Configuration of a Combined Microencapsulated Essential Oil Antimicrobials With Modified Atmosphere Biodegradable Films for Shelf‐Life Extension of Table Grapes

Fresh grapes are susceptible to deterioration during storage due to their vigorous respiratory metabolism and the potential for microbial contamination. This study prepared three types of microcapsules containing essential oils derived from peppercorn and oregano, as well as their composite. Furthermore, we investigated the effects of these microcapsules combined with passive modified atmosphere packaging on the preservation quality and shelf life of table grapes stored at 12°C for 28 days. Five treatments were administered, including PCL/PLLA film without EO microcapsules and control groups (no packaging), PEOM + PCL/PLLA, OEOM + PCL/PLLA and CEOM + PCL/PLLA. The results indicated that the combination of CEOM with Polycaprolactone/Poly (L-lactic acid) PCL/PLLA film (CEOM + PCL/PLLA) exhibited notable antibacterial and preservation properties. It effectively maintained optimal storage conditions of 6.4% oxygen and 14% carbon dioxide for the grapes over 28 days, significantly reduced the abundance of major spoilage bacteria, including <i>Penicillium</i> and <i>Rhizobium,</i> decreasing from 38% on the first day to 0%, and resulted in a total fungal count of only 2.3 × 10³ CFU·g^-1, which is half that of the control group lacking EO microcapsules. The synergistic application of the CEOM and passive modified atmosphere packaging (PMAP) effectively extended the shelf life of table grapes from 12 to 28 days.