The impact of cumin essential oil on cold stored-radish tubers
- Antioxidant capacity,
- total phenol content
Copyright (c) 2021 Mansoore Shamili, Sedigheh Dehghanpour, Abdolmajid Mirzalaiyan-Dastjerdi
This work is licensed under a Creative Commons Attribution 4.0 International License.
Notable biological compounds in radish, made it as one of the most popular crops in the raw vegetables global market. However, storing it under low temperature conditions is associated with browning and taste changing. The present research aimed to evaluate the effects of different concentrations of cumin essential oil (0, 1.56, 3.13, 6.25, 12.5 and 25 ppm) and the storage period (0, 3, 6 and 9 days) on antioxidant parameters of radish tubers under low temperature conditions. The results indicated declining trends in the L* and a* values, beside ascending trend in b* value after nine days of storage. However, over the storage period of tubers, these parameters increased in cumin essential oil treated tubers. According to our findings, the application of cumin essential oil increased protein content, but reduced the malondialdehyde content, polyphenol oxidase and peroxidase activities. The cold-stored radishes received the most effective treatment of cumin essential oil at the concentration of 12.5 and 25 ppm.