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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)
Author(s) -
Sanchís Elena,
Ghidelli Christian,
Sheth Chirag C,
Mateos Milagros,
Palou Lluís,
PérezGago María B
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7722
Subject(s) - browning , food science , modified atmosphere , chemistry , pectin , diospyros kaki , listeria monocytogenes , antimicrobial , bacterial growth , polyphenol oxidase , shelf life , horticulture , bacteria , biology , biochemistry , peroxidase , genetics , organic chemistry , enzyme
BACKGROUND The 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 10 g kg −1 citric acid and 10 g kg −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 °C. Microbial growth, package gas composition, colour, firmness, polyphenol oxidase activity, visual quality and overall sensory flavour of persimmon slices were measured during storage. RESULTS Coating application combined with active MAP significantly reduced the CO 2 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 . CONCLUSION The 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. © 2016 Society of Chemical Industry