REVIEW
The role of essential oils in maintaining the postharvest quality and preservation of peach and other fruits
Zhaoxin Cao,
Dandan Zhou,
Xuemei Ge,
Yali Luo,
Jingyi Su,
Zhaoxin Cao
Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
Search for more papers by this authorDandan Zhou
Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
Search for more papers by this authorCorresponding Author
Xuemei Ge
Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
Correspondence
Xuemei Ge, College of Light Industry Science and Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, People's Republic of China.
Email: [email protected]
Search for more papers by this authorYali Luo
Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
Search for more papers by this authorJingyi Su
Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
Search for more papers by this authorZhaoxin Cao,
Dandan Zhou,
Xuemei Ge,
Yali Luo,
Jingyi Su,
Zhaoxin Cao
Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
Search for more papers by this authorDandan Zhou
Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
Search for more papers by this authorCorresponding Author
Xuemei Ge
Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
Correspondence
Xuemei Ge, College of Light Industry Science and Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, People's Republic of China.
Email: [email protected]
Search for more papers by this authorYali Luo
Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
Search for more papers by this authorJingyi Su
Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
Search for more papers by this authorAbstract
Fruits are highly susceptible to postharvest losses induced majorly by postharvest diseases. Peach are favored by consumers because of their high nutritional value and delicious taste. However, it was easy to be affected by fungal infection. The current effective method to control postharvest diseases of fruits is to use chemical fungicides, but these chemicals may cause adverse effects on human health and the residual was potentially harmful to nature and the environment. So, it is especially important to develop safe, non-toxic, and highly effective strategies for the preservation of the fruits. Essential oil, as a class of the natural bacterial inhibitor, has been proven to exhibit strong antibacterial activity, low toxicity, environmental friendliness, and induce fruit resistance to microorganism, which could be recognized as one of the alternatives to chemical fungicides. This paper reviews the research progress of essential oils (Eos) in the storage and preservation of fruits, especially the application in peach, as well as the application in active packaging such as edible coatings, microcapsules, and electrospinning loading. Electrospinning can prepare a variety of nanofibers from different viscoelastic polymer solutions, and has broad application prospects. The paper especially summarizes the application of the new Eos technology on peach. The essential oil with thymol, eugenol, and carvacrol as the main components has a better inhibitory effect on the postharvest disease of peaches, and can be further applied.
Practical applications
As an environmentally friendly natural antibacterial agent, essential oil can be used as a substitute for chemical preservatives to keep fruits fresh. This paper summarizes the different preservation methods of essential oils for fruits, and especially summarizes the different preservation methods of essential oils for peaches after harvesting, as well as their inhibitory effects on pathogenic fungi. It could provide ideas for preservation of fruits and vegetables by essential oils.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Open Research
DATA AVAILABILITY STATEMENT
Data sharing is not applicable to this article as no new data were created or analyzed in this study.
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