For Abstracts

Haiyan Gao*, Yongjun Zhou, Xiangjun Fang, Honglei Mu, Qiang Han , Hangjun ChenKey Laboratory of Fruits and Vegetabl es Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Science, Hangzhou, Zhejiang, 310021, China

Antimicrobial packaging film (APF) is a feature film which can inhibit or kill microorganisms on the surface after adding an antibacterial agent. The APF packaging technology have a positive impact on improving food safety and extending shelf life. However, the majority of studies about antimicrobial packaging were focused on the traditional packaging materials, and mainly by contact inhibition. In this study, the APF prepared with polylactic acid and essential oils stretch film preparated with polylactic acid was applied to the fresh cut fruits and vegetables, such as cherry tomatoes, greens. The minimum inhibitory effect (MIC), antibacterial effects and preservation effect of APF on Escherichia coli ATCC 8739 (EC), Fusarium oxysporum (FO), Geotrichum candidum (GC), Phytophthora spp. (PP) in vitro were studied in this research. The different MIC of carvacrol and allyl isothiocyanate(AITC) for various microorganism were found. Generally speaking, MIC for various microorganisms of AITC was slightly higher than carvacrol. The AITC and carvacrol were used as additives to made APF, low MIC value and good antibacterial effects were found. Although the MIC value of carvacrol without was lower than AITC, the antibacterial effect APF contained AITC better than carvacrol. This could be interpreted as the different release laws of AITC and cavacrol in APF. The probably reasons may diffuse speed of carvacrol was fast, the inhibitory time became shorter, it caused the microorganisms re-growth at later period. However, AITC released more slower throughout the process, resulting the period of inhibition was longer.