Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Lodz, Poland.
Int J Mol Sci. 2021 Dec 12;22(24):13351. doi: 10.3390/ijms222413351.
Prolonging crops' shelf-life while retaining their high quality is a major issue related to postharvest management. During storage, fruits and vegetables are exposed to microbial attacks, which may cause spoilage. Crop deterioration causes the loss of physical properties and drops in quality and nutritional value. Hence, new techniques to improve the resistance of food products are being explored. One promising technique is fumigation. Essential oils and their constituents, due to their antimicrobial properties, are likely to be used as fumigants, as they are highly volatile, effective in low concentrations, biodegradable, and safe. Papers indicate that some of them can improve their quality by increasing the content of antioxidants. This comprehensive review aims to present the current state of knowledge about the influence of essential oil fumigation on crop quality. It covers antioxidant capacity, the content of some bioactive compounds, physicochemical properties, decay properties, and sensory attributes of fruits and vegetables treated with essential oil vapors. The review indicates that this technique might be an interesting field for further exploration due to the promising results presented in the studies. Moreover, the review presents major objectives for current studies and indicates a lack of recent papers in this field.
延长作物的货架期，同时保持其高品质，是与采后管理相关的一个主要问题。在储存过程中，水果和蔬菜会受到微生物的攻击，这可能导致变质。作物恶化会导致物理性质的损失以及质量和营养价值的下降。因此，人们正在探索改善食品产品抗性的新技术。一种很有前途的技术是熏蒸。由于其抗菌特性，精油及其成分很可能被用作熏蒸剂，因为它们具有高挥发性、在低浓度下有效、可生物降解且安全。有研究表明，一些精油可以通过增加抗氧化剂的含量来提高其质量。这篇综合综述旨在介绍关于精油熏蒸对作物品质影响的最新知识状况。它涵盖了抗氧化能力、一些生物活性化合物的含量、物理化学性质、腐烂特性和用精油蒸气处理过的水果和蔬菜的感官属性。该综述表明，由于研究中呈现出的有希望的结果，该技术可能是一个值得进一步探索的有趣领域。此外，该综述还提出了当前研究的主要目标，并指出该领域缺乏最新论文。
