Combined Effect of Mustard and Hop Extract Agents with Emulsifier on Microbial Quality and Physiology of Fresh-cut Vegetables

Abstract

Cabbage shreds and cucumber slices were dipped in water or solution of mustard extract agent (MEA) and hop extract agent (HEA) with or without sucrose fatty acid ester (SE) and stored in an MA package at 10℃. With cabbage shreds, counts of mesophiles and coliforms were 0.3 to 0.7 logs lower in samples treated with MEA with or without SE than with the water-dipped control for the first 2 days of storage. However, MEA accelerated the growth of lactic acid bacteria. When HEA was combined with MEA and SE, growth of all bacteria on treated cabbage shreds were retarded for 5 days of storage relative to that on control shreds. Treatment with MEA and HEA reduced the depletion of O 2 and accumulation of CO 2 and ethylene in the MA package containing cabbage shreds and the reduction was greater when combined with SE. In contrast, cucumber slices treated with MEA with or without SE accelerated respiration and ethylene production and did not retard any bacterial growth during MA storage at 10℃.

The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

“…Previous indications have shown that lettuce produces very little ethylene and at the same time it is sensitive to the presence of ethylene [ 3 ]. Interestingly, Hamanaka and Izumi [ 57 ] examining the effects of mustard and hop extracts on shredded cabbage and sliced cucumber reported lower respiration rates and ethylene production in both products.…”