This work is licensed under the Creative Commons Attribution 4.0 International License.
Antunes M.D.C., Cavaco A.M. 2010. The use of essential oils for postharvest decay control. A Review. Flavour and Fragrance Journal 25(5): 351–366. DOI: 10.1002/ffj.1986.AntunesM.D.C.CavacoA.M.2010The use of essential oils for postharvest decay control. A Review25535136610.1002/ffj.1986Open DOISearch in Google Scholar
Antunes M.D., Gago C.M., Cavaco A.M., Miguel M.G. 2012. Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit. Recent Patents on Food, Nutrition and Agriculture 4(2): 114–122. DOI: 10.2174/2212798411204020114.AntunesM.D.GagoC.M.CavacoA.M.MiguelM.G.2012Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit4211412210.2174/2212798411204020114Open DOISearch in Google Scholar
Ayala-Zavala J.F., González-Aguilar G.A., Del-Toro-Sánchez L. 2009. Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils. Journal of Food Science 74(7): 84–91. DOI: 10.1111/j.1750-3841.2009.01294.x.Ayala-ZavalaJ.F.González-AguilarG.A.Del-Toro-SánchezL.2009Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils747849110.1111/j.1750-3841.2009.01294.xOpen DOISearch in Google Scholar
de Azeredo G.A., Stamford T.L.M., Nunes P.C., Neto N.J.G., de Oliveira M.E.G., de Souza E.L. 2011. Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochtonous microflora associated with minimally processed vegetables. Food Research International 44(5): 1541–1548. DOI: 10.1016/j.foodres.2011.04.012.de AzeredoG.A.StamfordT.L.M.NunesP.C.NetoN.J.G.de OliveiraM.E.G.de SouzaE.L.2011Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochtonous microflora associated with minimally processed vegetables4451541154810.1016/j.foodres.2011.04.012Open DOISearch in Google Scholar
Bajpai V.K., Baek K.-H., Kang S.C. 2012. Control of Salmonella in foods by using essential oils: A review. Food Research International 45(2): 722–734. DOI: 10.1016/j.foodres.2011.04.052.BajpaiV.K.BaekK.-H.KangS.C.2012Control of Salmonella in foods by using essential oils: A review45272273410.1016/j.foodres.2011.04.052Open DOISearch in Google Scholar
Bakkali F., Averbeck S., Averbeck D., Idaomar M. 2008. Biological effects of essential oils – A review. Food and Chemical Toxicology 46(2): 446–475. DOI: 10.1016/j.fct.2007.09.106.BakkaliF.AverbeckS.AverbeckD.IdaomarM.2008Biological effects of essential oils – A review46244647510.1016/j.fct.2007.09.106Open DOISearch in Google Scholar
Balali G.I., Yar D.D., Dela V.G.A., Adjei-Kusi P. 2020. Microbial contamination, an increasing treat to the consumption of fresh fruits and vegetables in today's world. International Journal of Microbiology 2020; 3029295; 13 p. DOI: 10.1155/2020/3029295.BalaliG.I.YarD.D.DelaV.G.A.Adjei-KusiP.2020Microbial contamination, an increasing treat to the consumption of fresh fruits and vegetables in today's world20203029295;1310.1155/2020/3029295Open DOISearch in Google Scholar
Burt S. 2004. Essential oils: their antibacterial properties and potential application in foods – a review. Journal of Food Microbiology 94(3): 223–253. DOI: 10.1016/j.ijfoodmicro.2004.03.022.BurtS.2004Essential oils: their antibacterial properties and potential application in foods – a review94322325310.1016/j.ijfoodmicro.2004.03.022Open DOISearch in Google Scholar
Calo J.R., Crandall P.G., O'Bryan C.A., Ricke S.C. 2015. Essential oils as antimicrobials in food system – A review. Food Control 54: 111–119. DOI: 10.1016/j.foodcont.2014.12.040.CaloJ.R.CrandallP.G.O'BryanC.A.RickeS.C.2015Essential oils as antimicrobials in food system – A review5411111910.1016/j.foodcont.2014.12.040Open DOISearch in Google Scholar
