role of natural volatiles and essential oils in extending shelf life and controlling postharvest microorganisms of small fruits

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ID: 154377
2018
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Abstract
Small fruits are a multi-billion dollar industry in the US, and are economically important in many other countries. However, they are perishable and susceptible to physiological disorders and biological damage. Food safety and fruit quality are the major concerns of the food chain from farm to consumer, especially with increasing regulations in recent years. At present, the industry depends on pesticides and fungicides to control food spoilage organisms. However, due to consumer concerns and increasing demand for safer produce, efforts are being made to identify eco-friendly compounds that can extend the shelf life of small fruits. Most volatiles and essential oils produced by plants are safe for humans and the environment, and lots of research has been conducted to test the in vitro efficacy of single-compound volatiles or multi-compound essential oils on various microorganisms. However, there are not many reports on their in vivo (in storage) and In situ (in the field) applications. In this review, we discuss the efficacy, minimum inhibitory concentrations, and mechanisms of action of volatiles and essential oils that control microorganisms (bacteria and fungi) on small fruits such as strawberries, raspberries, blueberries, blackberries, and grapes under the three conditions.
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taghavi2018microorganismsrole Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Toktam Taghavi;Chyer Kim;Alireza Rahemi
Journal advances in astronomy
Year 2018
DOI
10.3390/microorganisms6040104
URL
http://www.mdpi.com/2076-2607/6/4/104
Keywords
bacteria strawberry food safety grape fungi plant extracts blackberry blueberry

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