Preparation of Carvacrol β-Cyclodextrin Inclusions and 1-Methylcyclopropene-α-CD Coated Paper by Water-Free Method for Postharvest Preservation of Peach

Carvacrol essential oil has broad-spectrum antibacterial properties, but the essential oil is volatile and unstable for long-term storage and use. In order to improve the relevant properties of carvacrol, in the present study, carvacrol was encapsulated with β-cyclodextrin (β-CD) using the saturated aqueous solution method, and response surface analysis was carried out, which gave a high encapsulation rate (63.58 ± 3.74%). The success encapsulation of carvacrol was confirmed by scanning electron microscopy (SEM), Fourier infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The release performance of the encapsulants was also tested at different temperature and humidity levels. In addition, polyethylene glycol (PEG) composite carvacrol-inclusive preservation paper prepared by these anhydrous conditions showed high antibacterial activity against Streptomyces fructus Monilinia fructicola , the main pathogen of peaches. Also, PEG was used to form the film in the anhydrous condition with the inclusion compound and ethylene inhibitor 1-methylcyclopropene (1-MCP) to obtain the film coated paper, and its effect on postharvest preservation quality of peach was studied. The results showed that PEG + Carvacrol-β-CD + 1-MCP-α-CD inclusion complexes (ICs) effectively prolonged the storage time and improved the fruit quality and enzyme activity of peach. This study provides a solution for the preparation of controlled-release coated paper with essential oils and 1-MCP bioactives to extend the shelf life of fruits and vegetables. Graphical Abstract