An investigation on storage time duration and temperature effects of Rosa damascena on quantity and quality of essential oil.
2008
Malek, Sa`id
During harvest time to distillation period, Rosa damascena is subjected to evaporation, fermentation and enzymatic activity affecting essential oil content and its component. Statistical analysis using factorial design, with three replications was used to determinate the effect of storage of flower at 25°c, 4°c and freezing temperature during 0, 1, 3 and 6 days on essential oil content. Gas chromatography analysis was also carried out for each treatment. Results indicated that 24 hours after storage at 25°c, flower lost 6.4% of its Moisture content, and 50% of its Essential oil content. The loss was not important during two days of storage at 4°c and freezing temperature.Citronellol content increased from 32.4% in fresh flower to 39.2% during three days of storage at 25°c.The rate of citronellol to geraniol was 1.4, 8.55, and 14.4 at the harvesting time, after one day and after three days of storage at 25°c respectively while this rate did not meet significant change for the flower stored at 4°c and freezing temperature. Cooling the flower at 4°c during one day can save essential oil content and its components relatively.
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