Postharvest spoilage of fruits causes major food and economic losses worldwide. This article highlights a natural and sustainable preservation method using p-anisaldehyde, a bioactive compound from fennel essential oil, encapsulated within V-type starch and ?-cyclodextrin. The encapsulation system protects the compound and enables its slow release as a vapour, helping to reduce mould growth and extend the shelf life of cherries. This biodegradable and chemical-free approach offers a promising alternative for safer food preservation and sustainable packaging solutions.