Exploring the effect of Fennel (Foeniculum vulgare) and summer savory (Satureia hortensis L.) essential oil on postharvest quality and quantity of golden delicious apple

In order to investigate the antifungal effect of fennel and savory essential oil on golden delicious apple’s postharvest life and reduction of decay, this experiment was conducted in complete randomized design (CRD) with seven treatments and four replications. The treatments included: control (fruits inoculated with Pencillium fungi without any treatments), and 3-5 minute dipping in medicinal plant essential oil (Fennel and Summer savory) at the concentrations of 400, 800, and 1200 mg/lit. Treated fruits were stored under cold storage for 3 month. The analyzed factors included: decay and weigh loss percentages, total soluble solid (TSS), juice pH, total acid (TA), TSS/TA ratio, decreasing percent of total acid, and increasing percent of TSS and pH. The results indicated that the minimum percentage of weight loss, the highest value of TSS and TSS/TA ratio were in treatment with Fennel essential oil (800 mg/lit). The percentage of decay in treatments with the essence of both plants was significantly less than the control. The amount of TSS increased during the storage period. Although the percentage of medicinal plants increased, the amount of decay and TSS reduced while the percentage of weight loss increased. The maximum amount of TSS/TA ratio was respectively observed in Fennel essential oil (800 and 1200 mg/lit).