The essential oils thymol and carvacrol applied in the packing lines avoid lemon spoilage and maintain quality during storage

被引：76
作者：
Castillo, S. [1 ]
Perez-Alfonso, C. O. [1 ]
Martinez-Romero, D. [1 ]
Guillen, F. [1 ]
Serrano, M. [2 ]
Valero, D. [1 ]
机构：
[1] Univ Miguel Hernandez, Dept Food Technol, Alicante 03312, Spain
[2] Univ Miguel Hernandez, Dept Appl Biol, Alicante 03312, Spain
来源：
FOOD CONTROL | 2014年 / 35卷 / 01期
关键词：
Antimicrobial; Fungal decay; Citrus limon L; Firmness; Colour; Acidity; GREEN MOLD CONTROL; PENICILLIUM-DIGITATUM; ABSCISIC-ACID; CITRUS-FRUIT; IMAZALIL; COMBINATION; MAP; IMPROVEMENT; FUNGICIDES; COATINGS;
D O I：
10.1016/j.foodcont.2013.06.052
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this paper was to study the effect of essential oils (EOs) thymol and carvacrol applied in citrus packing lines in combination with commercial wax on microbial spoilage, lemon decay and quality parameters during postharvest storage and compared with control (tap water), wax and wax + imazalil as positive control. Results showed that the treatment with wax + EOs was able to reduCe yeast and mould and total aerobe counts on lemon surface and decayed lemons after 8 weeks of storage, the efficacy being similar to that obtained from wax + imazalil treatment. In addition, lemons coated with EOs or imazalil showed similar quality attributes (weight loss, softening and colour) retention compared with control or waxed fruits. (C) 2013 Elsevier Ltd. All rights reserved.
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收藏
页码：132 / 136
页数：5
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