Comparison of the Effect of Mentha × piperita L. Essential Oil in Free and Nanoencapsulated Forms on Some Physicochemical Properties of Cherry Tomato (Solanum lycopersicum L.) Fruit

Document Type : Research Article

Authors

• M. Vakili-Ghartavol ¹
• H. Arouiee ¹
• Sh. Golmohammadzadeh ²
• Mahboobeh Naseri ³
• L. Bandian ¹

¹ Department of Horticultural Science and Landscape Architecture, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

² Department of Pharmaceutics, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran and Nanotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran

³ Department of Plant Production, Faculty of Agriculture, University of Torbat Heydarieh, Torbat Heydarieh, Iran

10.22067/jhs.2025.89741.1377

Abstract

Introduction
Cherry tomatoes (Solanum lycopersicum L.), an annual plant with significant economic value, are a popular and nutritious fruit commonly used in salads. They are rich in essential nutrients such as sugars, acids, vitamins, minerals, phenolic compounds, lycopene, and other carotenoids, making them a vital component of diets worldwide. However, their climacteric nature causes a rapid decline in quality, resulting in physicochemical changes such as softening and alterations in color. Due to their perishable nature, they have a short shelf life of only 2 to 3 weeks. Therefore, it is crucial to explore methods for extending their freshness, for extending their shelf life while maintaining their quality, both for local consumption and exportation.
 
Materials and Methods
This study aimed to investigate the impact of varying concentrations (0.025%, 0.05%, 0.075%, 0.1%, and 0.2%) of peppermint essential oil and solid lipid nanoparticles containing peppermint essential oil on the quality of cherry tomato fruit (Solanum lycopersicum cv. Santiago F1). The research was conducted using a completely randomized factorial design with three replications and sample of ten fruits per replication during a 28-day storage period at 8 °C at the laboratories of the Faculty of Pharmacy at Mashhad University of Medical Sciences and the Horticulture Science Laboratory at Ferdowsi University of Mashhad. On April 19, 2021, cherry tomatoes were harvested from a greenhouse at commercial maturity when 75% of the fruit surface color had turned red. Then the fruits were transferred to the horticultural science laboratory. The selection process focused on uniformity of shape, size, color, and absence of external damage, pests, and diseases. Then they were immersed in 1% sodium hypochlorite solution for 1 minute to disinfect the surface and afterwards rinsed with distilled water. Finally, the fruits were placed in different coating solutions. Distilled water was used to treat control fruits. The quality parameters studied included fruit juice percentage, juice density, soluble solids, fruit juice acidity, fruit juice pH, total chlorophyll content, carotenoid levels, lycopene levels, anthocyanin content, flavonoid levels, flavonol levels, and electrolyte leakage in the fruits.
 
Results and Discussion
The results of this study indicated that fruits treated with solid lipid nanoparticles containing peppermint essential oil, particularly at a concentration of 0.2%, showed significantly higher levels of juice percentage (approximately 85%), acidity (around 51%), total chlorophyll content, as well as anthocyanin, flavonoid and flavonol content compared to those treated with free peppermint essential oil or the control group. However, the amount of soluble solids (approximately 54%), juice density (about 75%), juice pH, and lycopene and carotenoid content were found to be lower in comparison with those treated with free peppermint essential oil or the control group. This indicates that the application of this coating may slow down the ripening process, thereby preserving the fruit's color. This treatment also effectively reduced the amount of electrolyte leakage of fruit cell membranes (about 56%). However, free peppermint essential oil treatment at 0.1% and 0.2% concentrations had higher electrolyte leakage compared to the control group. This suggests that while peppermint essential oil can have a positive effect on preserving fruit quality, using it at higher concentrations may cause tissue damage and accelerate the softening process. These findings suggest that incorporating peppermint essential oil into solid lipid nanoparticles can enhance the overall quality and nutritional value of fruits, making them a healthier option for consumption. Additionally, the use of solid lipid nanoparticles may also help in controlling the release of peppermint essential oil, leading to a more sustained effect on fruit preservation. Therefore, incorporating the essential oil into solid lipid nanoparticles could be a more effective approach as it slows down the ripening process and helps maintain overall fruit quality.
 
