Abstract
Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds.
Highlights
The flat peach (Prunus persica var. platycarpa) is a mutation from the standard peach, which is characterized by its oblate shape and fewer skin trichomes, with reddish-pink skin and a white stem area on the fruit’s shoulders
We recently found that essential oils (EOs) released from active cardboard boxes reduced the weight loss of nectarines during cold storage [19]
The aim of the use of active EO paper sheets was to maintain the quality of flat peaches during cold storage and the complimentary commercialization simulation
Summary
The flat peach (Prunus persica var. platycarpa) is a mutation from the standard peach, which is characterized by its oblate shape and fewer skin trichomes, with reddish-pink skin and a white stem area on the fruit’s shoulders (close to the peduncle area). Flat peaches are very similar to platerines (a mutation of nectarines), but the latter ones are characterized by the. Flat peach flesh is characterized by its hard and crocant texture, similar to nectarines. Pectinmethylesterase) occur during the postharvest life of flat peaches, as generally observed in stone fruits, leading to flesh-softening disorders such as mealiness, which occur during cold storage of stone fruits [1]. Flat peach flesh is characterized by its white color. Flesh color disorders may occur in flat peaches, such as enzymatic browning (oxidation of phenolic compounds, mainly by polyphenoloxidase (PPO) activity) and flesh reddening (mainly due to the accumulation of flavonoids) [2,3]. Flat peach sweetness and acidity are considered as important quality parameters for this stone fruit, together with flesh texture and color [4,5]. In addition to the organoleptic characteristics, the high content of antioxidant compounds (mainly phenolic compounds) in flat peaches has contributed to the popularity of this stone fruit of Asian origin [5]
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