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.

‘Fuji’ apples require long-term storage to ensure year-round supply, and controlled-atmosphere (CA) technology is widely used to preserve their quality and reduce postharvest losses. Nitric oxide (NO), a natural signaling molecule in plants, has shown potential to delay ripening and reduce physiological and pathological disorders during fruit storage. This study evaluated the effect of nitric oxide (NO) treatment during controlled-atmosphere (CA) storage on the postharvest quality of ‘Fuji Mishima’ apples. Apples were stored for 8 months at 1 kPa O₂ +< 0.5 kPa CO₂, 1.0 ± 0.2 °C, and 94 ± 2% RH. The treatments consisted of a control (without NO) and five NO application regimes: 5 µL L⁻¹ applied at the beginning of storage; 5 µL L⁻¹ applied both at the beginning and end; 5 µL L⁻¹ applied every 30 days; 10 µL L⁻¹ applied at the beginning; and 10 µL L⁻¹ applied both at the beginning and end of storage. All NO treatments delayed ethylene production and reduced its levels after 4 days under ambient conditions compared to the control. However, NO had no effect on flesh firmness, soluble solids content, titratable acidity, peel color, or flesh browning. Repeated NO applications (5 or 10 µL L⁻¹) increased peel yellowing. Treatment with 5 µL L⁻¹ applied every 30 days increased decay incidence. Phenolic compounds in the flesh were unaffected, while in the peel, they decreased with 10 µL L⁻¹. Overall, NO application in CA storage of ‘Fuji Mishima’ apples did not maintain fruit quality and, in some cases, increased peel yellowing and decay.

The objective of this study was to evaluate the effect of nitric oxide (NO) treatment in controlled atmosphere (CA) storage on the quality of ‘Fuji Mishima’ apples. Apples were stored for 8 months at 1 kPa O2+< 0.5 kPa CO2, 1.0±0.2 °C, and 94±22% RH. Treat-ments included a control (without NO) and NO applied as follows: 5 µL L–1 at the be-ginning of storage; at the beginning and end; every 30 days; 10 µL L–1, at the beginning; and at the beginning and end. All NO treatments delayed ethylene production and reduced its levels after 4 days under ambient conditions compared to the control. However, NO had no effect on flesh firmness, soluble solids, titratable acidity, peel color, or flesh browning. Applications of 5 and 10 µL L–1 at the beginning and end, or 5 µL L–1 every 30 days, caused greater peel yellowing. Treatment with 5 µL L–1 applied every 30 days increased decay incidence. Phenolic compounds in the flesh were unaf-fected, while in the peel decreased with 10 µL L–1. Overall, NO application in CA stor-age of ‘Fuji Mishima’ apples did not maintain fruit quality and, in some cases, in-creased peel yellowing and decay.

The objective of this study was to evaluate the effect of tea tree essential oil (Melaleuca alternifolia) on postharvest rots caused by Botrytis cinerea and on the sensory quality of ‘Albion’ strawberries. The experiment was conducted with fruits from a production area in Lages, Santa Catarina, Brazil. The treatments consisted of a control (without essential oil) and tea tree essential oil at 50 and 250 µL L⁻¹, applied by fumigation. After treatment, the fruits were stored for three days. Rot incidence and severity, respiration and ethylene production, flesh penetration force, soluble solids, titratable acidity, skin color, total phenolic compounds, peroxidase activity, and volatile profile were evaluated. Tea tree oil reduced the development of B. cinerea at both concentrations. It also delayed red color development and reduced total phenolic content. At 250 µL L⁻¹, the oil increased respiration rate and reduced peroxidase activity. Ethylene production, titratable acidity, soluble solids, and flesh penetration force were not affected. The volatile profile was altered, with lower levels of characteristic strawberry volatiles and greater presence of terpene compounds typical of tea tree oil, especially at the higher concentration. Thus, tea tree oil reduced disease development but caused undesirable changes in fruit color and aroma profile.