Enhancement of Quality and Storability as Well as Rots Reduction of Jerusalem Artichoke Tuber by Co-application of Essential Oils and Temperature

doi:10.21608/ejoh.2015.1312

Enhancement of Quality and Storability as Well as Rots Reduction of Jerusalem Artichoke Tuber by Co-application of Essential Oils and Temperature

Document Type : Original Article

10.21608/ejoh.2015.1312

Abstract

SEQUENTIAL storage experiment was carried out at Mansoura Hort. Res. Sta., Agric. Res. Center, Egypt, during 2012, 2013 and 2014 seasons. The aim was to increase shelf life, nutritive value, quality and storability of Jerusalem artichoke (JA) fresh tubers, as well as protecting the tubers from the pathogenic fungi, Sclerotium rolfesii, Sclerotinia sclerotiorum and Penicillium italicum, that are responsible for tuber rot during storage. The tubers were treated with clove (Syzygium aromaticum L. Merr& Perry.) or caraway (Carum carviL.) oils at 5 mll-1, wrapped with perforated polyethylene and stored at 0°C and 90% relative humidity (RH) or placed in peatmoss layers, and stored at room temperature (25/10°C, day/night) and 70% RH. Tubers treated with caraway oil, placed in peatmoss and stored at 25/10°C and 70% RH suppressed the incidence of sprouting percentage, and decreased weight loss, decay, compared with the control, as well as, increased dry matter content, carbohydrates, inulin, protein, total phenols and activity of peroxidase and polyphenol oxidase. This treatment showed noticeable reduction of rot disease on the artificially infected tubers under storage, as compared with chemical treatment, suggesting the use of caraway oil and peatmoss layer when storing JA tubers at room temperature, to prevent the use of pesticide and saving cooling energy.