Conclusions
In conclusion, our study has demonstrated the potential of solid lipid nanoparticles containing peppermint essential oil in preserving the quality and extending the shelf life of fruits. The use of these nanocapsules not only maintained the color, TA, and soluble solids of fruits but also prevented tissue damage and delayed the ripening process. This innovative approach could revolutionize fruit preservation methods and benefit both producers and consumers by reducing food waste and ensuring continuous availability of fresh, high-quality fruits. Further research on development of nanocapsules with different essential oils could open new horizons for enhancing the shelf life of various fruits and other perishable food products.

Keywords

• Cold storage
• Electrolyte leakage
• Juice density
• Lycopene

Main Subjects

• Postharvest physiology

©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

References

1. Abiso, E., Satheesh, N., & Hailu, A. (2015). Effect of storage methods and ripening stages on postharvest quality of tomato (Lycopersicom esculentum Mill) cv. Chali. Annals: Food Science & Technology, 16(1), 127-137.
2. Al-Dairi, M., Pathare, P.B., & Al-Yahyai, R. (2021). Chemical and nutritional quality changes of tomato during postharvest transportation and storage. Journal of the Saudi Society of Agricultural Sciences, 20(6), 401-408. https://doi.org/10.1016/j.jssas.2021.05.001
3. Álvarez-Hernández, M.H., Martínez-Hernández, G.B., Castillejo, N., Martínez, J.A., & Artés-Hernández, F. (2021). Development of an antifungal active packaging containing thymol and an ethylene scavenger. Validation during storage of cherry tomatoes. Food Packaging and Shelf Life, 29, 1-12. https://doi.org/10.1016/j.fpsl.2021.100734
4. Ansarifar, E., & Moradinezhad, F. (2022). Encapsulation of thyme essential oil using electrospun zein fiber for strawberry preservation. Chemical and Biological Technologies in Agriculture, 9(2), 1-11. https://doi.org/10.1186/s40538-021-00267-y
5. Atrash, S., Ramezanian, A., Rahemi, M., Ghalamfarsa, R.M., & Yahia, E. (2018). Antifungal effects of savory essential oil, gum arabic, and hot water in Mexican lime fruits. HortScience, 53(4), 524-530. https://doi.org/10.21273/HORTSCI12736-17
6. Bandian, L., Moghaddam, M., Bahreini, M., & Vakili-Ghartavol, M. (2024). Effects of Thymus vulgaris, Zataria multiflora, Salvia verticillata, and ε-polylysine on shelf-life extension of sweet basil leaves. International Journal of Vegetable Science, 30(4), 450-469. https://doi.org/10.1080/19315260.2024.2379575
7. Baraiya, N.S., Rao, T.V.R., & Thakkar, V.R. (2014). Enhancement of storability and quality maintenance of carambola (Averrhoa carambola ) fruit by using composite edible coating. Fruits, 69(3), 195-205. https://www.cabidigitallibrary.org/doi/10.1051/fruits/2014010
8. Buendía, L., Soto, S., Ros, M., Antolinos, V., Navarro, L., Sánchez, M. J., Martinez, G.B., & López, A. (2019). Innovative cardboard active packaging with a coating including encapsulated essential oils to extend cherry tomato shelf life. LWT- Food Science and Technology, 116, 108584. https://doi.org/10.1016/j.lwt.2019.108584
9. Chen, Z., Wang, Z., Yang, Y., Li, M., & Xu, B. (2018). Abscisic acid and brassinolide combined application synergistically enhances drought tolerance and photosynthesis of tall fescue under water stress. Scientia Horticulturae, 228, 1-9. https://doi.org/10.1016/j.scienta.2017.10.004
