Abstract
Tomato is perishable and requires preservation to extend its shelf life. In this study, we conducted selection processes to identify essential oils that can help to avoid spoilage and deterioration during tomato storage and extend the shelf life. Thereafter, we determined the phosphatase activity assay, potassium ion concentration, and electron microscopy to study the antibacterial mechanism of essential oil. We found that Enterobacter ludwigii W01 was the dominant spoilage bacterium in tomatoes with cracked and curled skin. We selected oregano essential oil from 12 essential oils (oregano essential oil, lemon essential oil, osmanthus essential oil, cypress wood essential oil, tea tree essential oil, licorice essential oil, Baili essential oil, white camphor essential oil, Shancang seed essential oil, rosemary essential oil, rose essential oil, and cinnamon essential oil) which could significantly inhibit the activity of E. ludwigii W01. However, the diameter of the inhibition zone for Wh, Te, Cy, Li, Rm, Le, and Os is 0 mm, the diameter of the inhibition zone for Ba, Sh, and Ro was less than 1.0 mm, whereas the diameter of the inhibition zone for Ci and Or was greater than 2.0 mm. The diameter of the suppression circle for Ci and Or was greater than 2.0 mm, while Ci was lesser than Or. Oregano essential oil can damage the cell wall of E. ludwigii W01, leading to the leakage of the alkaline phosphatase stored between the cell wall and the cell membrane which can increase the alkaline phosphatase activity in the bacterial solution. Meanwhile, the addition of oregano essential oil significantly altered the cellular morphology of E. ludwigii W01. Spraying the surface of fresh tomato fruits with 1 MIC (0.125%) of oregano essential oil prolonged the storage time to 15 days, without significant changes in its sensory attributes. Those results indicated that oregano essential oil was a potential preservative for tomatoes.
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Claims 11
Claim · model-written summary
Enterobacter ludwigii W01 dominated spoilage in tomatoes with cracked and curled skin.
- Taxon
- tomatoes
Solanum lycopersicume0 - Interactor
- Enterobacter ludwigii W01Enterobacter ludwigiie0pathogen
- Outcome
- dominant spoilage bacteriume0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Enterobacter ludwigii W01 was the dominant spoilage bacterium in tomatoes with cracked and curled skin”
Claim · model-written summary
Oregano essential oil significantly inhibited E. ludwigii W01.
- Treatment
- oregano essential oile0
- Interactor
- E. ludwigii W01Enterobacter ludwigiie0pathogen
- Outcome
- activity of E. ludwigii W01e0
- Direction
- inhibite0
- Comparator
- 12 essential oilse0
Not reportedTaxon
Verbatim
e0“oregano essential oil from 12 essential oils (oregano essential oil, lemon essential oil, osmanthus essential oil, cypress wood essential oil, tea tree essential oil, licorice essential oil, Baili essential oil, white camphor essential oil, Shancang seed essential oil, rosemary essential oil, rose essential oil, and cinnamon essential oil) which could significantly inhibit the activity of E. ludwigii W01”
Claim · model-written summary
Wh, Te, Cy, Li, Rm, Le and Os produced no inhibition zone.
Not reportedTaxonDirection
Verbatim
e0“the diameter of the inhibition zone for Wh, Te, Cy, Li, Rm, Le, and Os is 0 mm”
Claim · model-written summary
Ba, Sh and Ro produced inhibition zones under 1.0 mm.
Not reportedTaxon
Verbatim
e0“the diameter of the inhibition zone for Ba, Sh, and Ro was less than 1.0 mm”
Claim · model-written summary
Ci and Or produced inhibition zones over 2.0 mm.
Not reportedTaxon
Verbatim
e0“the diameter of the inhibition zone for Ci and Or was greater than 2.0 mm”
Claim · model-written summary
Ci had a smaller suppression circle than Or.
Not reportedTaxon
Verbatim
e0“The diameter of the suppression circle for Ci and Or was greater than 2.0 mm, while Ci was lesser than Or”
Claim · model-written summary
Oregano essential oil damaged the cell wall of E. ludwigii W01 and caused alkaline phosphatase leakage.
- Treatment
- Oregano essential oile0
- Interactor
- E. ludwigii W01Enterobacter ludwigiie0pathogen
- Outcome
- leakage of the alkaline phosphatasee0
Not reportedTaxon
Verbatim
e0“Oregano essential oil can damage the cell wall of E. ludwigii W01, leading to the leakage of the alkaline phosphatase stored between the cell wall and the cell membrane”
Claim · model-written summary
Oregano essential oil increased alkaline phosphatase activity in bacterial solution.
Not reportedTaxonTreatment
Verbatim
e0“which can increase the alkaline phosphatase activity in the bacterial solution”
Claim · model-written summary
Oregano essential oil significantly altered E. ludwigii W01 cellular morphology.
- Treatment
- addition of oregano essential oile0
- Interactor
- E. ludwigii W01Enterobacter ludwigiie0pathogen
- Outcome
- cellular morphology of E. ludwigii W01e0
Not reportedTaxonComparatorDirection
Verbatim
e0“the addition of oregano essential oil significantly altered the cellular morphology of E. ludwigii W01”
Claim · model-written summary
Spraying tomato fruit with 0.125% oregano essential oil prolonged storage to 15 days.
- Taxon
- tomatoSolanum lycopersicume0
- Organ / stage
- fruitse0
- Treatment
- 1 MIC (0.125%) of oregano essential oile0
- Outcome
- storage timee0
- Direction
- prolongede0
- Value
- 15 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Spraying the surface of fresh tomato fruits with 1 MIC (0.125%) of oregano essential oil prolonged the storage time to 15 days”
Claim · model-written summary
Tomato sensory attributes did not change significantly after oregano oil spraying.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- 1 MIC (0.125%) of oregano essential oile0
- Outcome
- sensory attributese0
- Direction
- without significant changese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Spraying the surface of fresh tomato fruits with 1 MIC (0.125%) of oregano essential oil prolonged the storage time to 15 days, without significant changes in its sensory attributes”
The same questions in other papers
botanical · quality: general · Solanum lycopersicum (tomato)Positive and negative results
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See all 20 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.