The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato)

Essential oils (EOs) extracted from plants have a high potential to reduce ethylene biosynthesis, although their effects not been deeply studied yet on the key components of biosynthesis pathway: l-aminocyclopropane-1-carboxylic (ACC) oxidase activity, ACC synthase and content. Hence, present study aimed elucidate released EOs active packaging (with different EO doses ranging 100 1000 mg m−2) broccoli tomato under storage temperature scenarios. The largest inhibitory tomatoes were demonstrated by grapefruit thyme essential (up 63%), respectively, which more pronounced at higher temperatures. Regarding doses, with dose m−2 resulted in strongest reduction (33–38%) production tomatoes. For broccoli, identical results shown lower 500 m−2. EO-active decreased activities 40–50% 22 °C. Therefore, this is natural effective technology when they are stored, even unsuitable scenarios