Castro-Ibáñez I., Gil M.I., Allende A. 2017. Ready-to-eat vegetables: Current problems and potential solutions to reduce microbial risk in the production chain. LWT – Food Science and Technology 85B: 284–292. DOI: 10.1016/j.lwt.2016.11.073.Castro-IbáñezI.GilM.I.AllendeA.2017Ready-to-eat vegetables: Current problems and potential solutions to reduce microbial risk in the production chain85B28429210.1016/j.lwt.2016.11.073Open DOISearch in Google Scholar
Ding P., Lee Y.L. 2019. Use of essential oils for prolonging postharvest life of fresh fruits and vegetables. International Food Research Journal 26(2): 363–366. http://psasir.upm.edu.my/id/eprint/82686/DingP.LeeY.L.2019Use of essential oils for prolonging postharvest life of fresh fruits and vegetables262363366http://psasir.upm.edu.my/id/eprint/82686/Search in Google Scholar
Dorman H.J.D., Deans S.G. 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology 88(2): 308–316. DOI: 10.1046/j.1365-2672.2000.00969.x.DormanH.J.D.DeansS.G.2000Antimicrobial agents from plants: antibacterial activity of plant volatile oils88230831610.1046/j.1365-2672.2000.00969.xOpen DOISearch in Google Scholar
Farzaneh M., Kiani H., Sharifi R., Reisi M., Hadian J. 2015. Chemical composition and antifungal effects of three species of Satureja (S. hortensis, S. spicigera. S. khuzistanica) essential oils on the main pathogens of strawberry fruit. Postharvest Biology and Technology 109: 145–151. DOI: 10.1016/j.postharvbio.2015.06.014.FarzanehM.KianiH.SharifiR.ReisiM.HadianJ.2015Chemical composition and antifungal effects of three species of Satureja (S. hortensis, S. spicigera. S. khuzistanica) essential oils on the main pathogens of strawberry fruit10914515110.1016/j.postharvbio.2015.06.014Open DOISearch in Google Scholar
Guo Q., Du G., Jia H., Fan Q., Wang Z., Gao Z. et al. 2021. Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables: A review. Food Bioscience 44A; 101367; 9 p. DOI: 10.1016/j.fbio.2021.101367.GuoQ.DuG.JiaH.FanQ.WangZ.GaoZ.2021Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables: A review44A101367;910.1016/j.fbio.2021.101367Open DOISearch in Google Scholar
Gutierrez J., Bourke P., Lonchamp J., Barry-Ryan C. 2009. Impact of plant essential oil microbiological, organoleptic and quality markers of minimally processed vegetables. Innovative Food Science and Emerging Technologies 10(2): 195–202. DOI: 10.1016/j.ifset.2008.10.005.GutierrezJ.BourkeP.LonchampJ.Barry-RyanC.2009Impact of plant essential oil microbiological, organoleptic and quality markers of minimally processed vegetables10219520210.1016/j.ifset.2008.10.005Open DOISearch in Google Scholar
Gutierrez J., Rodriguez G., Barry-Ryan C., Bourke P. 2008. Efficacy of plant essential oils against food-borne pathogens and spoilage bacteria associated with ready-to-eat vegetables: antimicrobial and sensory screening. Journal of Food Protection 71(9): 1846–1854. DOI: 10.4315/0362-028x-71.9.1846.GutierrezJ.RodriguezG.Barry-RyanC.BourkeP.2008Efficacy of plant essential oils against food-borne pathogens and spoilage bacteria associated with ready-to-eat vegetables: antimicrobial and sensory screening7191846185410.4315/0362-028x-71.9.1846Open DOISearch in Google Scholar
Holley R.A., Patel D. 2005. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology 22(4): 273–292. DOI: 10.1016/j.fm.2004.08.006.HolleyR.A.PatelD.2005Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials22427329210.1016/j.fm.2004.08.006Open DOISearch in Google Scholar
ISO 13299:2016. Sensory analysis – Methodology – General guidance for establishing a sensory profile. https://www.iso.org/standard/58042.htmlISO 132992016https://www.iso.org/standard/58042.htmlSearch in Google Scholar
