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Journal of Food Quality
Volume 2017, Article ID 4067856, 7 pages
Research Article

Response of Aspergillus niger Inoculated on Tomatoes Exposed to Vapor Phase Mustard Essential Oil for Short or Long Periods and Sensory Evaluation of Treated Tomatoes

Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, 72810 San Andrés Cholula, PUE, Mexico

Correspondence should be addressed to Aurelio López-Malo; xm.paldu@mzepol.oilerua

Received 13 October 2017; Revised 6 December 2017; Accepted 12 December 2017; Published 27 December 2017

Academic Editor: Ángel A. Carbonell-Barrachina

Copyright © 2017 Ana Elena Aguilar-González et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The inhibitory effect of mustard essential oil (EO) in vapor phase against Aspergillus niger was evaluated in vitro and in vivo (in tomatoes). Mold response in tomatoes exposed for short or long periods to selected concentrations of mustard EO was also evaluated. Furthermore, a sensory evaluation was also performed among treated tomatoes and compared with nontreated ones. Minimum inhibitory concentration (MIC) for the studied EO was determined by the inverted Petri dish method. MIC for the in vitro and in vivo tests for mustard EO was of 3.08 μL/. In vitro and in vivo results demonstrate the effectiveness of vapors of mustard EO against A. niger. The studied EO contains highly volatile organic compounds with strong inhibitory effects, even when applied for short periods, and can consequently be considered a good alternative to traditional synthetic antimicrobials without detriment of selected sensory attributes.