Premium
Effect of natural antimicrobial agent (MicroGARD) combined with edible coating (NatureSeal) treatment on fresh‐cut butternut squash
Author(s) -
Yang En,
Fan Lihua,
Jiang Yueming,
Doucette Craig,
Fillmore Sherry,
Han Qinqin
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15678
Subject(s) - squash , cucurbita moschata , shelf life , preservative , population , food science , chemistry , antimicrobial , horticulture , biology , medicine , alternative medicine , environmental health , organic chemistry , pathology
Abstract To improve fresh‐cut produce quality and shelf life, 0.5% or 1.0% MicroGARD ® 730 (MG) as a natural alternative to synthetic chemical preservatives, 2.5% NatureSeal ® (NS) product (vitamin/mineral‐based blends), 0.5% MG combined with 2.5% NS, and 1% MG combined with 2.5% NS were used to treat fresh‐cut butternut squash ( Cucurbita moschata ). The 240 g samples were put into food grade bags and stored at 4 or 7 °C. Microbial population, including aerobic plate counts (APCs), yeast and molds, total coliforms, and quality parameters, including head space O 2 /CO 2 concentration in package, pH, soluble solids, color, and conductivity, were evaluated after 0, 3, 6, 9, 12, and 20 days of storage. Results showed that after 6 days of storage at 7 °C, APC of check and control samples reached to 2.6 × 10 8 and 1.5 × 10 7 CFU/g, respectively; while they were kept at 10 4 CFU/g (3 to 4 log reduction) in the squash samples treated with 0.5% or 1% MG combined with NS at 7 °C. Similar results were found on squash samples stored at 4 °C for 9 days. The cut squash treated with MG combined with NS had APC ≤ 10 7 CFU/g at 4 °C for about 20 days compared to 9 days in controls or 0.5% MG‐treated samples, and 12 days in 1% MG‐treated or NS‐treated samples, respectively. Considering overall quality and extended shelf life, MG combined with NS was recommended to apply to cut squashes stored at 4 °C. Practical Application This research provided useful information and practical treatment application for developing fresh‐cut produce with good quality and extended shelf life up to 20 days at 4 °C.