Application of Rosemary and Eucalyptus Essential Oils on the Preservation of Cucumber Fruit

Cucumber (Cucumis sativus L.) is one of the most significant and frequently produced vegetable crops. However, because its high perishability, keeping quality from farm to market a challenging problem. Various techniques have been employed reduce postharvest losses extend shelf life vegetables fruits. Recently, another approach application eco-friendly elicitors as essential oils-EOs prevent fruit decay enhance quality. Therefore, purpose this study was assess effectiveness an environmentally friendly product (EP) based on rosemary eucalyptus oils two distinct (vapor dipping) maintaining characteristics cucumber fruits during storage at 11 °C ~90% relative humidity (RH) for weeks. The results showed that EP successful in preserving Vaporized cucumbers did not show any weight losses, whereas dipped greater loss 0.4% (3.5%) compared with control (3%). Fruit treated or chlorine maintained firmness ripening index storage. Total soluble solids (TSS) levels were similar all vapor-treated while dipping increased TSS (4 oBrix) after 7 days Vapor had slight effect color. (EP chlorine) comparable total phenols antioxidant activity when treatment, lower content 0.8% These findings indicate evaluated can be potential natural alternative used preserve fresh produce instead common sanitizing agent (chlorine). Nevertheless, method conditions should further optimized every product.