Abstract
This study compared the antimicrobial activity of several essential oils (EOs) vapor against food spoilage microbiota and further investigated the potential of EO vapor in extending the shelf life of leafy green vegetables. Oregano EO vapor showed stronger antimicrobial activities than basil and clove EO vapors against common spoilage-causing microorganisms in fresh produce, including Pantoea agglomerans, Pseudomonas cichorii, Pectobacterium carotovorum, Pantoea ananatis, Pseudomonas marginalis, Alterneria bassicicola, and Botrytis cinerea. When oregano EO vapor was applied to leafy greens, phytotoxic effects were observed on butter lettuce and iceberg lettuce but not on kai lan and kale. On the contrary, the green color and total chlorophylls of kai lan were preserved by oregano EO vapor. With the use of oregano EO vapor generated by 10 µL oregano EO in a 1.8-L container, the shelf life of kai lan extended from 3 days to at least 7 days when stored at 25°C and from 5 days to at least 14 days when stored at 7°C. The antimicrobial effect was studied with the plating counting method to reflect the dose-dependent amicrobial effect of oregano EO vapor on kai lan. High-throughput 16S/18S DNA sequencing method was applied to evaluate the microbial ecological changes of kai lan under oregano EO vapor treatment. Taken together, our results suggest that oregano EO vapor could be used to extend the shelf life of kai lan. However, the dose of usage must be optimized with care, and one must realize the effectiveness might vary essentially when applying the EO vapor on other types of leafy green vegetables.
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Claims 12
Claim · model-written summary
Oregano vapor had stronger antimicrobial activity than basil vapor against spoilage microorganisms.
Verbatim
e0“Oregano EO vapor showed stronger antimicrobial activities than basil and clove EO vapors against common spoilage-causing microorganisms in fresh produce”
t0“kai lan”
Claim · model-written summary
Oregano vapor had stronger antimicrobial activity than clove vapor against spoilage microorganisms.
Verbatim
e0“Oregano EO vapor showed stronger antimicrobial activities than basil and clove EO vapors against common spoilage-causing microorganisms in fresh produce”
t0“kai lan”
Claim · model-written summary
Oregano vapor caused phytotoxicity in butter lettuce.
Not reportedComparatorDirection
Verbatim
e0“phytotoxic effects were observed on butter lettuce and iceberg lettuce but not on kai lan and kale.”
t0“oregano essential oil vapor”
Claim · model-written summary
Oregano vapor caused phytotoxicity in iceberg lettuce.
Not reportedComparatorDirection
Verbatim
e0“phytotoxic effects were observed on butter lettuce and iceberg lettuce but not on kai lan and kale.”
t0“oregano essential oil vapor”
Claim · model-written summary
Oregano vapor caused no observed phytotoxicity in kai lan.
Not reportedComparatorDirection
Verbatim
e0“phytotoxic effects were observed on butter lettuce and iceberg lettuce but not on kai lan and kale.”
t0“oregano essential oil vapor”
Claim · model-written summary
Oregano vapor caused no observed phytotoxicity in kale.
- Taxon
- kale
Brassica oleracea var. viridise0 - Treatment
- oregano essential oil vaport0
- Outcome
- phytotoxic effectse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“phytotoxic effects were observed on butter lettuce and iceberg lettuce but not on kai lan and kale.”
t0“oregano essential oil vapor”
Claim · model-written summary
Oregano vapor preserved kai lan green color and total chlorophylls.
- Taxon
- kai lane0
- Treatment
- oregano EO vapore0
- Outcome
- green color and total chlorophyllse0
- Direction
- preservede0
Not reportedComparator
Verbatim
e0“the green color and total chlorophylls of kai lan were preserved by oregano EO vapor.”
Claim · model-written summary
Oregano vapor extended kai lan shelf life from 3 days to at least 7 days at 25°C.
Verbatim
e0“the shelf life of kai lan extended from 3 days to at least 7 days when stored at 25°C”
t0“oregano essential oil vapor”
Claim · model-written summary
Oregano vapor extended kai lan shelf life from 5 days to at least 14 days at 7°C.
Verbatim
e0“from 5 days to at least 14 days when stored at 7°C”
t0“Effectiveness of oregano essential oil vapor on shelf life extension of kai lan”
Claim · model-written summary
Antimicrobial activity of oregano vapor on kai lan was dose dependent.
Not reportedDirection
Verbatim
e0“the dose-dependent amicrobial effect of oregano EO vapor on kai lan”
Claim · model-written summary
The authors suggest oregano vapor can extend kai lan shelf life.
Verbatim
e0“our results suggest that oregano EO vapor could be used to extend the shelf life of kai lan”
Claim · model-written summary
The authors recommend careful dose optimization and caution that effectiveness may vary across leafy greens.
Verbatim
e0“the dose of usage must be optimized with care, and one must realize the effectiveness might vary essentially when applying the EO vapor on other types of leafy green vegetables”
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