Figure 4. Psychrotrophic bacteria growth of oregano samples during 35 days at 4°C (A=5.48a, B=5.95a, C=6.08a, D=3.35b, P<0.05). Different letters indicate significant differences (p<0.05). The separation of means (Tukeys test) was carried out based on the pooled effect of treatments during the whole storage period.


Effect of Vacuum Packaging and Natural Ingredients on the Physical and Microbiological Properties of Fresh Oregano (Origanum syriacum) Products

Samer Mudalal, Doaa Kanan, Hassan abu qaoud, Gianluigi Mauriello

Journal of Food and Nutrition Research. 2020, 8(6), 244-251 doi:10.12691/jfnr-8-6-1