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Active rPET packaging including encapsulated essential oils improves the quality of fresh chilled strawberries.

Number: 2687

Author(s) : LÓPEZ GÓMEZ A., NAVARRO MARTINEZ A., LÓPEZ-AVILÉS F. J., MARTÍNEZ HERNÁNDEZ G. B.

Summary

 Active packaging is being considered as a postharvest technique with high potential to better preserve the fruit and vegetable quality during refrigerated storage. In particular, the released plant essential oils (EOs) from active packaging may extend the product shelf life due to the high antimicrobial and antioxidant properties of EOs. Hence, the effects of EOs active packaging (containing an encapsulated carvacrol:oregano EO:cinnamon EO mix at 70:10:20) were studied on the main quality parameters (firmness, decay incidence, microbial growth and sensory scoring) of strawberries stored at 4 ºC up to 7 days. The strawberry firmness was 23% better preserved with the active packaging compared to the control packaging after 7 days. No decay incidence of strawberries after 7 days was observed with the active packaging, while decay incidence reached 20% with the control packaging. In particular, mould yeast loads of strawberries within the active packages were 0.8-1 log units lower than control packaging. In addition, strawberries of active packages were better scored than control packages, mainly owed to the higher-scored texture. In conclusion, the studied EO active package has a high potential to preserve the postharvest quality of strawberries during refrigerated storage.

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Pages: 5 p.

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Details

  • Original title: Active rPET packaging including encapsulated essential oils improves the quality of fresh chilled strawberries.
  • Record ID : 30033450
  • Languages: English
  • Subject: Environment
  • Source: 12th CYTEF Congress - Ibero-American Congress of Refrigeration Science and Technology.
  • Publication date: 2024/06/26
  • DOI: http://dx.doi.org/10.21134/mpg3gy29

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