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

Table 3

Sensory evaluation results (mean ± standard deviation) obtained for tomatoes treated with the minimal inhibitory concentration (MIC) of mustard essential oil (3.08 μL/) for 30 min (M30) or selected MIC proportions ((3/4)M or (1/2)M) of mustard essential oil for 24 h.

	Sample	Odor	Flavor	Overall acceptability
Day 0	M30	6.08 ± 1.46	6.63 ± 1.44	6.63 ± 1.39
	Control	6.80 ± 1.24	6.45 ± 2.03	6.45 ± 1.57
Day 2	M30	6.88 ± 1.57	6.90 ± 1.65	6.68 ± 1.72
	Control	7.15 ± 1.38	6.50 ± 2.01	6.50 ± 1.93
Day 0	(3/4)M 24 h	6.90 ± 1.85	6.60 ± 1.53	6.90 ± 1.65
	(1/2)M 24 h	6.55 ± 1.73	6.10 ± 2.10	5.85 ± 2.45
	Control	6.60 ± 1.69	6.15 ± 2.05	6.15 ± 1.87
Day 2	(3/4)M 24 h	6.15 ± 1.81	5.40 ± 1.93	5.65 ± 1.92
	(1/2)M 24 h	6.00 ± 1.74	6.00 ± 1.95	6.10 ± 1.51
	Control	6.60 ± 2.06	6.35 ± 2.18	6.45 ± 2.21

Means followed by the same letter are not significantly different () between samples evaluated in the same day (capital letters) or for the same sample evaluated in different days (lowercase letters).