Fresh-keeping effect of corrugated cartons incorporating basil essential oil microemulsions on post-harvest grape preservation

The fresh-keeping effect of basil essential oil microemulsion (BEO-ME) coated cartons on Kyoho grape preservation was systematically investigated. The optimal composition of BEO-ME, determined through pseudo-ternary phase diagrams, consisted of Tween 80 as the surfactant and ethanol as the co-surfactant, with a Tween 80 to ethanol mass ratio of 3:1 and a mixed surfactant to basil essential oil mass ratio of 8:2. The prepared BEO-ME exhibited a spherical morphology, uniform particle size distribution, and excellent stability. The mechanical properties of the BEO-ME coated cartons were retained at over 85 %, thereby ensuring effective protection of the packaged contents. These coated cartons were applied to Kyoho grape packaging, and their preservation performance was comprehensively assessed by monitoring mass loss rate, hardness, total soluble solids, titratable acidity, vitamin C content, malondialdehyde concentration, and the activities of peroxidase and polyphenol oxidase. In addition, low-field nuclear magnetic resonance analysis was conducted. The results revealed that the coated cartons significantly enhanced grape freshness, extending the shelf life to more than 15 days, thereby offering a novel, sustainable, and environmentally friendly strategy for fruit preservation. • Basil essential oil microemulsion (BEO-ME) was constructed. • The optimal composition of BEO-ME was determined using pseudo-ternary phase diagrams. • The BEO-ME exhibited outstanding stability. • The mechanical properties of coated cartons remained above 85 %. • The coated cartons extended the shelf life of grapes beyond 15 days.