Preparation of fruit stem preservation column and its application in postharvest grape storage

Postharvest fruits and vegetables are susceptible to spoilage, which may result in food safety hazards and economic losses. In this study, a stem-insertable preservation column was developed and applied for the preservation of post-harvest grapes. The preservation column incorporates orange essential oil Pickering emulsion as the active component, with natural antimicrobial substances being effectively stabilized through physical emulsification technology. Experimental results showed that the inserted preservation columns enable targeted release of active compounds through the vascular system and achieved significant inhibition against pathogenic microorganisms including Staphylococcus aureus at grape stem junctions. The preservation column treatment reduced grape decay incidence by over 60 % compared to untreated controls. Furthermore, this technology effectively mitigates fruit water loss, decreasing the mass reduction rate by 45 %, while improving nutrient retention - notably reducing vitamin C loss from 70.22 % in controls to 52.20 % in the P-CZ treatment group. These effects collectively maintain optimal sensory characteristics and marketability of grape berries. The developed method exhibits multiple advantages including operational simplicity, absence of chemical residues, and consistent preservation efficacy. These findings confirm that the essential oil-based preservation column technology represents a safe and effective innovation for grape postharvest management.