BIOPRESERVATION OF FRESH CUT FRUITS OF AVOCADO TREATED WITH THE ESSENTIAL OILS FROM AERIAL PARTS OF ARTEMISIA AFRA, INCORPORATED IN GUM ARABIC
Oluwagbenga Adeogun: University of Fort Hare
<div>The bio-preservation activity of 1% and 3% concentrations of essential oil from the aerial parts of <em>Artemisia afra</em> distilled through Solvent Free Microwave Extraction method (SFME) and incorporated into an edible coat from Gum Arabic, on the enhancement of shelf life of fresh cut of Avocado fruits were assayed for 28 days at 4±1<sup>o</sup>C. The essential oil was analyzed using GC-MS system. The antioxidant components (total phenolics, ascorbic acid and carotenoid contents), pH, browning potential, total soluble solids, microbial loads, fruits microstructures analysis with the aid of scanning electron microscope, colour determination, antioxidant capacity through DPPH method and visual acceptability were used to determine the potential of coated essential oil from <em>A. afra</em> as an agent of preservation of fresh cut of Avocado fruits. Results showed that the coated essential oils at 1% and 3% concentrations significantly (P < 0.05) enhanced the shelf life of the fresh cut fruits of Avocado compared to uncoated fresh cut fruits of Avocado. The study showed that the 3% coated oil concentration showed higher enhancement than 1% concentration. Based on our findings, the preservation potential of essential oil incorporated in Gum Arabic showed that it could enhance the shelf life of fresh cut of Avocado fruits.</div>
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