The addition of essential oils to MAP as a tool to maintain the overall quality of fruits.

摘要

This paper reviews recent literature on fruit ripening and problems related to quality loss during postharvest storage, as well as the use of essential oils as antioxidants and antimicrobials. This review sets the principles for the creation of innovative technological developments by using active packaging based on the combination of modified atmosphere packaging (MAP) with natural antimicrobial compounds. Use of this active packaging on the delay of fruit ripening and the extension of shelf-life based on safety and the preservation of sensory attributes and bioactive compounds with functional properties is discussed.