Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil

Pink pepper essential oil was microencapsulated in single-layer (protein stabilized) and double-layer (protein-polysaccharide stabilized) emulsions, which were applied in poly(ethylene terephthalate) boxes for storage of cherry tomatoes (Solanum lycopersicum var. cerasiforme) following two different strategies: a thin coating formed after emulsion drying directly on the box lid, or a sachet containing spray-dried emulsion powder attached to the box lid. Fruits were stored in for 21 days at 25 °C. Packaging without essential oil was used as a control. Active packaging resulted in lower weight loss, total soluble solids, pH and lycopene concentration, while fruits stored in non-active packaging showed evidence of faster ripening based on these parameters. The greater release of volatiles from coatings (≈ 90 %) compared to spray-dried powder (76.9–86.9 %) suggests that this approach was a more advantageous strategy to maintain the fruit quality (p < 0.05). Both approaches showed potential for post-harvest storage of fresh fruit.