Carvacrol and cinnamic acid inhibit microbial growth in fresh-cut melon and kiwifruit at 4 degrees and 8 degrees C

Aim: To establish whether or not carvacrol and cinnamic acid delay microbial spoilage of fresh-cut fruit. Methods and Results: Dipping of fresh-cut kiwifruit in carvacrol solutions at 5-15 mM reduced total viable counts from 6.6 to < 2 log cfu g(-1) for 21 d at 4degreesC; however, undesirable colour and odour changes were also observed. Treatment with 1 mM of carvacrol or cinnamic acid reduced viable counts on kiwifruit by 4 and 1.5 log cfu g(-1) for 5 d at 4degreesC and 8degreesC, respectively. Treatment of fresh-cut honeydew melon with 1 mM of carvacrol or cinnamic acid extended the lag phase of the microbial flora from less than 1 d in the untreated controls to 3 d at 8degreesC and 5 d at 4degreesC. Viable counts on the treated melon were 6 log cfu g(-1) lower on Day 3 at 8degreesC and 4 log cfu g(-1) lower on Day 5 at 4degreesC, compared with the untreated controls. Impact of the Study: Treatment with 1 mM of carvacrol or cinnamic acid delays spoilage of fresh-cut kiwifruit and honeydew melon at chill temperatures without adverse sensory consequences.