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Article

The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)

by
Antonio López-Gómez
1,2,
Alejandra Navarro-Martínez
1,
Alberto Garre
3,
Asunción Iguaz
1 and
Ginés Benito Martínez-Hernández
1,2,*
1
Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain
2
Institute of Plant Biotechnology, Camouys Muralla del Mar (Universidad Politécnica de Cartagena), 30202 Cartagena, Spain
3
Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartegan, Spain
*
Author to whom correspondence should be addressed.
Plants 2023, 12(19), 3418; https://doi.org/10.3390/plants12193418
Submission received: 11 August 2023 / Revised: 25 September 2023 / Accepted: 25 September 2023 / Published: 28 September 2023
(This article belongs to the Special Issue Postharvest Quality and Physiology of Vegetables and Fruits)
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Abstract

Plant essential oils (EOs) have an important ability to inhibit ethylene biosynthesis. Nevertheless, the effects of EOs on the key components of ethylene biosynthesis (l-aminocyclopropane-1-carboxylic (ACC) oxidase activity, ACC synthase activity, and ACC content) have not yet been thoroughly studied. Accordingly, this study focused on the effects of emitted EOs from active packaging (EO doses from 100 to 1000 mg m−2) on the key components of ethylene biosynthesis of blueberries and blackberries under several storage temperatures. Anise EO and lemon EO active packaging induced the greatest inhibitory effects (60–76%) on the ethylene production of blueberries and blackberries, respectively, even at high storage temperatures (22 °C). In terms of EO doses, active packaging with 1000 mg m−2 of anise EO or lemon EO led to the highest reduction of ethylene production, respectively. At 22 °C, the investigated EO active packing reduced the activities of ACC synthase and ACC oxidase up to 50%. In order to minimise ethylene biosynthesis in blueberries and blackberries when they are stored even under improper temperature scenarios at high temperatures, this EO active packaging is a natural and efficient technological solution.
Keywords: cyclodextrin inclusion complex; plant essential oils; active packaging; ACC oxidase; ACC synthase cyclodextrin inclusion complex; plant essential oils; active packaging; ACC oxidase; ACC synthase

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MDPI and ACS Style

López-Gómez, A.; Navarro-Martínez, A.; Garre, A.; Iguaz, A.; Martínez-Hernández, G.B. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries). Plants 2023, 12, 3418. https://doi.org/10.3390/plants12193418

AMA Style

López-Gómez A, Navarro-Martínez A, Garre A, Iguaz A, Martínez-Hernández GB. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries). Plants. 2023; 12(19):3418. https://doi.org/10.3390/plants12193418

Chicago/Turabian Style

López-Gómez, Antonio, Alejandra Navarro-Martínez, Alberto Garre, Asunción Iguaz, and Ginés Benito Martínez-Hernández. 2023. "The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)" Plants 12, no. 19: 3418. https://doi.org/10.3390/plants12193418

APA Style

López-Gómez, A., Navarro-Martínez, A., Garre, A., Iguaz, A., & Martínez-Hernández, G. B. (2023). The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries). Plants, 12(19), 3418. https://doi.org/10.3390/plants12193418

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