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

By S. Roller, P. Seedhar. 2002

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Control of Salmonella in foods by using essential oils: A review (2012, background): “These variations might be correlated to the intrinsic or extrinsic properties of the foods (Roller & Seedhar, 2002).”
Food Preservation - A Biopreservative Approach (2007, background): “It is possible that this difference has to do with the difference in pH between the fruits; the pH of kiwifruit was 3.2–3.6 and of the melon 5.4–5.5 (Roller and Seedhar 2002).”
Antimicrobial activity of carvacrol related to its chemical structure (2006, background): “Among phenolic compounds, carvacrol, an isoprenyl phenol, was reported to have one of the strongest antimicrobial activity (Kim et al. 1995a; Roller and Sheedhar 2002).”
Essential oils: their antibacterial properties and potential applications in foods--a review. (2004, methodology): “…Yes 0 (Roller and Seedhar, 2002) Cinnamic acid 1 mM in dipping solution 0.15 Al ml 1 in dipping solution Natural flora Two storage temperatures tested Yes + (Roller and Seedhar, 2002) In papers where the combined effect of an EO or an EO component has been studied in combination with another…”