A NOVEL ACTIVE PACKAGING BASED ON MAP AND ADDITION OF ESSENTIAL OILS MAINTAINS PLUM QUALITY AND ENHANCES ANTIOXIDANT PROPERTIES

In this work the effect of modified atmosphere packaging (MAP) in combination with the addition of a mixture of 3 essential oils (eugenol, thymol, and carvacrol, 25 µl each) inside packages on maintaining ‘Black Amber’ plum quality parameters was assayed. Fruit were thermo-sealed in baskets with 2 distinct films (M and P) which differ in permeability. Fruit stored with macroperforated film served as control and lost their quality attributes very rapidly manifested by accelerated colour changes and softening. The use of MAP with essential oils retarded these changes. Generally, the efficacy was higher in the fruit packed with film M compared with film P as a result of the delay in the postharvest ripening process, which could be attributed to the effect of MAP on reducing ethylene production rate. In addition, total phenolics and anthocyanins showed a delay in the accumulation associated with the retardation in the ripening process. In the same way, total carotenoids were maintained at higher levels in plums with both films in comparison with control film. Antioxidant activity was affected by MAP conditions too, showing a positive effect when essential oils were added to the package in this parameter and in the other bioactive compounds studied.