Effects of trisodium phosphate treatment after harvest on storage quality and sucrose metabolism in jujube fruit

Chinese jujube (Zizyphus jujuba M) fruit at the postharvest stage was easily have a dramatic decline in quality. The effect of 1-MCP and CaCl2 in delaying fruit ripening and improving storage quality was investigated through this study. Chinese jujube fruit were harvested and then treated with 1µL L-1 1-MCP for 24 h at 20°C, immersed in 1% CaCl2 solution for 10min and their combination, then kept 0 °C and 80–90% RH after treatment. Results indicated that 1-MCP and CaCl2 were effective in terms of senescence inhibition during storage and compared to control, and the performance of 1-MCP was little better. Fruit treated with 1-MCP and CaCl2 had ability to maintain firmness, soluble solid concentration (SSC), weightlessness, membrane permeability. The ethylene production rates of jujube fruit were effected signiﬁcantly by treatment with 1-MCP, not affected by CaCl2 treatment like control samples, however, they both had a visible influence on the content of MDA compared fruit with untreated. Furthermore, treatment with 1-MCP + CaCl2 resulted in additive beneﬁcial effects on ripening inhibition of the fruit and maintaining the qulity of Chinese jujube fruit.

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Trisodium phosphate delays softening of jujube fruit by inhibiting cell wall-degrading enzyme activities during ambient storage

Scientia Horticulturae ◽

10.1016/j.scienta.2019.109059 ◽

2020 ◽

Vol 262 ◽

pp. 109059

Author(s):

Yonghong Ge ◽

Junhu Zhang ◽

Canying Li ◽

Wenjun Xue ◽

Shiyu Zhang ◽

...

Keyword(s):

Cell Wall ◽

Enzyme Activities ◽

Trisodium Phosphate ◽

Degrading Enzyme ◽

Cell Wall Degrading Enzyme ◽

Ambient Storage ◽

Jujube Fruit

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Lactic Acid and Trisodium Phosphate Treatment of Lamb Breast To Reduce Bacterial Contamination

Journal of Food Protection ◽

10.4315/0362-028x-64.9.1439 ◽

2001 ◽

Vol 64 (9) ◽

pp. 1439-1441 ◽

Cited By ~ 13

Author(s):

A. J. RAMIREZ ◽

G. R. ACUFF ◽

L. M. LUCIA ◽

J. W. SAVELL

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Bacterial Contamination ◽

Combined Treatment ◽

Trisodium Phosphate ◽

E Coli ◽

Plate Counts ◽

Phosphate Treatment ◽

Water Rinse

Lactic acid and trisodium phosphate (TSP) were evaluated for the ability to reduce Escherichia coli and aerobic plate counts (APCs) on lamb breasts that were inoculated with a lamb fecal paste. A 90-s water rinse was applied followed by either a 9-s (55°C) 2% lactic acid spray, a 60-s (55°C) 12% TSP dip, or a combined treatment of both lactic acid and TSP treatments. Lactic acid reduced E. coli and APCs by 1.6 log10/cm2, and TSP caused a 1.8-log10/cm2 reduction in E. coli and a 0.7-log10/cm2 reduction in APCs. Combined reductions by the lactic acid spray followed by the TSP dip were 1.8 and 1.5 log10/cm2 for E. coli and APCs, respectively. Lactic acid and trisodium phosphate, used alone or in combination, were effective in reducing numbers of E. coli and could be useful as pathogen intervention steps in lamb slaughter processing.

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Response to trisodium phosphate treatment ofSalmonellaChester attached to fresh-cut green pepper slices

Canadian Journal of Microbiology ◽

10.1139/w00-116 ◽

2001 ◽

Vol 47 (1) ◽

pp. 25-32 ◽

Cited By ~ 20

Author(s):

Ching-Hsing Liao ◽

Peter H Cooke

Keyword(s):

Plant Tissue ◽

Bacterial Attachment ◽

Trisodium Phosphate ◽

Laboratory Model ◽

Bacterial Suspension ◽

Electron Microscopic ◽

Green Pepper ◽

Attached Bacteria ◽

Phosphate Treatment ◽

Number Of Bacteria

A laboratory model using green pepper disks was developed to investigate the attachment of Salmonella Chester on plant tissue and to evaluate the effectiveness of sanitizer agents in inactivating attached bacteria on fruits. Pepper disks (14 mm in diam, and 3-4 mm in thickness) were immersed in a bacterial suspension containing 1.5 × 107cfu·mL-1of S. Chester for 30 s and subsequently air-dried at room temperature for 10 min. Approximately 30% of the bacteria retained on the disk after immersion were firmly attached and could not be removed by two washes and agitation. A positive correlation was observed between the number of bacteria attached and the concentration of bacteria in the suspension. Population studies and scanning electron microscopic examinations revealed that attachment of S. Chester on pepper disks occurred mainly on the surfaces of injured (cut) tissue but rarely on the unbroken skin. When inoculated disks were treated with 3% to 12% (w/v) of trisodium phosphate (TSP) at pH 12.3 for 5 min, the population of bacteria on the disk was reduced by 10- to 100-fold. A small portion (0.7% to 7.1%) of bacteria attached to the disk were either resistant to or protected from the TSP treatment. When the pH of TSP solution was reduced from 12.3 to 4.5, the effectiveness of TSP in inactivating S. Chester on pepper disks was reduced by 26%. This study shows that surfaces of injured fruit tissue are the principal sites for bacterial attachment, and a small portion of the bacteria attached to the tissue are resistant to the sanitizer treatment. Avoiding mechanical injuries to fresh fruits during and after harvest would reduce the chance of pathogen attachment and contamination on green pepper and fruits of similar nature.Key words: Salmonella, attachment, detachment, plant tissue, sanitizer treatment.

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Effectiveness of Trisodium Phosphate Treatment against Pathogenic and Spoilage Bacteria on Poultry during Refrigerated Storage

Journal of Food Protection ◽

10.4315/0362-028x-68.4.866 ◽

2005 ◽

Vol 68 (4) ◽

pp. 866-869 ◽

Cited By ~ 3

Author(s):

ELENA del RÍO ◽

CARLOS ALONSO-CALLEJA ◽

ROSA CAPITA

Keyword(s):

Salmonella Enteritidis ◽

Trisodium Phosphate ◽

Microbiological Analysis ◽

Refrigerated Storage ◽

Gram Negative ◽

Gram Positive Bacteria ◽

Spoilage Bacteria ◽

Brochothrix Thermosphacta ◽

Phosphate Treatment ◽

Sampling Times

To determine the efficacy of trisodium phosphate (TSP) against pathogenic and spoilage bacteria on poultry and to assess the influence of the bacterial combination of inoculum on TSP effect, chicken legs were coinoculated with similar concentrations of a pathogenic (Salmonella enterica ser. Enteritidis or Listeria monocytogenes) and a spoilage (Pseudomonas fluorescens or Brochothrix thermosphacta) bacteria. Samples were dipped in TSP (12%, 15 min) or were not treated (control). Microbiological analysis and pH determinations were carried out at 0, 1, 3, and 5 days of storage (3°C). Significant bacterial reductions (marked in gram-negative species) were observed on TSP-treated samples throughout refrigerated storage. Inoculum composition scarcely influenced the TSP effect against gram-positive bacteria. However, greater reductions were observed on gram-negative bacteria (Salmonella Enteritidis and P. fluorescens) when samples were coinoculated with B. thermosphacta and L. monocytogenes, respectively. Values of pH were higher in TSP-treated than in control samples at all sampling times. The combination of bacteria in inocula did not have a significant influence on pH values.

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