Carvacrol and cinnamic acid inhibit microbial growth in fresh-cut melon and kiwifruit at 4 degrees and 8 degrees C.
OBJECTIVE
To establish whether or not carvacrol and cinnamic acid delay microbial spoilage of fresh-cut fruit.


RESULTS
Dipping of fresh-cut kiwifruit in carvacrol solutions at 5-15 mM reduced total viable counts from 6.6 to < 2 log cfu g-1 for 21 d at 4 degrees C; however, undesirable colour and odour changes were also observed. Treatment with 1 mM of carvacrol or cinnamic acid reduced viable counts on kiwifruit by 4 and 1.5 log cfu g-1 for 5 d at 4 degrees C and 8 degrees C, respectively. Treatment of fresh-cut honeydew melon with 1 mM of carvacrol or cinnamic acid extended the lag phase of the microbial flora from less than 1 d in the untreated controls to 3 d at 8 degrees C and 5 d at 4 degrees C. Viable counts on the treated melon were 6 log cfu g-1 lower on Day 3 at 8 degrees C and 4 log cfu g-1 lower on Day 5 at 4 degrees C, compared with the untreated controls.


CONCLUSIONS
Treatment with 1 mM of carvacrol or cinnamic acid delays spoilage of fresh-cut kiwifruit and honeydew melon at chill temperatures without adverse sensory consequences.
Roller
S
S
South Bank University, London, UK. rollers@sbu.ac.uk
Seedhar
P
P
D029042:Actinidia / Q000187:drug effects / Q000382:microbiology*; D001419:Bacteria / Q000187:drug effects / Q000254:growth & development; D002934:Cinnamates / Q000494:pharmacology*; D003080:Cold Temperature; D028462:Cucumis / Q000187:drug effects / Q000382:microbiology*; D000081007:Cymenes; D005520:Food Preservatives; D039821:Monoterpenes / Q000494:pharmacology*; D013997:Time Factors
D002934:Cinnamates; D000081007:Cymenes; D005520:Food Preservatives; D039821:Monoterpenes; C029010:cinnamic acid; C073316:carvacrol