Caraway 291
Renapurkar,1987) and fifth instar larvae of Spodoptera littoralis (Antonious and
Hegazy, 1987).
Volatile toxicity of caraway was recorded by setting up a bioassay, with experimental
units of 0.5 l, which took into account the storage pests, the mode of oil application
(vapours only, avoiding direct contact) and the stored product, causing 100 and 60%
mortality in Callosobruchus maculatus at 10 ml and 1 ml, respectively, while 25 ml
was needed to kill 68% of Sitophilus granarius adults (Pascual et al., 2002). The
vapours of the essential oils (80–160 ppm) of caraway (Carum carvi), exhibited
antifungal properties against Mycocentrospora acerina, Fibularhizoctonia carotae
(Rhizoctonia carotae) and Sclerotinia sclerotiorum, three important post-harvest
pathogens of carrots. Horberg (1998) also reported that high dosage levels were more
important than exposure time for the fungicidal activity of the plant extracts.
Numerous species of fungi are known to produce toxic and carcinogenic mycotoxins
during storage, they can be consumed with contaminated fruits, cumulated in liver
and can result to cancer. The fungi like Aspergillus flavus, Aspergillus niger and
Fusarium moniliforma can cause biochemical changes in caraway fruits and can lead
to reduction in protein, carbohydrates, and total oil and increase in fatty acids (Regina
and Tulasi-Raman 1992). The extent of inhibition of fungal growth and mycotoxin
production was dependent on the concentration of essential oils used. Caraway oil
was inhibitory at 2000 ppm against A. flavus and A. parasiticus, and at 3000 ppm
against A. ochraceus and F. moniliforma, the mycotoxigenic fungi (Soliman and
Badeaa, 2002) and use of caraway oil (4%) also showed high antimicrobial activity
against A. tumefaciens, R. solanacearum and Erwinia carotovora (Hassanein and
Eldoksch, 1997).
The application of caraway essential oil has shown inhibitory effect on three
strains of Gram-negative and four Gram-positive bacteria. Thus according to Farag
et al., (1989b), the use of natural essential oils can be of great importance practically
as anti-microbial agents to prevent deterioration of stored foods by bacteria and will
not cause health problems to the consumer and handler. Likewise, Carum carvi
essential oil causes inhibition of mycelial growth and aflatoxin production of Aspergillus
parasticus and can prove to be an alternative to chemical preservatives such as
potassium fluoride, acetic acid and potassium sulphite addition in foods (Farag et al.,
1989a). Such toxic properties of caraway to bacteria, fungi and insects and non-toxic
behaviour to human beings offers great scope as a botanical inhibitor for crop raising
and safe storage under the organic production system.
15.7 Quality specifications.....................................................................
15.7.1 Specification for whole seeds
The physical description of the quality of caraway seeds depends mainly on
∑ Quantity of mature, undamaged seeds with external appearance that provides
visual perception of quality such as colour, uniformity of size, shape and texture.
∑ The colour of the crescent-shaped, hard seeds is greyish tan to dark brown
marked with five light coloured ridges and length. Whole fruits are 3–7 mm long
1–2 cm thick and slightly curved.∑ The scent from seeds is very aromatic, sweet, spicy, fresh, characteristic, agreeable,
slightly minty, with a penetrating medicinal effect resembling anise.