Use of Mentha spicata essential oil for prolonging postharvest life of fresh vegetables

L. (Lamiaceae), commonly called spearmint, is cultivated worldwide for its remarkable aroma and commercial value. Antimicrobial effectiveness of essential oils against many foodborne microorganisms when applied directly has been extensively demonstrated. The antimicrobial potential of essential oil...

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Bibliographic Details
Published inActa horticulturae et regiotecturae Vol. 26; no. 1; pp. 35 - 42
Main Authors Čmiková, Natália, Galovičová, Lucia, Schwarzová, Marianna, Kačániová, Miroslava
Format Journal Article
LanguageEnglish
Published Sciendo 01.05.2023
Subjects
fresh vegetables
microorganisms
shelf-life prolongation
vapor phase
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Summary:L. (Lamiaceae), commonly called spearmint, is cultivated worldwide for its remarkable aroma and commercial value. Antimicrobial effectiveness of essential oils against many foodborne microorganisms when applied directly has been extensively demonstrated. The antimicrobial potential of essential oil in the vapor phase against different microorganisms ( subsp. CCM 3807, CCM 5671, CCM 4224, subsp. CCM 2461, CCM 8186, CCM 8270, CCM 8271, CCM 8223) was determined by method on vegetable model (carrot, radish, potatoes, and kohlrabi). The vapor phase was determined for seven days in Petri dishes with four concentrations (500, 250, 125, 62.5 μL.L ) of essential oil on the food models. essential oil against on carrot, potato, and kohlrabi model in concentration of 500 μL.L was the most effective. essential oil shows good potential as preservative and shelf-life prolongation of vegetables.
ISSN:1338-5259
1338-5259
DOI:10.2478/ahr-2023-0006