Antimicrobial activity of the citron essential oils against microbial pathogens contaminating fresh cut products

Consumption of fruit (whole or fresh-cut), is strongly recommended due to their beneficial effects on the health1. However, fresh-cut products, during industrial processing, could be contaminated by microbial pathogens increasing the risk of foodborne illnesses.The application of antimicrobial treatments is pivotal to enhancing food safety. Essential oils (EOs) obtained from plant materials are rich in antioxidant component which can be effective against pathogens and food-spoiling microorganisms. Moreover, they can be used in combination with physical treatments to enhance postharvest safety and preserve quality of fresh-cut produce. This work has evaluated the antimicrobial activity of EOs extracted from citron Citrus medica L. (cv. Liscia-diamante) against foodborne pathogens. This citron is a minor crop cultivated in a restricted area of Southern Italy (Santa Maria del Cedro) and registered as a “Protected Designation of Origin” (PDO)”. The extractions of Eos were performed on fresh and stored samples of citron at different temperatures (5, 10, and 20 °C) to evaluate the effect of the preservation conditions on their biological activity and volatile composition.