Biopreservation of fresh-cut melon using the strain Pseudomonas graminis CPA-7 |
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| Institution: | 1. IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain;2. Food Technology Department, Lleida University, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Spain;1. Institute of Agrophysics, Polish Academy of Sciences, Department of Microstructure and Mechanics of Biomaterials, Doswiadczalna 4, 20-290 Lublin 27, Poland;2. Leibniz Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, 14469 Potsdam, Germany;1. Department of Plant Pathology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;2. Citrus Research International, PO Box 28, Nelspruit 1200, South Africa;3. Department of Horticulture, Stellenbosch University, Private bag X1, Stellenbosch 7602, South Africa;1. Vegetable Production Department, Postharvest Division, Agronomy Faculty, Montevideo, Uruguay;2. Postharvest of Fruits and Vegetables Laboratory, Department of Administration and Agro industry Technology, University of Agronomic Sciences, CP 237, 18610-307 Botucatu, SP, Brazil;3. Postharvest and Refrigeration Group, Department of Food Engineering, Technical University of Cartagena, Paseo Alfonso XIII, 44, E-30203 Cartagena, Murcia, Spain;4. Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Plaza del Hospital s/n, Campus Muralla del Mar, 30202 Cartagena, Murcia, Spain;1. Federal University of Ceará. Dept. of Biochemistry and Molecular Biology, Av. Mr. Hull 2297, Campus do Pici Bl. 907, CEP 60.440-554, Fortaleza, CE, Brazil;2. Federal University of Ceará, Departmet of Food Technology, Fortaleza, CE, Brazil;3. Federal University of Ceará, Department of Biological Sciences, Fortaleza, CE, Brazil;4. Embrapa Tropical Agroindustry, Rua Dra. Sara Mesquita 2270, CEP 60511-110, Fortaleza, CE, Brazil |
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| Abstract: | The use of biopreservation is a promising technique to ensure microbial safety of fresh-cut produce. The objective of this work was to test the effectiveness of the strain CPA-7 of Pseudomonas graminis against a cocktail of Salmonella spp. and Listeria monocytogenes on fresh-cut melon, and evaluate its effect on its quality during shelf-life when tested in conditions simulating commercial application.Fresh-cut melon was artificially inoculated with Salmonella spp. and L. monocytogenes and with or without the biopreservative strain at different concentrations and stored at 20, 10 and 5 °C. Moreover, the effect of the strain was tested in conditions simulating commercial application. Fresh-cut melon was packaged using passive modified atmosphere (MAP) and AIR conditions and stored at 5 and 10 °C. Quality of fresh-cut melon was evaluated in CPA-7 treated and untreated samples. At laboratory scale trials, P. graminis reduced Salmonella and L. monocytogenes growth on fresh-cut melon stored at 5, 10 and 20 °C. Effectiveness depended on their concentration and on storage temperature. At low pathogen concentration and 20 °C, L. monocytogenes growth was reduced between 2.1 and 5.3 log cfu g?1 units after 2 days of storage and Salmonella growth between 2.0 and 7.3 log cfu g?1 depending on CPA-7 dose. At 10 °C, similar reductions of pathogens were observed after 5 days of storage. In studies simulating commercial conditions, packaging atmosphere and temperature influenced P. graminis effectiveness, with better results in samples packaged under AIR conditions and 10 °C. Reduction of pathogen growth was <1-log unit in fresh-cut melon stored in MAP whilst it was >4-log units in AIR. Soluble solids content, titratable acidity, pH and firmness of fresh-cut melon were not significantly different in CPA-7 treated and untreated (control) melon. In general, lightness, chroma and hue values of fresh-cut melon stored in AIR decreased faster in CPA-7 samples than on control ones. At 5 °C, CPA-7 treated melon was visually scored lower than untreated melon. P. graminis has demonstrated promising results at 10 °C, which is a temperature more compromised for safety. Nevertheless more detailed studies on the modified atmosphere are required because AIR packaging is not recommended due to the rapid loss of quality. |
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| Keywords: | Foodborne pathogens Antagonist Microbial safety |
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