Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage
F.A, E., Ali, S. (2021). Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage. EKB Journal Management System, 18(1), 17-26. doi: 10.21608/ajfs.2021.187128
El-Moghazy. T. F.A; salem . Ali. "Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage". EKB Journal Management System, 18, 1, 2021, 17-26. doi: 10.21608/ajfs.2021.187128
F.A, E., Ali, S. (2021). 'Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage', EKB Journal Management System, 18(1), pp. 17-26. doi: 10.21608/ajfs.2021.187128
F.A, E., Ali, S. Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage. EKB Journal Management System, 2021; 18(1): 17-26. doi: 10.21608/ajfs.2021.187128

Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage

Alexandria Journal of Food Science and Technology
Article 2, Volume 18, Issue 1, June 2021, Page 17-26  XML PDF (621.33 K)
Document Type: Original Article
DOI: 10.21608/ajfs.2021.187128
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Authors
El-Moghazy. T. F.A1; salem . Ali2
1Medicinal and Aromatic Plants Res. Dept., Hort. Res. Instit., Agric. Res. Center, Giza, Egypt.
2Department of Food Science, Fac. of Agric., (Saba Basha), Alexandria University, Alexandria 21531, Egypt.
Abstract
This study aimed to investigate the effect of package type and jojoba oil addition on the quality parameters of
caraway fruits (Carum carvi L.) during storage at ambient temperature for 20 months. The packages used in the study
were low-density polyethylene (LDPE) bags (control), LDPE bags treated with a layer of jojoba oil (LDPE-JO), highdensity
polyethylene (HDPE) containers (transparent and dark), and glass bottles (transparent and dark). Moisture
content, weight loss, essential oil (EO) content, EO composition (using GC), flavor, and microbial counts of caraway
fruits during storage were investigated. The results showed that weight loss and carvone content increased, while
moisture content, EO content, and limonene content decreased gradually during storage. Also, a slight decrease in
flavor scores of all samples was observed during storage. No microbial growth was detected for all samples during the
storage period. The sample packaged in LDPE-JO bags was more stable during storage compared to other packages
in terms of moisture content, weight loss, EO content, EO composition, and flavor. Generally, caraway packaged in
LDPE-JO bags was the best among all packages used during the storage period.
Keywords
Caraway; jojoba oil; microbial counts; packaging; storage
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