date:Jul 27, 2012
e coatings. In general the results showed that the EOs improved the safety but modified the original taste of the product.
A study on washing with oregano essential oils of fresh-cut carrots and lettuce showed the antimicrobial efficacy of EO, but as regards the sensorial quality carrots were acceptable while lettuce was rejected by sensory panel.
The authors have underlined the necessity to optimize the use of EOs as natural additives for fresh-cut produce, so that to satisfy the requirements