The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

Zhao, Qian; Tang, Shihua; Fang, Xiang; Wang, Zhuo; Jiang, Yu; Guo, Xusheng; Zhu, Jun; Zhang, Ying

doi:10.3390/microorganisms9112404

Cited by 9 publications

(4 citation statements)

References 57 publications

(75 reference statements)

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“…TVC and CC were highly correlated and contributed to changes in the physicochemical properties of fresh-cut apples. This result is similar to [50], in which the counts of microbes on the fresh-cut apples are correlated with the physicochemical properties. During storage at 15 • C, TVC was correlated to changes in TA and firmness.…”

Section: Statistical and Variables Correlation Analysis During Storagesupporting

confidence: 84%

Volatile Compounds and Quality Characteristics of Fresh-Cut Apples and Mixed Fruits Coated with Ascorbic Acid during Cold Storage

Laksana,

Kim,

Ahn

et al. 2024

Agriculture

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Fresh-cut apples are commonly known as minimally processed agricultural products because of their convenience and ease of consumption. However, during storage, the quality of the apple rapidly changes after cutting due to enzymatic and non-enzymatic processes. This study aimed to monitor the quality changes and volatile compounds in fresh-cut apples at various temperatures using an electronic nose. The quality relationships of the product during distribution and storage using cold chain systems were also evaluated. The results showed that the total viable count initially differed between fresh-cut apples (2.59 Log CFU/g) and mixed fruits (apple ‘Hongro’, kumquat, and cherry tomatoes) (3.2 Log CFU/g) during the storage period (p < 0.05). There were no significant differences (p > 0.05) in the physicochemical properties except for the firmness, color values, browning index, whiteness index, and titratable acidity. The volatile compounds found in fresh-cut apples indicating apple fruit aroma were propyl propanoate and ethyl isovalerate, hexanol (freshness), and methanethiol and ethyl acetate (unpleasant off-odor), and these compounds could be used as markers for the deterioration process in fresh-cut apples during storage. Methanethiol and ethyl acetate were correlated with microbial growth (Pearson correlation of 0.81–0.98 for total viable microbe and 0.49–0.90 for coliform count). The limonene level was higher in the mixed fruits than in other treatments and gradually increased during storage due to the kumquat.

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Section: Statistical and Variables Correlation Analysis During Storagesupporting

confidence: 84%

Volatile Compounds and Quality Characteristics of Fresh-Cut Apples and Mixed Fruits Coated with Ascorbic Acid during Cold Storage

Laksana,

Kim,

Ahn

et al. 2024

Agriculture

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“…The minimum acceptable score is 6.0, which indicates that any evaluation parameter below 6.0 is considered end of shelf life. The final results were the average score of all team members (Zhao et al ., 2021).…”

Section: Methodsmentioning

confidence: 99%

Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage

Jin

Yang

et al. 2022

Int J of Food Sci Tech

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This study evaluated the inhibitory effect of alternating magnetic field (MF) on enzymatic browning, physicochemical properties and microbial proliferation of fresh-cut apples during cold storage. The results showed that after 9-day storage, the browning index of apple slices increased by 174.07% in the conventional refrigerated group but by only 132.32% in the alternating MF group, the total number of colonies in the alternating MF group was 1.32 log CFU g −1 , less than that in the conventional refrigerated samples. The soluble solids and firmness of the MF group were 16.47% and 28.79% higher than those of the control group. The alternating MF significantly inhibited the activities of polyphenol oxidase (PPO) and peroxidase (POD) and exerted a significant effect on the tertiary structure of enzymes. Except for maintaining the good sensory quality, the MF also suppressed the growth of microorganisms in fresh-cut apples and extended their shelf life by at least 2 days.

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“…42,43 Additionally, the combination of L. plantarum with chitosan improves the quality and shelf life of fresh cut apples by reducing the aerobic mesophilic bacteria. 42,44…”

Section: Lactobacillus Plantarummentioning

confidence: 99%

A review article on the microbes used for industrial and waste water treatment purposes

Haneef,

Ameen K,

Uvais P K

2023

IJMR

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The term microbe is an umbrella term used to denote organisms of micro size that mainly includes bacteria, fungus and protists. This paper is focused on collecting the informations and giving an overview on the microbes and its applications in treatment of contaminated water, and it ’s industrial application for the production and enhancement in industrial products. The methodology- searching the databases like “PubMed”, “Research gate” and “google scholar” using the keywords like “microbes of dairy industry”, “bacteria for leather industry” and “microbial application in industries”. The microbes were selected for listing by coinciding different articles retrieved from the databases by making the names of the microbes as the keywords. findings are- the microbes like and some others contribute to dairy industry, , and , and some lipase and protease yielding bacteria are used in food, medical leather industries respectively. Moreover, the application of and in treatment of contaminated water are also included in this paper. This review article is highly recommendable and helpful for various industries to find out the microbes they need to culture and treat contaminated water.

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The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

Cited by 9 publications

References 57 publications

Volatile Compounds and Quality Characteristics of Fresh-Cut Apples and Mixed Fruits Coated with Ascorbic Acid during Cold Storage

Volatile Compounds and Quality Characteristics of Fresh-Cut Apples and Mixed Fruits Coated with Ascorbic Acid during Cold Storage

Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage

A review article on the microbes used for industrial and waste water treatment purposes

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