ISHS Acta Horticulturae 804: Europe-Asia Symposium on Quality Management in Postharvest Systems - Eurasia 2007
APPLICATIONS OF VOLATILES IN GINGER ESSENTIAL OIL CAN REDUCE MICROORGANISMS IN SHREDDED GREEN PAPAYA |
| Authors: | K. Sa-nguanpuag, S. Kanlayanarat, K. Tanprasert |
| Keywords: | shredded green papaya, ginger oil, gas chromatography/mass spectrometry |
| Abstract:
Shredded green papaya was placed in the gas-tight plastic box together with 0, 5, 10, and 15 l of ginger oil. The product-package system was stored at 13°C for 4 days. Daily during storage, the quantity of volatile and population of bacteria, yeast, and mold were determined daily during storage. Major volatiles detected in the headspace of gas-tight plastic box were  -pinene, camphene,  -phellandrene, and 1,8-cineol.
Volatiles compounds in the package of 15 μl ginger oil can be detected up to 3 days of storage.
In the package with 5 and 10 μl ginger oil, volatiles were detected at the beginning of storage and up to 2 days of storage, respectively.
Volatiles detected in the headspace of the package was sufficient to reduce bacteria and yeast in shredded green papaya.
The package with 5 and 10 μl ginger oil reduced population of bacteria and yeast by slowing down the growth rate while incorporating 15 μl ginger oil in the package reduced the initial load of microorganism but results in greater growth rate after this initial reduction.
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