Table 4 also shows the antifungal effectiveness of the active films. The active compounds appear to be most effective on day 1. OEO and CITRAL samples had a reduction of about 2 log. At the end of the storage period, the coatings produced an inhibition of about 0.5 log. The role of yeasts and moulds in the spoilage of vegetables is not well studied, although they have been implicated in the spoilage of fermented vegetable products and could cause off-odours and visual defects in minimally processed vegetables. Some authors have pointed out the possible health problems associated with the presence of moulds in fruits and vegetables. Their growth could be related with the quality of the salad and acceptability by the consumer.