Changes in the Microflora of Packaged Fresh Tomatoes

Abstract

Fresh tomatoes were shrink-wrapped in j l m , sealed in gas-flushed film pouches, or stored in cardboard packing crates. All samples were stored at 13 "C, and changes in populations of total aerobes, psychrotrophs, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria followed. Shrink-wrapping and gas-packaging increased aerobic counts over no packaging, and selected for yeasts and molds. Shrink-wrapping additionally selected for lactic acid bacteria. 2he greatest number of psychrotrophs but the least number of yeasts and molds developed in unpackaged tomatoes. Shrink-wrapped and gas-packaged tomatoes remained unspoiled at least 6 weeks whereas controls spoiled in 4 weeks.

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“…The final counts ranged from about 1 log,, less than to about 1 log,, greater than the initial counts. These data are similar to those reported for packaged tomatoes (Brackett 1988) in that there were no significant differences in trends between treatments. This observation contrasts to reports by maintained.…”

“…This observation contrasts to reports by maintained. Results of this study were similar to those with tomatoes (Brackett 1988) in that microbial growth in GP was similar to that of CN despite an initial high concentration of CO, with GP. It is possible that higher CO, or longer exposure than that used in these experiments may be needed to demonstrate an antimicrobial effect.…”

“…These values are very close to that of normal atmospheric conditions. The atmosphere of SW broccoli differed from that found for tomatoes (Brackett 1988), which developed elevated levels of The atmosphere of GP samples ( Table 2) quickly dropped to about 2% CO, and then fluctuated from about 1.4 to 2%. Oxygen concentrations increased through week 4 and reached a maximum concentration of 15%.…”

Effects of preharvest treatment, disinfections, packaging and storage environment on quality of tomato

“…The three-way interaction between pre-and postharvest treatments was also significant (P≤0.01). The physical or biochemical characteristics of the fruit due to ComCat® treatments may influence the type and populations of microorganisms which develop on fresh produce (Brackett 1990). Gould (1983) and Mohammed et al (1999) supported this view by giving example that that the higher TTA could protect fruit from fungal infection.…”

“…Microbiological analysis Microbial populations were estimated by the poured plate methods of Brackett (1990). Total aerobic microorganisms were determined on plate count agar (Oxoid CM463), E. coli and coliform population on violet red bile agar (VBRA with MUG, Oxoid CM978) and moulds and yeasts on Rose-Bengal Chlorampehnicol Agar Base (Oxoid CM549).…”