The objective of this work was to evaluate the effect of the application of technologies complementary to controlled atmosphere (CA) storage, 1‐methylcyclopropene (1‐MCP), ethanol vapor (Eth), and nitric oxide (NO), on the quality of “Cripps Pink” apples. The treatments evaluated were control (without complementary technology), 1‐MCP (1 μl L−1), Eth (6 ml/kg), and NO (10 and 20 μl L−1), applied before the fruits were stored in a CA (1.2 kPa O2 + <0.1 kPa CO2 at 1.5 ± 0.2°C and 94 ± 2% RH). Fruit treated with 1‐MCP showed lower respiration and ethylene production rates, superficial scald and mealy fruit, greener peel and higher flesh firmness, and titratable acidity. All treatments additional to CA led to a lower respiratory rate and higher total phenolic compound content and total antioxidant activity than the control. NO (10 and 20 µl L−1) treatment prior to CA storage reduced the respiratory rate and superficial scald compared to the control. Practical application This study analyzed the effects of pretreatment with 1‐methylcyclopropene (1‐MCP), ethanol vapor, and NO fumigation before controlled atmosphere storage of “Cripps Pink” apples as a way to preserve fruit quality. 1‐MCP treatment maintained better quality than the other treatments. NO treatment showed intermediate results of quality maintenance because reduced superficial scald and resulted in the highest total phenolic compound content and antioxidant activity in organic “Cripps Pink” apple.

The objective of the present work was to evaluate the effect of tea tree essential oil (Melaleuca alternifolia; TTEO) on postharvest rot by Botrytis cinerea as well as on the physical‐chemical quality and volatile profile of ‘San Andreas’ strawberries. The fruits were treated by fumigation with TTEO at concentrations of 0 (control), 100, 300, and 600 µl L−1. The TTEO application reduced the development of gray mold, decreasing the strength for flesh penetration and causing a red color in the most opaque epidermis. The TTEO reduced the total phenolic compounds content and peroxidase enzyme activity. As the TTEO dose increased, the oil volatiles characteristic was in greater quantities than the characteristic aromas of strawberries. The application of the TTEO reduced the development of the disease; however, there were undesirable changes in the physical‐chemical quality of the fruits as well as in the volatile profile. Practical application This study analyzed the effects of treatment with tea tree essential oil fumigation in ‘San Andreas’ strawberry as a way to reduce postharvest rot gray mold and preserve fruit quality. Tea tree essential oil reduced the development of the gray mold, increasing the strength for flesh penetration and causing a red color in the most opaque epidermis.

Banana is one of the most cultivated and consumed tropical fruit types in the world. The great consumption of fruit occurs mainly due to its sensorial and nutritional characteristics (source of vitamins A, B, and C, in addition to minerals Ca, K, and Fe), as well as the sweet taste provided by the natural sugars (Sun et al., 2020). In Brazil, banana cultivation is distributed throughout the national territory, standing out for the largest production in São Paulo, Bahia, Santa Catarina, and Minas Gerais. Most Brazilian banana production is consumed domestically; however, exports to distant markets, such as Europe, have grown in recent years (Coltro & Karaski, 2019).Cavendish cultivars have attractive fruit and very sweet flesh that are widely accepted by the international market, making this group of cultivars the main one for export (Bhuiyan et al., 2020).Banana is a climacteric fruit that ripens quickly, resulting in a reduced postharvest life and showing marked changes during ripening (Brackmann et al., 2006), limiting sea transport of great distances.These rapid and marked changes in banana are mainly due to the sharp increase in ethylene production at the beginning of the climacteric peak (Lustriane et al., 2018). Therefore, transporting bananas to more distant markets in the search for greater value for the product requires techniques that prevent rapid ripening and skin browning, especially in hot climates (Brackmann et al., 2006).

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