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Antibacterial activity of Osmunda japonica (Thunb) polysaccharides and its effect on tomato quality maintenance during storage
Author(s) -
Liu Xiaochen,
Zhang Xiuling,
Zhang Xueting,
Li Fengfeng,
Tian Yaqin,
Du Meiling,
Zhao Hengtian,
Shao Lingling
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14541
Subject(s) - titratable acid , food science , polysaccharide , preservative , food spoilage , chemistry , postharvest , minimum inhibitory concentration , ascorbic acid , minimum bactericidal concentration , bacillus cereus , microbiology and biotechnology , vitamin c , antimicrobial , biology , horticulture , bacteria , biochemistry , genetics
Tomatoes are rich in nutrients, yet they have a short shelf life and are prone to decay due to bacterial invasion. Polysaccharides extracted from Osmunda japonica (Thunb) were briefly characterised. The inhibitory effect of polysaccharides on nine kinds of common spoilage and pathogenic bacteria in tomatoes stored postharvest was studied, and the polysaccharides had broad‐spectrum antibacterial and antifungal activities against many tested strains. The minimum inhibitory concentrations (MICs) and the minimum bactericidal (fungicidal) concentrations (MBCs) were determined, and the lowest MBC against Bacillus cereus was 0.15 g L −1 . Various concentrations of an O. japonica (Thunb) polysaccharide (OP) solution were sprayed onto ordinary preservation paper, which then distinctly maintained tomato freshness. OP delayed vitamin C (VC) and titratable acid decreases and increased respiratory intensity in a dose‐dependent manner, reducing malondialdehyde accumulation. The tomatoes could be stored for 30 day at 25 ± 1 °C. OP has potential as a safe, nontoxic natural plant preservative.