| 000 | 02383nam a2200265Ia 4500 | ||
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| 003 | MX-MdCICY | ||
| 005 | 20250625162447.0 | ||
| 040 | _cCICY | ||
| 090 | _aB-20329 | ||
| 245 | 1 | 0 | _aThe role of essential oils in maintaining the postharvest quality and preservation of peach and other fruits |
| 490 | 0 | _vJournal of Food BioChemistry, 46(12), p.e14513, 2022 | |
| 520 | 3 | _aFruits 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. | |
| 650 | 1 | 4 | _aANTIBACTERIAL |
| 650 | 1 | 4 | _aESSENTIAL OIL |
| 650 | 1 | 4 | _aPEACH |
| 650 | 1 | 4 | _aPRESERVATION |
| 700 | 1 | 2 | _aCao, Z. |
| 700 | 1 | 2 | _aZhou, D. |
| 700 | 1 | 2 | _aGe, X. |
| 700 | 1 | 2 | _aLuo, Y. |
| 700 | 1 | 2 | _aSu, J. |
| 856 | 4 | 0 |
_uhttps://drive.google.com/file/d/1F3HkIrP0noCUFf25nnjzdN0VhL9Xi4BV/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
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