Work

Treatment with Thyme Essential Oil Delays Loss Reductions in Postharvest Chinese Flowering Cabbage

Year: 2025

Type: article

Abstract: var. Parachinensis), a perishable, freshly cut vegetable, was treated with 0.5 ppm thyme essential oil and stored at 15 °C with 90% relative humidity (RH), with the aim of exploring its preservation effect. Compared with the control group, the treatment postponed the yellowing and chroma decline of leaves by 24% and 60%, respectively, inhibited the degradation of chlorophyll by 62% and the increase in relative conductivity by 62%, and sustained high contents of vitamin C (0.238 mg/g), soluble solids (8.5%), soluble sugar (2.658 mg/g), and soluble protein (5.294 mg/g) after 7 days of storage. Moreover, the rising activity of peroxidase (POD) during treatment was slowed during storage, alleviating lignification, while the activity of catalase (CAT) was dramatically enhanced in the late storage stage, avoiding oxidative damage and improving storage quality. Overall, thyme essential oil treatment significantly delayed the senescence of Chinese flowering cabbage and demonstrated considerable potential as a natural preservative.

Source: Foods

DOI: 10.3390/foods14213704

Authors: Daoye Chen, Minhui Li, Wenya Wu, Ling Wang, Yulong Chen, Fuwang Wu

Institutions: Foshan University, Guangdong Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,499