Inhibition of mold growth on the surface of dried persimmons using combined treatments of UV-C light and clove oil

Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications, and Essential Bioactivity for Human Health

“…Post-harvest vegetable deterioration during transport and storage leads to significant economic losses along the supply chain [83,84,86]. The antimicrobial properties of CEO can prevent fungal spoilage in vegetables and adverse health effects, and it can serve as a potential alternative to chemical fungicides.…”

“…The antimicrobial activity can be improved when it is combined with UV-C light treatment or modified packaging. These processes allow effective control of post-harvest decomposition and preserve the physicochemical quality of vegetables, prolonging their useful life without affecting organoleptic properties [83][84][85][86]. CEO is added to the wash treatment of fresh-cut vegetables as an alternative to acetic acid, sodium bicarbonate, and chlorine-based disinfectants, reducing microbi-ological hazards and extending the shelf life.…”

The combined effect of essential oils and emerging technologies on food safety and quality

“…Overall acceptability, texture, flavor, and appearance were not affected according to the sensory evaluation data. The results demonstrated that UV-C treatments had a limited impact on the reductions of mold counts when used individually, regardless of the dose; however, they could increase EO's effect in the combined treatment (Vurmaz & Gündüz, 2020). Moreover, S. Typhimurium biofilms were eliminated (6.8 logs CFU/cm 2 ) through the combination of clove EO (1.2 mg/mL) and UV-C (76.41 mJ/cm 2 ) on stainless steel, demonstrating a synergistic effect.…”

Clove Essential Oil (<em>Syzygium aromaticum L. Myrtaceae</em>): Extraction, Chemical Composition, Food Applications and Essential Bioactivities for Human Health

“…Post-harvest vegetable deterioration during transport and storage present significant economic losses along the supply chain [73,74,76]. The antimicrobial properties of CEO can prevent fungal spoilage in vegetables and adverse health effects, serving as a potential alternative to chemical fungicides.…”

“…The antimicrobial activity can be improved when is combined with UV-C light treatment or modified atmosphere packaging. These processes allow effective post-harvest decomposition control and preserve the physicochemical quality of vegetables, prolonging their life useful without affecting organoleptic properties [73][74][75][76]. CEO is added in the wash treatment of fresh-cut vegetables as an alternative to acetic acid, sodium bicarbonate, and chlorine-based disinfectants, reducing microbiological hazards and extending shelf-life.…”