Research progress on functional properties of plant essential oils and their applications in fresh keeping of fruits and vegetables

Authors

RONG Pei-xiu, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106 , China ；Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan 610213 ,China
HE Xiao-qin, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan 610213 ,China ；Chengdu National Agricultural Science and Technology Center, Chengdu, Sichuan 610213 , China
WANG Jin-qiu, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106 , China
GAN Ren-you, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106 , China ；Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan 610213 ,China ；Chengdu National Agricultural Science and Technology Center, Chengdu, Sichuan 610213 , China

Abstract

The extraction technologies of plant essential oils were briefly summarized, and the functional characteristics of plant essential oils and the different application forms of plant essential oils in the preservation of fruits and vegetables were emphatically reviewed, including the essential oils nanocrystallization, the essential oils microencapsulation, and the essential oils combining with physical technologies and so on. This review could provide a theoretical basis for the further application of plant essential oils in the preservation of fruits and vegetables in the future.

Publication Date

6-30-2022

First Page

226

Last Page

233,240

DOI

10.13652/j.spjx.1003.5788.2022.90083

Recommended Citation

Pei-xiu, RONG; Xiao-qin, HE; Jin-qiu, WANG; and Ren-you, GAN (2022) "Research progress on functional properties of plant essential oils and their applications in fresh keeping of fruits and vegetables," Food and Machinery: Vol. 38: Iss. 5, Article 38.
DOI: 10.13652/j.spjx.1003.5788.2022.90083
Available at: https://www.ifoodmm.cn/journal/vol38/iss5/38

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