Combination of hydrocooling and thyme essential oil emulsion: Controls postharvest spoilage, maintains quality, and extends shelf-life of sweet cherry

文献类型： 外文期刊

第一作者： Chu, Fanghui

作者： Chu, Fanghui;Zhai, Hao;Zhang, Jing;Wang, Dan;Chu, Fanghui;Jiang, Yang

作者机构：

关键词： Sweet cherry; Combined treatment; Fungal community; Shelf-life; Essential oil

期刊名称：FOOD CONTROL （ 影响因子：6.3； 五年影响因子：6.1 ）

ISSN： 0956-7135

年卷期： 2025 年 175 卷

页码：

收录情况： SCI

摘要： Sweet cherries (Prunus avium L.) are highly valued for their exceptional flavor and nutritional content; however, they are extremely susceptible to postharvest decay and quality deterioration, resulting in a limited shelf-life. This study presents the first comprehensive investigation into the combined use of thyme essential oil (TEO) emulsion and hydrocooling (HC) in enhancing the postharvest preservation of sweet cherries. At the end of the shelf-life period, the decay rate and stalk browning index of sweet cherries treated with the HC + TEO combination were 12.78 % and 50.16 %, respectively, significantly lower than those of the HC treatment, which were 40.70 % and 60.01 % (P < 0.05). Furthermore, the combined use of HC + TEO maintained higher fruit firmness, and enhanced the activity of defense-related enzymes, as well as the levels of anthocyanins, soluble solids content (TSS), and titratable acidity (TA). Microbiome analysis revealed that HC + TEO treatment effectively modulated the diversity, composition, and structure of fungal communities on the fruit surface, notably decreasing the relative abundance of dominant pathogenic fungi such as Alternaria, Botrytis, and Cladosporium, thereby mitigating the incidence of postharvest diseases. Microscopic analyses further demonstrated that the HC + TEO treatment preserved the integrity of the filamentous wax layer and stomatal microstructure on the fruit epidermis while suppressing the degradation of pulp tissues. Finally, cherries subjected to the combined HC and TEO treatment maintained good commercial value for up to 12 days of shelf-life, whereas those in the HC-alone and control groups exhibited severe mildew. These results highlight the superior efficacy of the HC and TEO emulsion combination compared to individual treatments, offering a promising strategy for controlling postharvest decay and extending the shelf-life of sweet cherries.

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