Effect of Protocatechuic Acid‐Grafted Chitosan‐Based Coatings Enriched With Clove Essential Oil Microcapsules to Improve the Postharvest Quality of Cherry Tomatoes

Cherry tomatoes harvested are prone to rotting and spoilage. In the present study, clove essential oil (CEO) was encapsulated with protocatechuic acid-grafted chitosan (PCA-g-CS) as wall material, and the effect of microcapsule on cherry tomatoes preservation was studied. Results showed that PCA-g-CS microcapsules loaded with CEO were successfully prepared. Compared with native chitosan microcapsules (58.87% and 41.24%), PCA-g-CS microcapsules (82.50% and 62.59%) have a higher encapsulation efficiency and loading capacity. The simulated release of PCA-g-CS microcapsules loaded with CEO in a phosphate buffer saline solution shows that this technology could control the sustained release of CEO. Among all of the cherry tomatoes' preservation groups, the cherry tomatoes treated with the PCA-g-CS microcapsules coating solution exhibited the lowest weight loss and respiration rate, the highest firmness, highest antimicrobial activities than other treatment groups, effectively extending the shelf life of cherry tomatoes. Therefore, PCA-g-CS microcapsules coating solution is the most effective coating for controlling undesirable microbial, extending shelf life and improving physicochemical and sensory alterations of cherry tomatoes. Practical Application: Microcapsules created with protocatechuic acid-grafted chitosan can significantly enhance the encapsulation efficiency of essential oils and their antimicrobial efficacy. In practical applications, this approach can notably extend the shelf life of cherry tomatoes and other fruits.