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Jerusalem artichoke has gained popularity as a new vegetable appearing in markets over the past few years. To improve the quality and storability of tubers, two types of packages (perforate high density polyethylene HDPE and polypropylene PP) and two kinds of essential oil (spearmint and black cumin oils comparing untreated, control) were examined on two varieties (Local cultivar and Fuseau) of Jerusalem artichoke stored at 4oC and 90-95 % RH for 2, 4, 6, 8 and 10 months. Weight loss%, decay%, dry matter%, general appearance (GA), sprouting %, microbial load (total count and yeast & mold), total soluble solids, inulin, total and reducing sugars content were monitored periodically every 2 months during storage. Results showed that Local cultivar tubers were much better in all physical and chemical characters except inulin and total sugars content, Fuseau cultivar tubers were the better. Moreover, storage in the perforated PP package allows maintaining suppress weight loss % and decay %, and increasing dry matter %, reducing sugars content and GA tubers quality. Conversely, HDPE package recorded the least microbial load and sprouting% and the better inulin, total sugars, and TSS. Otherwise, treated tubers with spearmint and black cumin oils resulted in loss less weight by about 63%, decay % was zero for 4 months, reducing microbial load, decreased sprouting % by 72.09% and maintain a good GA quality compared with control. Generally, it is recommended with storage Local cultivar tubers after treated with black cumin oil and packaged in PP at 4oC and 90-95 % RH which showed significantly reduce in weight loss by 16% and decay by 18% only as well as maintaining the good overall appearance and most physical and chemical properties for 10 months storage.

Effect of Packaging Materials and Essential Oils on Quality and Storability of Jerusalem Artichoke Fresh Tubers