Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple

Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

“…These descriptors indicate a negative evolution of sensory quality of the product over time. They can be related to a previously described increase in volatile organic compounds such as ethyl acetate, acetic acid, ethanol or palmitic acid during storage of pineapple cuts [19,26]. Significant differences were observed between freshly prepared and (class 4) 14-day stored samples.…”

“…On the opposite, R. mucilaginosa and S. cerevisiae are commonly involved in the spoilage of fruit products [48,51,57,58]. M. caribbica is mostly known as an endophyte yeast, but has been isolated from spoiled minimally-processed pineapple [26,59].…”

Evolution of fungal community associated with ready-to-eat pineapple during storage under different temperature conditions

“…Fresh-cut fruits and vegetables products have a limited shelf life due to accelerated physiological and biochemical changes occurring during their processing and storage (Zhang et al, 2014;Torri et al, 2010;Di Egidio et al, 2009). Indeed, the processing treatments render the products more prone to spoilage microorganisms, as well as micro-organisms of public health significance (Qadri et al, 2015;Leff and Fierer, 2013).…”

Characterization of spoilage microbiota through next-generation sequencing and application of spectroscopy-based technologies for assessing the microbiological quality of fresh-cut produce

“…Fresh-cut fruit and vegetable products have a limited shelf-life due to accelerated physiological and biochemical changes occurring during their processing and storage (Di Egidio et al, 2009;Torri et al, 2010;Zhang et al, 2014). Indeed, processing treatments render such products prone to both spoilage and pathogenic microorganisms (Leff & Fierer, 2013;Qadri et al, 2015).…”

“…(2010) identified M. guilliermondii and H. uvarum as the main yeasts of fresh pineapple juices from different locations and countries. These two species were characterized both by culturedependent and -independent techniques, using in the latter case denaturing gradient gel electrophoresis (DGGE) Zhang et al (2014). used Candida argentea, C. sake and M. caribbica isolates for the investigation of the headspace oxygen level during the shelf-life of pineapple, since they were previously isolated from spoiled commercial fresh-cut pineapple Ibrahim et al (2017).…”