ABSTRACT
Pathogenic microorganisms not only cause edible quality deterioration and resulting postharvest losses but also produce toxins. Essential oils and plant extracts have been historically used as a natural source of antimicrobials for managing harmful microbial invasions on food products, particularly fresh fruits and vegetables. These are categorized as “generally recognized as safe” by the United States Food and Drug Administration as they are environmental friendly and leave no residues behind. Synthetic antimicrobials have wide-ranging applications, are more stable and hence are more persistent in biological system inducing consumer health hazards, which creates an aversion for their usage. The occurrence of antimicrobial-resistant microorganisms is widespread, due to their wide range of defense mechanisms,
raising difficulties in food preservation. Antimicrobial activity of natural plant extracts and essential oils ascribes to several molecules, favorable for combating antibiotic-resistant microbial populations. In this chapter, source, composition, and activity of natural antimicrobials of plant origin, plant extracts and essential oils are discussed with the aim to identify their possible varied applications to the postharvest fruit and vegetable commodities.