10. Choi, H.G., & Park, K.S. (2023). Ripening process of tomato fruits postharvest: Impact of environmental conditions on quality and chlorophyll a fluorescence characteristics. Horticulturae, 9(7), 812.
11. Cox, S.E., Stushnoff, C., & Sampson, D.A. (2003). Relationship of fruit color and light exposure to lycopene content and antioxidant properties of tomato. Canadian Journal of Plant Science, 83(4), 913-919.
12. Dhital, R., Mora, N.B., Watson, D.G., Kohli, P., & Choudhary, R. (2018). Efficacy of limonene nano coatings on post-harvest shelf life of strawberries. LWT - Food Science and Technology, 97, 124-134. https://doi.org/10.1016/j.lwt.2018.06.038
13. Dhital, R., Joshi, P., Becerra-Mora, N., Umagiliyage, A., Chai, T., Kohli, P., & Choudhary, R. (2017). Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations. LWT - Food Science and Technology, 80, 257-264. https://doi.org/10.1016/j.lwt.2017.02.033
14. Dong, F., & Wang, X. (2018). Guar gum and ginseng extract coatings maintain the quality of sweet cherry. LWT - Food Science and Technology, 89, 117-122. https://doi.org/10.1016/j.lwt.2017.10.035
15. Fagundes, C., Moraes, K., Pérez-Gago, M.B., Palou, L., Maraschin, M., & Monteiro, A. (2015). Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes. Postharvest Biology and Technology, 109, 73-81. https://doi.org/10.1016/j.postharvbio.2015.05.017
16. Fazly Bazzaz, B., Khameneh, B., Namazi, N., Iranshahi, M., Davoodi, D., & Golmohammadzadeh, S. (2018). Solid lipid nanoparticles carrying Eugenia caryophyllata essential oil: The novel nanoparticulate systems with broad‐spectrum antimicrobial activity. Letters in Applied Microbiology, 66(6), 506-513. https://doi.org/10.1111/lam.12886
17. González-Locarno, M., Maza Pautt, Y., Albis, A., López, E.F., & Grande Tovar, C.D. (2020). Assessment of chitosan-rue (Ruta graveolens) essential oil-based coatings on refrigerated cape gooseberry (Physalis peruviana L.) quality. Applied Sciences, 10(8), 2684. https://doi.org/10.3390/app10082684
18. Gutiérrez-Molina, J., Corona-Rangel, M.L., Ventura-Aguilar, R.I., Barrera-Necha, L.L., Bautista-Baños, S., & Correa-Pacheco, Z.N. (2021). Chitosan and Byrsonima crassifolia-based nanostructured coatings: Characterization and effect on tomato preservation during refrigerated storage. Food Bioscience, 42, 101212. https://doi.org/10.1016/j.fbio.2021.101212
19. Hatami, M., Kalantari, S., & Delshad, M. (2012). Responses of different maturity stages of tomato fruit to different storage conditions. In VII International Postharvest Symposium. 1012, 857-864. https://doi.org/10.17660/ActaHortic.2013.1012.116
20. Javanmardi, J., & Kubota, C. (2006). Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage. Postharvest Biology and Technology, 41(2), 151-155. https://doi.org/10.1016/j.postharvbio.2006.03.008
21. Jia, S., Zhang, N., Ji, H., Zhang, X., Dong, C., Yu, J., Yan, S., Chen, C., & Liang, L. (2022). Effects of atmospheric cold plasma treatment on the storage quality and chlorophyll metabolism of postharvest tomato. Foods, 11(24), 4088. https://doi.org/10.3390/foods11244088
