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Cabbage shreds and cucumber slices were dipped in water or solutions of mustard extract agent (WASAOURO®, Mitsubishi-Kagaku Foods Corp.) and hop extract agent (HOPREX®, Mitsubishi-Kagaku Foods Corp.) with or without sucrose fatty acid esters (SE; Mitsubishi-Kagaku Foods Corp.) and stored in MA packaging at 10 °C. With cabbage shreds, treatment with mustard extract agent reduced the depletion of O 2  and accumulation of CO 2  and ethylene in MA packaging and the reduction was greater when mixed with SE. Treatment with the combination of mustard and hop extract agents with SE also had suppressing effects on respiration and ethylene production of cabbage shreds throughout the MA storage period. Counts of mesophilic aerobic bacteria and coliforms were 0.3 to 0.7 logs lower in cabbage shreds treated with mustard extract agent with or without SE than with the water-dipped control for the first 2 days of storage at 10 °C. However, mustard extract agent stimulated the growth of lactic acid bacteria. When hop extract agent was combined with mustard extract agent with SE, counts of mesophilic aerobic bacteria, coliforms, and lactic acid bacteria on treated cabbage shreds were reduced by 0.8, 1.6, and 2.6 logs, respectively, relative to control samples after 5 days of storage. Cucumber slices treated with mustard extract agent with or without SE accelerated respiration and ethylene production and did not retard any bacterial growth during MA storage at 10 °C.

(471) Application of Mustard and Hop Extract Agents Mixed with Sucrose Fatty Acid Esters as a Food Preservative for Fresh-cut Vegetables