<abstract xmlns="http://www.w3.org/1999/xhtml">

<italic>Mentha spicata</italic> L. (Lamiaceae), commonly called spearmint, is cultivated worldwide for its remarkable aroma and commercial value. Antimicrobial effectiveness of essential oils against many foodborne microorganisms when applied directly has been extensively demonstrated. The antimicrobial potential of <italic>Mentha spicata</italic> essential oil in the vapor phase against different microorganisms (<italic>Salmonella enterica</italic> subsp. <italic>enterica</italic> CCM 3807, <italic>Yersinia enterocolitica</italic> CCM 5671, <italic>Enterococcus faecalis</italic> CCM 4224, <italic>Staphylococcus aureus</italic> subsp. <italic>aureus</italic> CCM 2461, <italic>Candida albicans</italic> CCM 8186, <italic>C. glabrata</italic> CCM 8270, <italic>C. krusei</italic> CCM 8271, <italic>C. tropicalis</italic> CCM 8223) was determined by <italic>in situ</italic> method on vegetable model (carrot, radish, potatoes, and kohlrabi). The vapor phase was determined for seven days in Petri dishes with four concentrations (500, 250, 125, 62.5 μL.L−1) of <italic>M. spicata</italic> essential oil on the food models. <italic>M. spicata</italic> essential oil against <italic>Yersinia enterocolitica</italic> on carrot, potato, and kohlrabi model in concentration of 500 μL.L−1 was the most effective. <italic>M. spicata</italic> essential oil shows good potential as preservative and shelf-life prolongation of vegetables.
</abstract>

Mentha spicata L. (Lamiaceae), commonly called spearmint, is cultivated worldwide for its remarkable aroma and commercial value. Antimicrobial effectiveness of essential oils against many foodborne microorganisms when applied directly has been extensively demonstrated. The antimicrobial potential of Mentha spicata essential oil in the vapor phase against different microorganisms (Salmonella enterica subsp. enterica CCM 3807, Yersinia enterocolitica CCM 5671, Enterococcus faecalis CCM 4224, Staphylococcus aureus subsp. aureus CCM 2461, Candida albicans CCM 8186, C. glabrata CCM 8270, C. krusei CCM 8271, C. tropicalis CCM 8223) was determined by in situ method on vegetable model (carrot, radish, potatoes, and kohlrabi). The vapor phase was determined for seven days in Petri dishes with four concentrations (500, 250, 125, 62.5 μL.L−1) of M. spicata essential oil on the food models. M. spicata essential oil against Yersinia enterocolitica on carrot, potato, and kohlrabi model in concentration of 500 μL.L−1 was the most effective. M. spicata essential oil shows good potential as preservative and shelf-life prolongation of vegetables.

Use of <italic>Mentha spicata</italic> essential oil for prolonging postharvest life of fresh vegetables

Acta Horticulturae et Regiotecturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Use of  essential oil for prolonging postharvest life of fresh vegetables

Mentha spicata L. (Lamiaceae), commonly called spearmint, is cultivated worldwide for its remarkable aroma and commercial value. Antimicrobial effectiveness of...

Use of Mentha spicata essential oil for prolonging postharvest life of fresh vegetables

Article Category: Research Article

Published Online: May 23, 2023

Page range: 35 - 42

Received: Dec 24, 2022

Accepted: Feb 15, 2022

DOI: https://doi.org/10.2478/ahr-2023-0006

Keywords
microorganisms, fresh vegetables, vapor phase, shelf-life prolongation

© 2023 Natália Čmiková et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Use of Mentha spicata essential oil for prolonging postharvest life of fresh vegetables

Article Category: Research Article

Published Online: May 23, 2023

Page range: 35 - 42

Received: Dec 24, 2022

Accepted: Feb 15, 2022

DOI: https://doi.org/10.2478/ahr-2023-0006

Keywordsmicroorganisms, fresh vegetables, vapor phase, shelf-life prolongation

© 2023 Natália Čmiková et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Keywords
microorganisms, fresh vegetables, vapor phase, shelf-life prolongation