Researcher, Walailak University, discovered a mechanism for controlling essential oils to reduce oil loss during export.
Research team from the Center for Excellence in Aromatherapy Innovation Walailak University by Ms. Siriporn Chamsonnit, Ph.D. student of Agro-Industry Program (Food Science and Technology) Associate Professor Dr. Narumon Maenam Thesis Advisor And Associate Professor Dr. Nirandorn Tan discovered a mechanism to control the volatile oils of essential oils to be used to slow the deterioration of fruit during export With this research topic, there are private companies participating in research funding under the researcher development program and industry contribution From the Thailand Research Fund (TRF).
The researchers invented the natural steam of essential oils to be stored in activated charcoal. Before using activated carbon to extend shelf life of agricultural raw materials, including food products in the form of antifungal packaging Whether in the form of fruit crates in transportation Food packaging that is directly exposed to fruits Or using this vapor to control the atmosphere in the fruit transport cabinet Which the private company has seen the benefits of producing activated carbon powder that releases the vapors and gives the fragrance And has anti-fungal properties Extend the shelf life of certain fruits Therefore supported in the research to produce this product to market agricultural products To extend agricultural products such as rice market, fruit and vegetable market Also, this method of discovery is also a simple system. Can be used commercially Because of low production cost It also found that the flavor of the fruit that has been preserved by using this method has no different taste from natural fruits (Figure 1).
Picture 1 The dragon fruit stored under the vapor of essential oil (a) and stored without the vapor of essential oil (b) for 14 days
For the mechanism of action of essential oils to delay the deterioration of fruit Can read the details in the research article below