EFFICACY OF NANOEMULSIONS OF PEPPERMINT AND CARAWAY OILS ON QUALITY OF "CANINO" APRICOT FRUITS UNDER

Apricot (Prunus armeniaca, L.) is a low chilling cultivar that may be found in a variety of tropical and subtropical climates. During storage, a pathogenic fungus exposes "Canino" Apricot fruits to various levels of microbial deterioration. Because of their biodegradability, natural plant extracts as essential oils are attracting the interest of researchers all over the world. In order to test the efficiency of nanoemulsions of essential oils extracted from peppermint and caraway fruits on increasing quality and extending storage life of "Canino" Apricot fruits under cold storage in the 2018 and 2019 seasons, this study was carried out in the lab. The fruits were submerged in water (control treatment), peppermint oil (0.01, 0.05, and 0.1%), and caraway oil (0.01, 0.05, and 0.1%), all of which contained Tween-80 0.05 percent (v/v). Fruits were air dried for half an hour at room temperature after being immersed in treatments for 2 minutes, then stored for 28 days at 0°C and 90–95 percent R.H. and examined weekly to determine changes in fruit quality characteristics during cold storage. The results showed that all of the essential oil nanoemulsions examined reduced weight loss, extended fruit storage time, and lowered decay %. Furthermore, essential oils had a positive effect on fruit firmness, total soluble solids, titratable acidity, vitamin C, total soluble sugars, total phenols, and respiration rate after harvest. When compared to control, nanoemulsions of peppermint essential oil had the best efficacy on weight loss, decay, and firmness, while nanoemulsions of caraway essential oil had the best efficacy on total soluble solids, total sugars, total acidity, vitamin C, total phenols, and respiration rate of treated fruits during cold storage.

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