Journal of Horticulture and Postharvest Research
JHPR

Development of antimicrobial peppermint essential oil sachet for active packaging of strawberry: effects on antioxidant, microbial and

Articles in Press

Document Type : Original Article

Authors

Azam Amiri 1, 2
Mohammad Mahmoodi Sourestani 1
Seyed Mohammad Hassan Mortazavi 3
Ali Reza Kiasat 4
Zahra Ramezani 5

1 Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

2 Date Palm and Tropical Fruits Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Ahvaz, Iran

3 Chemistry Department, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran

4 Toxicology Research Center, Medical Basic Sciences Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

5 Medicinal Chemistry Department, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

10.22077/jhpr.2026.10624.1643
Abstract
Purpose: The strawberry, known for its delightful flavor and significant nutritional benefits, suffers from a limited shelf life after harvest. Consequently, the proper handling and storage of this delicate fruit are essential. Antimicrobial packaging is recognized as a key application of active packaging. Thus, this study aimed to explore the impact of antimicrobial packaging on the postharvest quality of strawberries. Research Method: This investigation consisted of two experiments. The first experiment involved the use of silica mesoporous particles (SMP) derived from rice husk to create antimicrobial sachets. The loading capacity and release of essential oil (EO) from the substrate were evaluated through gas chromatography analysis. In the second experiment, active packaging for the strawberry cultivar Camarosa was implemented using sachets produced in the first phase, which were infused with peppermint essential oil (PEO). Various qualitative and biochemical characteristics were assessed. Findings: The results revealed that at the conclusion of the storage period, the highest total antioxidant activity (31.72 iron II Mmol g-1) was observed in the fruits packaged with sachets, while the control group exhibited the highest anthocyanin content (83.5mg 100grFW−1). At the end of storage, the treated fruits demonstrated enhanced catalase (198 U g-1) and phenylalanine ammonia-lyase (1660 U kg-1) activities. The packaged fruits with sachets showed a reduced microbial load, with total mesophilic bacteria counts of 3.7 and 0.5 Log CFU g−1 in the control and treated samples, respectively, at the end of storage. It has been proven that by encapsulating long-term effectiveness is ensured by controlled release hydrocarbon monoterpene such menthol and easy handling, with positive effects for its antifungal activity. Research limitations: No limitations were found. Originality/Value: The findings suggest that the increased enzyme activity and reduced levels of malondialdehyde positively influence the shelf life of strawberry fruits.

Keywords

Active packaging
Antioxidant enzymes
Mesoporous silica particles
Strawberry
Subjects
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Journal of Horticulture and Postharvest Research

Articles in Press, Corrected Proof
Available Online from 16 October 2026

  • Receive Date 20 January 2026
  • Revise Date 15 April 2026
  • Accept Date 18 April 2026

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