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

Use of Mentha spicata essential oil for prolonging postharvest life of fresh vegetables AbstractMentha spicata 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 Mentha spicata essential oil in the vapor phase against different microorganisms (Salmonella enterica subsp. enterica CCM 3807, Yersinia enterocolitica CCM 5671, Enterococcus faecalis CCM 4224, Staphylococcus aureus subsp. aureus CCM 2461, Candida albicans CCM 8186, C. glabrata CCM 8270, C. krusei CCM 8271, C. tropicalis CCM 8223) was determined by in situ 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−1) of M. spicata essential oil on the food models. M. spicata essential oil against Yersinia enterocolitica on carrot, potato, and kohlrabi model in concentration of 500 μL.L−1 was the most effective. M. spicata essential oil shows good potential as preservative and shelf-life prolongation of vegetables. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Acta Horticulturae et Regiotecturae de Gruyter

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

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Publisher
de Gruyter
Copyright
© 2023 Natália Čmiková et al., published by Sciendo
eISSN
1338-5259
DOI
10.2478/ahr-2023-0006
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Abstract

AbstractMentha spicata 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 Mentha spicata essential oil in the vapor phase against different microorganisms (Salmonella enterica subsp. enterica CCM 3807, Yersinia enterocolitica CCM 5671, Enterococcus faecalis CCM 4224, Staphylococcus aureus subsp. aureus CCM 2461, Candida albicans CCM 8186, C. glabrata CCM 8270, C. krusei CCM 8271, C. tropicalis CCM 8223) was determined by in situ 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−1) of M. spicata essential oil on the food models. M. spicata essential oil against Yersinia enterocolitica on carrot, potato, and kohlrabi model in concentration of 500 μL.L−1 was the most effective. M. spicata essential oil shows good potential as preservative and shelf-life prolongation of vegetables.

Journal

Acta Horticulturae et Regiotecturae – de Gruyter

Published: May 1, 2023

Keywords: microorganisms; Mentha spicata; Candida; fresh vegetables; vapor phase; shelf-life prolongation

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