Growth and Survival of Escherichia coli O157:H7 on Fresh-Cut Apples in Modified Atmospheres at Abusive Temperatures

2002 ◽  
Vol 65 (10) ◽  
pp. 1641-1645 ◽  
Author(s):  
GURBUZ G. GUNES ◽  
JOSEPH H. HOTCHKISS
Keyword(s):  
Safety Issue ◽  
Visual Quality ◽  
Growth And Survival ◽  
High Co2 ◽  
E Coli ◽  
Modified Atmospheres ◽  
Apple Slices ◽  
Fresh Cut ◽  
Ambient Co2

The effects of reduced-O2 and elevated-CO2 modified atmospheres (MAs) and abusive temperatures on the growth and survival of E. coli O157:H7, yeast, and molds and on changes in the visual quality of fresh-cut apples were evaluated. High-CO2 and low-O2 (≥15% and <1%, respectively) atmospheres inhibited the growth of the pathogen on apple slices at 15 and 20°C. However, the population of the pathogen increased by 1 log cycle after 2 weeks of storage in air. The high-CO2 MA resulted in the inhibition of yeast and mold growth, less browning, and better visual quality than did air and ambient-CO2 atmospheres. The results of this study confirm that E. coli O157:H7 can grow on apple slices in air. These results also show that these organisms survive but are inhibited in MAs with high CO2 levels at abusive temperatures. An MA can increase the shelf life of fresh-cut apples by improving retention of visual quality and inhibiting yeast and molds. Thus, contamination of minimally processed apples with E. coli O157:H7 can be a safety issue for both air- and MA-packaged cut apples.

Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices

2010 ◽  
Vol 57 (1) ◽  
pp. 52-60 ◽  
Author(s):  
Encarna Aguayo ◽  
Cecilia Requejo-Jackman ◽  
Roger Stanley ◽  
Allan Woolf
Keyword(s):  
Antioxidant Activity ◽  
Apple Slices ◽  
Storage Atmosphere ◽  
Fresh Cut ◽  
And Storage

scholarly journals Package Atmosphere Affects Postharvest Biology and Quality of Fresh-cut Cilantro Leaves

HortScience ◽  
2004 ◽  
Vol 39 (3) ◽  
pp. 567-570 ◽  
Author(s):  
Yaguang Luo ◽  
James L. McEvoy ◽  
Marian R. Wachtel ◽  
Ji Gang Kim ◽  
Yun Huang
Keyword(s):  
Electrolyte Leakage ◽  
Transmission Rate ◽  
Storage Period ◽  
Visual Quality ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
Oxygen Transmission Rate ◽  
Fresh Cut ◽  
Over Time

Experiments were conducted to develop a modified atmosphere packaging system for fresh-cut cilantro (Coriandrum sativum L.) leaves, and to determine the effect of package film oxygen transmission rate (OTR) on package atmosphere and the consequence on quality and microbiology of the product. Package film OTR significantly (P < 0.001) influenced the package atmospheres and the resultant postharvest physiology and quality of fresh-cut cilantro leaves under the tested package configuration (bag size 19 × 22 cm, product fill weight 85 g/bag) and storage condition (0 °C). Oxygen and carbon dioxide levels of the packages prepared with 3500 mL·d-1·m-2 OTR films equilibrated at 1.5 to 2.3 kPa and 3.6 to 4.1 kPa, respectively, on day 3 and maintained this level throughout the storage. The gas compositions of the packages with 6200 mL·d-1·m-2 OTR films showed a similar trend, except they equilibrated at a higher O2 (3.6 to 5.6 kPa) and lower CO2 (2.7 to 3.3 kPa) level. Fresh-cut cilantro leaves in both packages exhibited the highest tissue integrity as evidenced by the lowest tissue electrolyte leakage, with high overall visual quality scores (like moderately to like very much) at the end of 14 days storage. However, atmospheres in 1700 mL·d-1·m-2 OTR film packages displayed a rapid depletion of O2 and accumulation of CO2, with essentially no O2 (≈0.02 kPa) and high CO2 (7.7 to 9.0 kPa) levels inside the packages from day 6 until the end of storage. A rapid increase in tissue electrolyte leakage was observed in cilantro leaves in these packages starting on day 6, increasing 6-fold at the end of the storage period. Products in these packages developed a strong off-odor, accompanied by a rapid loss of typical aroma and overall visual quality, with an unacceptable quality rating at the end of storage (dislike slightly). Samples packaged in perforated bags (without modified atmosphere) lost moisture over time, and small numbers of wilted leaves were seen. There was a slow but significant (P < 0.001) increase in aerobic organisms over time with no significant (P > 0.05) difference among treatments. There was an increase in anaerobic microorganisms on cilantro leaves packaged in 1700 mL·d-1·m-2 OTR film, although only ≈0.5 log cfu/g difference was observed among the treatments and over time.

scholarly journals Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life

2021 ◽  
Vol 2 (3) ◽  
pp. 677-690
Author(s):  
Jeovan A. Araujo ◽  
Yvonne J. Cortese ◽  
Marija Mojicevic ◽  
Margaret Brennan Fournet ◽  
Yuanyuan Chen
Keyword(s):  
Antimicrobial Activity ◽  
Young’S Modulus ◽  
Calcium Chloride ◽  
Young's Modulus ◽  
Fungal Growth ◽  
Thermoplastic Starch ◽  
Packaging Material ◽  
Apple Slices ◽  
Fresh Cut

