Use of Tasmanian bluegum (Eucalyptus globulus) and Spearmint (Mentha spicata) essential oils to check the quality of pomegranate seeds )fresh-cut) during storage.

Pomegranate fruit is one of the most important and popular horticultural products, which is used in different parts of the world fresh and processed, in many parts of the world. Since preparing this fruit for consumption is a little difficult and time consuming. The researchers have recommended a new-cut or ready-to-eat method. In this way, in order to maintain the quality of the product, preservatives should be used which, given the awareness of consumers and their desire to consume healthy, natural and low-risk foods for the environment, use of natural preservatives for conventional fresh-cut products. These preservatives are of animal and plant origin. Some of these herbs are essential oils. In this research, the effect of two herbal essential oils, Eucalyptus globulus and Mentha spicata on qualitative traits of pomegranate Robab neyriz cultivar was studied as independent tests. The experiments were designed as a factorial in a completely randomized design. For each treatment, three levels of essential oil were measured at ۳۰۰, ۶۰۰ and ۹۰۰ μl / l in three replicates. For each essential oil, one control sample was considered in three replicates. After applying the treatment for ۵ minutes, ۳۰۰ g of pomegranate seeds were stored in zipper bags and stored for ۴.۵ days at ۴.۵ to ۵ ° C with relative humidity of ۸۵-۹۰%. The length of the experiment period for the sampling was divided into four sections: ۰, ۵, ۱۰ and ۱۵ days, and the data obtained were compared with each other. Regarding the essential oil of Tasmanian bluegum (Eucalyptus globulus), the results showed that with the treatment of this essential oil at a level of ۹۰۰ μl / l and a little at ۶۰۰ μl / l, in the time interval of ۵ to ۱۰ days, the best quality indices compared to the control and ۳۰۰ μl / l have been But it should be noted that the treatment of this essential oil at the level had no positive effect on the amount of soluble solids (TSS) and the level of PH and vitamin C content. But in the rest of the indicators, it has had a positive and significant effect on the flavor index (TSS / TA), taste index, microbial load, color, phenol content, total acidity (TA), and total anthocyanin levels. However, regarding the essential oil of Spearmint (Mentha spicata), it can be stated that by treating this essential oil at a level of ۶۰۰ μl / l and a little at a level of ۹۰۰ μl /l, it would be best to maintain the qualitative properties during ۵ to ۱۰ days of storage compared to the sample Control and ۳۰۰ μl / l levels. However, this essential oil treatment did not have a beneficial effect on soluble solids (TSS) and PH content. But in other parameters, such as flavor index (TSS / TA), taste index, microbial load, color rate, phenol content, total acidity (TA), total anthocyanin levels and vitamin C levels, is effective.