Kraśniewska K., Kosakowska O., Pobiega K., Gniewosz M. 2020. The influence of two-component mixtures from Spanish origanum oil with Spanish marjoram oil or coriander oil on antilisterial activity and sensory quality of fresh cut vegetable mixture. Foods 9(12); 1740; 13 p. DOI: 10.3390/foods9121740.KraśniewskaK.KosakowskaO.PobiegaK.GniewoszM.2020The influence of two-component mixtures from Spanish origanum oil with Spanish marjoram oil or coriander oil on antilisterial activity and sensory quality of fresh cut vegetable mixture9121740;1310.3390/foods9121740Open DOISearch in Google Scholar
Laird K., Phillips C. 2011. Vapour phase: a potential future use for essential oils as antimicrobials? Letters in Applied Microbiology 54(3): 169–174. DOI: 10.1111/j.1472-765x.2011.03190.x.LairdK.PhillipsC.2011Vapour phase: a potential future use for essential oils as antimicrobials?54316917410.1111/j.1472-765x.2011.03190.xOpen DOISearch in Google Scholar
Lambert R.J.W., Skandamis P.N., Coote P.J., Nychas G.-J.E. 2001. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology 91(3): 453–462. DOI: 10.1046/j.1365-2672.2001.01428.x.LambertR.J.W.SkandamisP.N.CooteP.J.NychasG.-J.E.2001A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol91345346210.1046/j.1365-2672.2001.01428.xOpen DOISearch in Google Scholar
Lanciotti R., Gianotti A., Patrignani F., Belletti N., Guerzoni M.E., Gardini F. 2004. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends in Food Science and Technology 15(3–4): 201–208. DOI: 10.1016/j.tifs.2003.10.004.LanciottiR.GianottiA.PatrignaniF.BellettiN.GuerzoniM.E.GardiniF.2004Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits153–420120810.1016/j.tifs.2003.10.004Open DOISearch in Google Scholar
Liolios C.C., Gortzi O., Lalas S., Tsaknis J., Chinou I. 2009. Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity. Food Chemistry 112(1): 77–83. DOI: 10.1016/j.foodchem.2008.05.060.LioliosC.C.GortziO.LalasS.TsaknisJ.ChinouI.2009Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity1121778310.1016/j.foodchem.2008.05.060Open DOISearch in Google Scholar
Mari M., Bautista-Baños S., Sivakumar D. 2016. Decay control in the postharvest system: Role of microbial and plant volatile organic compounds. Post-harvest Biology and Technology 122: 70–81. DOI: 10.1016/j.postharvbio.2016.04.014.MariM.Bautista-BañosS.SivakumarD.2016Decay control in the postharvest system: Role of microbial and plant volatile organic compounds122708110.1016/j.postharvbio.2016.04.014Open DOISearch in Google Scholar
Mousavizadeh S.J., Sedaghathoor S., Khorami H. 2011. Essential oils as reducing agents of cabbage peroxidase. Scientia Horticulturae 128(4): 388–392. DOI: 10.1016/j.scienta.2011.01.027.MousavizadehS.J.SedaghathoorS.KhoramiH.2011Essential oils as reducing agents of cabbage peroxidase128438839210.1016/j.scienta.2011.01.027Open DOISearch in Google Scholar
Nazzaro F., Fratianni F., De Martino L., Coppola R., De Feo V. 2013. Effect of essential oils on pathogenic bacteria. Pharmaceuticals 6(12): 1451–1474. DOI: 10.3390/ph6121451.NazzaroF.FratianniF.De MartinoL.CoppolaR.De FeoV.2013Effect of essential oils on pathogenic bacteria6121451147410.3390/ph6121451Open DOISearch in Google Scholar
Patrignani F., Siroli L., Serrazanetti D.I., Gardini F., Lanciotti R. 2015. Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables. Trends in Food Science and Technology 46(2B): 311–319. DOI: 10.1016/j.tifs.2015.03.009.PatrignaniF.SiroliL.SerrazanettiD.I.GardiniF.LanciottiR.2015Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables462B31131910.1016/j.tifs.2015.03.009Open DOISearch in Google Scholar
Pintore G., Usai M., Bradesi P., Juliano C., Boatto G., Tomi F. et al. 2002. Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica. Flavour and Fragrance Journal 17(1): 15–19. DOI: 10.1002/ffj.1022.PintoreG.UsaiM.BradesiP.JulianoC.BoattoG.TomiF.2002Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica171151910.1002/ffj.1022Open DOISearch in Google Scholar
