Effect of rosemary (Rosmarinus officinalis) essence on quality and langevidy of boroccli
Journal Title: International Research Journal of Applied and Basic Sciences - Year 2014, Vol 8, Issue 8
Abstract
Aging changes occur rapidly in broccoli and this is the cause of reducing the nutritional quality of the product. However, maintaining the freshness and quality of this product according to the economic impact is important and food safety of fresh fruits and vegetables is one of the major issues. So Essence as an antioxidant and anti-bacterial has many applications in agriculture. In this experiment, the effect of Rosmarinus officinalis at different time increases storage life and quality of broccoli were studied.at the beginning broccoli were treated with specified concentrations (0, 200, 400, 600, and 800 microliters per liter) of Rosmarinus officinalis essence and then were stored in warehouses at 1 ° C for 28 days. Weight changes, vitamin C, chlorophyll, total protein, total sugar, and survival were evaluated. Based on the results, rosemary essence at a low concentration of 200 microliters per liter had a positive effect on quality parameters measured, as broccolis treated with rosemary essence had Vitamin C, protein and more sugar and also has better visual quality control. While high concentrations of rosemary essence (600 and 800 microliters per liter) will cause symptoms of toxicity in the Broccoli.All applied concentrations of rosemary essence has affected the fruit taste, Particular concentration of 800 microliters per liter increase in wilting and reduced quality and also reduce the amount of vitamin C was apparent. Based on these test results, it can be stated alternatives to used chemicals are vegetable essences And commercialization of these compounds need further investigation to reach the proper concentrations to increase the quality of broccoli.
Authors and Affiliations
Vahid Abdossi| Faculty Member of Science and research Tehran University, Department of Horticultural Science, Alireza Ladanmoghadam| Faculty member of Garmsar university, Hossein Tajik khademi| M.A student, Department of Horticultural Sciences, Garmsar university University, Mehdi Jalilirad| M.A student, Department of Horticultural Sciences, Garmsar university University
Keywords
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