22. Jodhani, K.A., & Nataraj, M. (2019). Edible coatings from plant-derived gums and clove essential oil improve postharvest strawberry (Fragaria× ananassa) shelf life and quality. Environmental and Experimental Botany, 17, 123-135.
23. Kim, D.O., Chun, O.K., Kim, Y.J., Moon, H.Y., & Lee, C.Y. (2003). Quantification of polyphenolics and their antioxidant capacity in fresh plums. Journal of Agricultural and Food Chemistry, 51(22), 6509-6515. https://doi.org/10.1021/jf0343074
24. Laein, S.S., Khanzadi, S., Hashemi, M., Gheybi, F., & Azizzadeh, M. (2022). Peppermint essential oil‐loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage. Journal of Food Science, 87(7), 2920-2931. https://doi.org/10.1111/1750-3841.16221
25. Landi, L., Peralta-Ruiz, Y., Chaves-López, C., & Romanazzi, G. (2021). Chitosan coating enriched with Ruta graveolens essential oil reduces postharvest anthracnose of papaya (Carica papaya L.) and modulates defense-related gene expression. Frontiers in Plant Science, 12, 2434. https://doi.org/10.3389/fpls.2021.765806
26. Li, B., Ding, Y., Tang, X., Wang, G., Wu, S., Li, X., Huang, X., Qu, T., Chen, J., & Tang, X. (2019). Effect of L-arginine on maintaining storage quality of the white button mushroom (Agaricus bisporus). Food and Bioprocess Technology, 12, 563-574. https://doi.org/10.1007/s11947-018-2232-0
27. Locali-Pereira, A.R., Guazi, J.S., Conti-Silva, A.C., & Nicoletti, V.R. (2021). Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil. Food Packaging and Shelf Life, 29, 100723. https://doi.org/10.1016/j.fpsl.2021.100723
28. Mahendran, G., & Rahman, L.U. (2020). Ethnomedicinal, phytochemical and pharmacological updates on Peppermint (Mentha× piperita)—A review. Phytotherapy Research, 34(9), 2088-2139. https://doi.org/10.1002/ptr.6664
29. Marandi, R.J., Hassani, A., Ghosta, Y., Abdollahi, A., Pirzad, A., & Sefidkon, F. (2011). Control of Penicillium expansum and Botrytis cinerea on pear with Thymus kotschyanus, Ocimum basilicum and Rosmarinus officinalis essential oils. Journal of Medicinal Plants Research, 5(4), 626-634.
30. Matabura, V., & Kibazohi, O. (2021). Physicochemical and sensory evaluation of mixed juices from banana, pineapple and passion fruits during storage. Tanzania Journal of Science, 47(1), 332-343.
31. Migliori, C.A., Salvati, L., Di Cesare, L.F., Scalzo, R. L., & Parisi, M. (2017). Effects of preharvest applications of natural antimicrobial products on tomato fruit decay and quality during long-term storage. Scientia Horticulturae, 222, 193-202. https://doi.org/10.1016/j.scienta.2017.04.030
32. Mirtalebi, M., Rajaei, A., Bahmaei, M., & Yari Khosroushahi, A. (2020). Storage Stability of wheat germ oil encapsulated within nanostructured lipid carriers. Journal of Nanostructures, 10(2), 268-278. https://doi.org/10.22052/JNS.2020.02.007
33. Mohammadi, L., Khankahdani, H.H., Tanaka, F., & Tanaka, F. (2021). Postharvest shelf-life extension of button mushroom (Agaricus bisporus) by Aloe vera gel coating enriched with basil essential oil. Environmental Control in Biology, 59(2), 87-98. https://doi.org/10.2525/ecb.59.87
34. Munhuewyi, K. (2012). Postharvest losses and changes in quality of vegetables from retail to consumer: a case study of tomato, cabbage and carrot. Doctoral Dissertation, Stellenbosch: Stellenbosch University. University of Stellenbosch. South Africa. 144 pp.