PN-EN ISO 8589:2010/A1:2014-07. Sensory analysis – General guidelines for the design of sensory analysis https://sklep.pkn.pl/pn-en-iso-8589-2010-a1-2014-07e.htmlhttps://sklep.pkn.pl/pn-en-iso-8589-2010-a1-2014-07e.htmlSearch in Google Scholar
PN-EN ISO 4833-2:2013-12. Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – Part 2: Enumeration by surface seeding at 30 degrees. https://sklep.pkn.pl/pn-eniso-4833-2-2013-12e.htmlhttps://sklep.pkn.pl/pn-eniso-4833-2-2013-12e.htmlSearch in Google Scholar
PN-EN ISO 8586:2014-03. Sensory analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors. https://sklep.pkn.pl/pn-en-iso-8586-2014-03e.htmlhttps://sklep.pkn.pl/pn-en-iso-8586-2014-03e.htmlSearch in Google Scholar
PN-ISO 21527-1:2009. Mikrobiologia żywności i pasz – Horyzontalna metoda oznaczania liczby drożdży i pleśni – Część 1: Metoda liczenia kolonii w produktach o aktywności wody wyższej niż 0,95. https://sklep.pkn.pl/pn-iso-21527-1-2009p.html [in Polish]PN-ISO 21527-12009https://sklep.pkn.pl/pn-iso-21527-1-2009p.html [in Polish]Search in Google Scholar
Ponce A., Roura S.I., Moreira M.R. 2011. Essential oils as biopreservatives: Different methods for the technological application in lettuce leaves. Journal of Food Science 76(1): 34–40. DOI: 10.1111/j.1750-3841.2010.01880.x.PonceA.RouraS.I.MoreiraM.R.2011Essential oils as biopreservatives: Different methods for the technological application in lettuce leaves761344010.1111/j.1750-3841.2010.01880.xOpen DOISearch in Google Scholar
Rathod N.B., Kulawik P., Ozogul F., Regenstein J.M., Ozogul Y. 2021. Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality. Trends in Food Science and Technology 116: 733–748. DOI: 10.1016/j.tifs.2021.08.023.RathodN.B.KulawikP.OzogulF.RegensteinJ.M.OzogulY.2021Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality11673374810.1016/j.tifs.2021.08.023Open DOISearch in Google Scholar
Rico D., Martín-Diana A.B., Barat J.M., Barry-Ryan C. 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Science and Technology 18(7): 373–386. DOI: 10.1016/j.tifs.2007.03.011.RicoD.Martín-DianaA.B.BaratJ.M.Barry-RyanC.2007Extending and measuring the quality of fresh-cut fruit and vegetables: a review18737338610.1016/j.tifs.2007.03.011Open DOISearch in Google Scholar
Sakkas H., Papadopoulou C. 2017. Antimicrobial activity of basil, oregano, and thyme essential oils. Journal of Microbiology and Biotechnology 27(3): 429–438. DOI: 10.4014/jmb.1608.08024.SakkasH.PapadopoulouC.2017Antimicrobial activity of basil, oregano, and thyme essential oils27342943810.4014/jmb.1608.08024Open DOISearch in Google Scholar
Scollard J., Francis G.A., O'Beirne D. 2013. Some conventional and latent anti-listerial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable systems. Postharvest Biology and Technology 77: 87–93. DOI: 10.1016/j.postharvbio.2012.11.011.ScollardJ.FrancisG.A.O'BeirneD.2013Some conventional and latent anti-listerial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable systems77879310.1016/j.postharvbio.2012.11.011Open DOISearch in Google Scholar
Scollard J., McManamon O., Schmalenberger A. 2016. Inhibition of Listeria monocytogenes growth on fresh-cut produce with thyme essential oil and essential oil compound verbenone. Postharvest Biology and Technology 120: 61–68. DOI: 10.1016/j.post-harvbio.2016.05.005.ScollardJ.McManamonO.SchmalenbergerA.2016Inhibition of Listeria monocytogenes growth on fresh-cut produce with thyme essential oil and essential oil compound verbenone120616810.1016/j.post-harvbio.2016.05.005Open DOISearch in Google Scholar
Soković M., Glamočlija J., Marin P.D., Brkić D., van Griensven L.J.L.D. 2010. Antibacterial effect of the essential oils of commonly consumed medicinal herbs using an in vitro model. Molecules 15(11): 7532–7546. DOI: 10.3390/molecules15117532.SokovićM.GlamočlijaJ.MarinP.D.BrkićD.van GriensvenL.J.L.D.2010Antibacterial effect of the essential oils of commonly consumed medicinal herbs using an in vitro model15117532754610.3390/molecules15117532Open DOISearch in Google Scholar
