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dc.contributor.authorSanchis, Elena
dc.contributor.authorGhidelli, Christian
dc.contributor.authorSheth, Chirag C.
dc.contributor.authorMateos, Milagros
dc.contributor.authorPalou, Lluís
dc.contributor.authorPérez-Gago, María B.
dc.date.accessioned2018-05-09T16:31:02Z
dc.date.available2018-05-09T16:31:02Z
dc.date.issued2017
dc.identifier.citationSanchis, E., Ghidelli, C., Sheth, C. C., Mateos, M., Palou, L., Perez-Gago, M. B. (2017). Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (diospyros kaki thunb. cv. rojo brillante). Journal of the Science of Food and Agriculture, 97(1), 252-260.
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/20.500.11939/6098
dc.description.abstractBACKGROUNDThe greatest hurdle to the commercial marketing of fresh-cut fruits is related to their higher susceptibility to enzymatic browning, tissue softening, and microbial growth. The aim of this study was to test the efficacy of a pectin-based edible coating and low oxygen modified atmosphere packaging (MAP) to control enzymatic browning and reduce microbial growth of fresh-cut Rojo Brillante' persimmon. The survival of Escherichia coli, Salmonella enteritidis and Listeria monocytogenes artificially inoculated on fresh-cut fruit was also assessed. The pectin coating was amended with 500 IU mL(-1) nisin (NI) as antimicrobial agent and 10gkg(-1) citric acid and 10gkg(-1) calcium chloride as anti-browning and firming agents, respectively. Persimmon slices were dipped in the coating or in water (control) and packed under 5 kPa O-2 (MAP) or in ambient atmosphere for up to 9 days at 5 degrees C. Microbial growth, package gas composition, colour, firmness, polyphenol oxidase activity, visual quality and overall sensory flavour of persimmon slices were measured during storage. RESULTSCoating application combined with active MAP significantly reduced the CO2 emission and O-2 consumption in the package. The coating was effective in reducing browning and also inhibited the growth of mesophilic aerobic bacteria. Coating also reduced the populations of E. coli, S. enteritidis and L. monocytogenes. CONCLUSIONThe combination of the pectin-based edible coating and active MAP proved to be the most effective treatment to maintain the sensory and microbiological quality of persimmon slices for more than 9 days of storage. (c) 2016 Society of Chemical Industry
dc.language.isoen
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleIntegration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante)
dc.typearticle
dc.entidadIVIACentro de Tecnología Post-recolección
dc.identifier.doi10.1002/jsfa.7722
dc.identifier.url
dc.journal.abbreviatedTitleJ.Sci.Food Agric.
dc.journal.issueNumber1
dc.journal.titleJournal of the science of food and agriculture
dc.journal.volumeNumber97
dc.page.final260
dc.page.initial252
dc.source.typeelectronico


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Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España