The storage and packaging of fruits and vegetables may have found a natural and safe boost from the anti-fungal properties of essential eucalyptus and oregano oils. Researchers from the National University of Mexico (UNAM) found that eucalyptus and oregano oils are able to stop certain fungi from damaging produce and can potentially prevent the spread of fungal disease to packaged produce. 

The research team headed by Dr. Andrea Trejo proposed a type of active packaging that incorporates the anti-fungal compounds from eucalyptus and oregano oils to bioactive compounds on produce to allow these fruits and vegetables to retain freshness and to be protected from damage and spoilage. 

According to Dr. Trejo, "From the encapsulation of these compounds we are looking to have a controlled release to avoid the presence of microorganisms in the fruits and vegetables. However, it will only be effective if attacked by the fungus the essential oils work against."

She also explains, "The idea is that the packaging materials incorporate the antimicrobial agent as an additional protective barrier. It is a method of preservation which extends its life and reduces the risk of transmitting pathogens to food."

Fungi such as the Botrytis cinerea, Fusarium sp. and Colletotrichum sp. have been a challenge to control in plants such as strawberry, raspberry, mango, papaya, tomatoes and are responsible for causing as much as 45 percent on financial loss.

With the development of this anti-fungal technology, growers and distributors may finally have a better chance at protecting their products and their livelihood.

Safety has been assured so that no active agent interacts with the product, but the research team continues to refine the anti-fungal technology. They are currently testing with other different plant products to arrive at a non-volatile solution. While the bioactive compounds are not in direct contact with the product, their volatility may eventually affect the products' taste and flavour.