: Fresh‐cut‘Carabao’and‘Nam Dokmai’mango cubes were stored in air or in high CO2 atmospheres (3%, 5%, and 10%) at 5 °C and 13 °C. Freshly sliced‘Carabao’mango cubes had a lower respiration rate and total bacterial count and higher L‐ascorbic acid content and firmness than‘Nam Dokmai’mango cubes. The shelf life of fresh‐cut mango, based on browning discoloration and water‐soaked appearance, was 6 d at 5 °C and 4 d at 13 °C for‘Carabao’and 2 d at 5 °C and less than 1 d at 13 °C for‘Nam Dokmai’. High CO2 atmospheres retarded the development of water‐soaked‘Carabao’cubes at 5 °C and 13 °C and‘Nam Dokmai’cubes at 5 °C. Texture of‘Carabao’cubes was enhanced by high CO2, but ethanol and L‐ascorbic acid contents were not affected at 5 °C and 13 °C. Total bacterial count was lower in‘Carabao’cubes than in‘Nam Dokmai’cubes during storage at both temperatures, and a 10% CO2 only reduced the bacterial count on‘Carabao’and‘Nam Dokmai’cubes stored at 13 °C. Bacterial flora in‘Nam Dokmai’mango cubes consisted mostly of Gram‐negative rods assigned primarily to phytopathogenic bacteria such as Pantoea agglomerans and Burkholderia cepacia. The genera of bacteria isolated from cubes stored in 10% CO2 were similar to those from cubes on the initial day.
Potential sources of microbial contamination for persimmon fruit during growing and harvesting in the 2005 season were investigated to provide a baseline to design the good agricultural practices program for persimmons in Japan. Microbial counts in the peel of persimmon fruit during production season were close to or below 2.4 log CFU/g for bacteria and 3.0 log CFU/g for fungi but were above these values on harvested fruit. The counts in the flesh were below the detection level with all fruit. Bacteria and molds isolated from peel and flesh of persimmons during growing were phytopathogenic and soilborne organisms such as bacteria genera Enterobacter and Bacillus and mold genera Fusarium and Cladosporium, which were found in soil, weeds, agricultural water, and pesticide solution throughout the production season. The agricultural water was one of the most important potential preharvest sources, because Escherichia coli O157:H7 was identified from agricultural water in May, and Salmonella was detected in agricultural water, pesticide solution containing the agricultural water for the mixture, and soil after application of the pesticide solution in June. Neither of the two pathogenic bacteria was detected in any of the fruit samples. Microbial counts and diversity in the peel of persimmons at harvest increased after contact with plastic harvest basket and container, which could be sources of contamination during harvesting. Therefore, monitoring and management on-farm should focus on agricultural water and harvest equipment as important control points to reduce microbial contamination on persimmons.
Preliminary study showed that among 40-to 100-kPa O : Preliminary study showed that among 40-to 100-kPa O : Preliminary study showed that among 40-to 100-kPa O : Preliminary study showed that among 40-to 100-kPa O : Preliminary study showed that among 40-to 100-kPa O 2 2 2 2 2 2 2 is not desirable for mango cubes when held at 13 °C.is not desirable for mango cubes when held at 13 °C. is not desirable for mango cubes when held at 13 °C. is not desirable for mango cubes when held at 13 °C. is not desirable for mango cubes when held at 13 °C.
Potential sources of microbial contamination of satsuma mandarin fruit were investigated from production through the packing shed in the 2005 season. Microbial counts in the peel and flesh during the fruit development stage were below 2.4 log CFU/g for bacteria and 3 log CFU/g for fungi, except for the peel in August and September. In the field environment, the highest microbial counts were found in fallen leaves on the ground, followed by soil, organic fertilizer, and agricultural water. Only the pesticide solution collected in July was positive for Salmonella, while no verotoxin-producing Escherichia coli was detected from any of the samples. The bacterial and mold flora in the peel comprised phytopathogenic organisms such as bacteria genus Pantoea and mold genus Mycosphaerella and soilborne organisms such as bacteria genus Bacillus and mold genus Cladosporium, which were found in soil, fallen leaves, agricultural water, and cloth mulch throughout the production season. After fruit harvest and sorting, microbial counts of the peel increased, while those of the flesh remained below the lower limit of detection. Although some of the preharvest sources could also be postharvest sources, some packing shed equipment was assumed to be postharvest sources, because Bacillus cereus was not identified from the fruit in the production field but was detected on the peel after sorting and on equipment such as gloves, plastic harvest basket, and size sorter. These results suggest that using sanitizers for agricultural water and packing sheds to prevent cross-contamination would be useful in a good agricultural practices program of the satsuma mandarin in Japan.
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