Preparation of linalool microcapsules and its application on preservation and antifungal protection in postharvest sweet cherry

In this study, linalool microcapsules (LMs) were prepared through ionic gelation using linalool as the core material and sodium alginate as the wall material. The efficacy of LMs in cherry preservation and their inhibitory mechanism against brown rot (caused by Monilinia fructicola ) were investigated. The optimal preparation process conditions for LMs were determined, while encapsulation efficiency could reach 88.44 %. Scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis confirmed the successful encapsulation of linalool in microcapsules, which exhibited good thermal stability and sustained-release properties. LMs enhanced the antioxidant capacity, disease resistance, and storage quality of cherries. The linalool significantly inhibited the mycelial growth and spore germination of M. fructicola by disrupting cell membranes, inhibiting ergosterol synthesis, and inducing reactive oxygen species accumulation, thereby suppressing the development of brown rot. These findings indicate that LMs can extend the shelf life of cherries and hold broad application prospects in fruit preservation.