35. Nadernejad, N., Ahmadimoghadam, A., Hossyinifard, J., & Poorseyedi, S. (2013). Effect of different rootstocks on PAL activity and phenolic compounds in flowers, leaves, hulls and kernels of three pistachio (Pistacia vera) cultivars. Trees, 27, 1681-1689.
36. Nair, M.S., Saxena, A., & Kaur, C. (2018). Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava). Food Chemistry, 240, 245-252. https://doi.org/10.1016/j.foodchem.2017.07.122
37. Nasseri, M., Golmohammadzadeh, S., Arouiee, H., Jaafari, M.R., & Neamati, H. (2016). Antifungal activity of Zataria multiflora essential oil-loaded solid lipid nanoparticles in-vitro condition. Iranian Journal of Basic Medical Sciences, 19(11), 1231-1237.
38. Nirupama, Pila, N.P., Gol, N.B., & Rao, T.R. (2010). Effect of post harvest treatments on physicochemical characteristics and shelf life of tomato (Lycopersicon esculentum) fruits during storage. American-Eurasian Journal of Agricultural and Environmental Sciences, 9(5), 470-479.
39. Oliveira de, K.Á.R., da Conceição, M.L., de Oliveira, S.P.A., Lima M.D.S., de Sousa Galvão, M., Madruga, M.S., Magnani, M., & de Souza, E.L. (2020). Postharvest quality improvements in mango cultivar Tommy Atkins by chitosan coating with Mentha piperita essential oil. The Journal of Horticultural Science and Biotechnology, 95(2), 260-272.
40. Ortiz, C.M., Mauri, A.N., & Vicente, A.R. (2013). Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum) fruit. Innovative Food Science & Emerging Technologies, 20, 281-287. https://doi.org/10.1016/j.ifset.2013.07.004
41. Park, M.H., Sangwanangkul, P., & Baek, D.R. (2018). Changes in carotenoid and chlorophyll content of black tomatoes (Lycopersicone sculentum) during storage at various temperatures. Saudi Journal of Biological Sciences, 25(1), 57-65. https://doi.org/10.1016/j.sjbs.2016.10.002
42. Passos Braga dos, S., Magnani, M., Madruga, M.S., de Souza Galvão, M., de Medeiros, L.L., Batista A.U.D., Dias, R.T.A., Fernandes, L.R., de Medeiros, E.S., & de Souza E.L. (2020). Characterization of edible coatings formulated with chitosan and Mentha essential oils and their use to preserve papaya (Carica papaya). Innovative Food Science & Emerging Technologies, 65, 102472. https://doi.org/10.1016/j.ifset.2020.102472
43. Peralta-Ruiz, Y., Tovar, C.D.G., Sinning-Mangonez, A., Coronell, E.A., Marino, M.F., & Chaves-Lopez, C. (2020). Reduction of postharvest quality loss and microbiological decay of tomato “Chonto”(Solanum lycopersicum) using chitosan-e essential oil-based edible coatings under low-temperature storage. Polymers, 12(8), 1822-1842. https://doi.org/10.3390/polym12081822
44. Pérez-Soto, E., Badillo-Solis, K.I., Cenobio-Galindo, A.D.J., Ocampo-López, J., Ludeña-Urquizo, F.E., Reyes-Munguía, A., Pérez-Rios, S.R., & Campos-Montiel, R. (2021). Coating of tomatoes (Solanum lycopersicum) employing nanoemulsions containing the bioactive compounds of cactus acid fruits: Quality and shelf life. Processes, 9(12), 2173. https://doi.org./10.3390/pr9122173
45. Perumal, A.B., Nambiar, R.B., Sellamuthu, P.S., & Emmanuel, R.S. (2021). Use of modified atmosphere packaging combined with essential oils for prolonging post-harvest shelf life of mango (cv. Banganapalli and cv. Totapuri). LWT - Food Science and Technology, 148, 111662. https://doi.org/10.1016/j.lwt.2021.111662
