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Cited by 62Postharvest Quality and Shelf Life ManagementEssential Oils and Antimicrobial ActivityNanocomposite Films for Food Packaging

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Effect of red thyme oil (Thymus vulgaris L.) vapours on fungal decay, quality parameters and shelf-life of oranges during cold storage

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Pinto, L., Cefola, M., Bonifacio, M.A., Cometa, S., Bocchino, C., Pace, B., De Giglio, E., Palumbo, M., Sada, A., Logrieco, A.F., Baruzzi, F.·2021·Food Chemistry
DOI 10.1016/j.foodchem.2020.127590
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Abstract

This work has been aimed at studying the effect of red thyme oil (RTO, Thymus vulgaris L.) on the shelf-life and Penicillium decay of oranges during cold storage. RTO vapours significantly reduced (P ≤ 0.05) the percentage of infected wounds, the external growth area and the production of spores in inoculated orange fruit stored for 12 days at 7 °C in a polypropylene film selected for its appropriate permeability. Among the RTO compounds, p-cymene and thymol were the most abundant in packed boxes at the end of cold storage. The RTO vapours did not affect the main quality parameters of the oranges, or the taste and odour of the juice. The results have shown that an active packaging, using RTO vapours, could be employed, by the citrus industry, to extend the shelf-life of oranges for fresh market use and juice processing.

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Metadata

Authors
Pinto, L., Cefola, M., Bonifacio, M. A., Cometa, S., Bocchino, C., Pace, B., De Giglio, E., Palumbo, M., Sada, A., Logrieco, A. F., & Baruzzi, F.
Affiliations
  • Institute of Sciences of Food Production (IT)
  • University of Bari Aldo Moro (IT)
Corresponding author
Baruzzi, F.
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2021-01
Volume
336
Pages
127590
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2020.127590
OpenAlex
W3045560433
Cited by
62
References
0
Citations by year
2026: 4 · 2025: 6 · 2024: 12 · 2023: 7 · 2022: 11 · 2021: 16
FWCI
6.46
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
  • CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro) (submittedVersion, cc-by-nc-nd)
Funders
Italian Ministry of Economic Development
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
  • Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
Keywords
thyme, orange fruit, cold storage, shelf life extension, active packaging, p-cymene, thymol, fruit quality, postharvest decay control
MeSH terms
Fruit and Vegetable Juices, Antioxidants, Citrus, Cold Temperature, Hydrogen-Ion Concentration, Gas Chromatography-Mass Spectrometry, Oils, Volatile, Penicillium, Thymus Plant, Food Storage, Food Quality

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CoChat. (2026). Citation check: Effect of red thyme oil (Thymus vulgaris L.) vapours on fungal decay, quality parameters and shelf-life of oranges during cold storage. https://app.cochat.ai/papers/10.1016/j.foodchem.2020.127590
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Pinto, L., Cefola, M., Bonifacio, M. A., Cometa, S., Bocchino, C., Pace, B., De Giglio, E., Palumbo, M., Sada, A., Logrieco, A. F., & Baruzzi, F. (2021). Effect of red thyme oil (Thymus vulgaris L.) vapours on fungal decay, quality parameters and shelf-life of oranges during cold storage. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.127590