Tripathi P., Dubey N.K., Shukla A.K. 2008. Use of some essential oils as post-harvest botanical fungicides in the management of grey mould of grapes caused by Botrytis cinerea. World Journal of Microbiology and Biotechnology 24: 39–46. DOI: 10.1007/s11274-007-9435-2.TripathiP.DubeyN.K.ShuklaA.K.2008Use of some essential oils as post-harvest botanical fungicides in the management of grey mould of grapes caused by Botrytis cinerea24394610.1007/s11274-007-9435-2Open DOISearch in Google Scholar
Uyttendaele M., Neyts K., Vanderswalmen H., Notebaert E., Debevere J. 2004. Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution. International Journal of Food Microbiology 90(3): 263–271. DOI: 10.1016/s0168-1605(03)00309-x.UyttendaeleM.NeytsK.VanderswalmenH.NotebaertE.DebevereJ.2004Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution90326327110.1016/s0168-1605(03)00309-xOpen DOISearch in Google Scholar
Viacava G.E., Ayala-Zavala J.F., González-Aguilar G.A., Ansorena M.R. 2018. Effect of free and microencapsulated thyme essential oil on quality attributes of minimally processed lettuce. Postharvest Biology and Technology 145: 125–133. DOI: 10.1016/j.postharvbio.2018.07.004.ViacavaG.E.Ayala-ZavalaJ.F.González-AguilarG.A.AnsorenaM.R.2018Effect of free and microencapsulated thyme essential oil on quality attributes of minimally processed lettuce14512513310.1016/j.postharvbio.2018.07.004Open DOISearch in Google Scholar
Walczak M., Michalska-Sionkowska M., Olkiewicz D., Tarnawska P., Warżyńska O. 2021. Potential of carvacrol and thymol in reducing biofilm formation on technical surfaces. Molecules 26(9); 2723; 12 p. DOI: 10.3390/molecules26092723.WalczakM.Michalska-SionkowskaM.OlkiewiczD.TarnawskaP.WarżyńskaO.2021Potential of carvacrol and thymol in reducing biofilm formation on technical surfaces2692723;1210.3390/molecules26092723Open DOISearch in Google Scholar
Xylia P., Chrysargyris A., Botsaris G., Tzortzakis N. 2017. Potential application of spearmint and lavender essential oils for assuring endive quality and safety. Crop Protection 102: 94–103. DOI: 10.1016/j.cropro.2017.08.015.XyliaP.ChrysargyrisA.BotsarisG.TzortzakisN.2017Potential application of spearmint and lavender essential oils for assuring endive quality and safety1029410310.1016/j.cropro.2017.08.015Open DOISearch in Google Scholar
Xylia P., Clark A., Chrysargyris A., Romanazzi G.,Tzortzakis N. 2019. Quality and safety attributes on shredded carrots by using Origanum majorana and ascorbic acid. Postharvest Biology and Technology 155: 120–129. DOI: 10.1016/j.postharvbio.2019.05.015.XyliaP.ClarkA.ChrysargyrisA.RomanazziG.TzortzakisN.2019Quality and safety attributes on shredded carrots by using Origanum majorana and ascorbic acid15512012910.1016/j.postharvbio.2019.05.015Open DOISearch in Google Scholar
Xylia P., Chrysargyris A., Tzortzakis N. 2021. The combined and single effect of marjoram essential oil, ascorbic acid, and chitosan on fresh-cut lettuce preservation. Foods 10(3); 575; 21 p. DOI: 10.3390/foods10030575.XyliaP.ChrysargyrisA.TzortzakisN.2021The combined and single effect of marjoram essential oil, ascorbic acid, and chitosan on fresh-cut lettuce preservation103575;2110.3390/foods10030575Open DOISearch in Google Scholar
Yousuf B., Wu S., Siddiqui M.W. 2021. Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. Trends in Food Science and Technology 108: 245–257. DOI: 10.1016/j.tifs.2021.01.016.YousufB.WuS.SiddiquiM.W.2021Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce10824525710.1016/j.tifs.2021.01.016Open DOISearch in Google Scholar