46. Popova, M., Bankova, V., Butovska, D., Petkov, V., Nikolova‐Damyanova, B., Sabatini, A. G., Marcazzan, G.L., & Bogdanov, S. (2004). Validated methods for the quantification of biologically active constituents of poplar‐type propolis. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 15(4), 235-240. https://doi.org./10.1002/pca.777
47. Quinet, M., Angosto, T., Yuste-Lisbona, F.J., Blanchard-Gros, R., Bigot, S., Martinez, J.P., & Lutts, S. (2019). Tomato fruit development and metabolism. Frontiers in Plant Science, 10, 1554. https://doi.org/10.3389/fpls.2019.01554
48. Rolle, L., Torchio, F., Giacosa, S., & Segade, S.R. (2015). Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera). Food Chemistry, 173, 105-113. https://doi.org/10.1016/j.foodchem.2014.10.033
49. Shahkoomahally, S., & Ramezanian, A. (2015). Changes in physico-chemical properties related to quality of kiwifruit (Actinidia deliciosa Hayward) during cold storage. International Journal of Fruit Science, 15(2), 187-197. https://doi.org/10.1080/15538362.2015.1017423
50. Sharma, P., Shehin, V.P., Kaur, N., & Vyas, P. (2019). Application of edible coatings on fresh and minimally processed vegetables: A review. International Journal of Vegetable Science, 25(3), 295-314. https://doi.org/10.1080/19315260.2018.1510863
51. Srinivasa, P., Baskaran, R., Ramesh, M., Harish Prashanth, K., & Tharanathan, R. (2002). Storage studies of mango packed using biodegradable chitosan film. European Food Research and Technology, 215, 504-508. https://doi.org/10.1007/s00217-002-0591-1
52. Svetlichny, G., Külkamp-Guerreiro, I., Cunha, S., Silva, F., Bueno, K., Pohlmann, A., Fuentefria, A.M., & Guterres, S. (2015). Solid lipid nanoparticles containing copaiba oil and allantoin: development and role of nanoencapsulation on the antifungal activity. Die Pharmazie-An International Journal of Pharmaceutical Sciences, 70(3), 155-164.
53. Taheri, A., Behnamian, M., Dezhsetan, S., & Karimirad, R. (2020). Shelf life extension of bell pepper by application of chitosan nanoparticles containing Heracleum persicum fruit essential oil. Postharvest Biology and Technology, 170, https://doi.org/10.1016/j.postharvbio.2020.111313
54. Tigist, M., Workneh, T.S., & Woldetsadik, K. (2013). Effects of variety on the quality of tomato stored under ambient conditions. Journal of Food Science and Technology, 50, 477-486. https://doi.org/10.1007/s13197-011-0378-0
55. Vakili-Ghartavol, M., Arouiee, H., Golmohammadzadeh, S., & Naseri, M. (2022). Antifungal activity of Mentha× Piperita essential oil. Acta Scientiarum Polonorum Hortorum Cultus, 21(1), 143-152. https://doi.org/10.24326/asphc.2022.1.12
56. Vakili-Ghartavol, M., Arouiee, H., Golmohammadzadeh, S., Naseri, M., & Bandian, L. (2024a). Edible coatings based on solid lipid nanoparticles containing essential oil to improve antimicrobial activity, shelf-life, and quality of strawberries. Journal of Stored Products Research, 106, https://doi.org/10.1016/j.jspr.2024.102262
57. Vakili-Ghartavol, M., Arouiee, H., Golmohammadzadeh, S., Naseri, M., & Bandian, L. (2024b). Influence of encapsulated peppermint essential oil on postharvest quality of Solanum lycopersicum Santiago F1. International Journal of Vegetable Science, 30(3), 311-333. https://doi.org/10.1080/19315260.2024.2369857
