Search results for " microbial growth"
showing 2 items of 2 documents
Alginate-based coatings charged with hydroxyapatite and quercetin for fresh-cut papaya shelf life
2022
In this study, the effect of alginate-based coatings charged with quercetin glycoside compounds and hydroxyapatite/quercetin glycoside compounds (HA/QUE) on the microbiological quality, and on bioactive compounds of fresh-cut papaya, was evaluated for 14 days at 6 degrees C. Alginate coatings with hydroxyapatite/quercetin showed a high capability to slow down the growth of all microbiological parameters investigated. At the end of cold storage, the total bacteria count in papaya samples covered with HA/QUE alginate coating was 4.8 log CFU g(-1) which is significantly lower (P < 0.05) than 8.3 log CFU g(-1) for uncoated samples. Total carotenoids' percentage decrease, at the end of storag…
Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored unde…
2022
The minimally processed fruit and vegetable industry showed rapid growth worldwide, primarily due to the increasing consumer need for ready-to-eat fresh products characterized by high nutritional, sensory and healthy value. The postharvest life of peeled cactus pear fruits is relatively short, due to the processing operations that affect fruit integrity and cause metabolic disfunctions, as well as pulp browning, microbial growth, loss of firmness, off-flavor development, and nutraceutical value loss. In this study, we investigated the effects of mucilage-based (OFI) and calcium ascorbate edible coating on minimally processed cactus pear summer-ripening fruit, cold stored under passive atmos…