Effect of the application of thyme and lemon essential oils in packaging of minimally processed persimmon

The aim of this research was to develop a minimally processed persimmon product by applying different volumes (50, 250 and 500 μL) of thyme essential oil (TEO) or lemon essential oil (LEO) inside the package in order to increase shelf life. Samples were stored at 4ºC for 13 days. Analyses were periodically carried out on moisture content, soluble solids content, antioxidant capacity, total phenols, pH, optical and mechanical properties and microbial counts. The results showed no improvements in antioxidant capacity, total phenol content, colour or texture resulting from the use of these essential oils (EOs) inside the package. Hence, the application of 500 μL of LEO actually browned the samples. However, the highest doses of LEO (250 and 500 μL) did lead to a reduction of mesophilic aerobic which could give rise to a new strategy for extending the shelf life of cut fresh-persimmon products but considering the use of some antibrownings.