Influence of encapsulated peppermint essential oil on postharvest quality of <italic>Solanum lycopersicum</italic> cv. Santiago F1.

The cherry tomato is a nutritious product commonly used in salads or consumed as a dietary supplement. However, improper storage after harvesting can lead to a decrease in its quality and shelf-life. In this study, we aimed to assess the effects of free essential oil of <italic>Mentha × Piperita</italic> L. and solid lipid nanoparticles containing free essential oil at concentrations of 0.025%, 0.05%, 0.075%, 0.1%, and 0.2% on the microbial load and post-harvest quality of <italic>Solanum lycopersicum</italic> cv. Santiago F1 during 28 days of storage at 8°C. Fruits coated with solid lipid nanoparticles containing essential oil at 0.075%, 0.1%, and 0.2% maintained their quality attributes, including firmness at approximately 50%, ascorbic acid at about 80%, phenolic compounds, color parameters, antioxidant activity at around 71%, and sensory properties compared to the control groups or fruits treated with free essential oil of Mentha × Piperita L. This coating also effectively suppressed cellulase and polyphenol oxidase activity, reducing microbial load and weight loss percentages to under 10%. However, it’s important to note that fruits coated with free essential oil of <italic>Mentha × Piperita</italic> L. at 0.1% and 0.2% showed visible tissue damage. Our research demonstrated that the combination of solid lipid nanoparticles and free essential oil of <italic>Mentha × Piperita</italic> L. resulted in a decrease in microbial load, an extension of shelf-life, and improvements in the quality characteristics of cherry tomato fruits. [ABSTRACT FROM AUTHOR]