Normal view MARC view ISBD view

Effect of drying methods, storage period and packages type on peppermint quality [electronic resource].

By:

Elmoghazy, T.F.A

Contributor(s):

Language: English Summary language: Arabic Description: p.58-75Other title:

تأثير طرق التجفيف وفترة التخزين ونوع العبوه علي جودة النعناع الفلفي [Added title page title]

Uniform titles:

Journal of the advances in agricultural researches, 2013 v. 18 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Journal of the Advances in Agricultural Researches 2013.v.18(1)Summary: The aim of this study was to investigate the effect of drying method; storage period and packages type on essential oil content and the principal components of peppermint to save it at the (accepted level) AL as long as possible. The present study was carried out in Sabahia Horticulture Research Station, Alexandria, Egypt through the two successive season of 2010/2011 and 2011/2012. Two storage experiments in ambient atmosphere were conducted using air and artificial dried peppermint herbs. The packaging types, (p.s) , (p.d), (ps+po) and (p.d+po) were investigated. The experiment started in October 2010 and extended to October 2011 then repeated in 2011, 2012 (12 months each). During each season of storage, the herb was sampled once every 3 months (5 samples). The essential oil % was determined by water distillation and the components of'the oil were determined by (GLC). The results of this study indicated that the best drying system was the artificiai one. Artificial drying kept the essential oil % of peppermint, menthone and menthol above the AL better than (natural drying) NO. On the other hand, a-pinene, B-pinene and limonene were less in (Artificial drying) AD than that of ND.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes references.

The aim of this study was to investigate the effect of drying method; storage period and packages type on essential oil content and the principal components of peppermint to save it at the (accepted level) AL as long as possible. The present study was carried out in Sabahia Horticulture Research Station, Alexandria, Egypt through the two successive season of 2010/2011 and 2011/2012. Two storage experiments in ambient atmosphere were conducted using air and artificial dried peppermint herbs. The packaging types, (p.s) , (p.d), (ps+po) and (p.d+po) were investigated. The experiment started in October 2010 and extended to October 2011 then repeated in 2011, 2012 (12 months each). During each season of storage, the herb was sampled once every 3 months (5 samples). The essential oil % was determined by water distillation and the components of'the oil were determined by (GLC). The results of this study indicated that the best drying system was the artificiai one. Artificial drying kept the essential oil % of peppermint, menthone and menthol above the AL better than (natural drying) NO. On the other hand, a-pinene, B-pinene and limonene were less in (Artificial drying) AD than that of ND.

Summary in Arabic.

There are no comments on this title.

to post a comment.