Abstract

The aims of this study were to develop an antimicrobial pad from a coconut fibre containing lime oil emulsion (0.3%, 0.5%, and 0.7% w w−1), and to study the effect of heat curing (60°C, 80°C and 100°C) and various times (30, 60 and 90 min) on the antimicrobial activity of lime oil. Response surface methodology was employed to find the optimum condition. Next, the antimicrobial pad was placed inside a polypropylene bag (20x30 cm) with vegetable (50 g) and kept inside a refrigerator at 4°C±2°C for 7 days. The results indicated that mixed vegetable packed with the coconut pad containing lime oil at 0.5% w w−1 and heat at 100°C for 90 min showed the highest antimicrobial activity against psychrophilic bacteria and mesophilic bacteria on the fresh-cut vegetables during cold storage (P < 0.05). In addition, mixed vegetable packed with an essential oil pad retarded browning appearance and visual quality of mixed vegetables than the control (without lime oil in a pad).