 347.30 374.27 404.30 373.30 336.30
Onion extract 4% 261.23 279.30 308.37 345.33 380.40 407.40 376.47 336.93
Onion extract 6% 261.23 280.47 312.43 349.50 381.36 410.37 382.57 339.70
Ginger extract 2% 261.23 290.53 344.57 380.56 412.47 389.40 370.60 349.91
Ginger extract 4% 261.23 288.40 303.20 378.46 408.36 390.56 374.50 343.53
Ginger extract 6% 261.23 286.43 306.33 340.63 378.27 402.30 378.43 336.23
Turmeric
extract2%
261.23 292.43 340.36 386.43 408.63 390.40 371.53 350.14
Turmeric
extract4%
261.23 290.43 338.30 390.50 412.57 388.43 373.17 350.66
Turmeric
extract6%
261.23 288.50 334.50 387.87 420.43 400.43 389.37 354.62
Garlic extract2% 261.23 283.40 330.50 386.43 410.40 387.46 374.50 347.70
Garlic extract4% 261.23 286.43 323.47 367.67 392.43 399.43 378.50 344.17
Garlic extract6% 261.23 284.37 326.33 360.57 396.27 401.43 398.50 346.96
Control 261.23 292.50 346.77 398.53 415.43 386.40 370.63 353.07
Mean 261.23 286.66 325.04 370.75 399.33 396.79 377.85
CD at 5% : Treatments : 4.86, Days :6.63, Treatments * Days :17.53
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Table 3.Effect of different botanicals on ascorbic acid mg/100g friut of aonla
Kumar et al. (2009)

28. Days in storage
Treatment 5 10 15 20 25 30
Onion extract 2% 0.47 1.57 3.78 4.47 5.77 7.97
Onion extract 4% 0.36 1.36 2.66 3.57 4.36 7.15
Onion extract 6% 0.32 1.32 1.82 2.32 3.62 6.91
Ginger extract 2% 7.77 8.79 9.27 10.17 11.60 13.79
Ginger extract 4% 5.79 6.28 7.79 8.28 11.02 12.08
Ginger extract 6% 4.32 5..12 6.32 8.41 9.01 9.81
Turmeric extract 2% 6.01 9.40 10.97 10.97 12.97 16.97
Turmeric extract 4% 6.82 9.20 12.0 12.97 14.97 15.97
Turmeric extract 6% 7.51 9.41 11.41 11.41 12.69 14.68
Garlic extract 2% 3.47 6.11 8.47 10.73 12.54 14.12
Garlic extract 4% 2.18 2.18 4.07 5.85 8.63 10.04
Garlic extract 6% 2.18 2.21 4.08 5.84 8.01 9.01
Control 3.76 9.17 11.46 14.85 16.52 18.32
CD at 5% 0.31 0.56 0.76 0.90 1.10 1.30
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Table 4.Effect of different botanicals on decay loss (%) during storage
Kumar et al. (2009)

29. Effect of hurdle technology to preserve mango fruit
with the application of Aloe vera gel and Calcium
chloride
Chauhan et al. (2014)
Gwalior, India
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Int. J. Curr. Microbiol. App. Sci .,3(5): 926-934

30. CC= Calcium Chloride
AG= Aloe vera gel
CCAG= Combined effect of calcium chloride and Aloe vera gel
Chauhan et al. (2014)
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Fig.3.Effect of hurdle technology to preserve mango fruit with the application of
Aloe vera gel and Calcium chloride

31. M1 = 0.0 % Aloe vera gel
M2 = 1.0% Aloe vera gel
M3 = 5.0% Aloe vera gel
M4 = 10% Aloe vera gel
M5 = 1.0% calcium chloride
M6 = 3.0% calcium chloride
M7 = 5.0% calcium chloride
M8 = 7.0% calcium chloride
M9= 5.0% calcium chloride
and 5.0% Aloe vera gel
M 10 = control
Chauhan et al. (2014)
Fig.4. Effect of Aloe vera gel and Calcium chloride
treatment on microbial load of mango fruit sample
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32. Effect of natural essential oils from lemon grass
(Cymbopogon citratus) to control postharvest
anthracnose of mango fruit
Duamkhanmanee et al. (2008)
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Int. J. Biotechnology., 10 (1) :104-108

33. Average disease levels
after pre-inoculation
Average disease levels
after post-inoculation
Treatments 7 days 10 days 7 days 10 days
LG oil 4000 ppm(dipping) 2.60 4.15d 2.90e 3.55d
LG oil 4000 ppm +HW dipping 2.15 2.40a 1.70 ab 1.85a
LG oil 5000 ppm(volatile vapour) 2.25 3.25abcd 2.90e 3.50d
LG oil 4000 ppm (in 70% alcohol)
(dipping)
2.60 3.65cd 2.35 cd 2.50bc
LG oil 2000 ppm(in 70%
alcohol:water,1:1) (dipping)
2.60 3.40bcd 2.70de 3.10d
Carbendazim 100 ppm(dipping) 2.15 3.30abcd 2.75de 3.20d
Carbendazim +HW (dipping) 2.05 2.60ab 1.25a 1.95a
Hot water treatment(dipping) 2.30 2.85abc 2.00 bc 2.30ab
Control (non- inoculated) dipping 2.70 3.45bcd 2.50cde 3.00cd
Control ( inoculated) dipping 2.35 3.10abc 2.70de 3.10d
CV ( %) 16.4 ns 17.4 13.9 12.4
Different letters represents statistically significant difference at 95% level by DMRT
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Table 5. Effect of Natural essential oils from lemon grass (Cymbopogon citratus) to
control postharvest anthracnose of mango fruit
Duamkhanmanee et al. (2008)

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Effect of plant extracts on quality of khasi mandarin
(Citrus reticulata Blanco) fruits during ambient storage
Nath et al. (2013)

35. Treatments Decay loss (%)
7 days 14 days 21 days 28 days
Azadirachta indica 0.0 10.0 13.3 13.3
Ocimum sanctum 0.0 0.0 0.0 3.3
Aloe barbedensis 0.0 10.0 16.7 23.3
Carbendazim 0.0 6.67 6.7 10.0
A. barbedensis + A.
indica
0.0 10.0 16.7 20.0
A. barbedensis + O.
sanctum
0.0 10.0 10.0 23.3
A. barbedensis +
carbendazim
0.0 10.0 13.3 13.3
Control 0.0 13.33 16.7 36.7
SE(d) NS 0.31 0.46 0.59
CD at 5% NS 0.72 1.07 1.24
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Table 6.Effect of plant extracts on decay loss % of khasi mandarin
(Citrus reticulata Blanco) fruits during ambient storage
Nath et al. (2013)

36. Demerits
EO’s are most often not potent enough as single components
Negative organoleptic effects
The essential oils may not be stable during further food
processing
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37. Investigations are necessary regarding the use of essential oils
in foods on organoleptic properties of the product
The antimicrobial molecules (EO’s) and their eventual
interactions should be addressed
The stability of EO’s during processing needs to be studied
Future line of research
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