date:Jul 27, 2012
The safety and aroma appeal of fresh-cut fruits and vegetables could be improved by using a right combination of flavors among the antimicrobial essential oils (EOs) and the target fresh-cut produce. The paper of Ayal-Zavalaet al.(2009) describes some premises, listed below, about the potential addition of EOs to fresh-cut produce.
Microbial and aroma attributes limiting safety and sensorial quality of fresh-cut produce
Among the wide variety of fresh-cut vegetables on the market, the most com