ANTIBROWNING AND ANTIMICROBIAL EFFECTS OF ONION ESSENTIAL OIL TO PRESERVE THE QUALITY OF CUT POTATOES

This study evaluated the effect of onion essential oil (OEO) (0, 0.5, 2.5, and 5 mg ml(-1)) on microbial growth, browning decay, and sensorial appealing of cut potatoes stored for 15 days at 4 degrees C. Dipropyl disulphide and dipropyl trisulphide were the main constituents identified in OEO, and its application at a dose of 0.5 mg ml(-1) was the most effective to prevent browning (38.5% inhibition respect to control) during storage, inhibiting PPO activity (39% respect to control) after the treatment. The higher the added OEO concentration the lower microbial growth of the treated product was, achieving a reduction of 1.27 log CFU g(-1) for the 5 mg ml(-1) treatment. The odour and flavour appealing of cut potatoes were well received by the panelists after 10 days of storage. Therefore, the use of OEO in cut potatoes has a potential as antimicrobial and antibrowning agent.