58. Vakili-Ghartavol, M., Arouiee, H., Golmohammadzadeh, S., & Naseri, M. (2024c). Improving antifungal effect of peppermint essential oil. Acta Scientiarum Polonorum Hortorum Cultus, 23(2), 29-42. https://doi.org/10.24326/asphc.2024.5334
59. Vats, S., Bansal, R., Rana, N., Kumawat, S., Bhatt, V., Jadhav, P., Kale, V., Sathe, A., Sonah, H., Jugdaohsingh, R., Sharma, T.R., & Jugdaohsingh, R. (2022). Unexplored nutritive potential of tomato to combat global malnutrition. Critical Reviews in Food Science and Nutrition, 62(4), 1003-1034. https://doi.org/10.1080/10408398.2020.1832954
60. Veloso, R.A., Pereira, T., Ferreira, D.S., Debona, D., Wagner, R., & Aguiar, D.S. (2018). Enzymatic activity in essential oil-treated and pathogen-inoculated corn plants. Journal of Agricultural Science, 10(10), 171-177. https://doi.org/10.5539/jas.v10n10p171
61. Wang, J., Fang, X.M., Mujumdar, A., Qian, J.Y., Zhang, Q., Yang, X.H., Liu, Y.H., Gao, Z.J., & Xiao, H.W. (2017). Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum). Food Chemistry, 220, 145-152. https://doi.org/10.1016/j.foodchem.2018.03.123
62. Wang, S.Y., & Chen, C.T. (2010). Effect of allyl isothiocyanate on antioxidant enzyme activities, flavonoids and post-harvest fruit quality of blueberries (Vaccinium corymbosum, cv. Duke). Food Chemistry, 122(4), 1153-1158. https://doi.org/10.1016/j.foodchem.2010.03.106
63. Wang, K., Kang, S., Li, F., Wang, X., Xiao, Y., Wang, J., & Xu, H. (2022). Relationship between fruit density and physicochemical properties and bioactive composition of mulberry at harvest. Journal of Food Composition and Analysis, 106, 104322. https://doi.org/10.1016/j.jfca.2021.104322
64. Wani, S.M., Gull, A., Ahad, T., Malik, A., Ganaie, T.A., Masoodi, F.A., & Gani, A. (2021). Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties. International Journal of Biological Macromolecules, 183, 2100-2108. https://doi.org/10.1016/j.ijbiomac.2021.06.008
65. Wójtowicz, A., Zalewska-Korona, M., Jablonska-Rys, E., Skalicka-Wozniak, K., & Oniszczuk, A. (2018). Chemical characteristics and physical properties of functional snacks enriched with powdered tomato. Polish Journal of Food and Nutrition Sciences, 68(3), 251-261.
66. Yan, J., Zhang, J., Hu, C., Deng, L., & Ritenour, M.A. (2020). Use of carvacrol and thymol in shellac coating to control stem-end rot on ‘Ruby Red’grapefruit and maintain fruit quality during simulated storage and marketing. Scientia Horticulturae, 272, 109606. https://doi.org/10.1016/j.scienta.2020.109606
67. Yuan, W., Teo, C.H.M., & Yuk, H.G. (2019). Combined antibacterial activities of essential oil compounds against Escherichia coli O157: H7 and their application potential on fresh-cut lettuce. Food Control, 96, 112-118. https://doi.org/10.1016/j.foodcont.2018.09.005
68. Zambrano-Zaragoza, M., Mercado-Silva, E., Ramirez-Zamorano, P., Cornejo-Villegas, M., Gutiérrez-Cortez, E., & Quintanar-Guerrero, D. (2013). Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidium guajava) shelf-life. Food Research International, 51(2), 946-953. https://doi.org/10.1016/j.foodres.2013.02.012
69. Zhao, D., Shen, L., Fan, B., Liu, K., Yu, M., Zheng, Y., Ding, Y., & Sheng, J. (2009). Physiological and genetic properties of tomato fruits from 2 cultivars differing in chilling tolerance at cold storage. Journal of Food Science, 74(5), 348-352. https://doi.org/10.1111/j.1750-3841.2009.01156.x