The packaging of fresh strawberries under "micro-atmosphere" based on essential oils combination: Effect during storage
Keywords:
Strawberries, Aspergillus brasiliensis, Micro-atmosphere, Essential oils, BiopreservationAbstract
The “in vitro” study of the antifungal activity of essential oils (EOs) with respect to Aspergillus brasiliensis CIPF1431.83 (A.
brasiliensis) was carried out. The results obtained indicate that the EO of Satureja montana (S. montana) showed considerable
antifungal potential (p < 0.05). Different combinations of EOs have shown great antifungal capacity. S. montana EO showed a
minimum inhibitory concentration (MIC) of 0.30 µl/ml, the combination L. nobilis + S. montana gave a MIC of 0.63 µl/ml, whereas
the combinations P. lentiscus/S. montana; P. lentiscus/L. nobilis/S. montana gave MICs of 2.50 µ/ml. The design of a micro-
atmosphere conditioning of fresh strawberries in the presence of S. montana and S. montana/P. lentiscus as bioactive agents for the
biopreservation of fresh strawberries showed that the combination of EO showed a high efficiency against this mold studied and other
molds of strawberries deterioration.
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