Institute of Biosciences and Bioresources, National Research Council, Bari, Italy.
Institute of Sciences of Food Production, National Research Council, Sassari, Italy.
J Sci Food Agric. 2020 Jul;100(9):3639-3647. doi: 10.1002/jsfa.10394. Epub 2020 Apr 22.
In recent years, interest in the use of natural compounds as possible substitutes for chemicals, to prevent microbial food spoilage has grown. The antimicrobial activity of the essential oils (EOs) is well known and nowadays there is renewed interest in their application as natural preservatives in postharvest management. The aims of this study were to characterize the EO extracted from pompia leaves and to evaluate its effectiveness for the control of the postharvest decay agent Penicillium digitatum, when applied as vapor contact in new airtight boxes, supplied with a heating system.
Fumigation was performed in vitro and on food using two concentrations of the EO, heated at controlled temperature. The headspace analysis revealed that the heating of the EO favored the evaporation of the volatile compounds, without altering their functionality. The treatments reduced the pathogen growth in vitro and rot on inoculated food by about 50%.
The chemical analysis of the vapor composition demonstrated that heating the oil did not alter the components and thus the antimicrobial effect of the oil. The treatment by vapor contact with the EO was effective in controlling the pathogen growth in vitro but, above all, it was successful in halving rot in vivo. Due to their bioactivity in the vapor phase, EOs could be delivered as fumigants during postharvest protection; however, the techniques commonly employed are not ideal for simulating real pre-treatment conditions. The new device allows real large-scale conditions to be reproduced. © 2020 Society of Chemical Industry.
近年来，人们对使用天然化合物作为化学替代品来防止微生物引起的食物腐败越来越感兴趣。精油（EOs）的抗菌活性是众所周知的，如今人们对其作为天然防腐剂在采后管理中的应用重新产生了兴趣。本研究的目的是对从波比叶中提取的精油进行表征，并评估其作为新型密封盒中蒸汽接触剂的有效性，该密封盒配有加热系统，用于控制采后腐烂剂青霉。
在体外和食品上用两种浓度的精油进行熏蒸，加热至控制温度。顶空分析表明，EO 的加热有利于挥发性化合物的蒸发，而不会改变其功能。处理在体外和接种食品的腐烂方面减少了约 50%的病原菌生长。
蒸汽组成的化学分析表明，加热油不会改变成分，从而也不会改变油的抗菌效果。用 EO 蒸汽接触处理在体外控制病原体生长方面是有效的，但更重要的是，它在体内成功地将腐烂减半。由于其在蒸汽相中具有生物活性，EO 可以作为熏蒸剂在采后保护中使用；然而，常用的技术并不理想，无法模拟真实的预处理条件。新型装置可重现真正的大规模条件。© 2020 化学工业协会。
