کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11030350 | 1646320 | 2019 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Gaseous chlorine dioxide maintained the sensory and nutritional quality of grape tomatoes and reduced populations of Salmonella enterica serovar Typhimurium
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Gaseous chlorine dioxide maintained the sensory and nutritional quality of grape tomatoes and reduced populations of Salmonella enterica serovar Typhimurium Gaseous chlorine dioxide maintained the sensory and nutritional quality of grape tomatoes and reduced populations of Salmonella enterica serovar Typhimurium](/preview/png/11030350.png)
چکیده انگلیسی
There have been numerous reports on the effectiveness of gaseous chlorine dioxide (gClO2) in inactivating various human pathogens associated with fresh produce. However, studies dealing with both microbial reduction and impact on quality and nutrients of tomatoes are scarce. In the present study, gaseous chlorine dioxide was evaluated for its effectiveness on populations of Salmonella and native microorganisms on grape tomatoes, and impacts on sensory and nutritional quality. Grape tomatoes, dip inoculated with a cocktail of Salmonella enterica serovar Typhimurium, were treated with three different levels of gClO2 generated by sachets containing sodium chlorite and reducing acids for up to 5â¯h in 20-L chambers. For the quality study, non-inoculated fruits were treated similarly with the gClO2, and stored for 21â¯dâ¯at 10â¯Â°C. Sensory and nutritional quality, and native microflora were measured at 1, 7, 14 and 21â¯d of storage. Headspace gClO2 concentrations and humidity in the chambers were measured during the treatments. Concentrations of gClO2 in the chamber were relatively stable during the 2.5 and 5â¯h treatment times. Gaseous ClO2 at 1.9â¯mg/L for 5â¯h and 4.3â¯mg/L for 2.5 and 5â¯h reduced Salmonella populations from 5.4 log CFU/fruit to a non-detectable level (detection limit 1.70 log CFU/fruit). However, populations of native microflora were not consistently affected by the gClO2 treatments. Furthermore, the treatments did not have any significant effect on appearance, off-odor, firmness, color, or lycopene, and vitamin C contents of grape tomatoes during the 21-d storage. Overall, gClO2 treatments that achieved more than 4 log reductions of Salmonella did not significantly (Pâ¯>â¯0.05) affect sensory or nutritional quality of grape tomatoes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 96, February 2019, Pages 299-309
Journal: Food Control - Volume 96, February 2019, Pages 299-309
نویسندگان
Lin Wang, Kimberly Sokorai, Vivian C.H. Wu, Xuetong Fan,