Abstract Book - 3rd International Symposium on Medicinal Plants ...

products. The applied mulberry fruit significantly increases the antioxidant activity, what has a
positive effect on possible therapeutic impact on the consumers. Therefore the black mulberry is
ranked among important species, which should be propagated and utilized in practice for phytotherapeutic
purposes.
Key words: Antioxidative activity, anthocyanins, food products, fruits, Morus nigra.
9.7 Effect of Dipping in GA 3 and Liquorice Root Extract and Storage Periods
on Storage Characteristics of Pear cv. Le-Conte
Nameer Najeeb F. and Esraa Abd Al-Ghani
Hort. Dept. College of Agriculture & Forestry, Mosul University. Iraq.
<strong>Abstract</strong>: The experiment conducted on pear fruits cv. Le-Conte to study the effect of dipping
pear fruits for 5 minutes in solutions of (Control, 100 and 200 mg.l -1 GA 3 or 4 and 8 gm.l -1 liquorice
root extract or 100 mg.l -1 GA 3 + 4 gm.l -1 liquorice root extract, and two periods of storage ( 2 and 3
months) on fruit storage characteristics. After treatments the fruits were left to dry, put in
perforated polyethylene bags and stored in cool room at 0±1ºC and 85-90% r.h.. The experiment
was factorial in Complete Randomized Design (C.R.D.), 2X6 (with 3 replicates and 7 fruits within
each replicates). Results showed that, no significant differences appeared between dipping
treatments of GA 3 and liquorice root extract and control treatment in total soluble solids, total
acidity, sugar content and fruits contents of calcium and nitrogen, while dipping treatments in 100
and 200 mg.l -1 GA 3 concentrations or one of them resulted in a significant reduction in fruits
respiration and fruit decay percent, and retained fruit firmness. Also liquorice root extract
treatments were effective in reducing fruit decay percent. Prolonging storage period from 2 to 3
months showed a significant reduction in total soluble solids, total acidity, sugar content and fruit
firmness, but showed an increment in carotene pigment and fruit decay percent. Interaction
between some treatments of GA 3 or liquorice root extract and storage periods resulted in a
significant influence of some important storage characteristics like fruit firmness and fruit
respiration and a reduction in fruit decay percent.
Key words: Pear fruit, root extract, liquorice, polyethylene.
9.8 Use of Thai local Vegetable Extracts as Natural Preservatives in Dried
Sausage System
Nanasombat, S., Armeen, W., and Arkom, O.
Department of Biology, Faculty of Science, King Mongkut’s Institute of Technology Ladkrabang,
Bangkok 10520, Thailand.
<strong>Abstract</strong>: Antioxidant and antimicrobial activity of Thai local vegetable extracts (3 formulations)
at concentrations of 0.02%, 0.1% and 0.2% in a dried chinese-style sausage during storage at 4°C
and 85% relative humidity (RH) for 20 days were evaluated. These formulations of the extracts
were 1) the extract containing only Polygonum odoratum extract (PE), and the other two extracts
were mixed vegetable extracts of formulation 1 (MVE 1 ) and formulation 2 (MVE 2 ) which were
mixture of P. odoratum, Cassia siamea, Garcinia cowa and Limnophila aromatic extracts. All
formulations of the vegetable extracts were able to delay lipid oxidation in the sausage. Addition of
0.2% vegetable extracts resulted in greater decreasing of TBARS value as compared to the other
concentrations, but caused unacceptable color of the sausage. The extracts at all concentrations
tested did not result in decreasing of their total viable counts (TVC). Therefore, these vegetable
extracts at 0.1% were selected for use in combination with 2.5% sodium lactate (SL) as
preservatives in this dried sausage. Their effects on oxidative, microbial and sensory stability of
sausage samples during storage at 4°C and 85% RH for 21 days were evaluated. These extracts
were able to retard lipid oxidation by lowering TBARS value throughout the 21-day storage.
Addition of SL, either alone or in combination with these plant extracts resulted in decreasing
136