Recently, the increasing demand from consumers for preservative-free or naturally
preserved foods has forced the food industry to turn to natural herbal and plant-derived …

The bacteriostatic concentration of essential oil (EO) in practical application is usually higher
than the flavor threshold, resulting in a lack of balance between bacteriostatic concentration …

Strawberry (Fragaria ananassa), a widely sold fruit across the globe, saw an estimated
harvest of a staggering 9.57 million tons in 2022 (FAO, 2022). Strawberries have a limited …

Essential oils (EOs) are substances with biological properties that can be used to inhibit
insects and fungi in storage systems. The EOs from plants of the genus Melaleuca …

For centuries, invasive Cyperus rotundus L.(C. rotundus) rich in secondary metabolites has
received greater attention in many civilizations as source of nutrients and pharmaceutical …

Safe and health-beneficial citrus oils can be employed as natural preservatives, flavorings,
antioxidants, and as antibacterial and antifungal agents in a wide variety of food products. In …

Okra has received extensive attention due to its high nutritional value and remarkable
functional characteristics, but postharvest diseases have severely limited its application. It is …

The study aimed to develop a novel technique for inducing uniform ripening and preventing
fungal growth in green bananas, thereby producing high-quality raw materials for various …

To delay the spoilage of bread and reduce higher costs associated with using plant-derived
compounds as natural bacteriostatic agents, synergistic antifungal effects were studied …

This study describes the chemical composition and the in vitro antifungal activity of the
essential oil (EO) of Anvillea gracinii subsp. radiata aerial parts against three …