Table 1 Application of controlled release antimicrobial packaging system in preservation of fruit and vegetable
From: Effect of intelligent controlled release anti-microbial packaging in food preservation
Fruit and vegetables | Active agent | Triggers | Preservation effect | References |
|---|---|---|---|---|
Strawberries | essential oil extracted from cinnamon | Humidity/ Moisture | When compared to the control, the decay rate was just 24%, 59% at the end of storage | Luo et al. (2022) |
Pineapple | Salicylaldehyde | pH | The pineapple's exudate caused salicylaldehyde to be released and prevented the pineapple chunks' surfaces from oxidising | Heras-Mozos et al., (2022) |
Apple | 1-MCP | Moisture | Prolonged the expected lifespan of apples by minimising the generation of ethylene | Ariyanto et al. (2019) |
Blackberry | Trans-2-hexenal | pH | Increased the expected lifespan of blackberries from 3 to more than 10 or 12 days and had strong antibacterial effects on Penicillium and Bostonia cinerea | Heras-Mozos et al. (2021) |
Agaricus bisporus | Thymol | Humidity/ Moisture | The period during which that Agaricus bisporus could potentially be preserved was greatly extended by 5 days simply by keeping the degree of moisture in the packaging at 97% | Wu et al. (2022) |
Avocado, dragon fruit | Curcumin | Moisture | On the sixth day, there was very little oxidation in the experimental group and no bacterial infection was seen | Liang et al. (2022) |
Grape | Clove essential oil | Moisture | Mould development was initially noticed on the grape surface in the control group on day 21, but there was none in the experiment group | Sangsuwan and Sutthasupa (2019) |