Potential of Essential Oils from Active Packaging to Highly Reduce Ethylene Biosynthesis in Broccoli and Apples

Abstract

The high potential of essential oils (EOs) in vapor phase to reduce ethylene biosynthesis was studied at (1) in vitro experiment (nonencapsulated) with citral vapor applied to broccoli florets (sensitive product model) and apple wedges (highethylene producer model), and (2) validation experiment with EOs vapor released from active paper sheets (encapsulation) in broccoli florets. Ethylene production (22 °C) of broccoli and apples was reduced by 30−40% with low doses (2.5−3 μL L −1 ) of citral. Such ethylene inhibition was validated using industrial EOs active paper sheets for packaging of broccoli florets at different temperature scenarios (2, 7, 15, and 22 °C). The broccoli ethylene production was reduced with vapor EOs by 30−40% (22 °C) and up to 40−70% (2 °C). Conclusively, EOs-active paper sheets highly controlled ethylene production in broccoli florets either at optimum storage temperature (2 °C) or under abusive commercialization temperatures (22 °C).

Effect of Melatonin in Broccoli Postharvest and Possible Melatonin Ingestion Level

“…The use of phytoregulators, such as cytokinins, jasmonates, polyamines, and others, has had very variable results [ 52 , 53 ]. In some cases, the natural preservatives, such as essential oils, have been used, which due to their antimicrobial activity can have some beneficial effects if thermal control is not rigorous [ 54 ]. However, the essential oils have the downside of providing undesirable odors and flavors to the fresh product.…”

Extending the Shelf Life of Bananas with Cinnamaldehyde-Impregnated Halloysite/Polypropylene Nanocomposite Films

“…There have also been studies on the inhibition effect of essential oils on the ethylene production of fruits and vegetables . While essential oils, non-toxic, eco-friendly natural plant extracts have been widely utilized in different food applications mainly as antimicrobial and antioxidant agents for maintaining food quality, − there have also been studies on the inhibition effect of essential oils on the ethylene production of fruits and vegetables. − However, the demonstration of the incorporation of essential oils into food packaging materials as ethylene release-inhibiting agents has been limited, ,, mainly because the direct incorporation of volatile essential oils into packaging materials is not possible due to the high-temperature polymer processing conditions. Incorporation of an ethylene release-inhibiting agent into food packaging films via a sustained release system that allows its long-term, slow release from the packaging film can allow the release of the ethylene release-inhibiting agent into the packaging headspace and delay the ripening of the packaged food product.…”

The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato)

“…Nevertheless, it must be done with attention since two contradictory situations may converge: (i) horticultural products with high ethylene production and low ethylene sensitivity (e.g., cherry tomatoes); and (ii) horticultural products with low ethylene production but high ethylene sensitivity (e.g., broccoli). Broccoli has very low ethylene production rates (0.5 nmol g −1 h −1 at 22 • C) [9,10], although it is very sensitive to the ethylene action, resulting in sepal degreening (broccoli yellowing) with ethylene concentrations as low as 10 nL L −1 [11]. Nevertheless, ethylene production is higher in tomatoes with values of ≈1.5 µL kg −1 h −1 in cherry tomatoes (red maturity stages), and ethylene has no significant effects on the cherry tomato colour, although the flesh firmness was reduced [12].…”