ArticleJournal of food science2025
Effectiveness of oregano essential oil vapor on shelf life extension of kai lan (Brassica oleracea var. alboglabra).
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Multi-Target Antifungal Mechanism of Vapor-PhaseFoods (Basel, Switzerland) · 2026Article
- Effectiveness of oregano essential oil vapor on shelf life extension of kai lan (Brassica oleracea var. alboglabra).Journal of food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
This study compared the antimicrobial activity of several essential oils (EOs) vapor against food spoilage microbiota and further investigated the potential of EO vapor in extending the shelf life of leafy green vegetables. Oregano EO vapor showed stronger antimicrobial activities than basil and clove EO vapors against common spoilage-causing microorganisms in fresh produce, including Pantoea agglomerans, Pseudomonas cichorii, Pectobacterium carotovorum, Pantoea ananatis, Pseudomonas marginalis, Alterneria bassicicola, and Botrytis cinerea. When oregano EO vapor was applied to leafy greens, phytotoxic effects were observed on butter lettuce and iceberg lettuce but not on kai lan and kale. On the contrary, the green color and total chlorophylls of kai lan were preserved by oregano EO vapor. With the use of oregano EO vapor generated by 10 µL oregano EO in a 1.8-L container, the shelf life of kai lan extended from 3 days to at least 7 days when stored at 25°C and from 5 days to at least 14 days when stored at 7°C. The antimicrobial effect was studied with the plating counting method to reflect the dose-dependent amicrobial effect of oregano EO vapor on kai lan. High-throughput 16S/18S DNA sequencing method was applied to evaluate the microbial ecological changes of kai lan under oregano EO vapor treatment. Taken together, our results suggest that oregano EO vapor could be used to extend the shelf life of kai lan. However, the dose of usage must be optimized with care, and one must realize the effectiveness might vary essentially when applying the EO vapor on other types of leafy green vegetables.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.