Recent advances in the application of tea tree oil in the storage of fruit and vegetables

Fruit and vegetables production is permanently affected by many threats including fungal pathogens, which leads to serious losses from harvest to final consumption. Chemical preservatives are effective but may pose an increased risk of drug resistance and contamination to the environment. The demand for natural substances as fungicides is gradually increasing. Tea tree oil (TTO) obtained by steam distillation of Melaleuca alternifolia, has been widely used as ‘green’ and ‘safety’ antifungal agent for many years. This paper comprehensively summarized the source, composition, extraction methods and biological functions of TTO and its applications in the storage of fruit and vegetables. In particular, we focused on the functions of TTO as antimicrobial agents to reduce the occurrence and spread of diseases and activate plants' defense system, including preservation effects, antimicrobial mechanisms and application methods. This was highly intended to help and serve as a reference for the pertinent researchers.