Effect of lavender (Lavandula angustifolia Mill.) essential oil on the antioxidant response of Radish (Raphanus sativus L.) during cold storage

Temperature is one of the most important factors in maintaining the quality of stored horticultural products, which affect physiological and biochemical processes. There is no report on the efficacy of lavender essence in regulating the antioxidant capacity of cold-stored food products. The aim of present study was to investigate different concentrations of Lavender essence on improving biochemical quality of cold stored radish tuber. Greenhouse cultivated radishes were stored under cold condition after essence (., 1.56, 3.13, 6.25, 12.5 and 25 ppm) dipping treatment. Nine days’ evaluation of tuber characteristics (days 3, 6 and 9) indicated that low temperature decreased L*, a*, protein and DPPH characteristics and increase in b*, MDA, protease, catalase, peroxidase and poly phenol oxidase activities. Lavender essence caused a balance in the oxidant / antioxidant system through reduction in peroxidase and poly phenol oxidase activity and decrease in MDA content. The essence concentrations of 12.5 and 25 ppm were most effective.