Vapour-phase essential oils for postharvest vegetables: From laboratory to real-world use

Fresh vegetables are highly perishable and a major contributor to global food loss and waste (FLW). Essential oils (EOs), with proven antimicrobial and antioxidant properties, are increasingly studied as natural preservation agents. Vapour phase application of EOs represents a promising strategy, offering microbial control without direct contact, thereby minimising residues and maintaining surface quality. This review synthesises 82 studies (Web of Science, Scopus, Google Scholar, ResearchRabbit platform) focused exclusively on vapour phase EOs, covering properties and methods such as direct evaporation, sorbent-mediated release, active packaging, and integration with modified atmosphere packaging (MAP). Evidence indicates that vapour phase EOs can extend shelf life and suppress spoilage in various vegetables. However, large-scale adoption is constrained by technical challenges in controlled release, variability in efficacy among crops, potential sensory alterations, and high production costs. Furthermore, most studies remain limited to laboratory conditions. Future research should prioritise crop-specific formulations, sensory evaluations, and validation within cold chain logistics to enable standardised, scalable, and sustainable use of vapour phase EOs in postharvest preservation. • Vapour-phase essential oils extend vegetable shelf life. • Direct evaporation and active packaging show the greatest potential for industrial application. • Challenges include sensory impacts, and scalability issues. • Future focus: optimizing EO formulations and commercial-scale applications.