Abstract

Evaluation of essential oils on shelf life and physico-chemical qualities of chilli is least studied and therefore present investigation was performed during 2017-18 at Department of Horticulture, Aromatic and Medicinal Plants, Mizoram University, Aizawl, India with organic Mizo chilli to test effectiveness of various essential oils viz., Cinnamon, Citronella, Peppermint, Eucalyptus, Lavender, Thyme, Rosemary, Basil oil enriched coconut oil emulsion on the storability at ambient condition (Temperature: 20±3°C; Relative Humidity: 70±5%). Results highlighted that, Eucalyptus oil at 0.5% (v/v) caused significantly low physiological weight loss (11.09%), high fruit firmness (10.66 N/cm2), good colour (L: 54.43, a: 58.48, b: 42.41) and better retention of ascorbic acid (228.78 mg/ 100g), capsaicin (0.37%) and antioxidant capacity (47.06%) after 15 days of storage (DAS). At 15 DAS, fruit decay was drastically found lower (5-15%) in essential oil treated chillies compared with control (65%). Eucalyptus and Cinnamon oil had better extended shelf life (22.75, 19.75 days) compared with control (8.25 days). It could be concluded that post harvest application of Eucalyptus oil had effectively maintained quality and shelf life of Mizo chillies at ambient storage condition.