Abstract The effect of guggul gum (GG) 5, 10 and 15 % (w/v) enriched with basil oil (BO) 0.1 % on physico-chemical and qualitative properties of jamun (Syzgium cumini L.) fruit were investigated during storage at 20 °C for 12 days. Jamun fruit treated with GG 10 % + BO 0.1 % or GG 15 % + BO 0.1 %, significantly reduced weight loss, decay incidence and total soluble solids compared to the control fruit. The same treatment delayed depolymerisation of pectin content, and inhibited the activity of polygalacturonase (PG) and cellulase (CEL) enzymes. BO added to GG 10 % or GG 15 % efficiently maintained higher firmness, titratable acidity, ascorbic acid, phenolics and total antioxidant activity of jamun fruit. Moreover, the experts have not observed any negative effects of GG and BO on the sensory quality of jamun fruit. The results disclose that GG and BO could be an innovative technology for retarding the physico-chemical changes and extending the shelf life of jamun fruit during storage.

中文翻译：

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加入罗勒精油的 Guggul 胶可提高品质，并在储存过程中调节 Jamun 果实的细胞壁降解酶

摘要 研究了 5%、10% 和 15% (w/v) 和 0.1% 罗勒油 (BO) 的古古尔胶 (GG) 在贮藏期间对 Jamun (Syzgium cumini L.) 果实理化和定性特性的影响。 20 °C 12 天。与对照水果相比，用 GG 10 % + BO 0.1 % 或 GG 15 % + BO 0.1 % 处理的 Jamun 水果显着降低了重量损失、腐烂发生率和总可溶性固体。相同的处理延迟了果胶含量的解聚，并抑制了聚半乳糖醛酸酶 (PG) 和纤维素酶 (CEL) 酶的活性。添加到 GG 10 % 或 GG 15 % 的 BO 有效地保持了较高的果肉硬度、可滴定酸度、抗坏血酸、酚类物质和总抗氧化活性。此外，专家们还没有观察到 GG 和 BO 对火龙果的感官品质有任何负面影响。