The post-harvest quality of cabbage is influenced by various factors, including storage conditions and pre-harvest treatments. Citronella essential oil has antibacterial and antifungal properties, making it a potential natural insecticide for horticultural crops This study aimed to evaluate the impact of citronella oil application in the field on the post-harvest characteristics of cabbage, particularly in minimizing weight loss, preventing decay, and preserving sensory quality. A Randomized Block Design (RBD) was implemented with four treatment groups: (A) citronella oil applied once a week (2 cc/L), (B) citronella oil applied twice a week (2 cc/L), (C) imidacloprid application (1 cc/L, the conventional farmer’s method), and (D) a control group with no treatment. The results revealed that cabbage treated with citronella oil twice a week exhibited significantly lower weight loss and slower deterioration compared to other treatments. Sensory evaluation further confirmed that citronella oil application did not negatively impact consumer preferences for fresh and boiled cabbage. These findings underscore the potential of citronella oil as an environmentally friendly alternative to synthetic insecticides, contributing to the sustainable preservation of cabbage quality after harvest.
Yustina et al. (Fri,) studied this question.