Investigation of the Effects of Eucalyptus Extracts on Shelf-Life of Passion Fruit Juice

Abstract

This study was aimed to assess the effects of eucalyptus extracts on the shelf life of passion fruit juice. The pressing and the hydro-distillation approaches were performed to obtain the passion fruit juice and the eucalyptus extracts, respectively. A mixture of passion fruit juice and eucalyptus extracts at different concentrations (0, 10, 20, 30, and 40%) were stored at ambient temperature for 18 days. The yeast and molds (YM), total coliform (TC), and growth of total viable count (TVC) were evaluated every 3 days. Compared to the control group, all treatment groups with eucalyptus extracts inhibited microbial growth and the inhibition increased as time elapsed. Obviously, after 3 days, 40% concentration was significantly inhibited colon-forming of YM, TC, and TVC by 100, 58.3 and 100%, respectively. Diversely, 10% concentrations inhibited their growth by 7.9, 5.3, and 31.5%, respectively. However, On the 18 th day, no microorganism colonies formed except for TVC at a concentration of 10% with an inhibition of 42.2%. This approach can be an efficient method for preserving passion fruit juice, thereby exacerbating the growth of microorganisms.

Postharvest Eucalyptus Leaf Extract Application Extends the Sustainable Supply of Strawberries by Retaining Physicochemical Quality during Cold Storage

“…About 6-20% of the surface area of control fruits started showing mycelial growth five days after storage, while strawberry fruits treated with ELE showed a comparable fungal decay index 15 days after storage (Figure 2b). Similar findings were recently reported by Manzi et al [19], indicating that the use of ELE led to microbial decrease in passion fruit. Similarly, Tyagi et al [33] found that the growth of molds and bacterial colonies was 25-40% inhibited after treating apple fruits with 2.25-4.5 mgL −1 ELE.…”

“…The rate of reduction in total anthocyanins was relatively high in the control (0.1 ∆A g −1 ) compared with the ELE-reated (0.21 ∆A g −1 ) (Figure 6b). The changes in phenolic, ascorbic acid, and anthocyanin contents were consistent with earlier studies carried out on the postharvest preservation effects of ALV on strawberries, plums, and peaches, and ELE on passion fruits and nectarines [19,22,41,43,50]. Total antioxidants in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity showed a similar pattern of change as total phenolic contents, ascorbic acid, and anthocyanins in response to ELE during storage at 2 • C for 15 days.…”

“…ELE treatment has been shown to significantly prolong the shelf-life of freshly harvested fruits or their juices by delaying their senescence or/and preventing contamination. For example, in passion fruit juice, when the concentration of ELE increased from 0-40%, it resulted in extension of the juice's shelf life by hinderance of microbial growth by 42.2% [19]. Similarly, in grapes, exposure to rosemary essential oil reduced weight loss and incidence of gray mold, and enhanced shelf life compared to the control [10].…”

Combined application of hot water treatment and eucalyptus leaf extract postpones seneṣcence in harvested green chilies by conserving their antioxidants: A sustainable approach

“…7B). The changes in chlorophyll and anthocyanin contents were consistent with earlier studies carried out on the postharvest preservation effects of plant-based extracts on strawberries [28, 30,41,45,53], plums [63], peaches [16, 64, 60], passion fruits [32], and nectarines [33]. Thus, HWT and ELE application together can preserve the levels of chlorophyll and delay the accumulation of anthocyanins by postponing fruit senescence, modulating oxidative stress, and preventing the breakdown of coloring pigments.…”

“…Before employing ELE, it is essential to ascertain its antimicrobial effectiveness, composition, quantity, as well as the characteristics and suitable application method. The plant-based extracts comprising ELE or its active ingredient i.e., eucalyptol, can modify physical and biochemical quality aspects such as improving the appearance, decreasing moisture migration, sustaining rmness, limiting respiration rate, retarding cellular oxidation, preserving sensory characteristics (taste, aroma, avor), and hindering in several fruits, including grapes [31], passion fruit [32], nectarines [33], pears [34], mangoes [35,36], and apples [37]. The individual use of hot water treatment and ELE for postharvest preservation of fruits and vegetables has been extensively reported, but there are no studies on the combined use of hot water treatment and ELE in the extension of storage life and hindrance of decay while conserving the physicochemical quality of green chilies.…”