Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil

Pink pepper essential oil was microencapsulated in single-layer (protein stabilized) and double-layer (proteinpolysaccharide stabilized) emulsions, which were applied in poly(ethylene terephthalate) boxes for storage of cherry tomatoes (Solarium lycopersicum var. cerasiforme) following two different strategies: a thin coating formed after emulsion drying directly on the box lid, or a sachet containing spray-dried emulsion powder attached to the box lid. Fruits were stored in for 21 days at 25 degrees C. Packaging without essential oil was used as a control. Active packaging resulted in lower weight loss, total soluble solids, pH and lycopene concentration, while fruits stored in non-active packaging showed evidence of faster ripening based on these parameters. The greater release of volatiles from coatings (approximate to 90 %) compared to spray-dried powder (76.9-86.9 %) suggests that this approach was a more advantageous strategy to maintain the fruit quality (p < 0.05). Both approaches showed potential for post-harvest storage of fresh fruit.

Automated summary

The study showed that the active packaging with microencapsulated pink pepper essential oil can reduce weight loss and maintain the quality and nutritional content of cherry tomatoes during storage. This packaging method is more effective in preserving fruit freshness, making it a better option for post-harvest storage of fresh fruit.