Calcium chloride (CaCl2) has been widely used to maintain the quality of fresh-cut fruits and vegetables because it stabilizes and strengthens the membrane system against fungal attacks. It is mainly applied via spray coating and dip coating techniques. This study explored a method of incorporating calcium chloride extracted from eggshells in a packaging material, thermoplastic starch (TPS), via a hot-melt extrusion process. The composites were characterized by FTIR, DSC, SEM-EDX and tensile testing. FTIR confirmed the chemical reactions between CaCl2 and TPS. DSC results showed a significant decrease in the heat of fusion by adding 20 wt% of CaCl2 content in TPS, indicating a drop in the degree of crystallinity. The Young’s modulus of TPS was not significantly affected by the incorporation of 10 wt% CaCl2 (P = 0.968), but reduced notably with the addition of 20 wt% CaCl2 (P = 0.05), indicating the plasticizer effect of the CaCl2. Physiochemical analysis of fresh-cut apple slices was assessed. Samples placed on the surface of the TPS/CaCl2 composites displayed less pH reduction, reduced antioxidant activity, more weight loss and increased reducing sugar compared to the samples placed on the surface of virgin TPS films. CaCl2 released from the TPS/CaCl2 films was measured and their antimicrobial activity was confirmed by bacterial inhibitory growth assessment. Fungal growth was observed on apple slices placed on virgin TPS film by day 21 while apple slices placed on TPS/CaCl2 20 wt% composites did not support any fungal growth for 28 days. In summary, TPS and eggshell-extracted CaCl2 showed the ability to maintain the quality of fresh-cut apples, and TPS/CaCl2 10 wt% composite could be a good option as a packaging material for fresh-cut fruits due to active antimicrobial activity and maintained Young’s modulus.

scholarly journals The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

2021 ◽  
Vol 9 (11) ◽  
pp. 2404
Author(s):  
Qian Zhao ◽  
Shihua Tang ◽  
Xiang Fang ◽  
Zhuo Wang ◽  
Yu Jiang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Analysis ◽  
Lower Weight ◽  
Scavenging Capacity ◽  
Effective Inhibition ◽  
Apple Slices ◽  
Fresh Cut ◽  
Dpph Scavenging ◽  
Qualitative Characteristics

In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with L. plantarum BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with L. plantarum BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, L. plantarum BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, L. plantarum BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.

scholarly journals Effects of Gamma Irradiation, Modified Atmosphere Packaging, and Delay of Irradiation on Quality of Fresh-cut Iceberg Lettuce

HortScience ◽  
2011 ◽  
Vol 46 (2) ◽  
pp. 273-277 ◽  
Author(s):  
Xuetong Fan ◽  
Kimberly J.B. Sokorai
Keyword(s):  
Gamma Irradiation ◽  
Modified Atmosphere Packaging ◽  
Visual Quality ◽  
Modified Atmosphere ◽  
Cut Edge ◽  
Quality Deterioration ◽  
Iceberg Lettuce ◽  
Fresh Cut ◽  
Tissue Browning

This study was conducted to investigate the effect of modified atmosphere packaging (MAP) and delay of irradiation application on the quality of cut Iceberg lettuce. Overall visual quality and tissue browning of cut lettuce were evaluated using a scale of 9 to 1, whereas texture was analyzed instrumentally during 14 days of storage at 4 °C. Results showed that irradiation (0.5 and 1.0 kGy) of cut lettuce induced tissue browning when stored in air; however, when cut lettuce was stored in MAP, irradiated lettuce had better appearance than the non-irradiated ones as a result of lower O2 levels in the packages of irradiated samples compared with the levels in control packages. In general, irradiation at doses of 0.5 and 1.0 kGy did not affect firmness of the lettuce. After 14 days of MAP storage, overall visual quality of non-irradiated samples had a score of ≈4, a score below the limit of sales appeal, whereas the two irradiated samples had scores of 6.5 to 7.9, indicating the irradiated samples had a fair to good quality. Delaying irradiation by 1 day after preparation of cut lettuce did not significantly (P > 0.05) affect cut edge browning, surface browning, or overall visual quality compared with lettuce irradiated immediately after preparation. Our results suggest that MAP is essential to minimize quality deterioration caused by irradiation.

Quality of fresh-cut apple slices stored in solid and micro-perforated film packages having contrasting O2 headspace atmospheres

2010 ◽  
Vol 58 (3) ◽  
pp. 254-261 ◽  
Author(s):  
Margaret A. Cliff ◽  
Peter M.A. Toivonen ◽  
Charles F. Forney ◽  
Patty (Pei-Yi) Liu ◽  
Changwen Lu
Keyword(s):  
Apple Slices ◽  
Perforated Film ◽  
Fresh Cut

Respiration and Storage Quality of Fresh-Cut Apple Slices Immersed in Sugar Syrup and Orange Juice

2017 ◽  
Vol 10 (11) ◽  
pp. 2081-2091 ◽  
Author(s):  
Guido Rux ◽  
Oluwafemi J. Caleb ◽  
Antje Fröhling ◽  
Werner B. Herppich ◽  
Pramod V. Mahajan
Keyword(s):  
Orange Juice ◽  
Storage Quality ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
And Storage

scholarly journals Effect of Processing, Packaging and Vibration Treatment on the Sensory Quality of Fresh-cut Apple Slices

2011 ◽  
Vol 24 (5) ◽  
pp. 309-315 ◽  
Author(s):  
M. Siddiq ◽  
J. B. Harte ◽  
S. P. Singh ◽  
A. A. Khan ◽  
K. D. Dolan ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Vibration Treatment ◽  
Apple Slices ◽  
Fresh Cut
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