Evolution of microbial community and the volatilome of fresh-cut chili pepper during storage under different temperature conditions: Correlation of microbiota and volatile organic compounds

Li, Zudi; Zhao, Wenting; Wang, Pan; Zhao, Shuang; Wang, Dan; Zhao, Xiaoyan

doi:10.1016/j.foodchem.2024.139401

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139401

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Evolution of microbial community and the volatilome of fresh-cut chili pepper during storage under different temperature conditions: Correlation of microbiota and volatile organic compounds

Zudi Li,

Wenting Zhao,

Pan Wang

et al.

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2024

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Cited by 3 publications

References 40 publications

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Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage

Jiang,

Lu,

et al. 2024

Food Research International

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Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage

Jiang,

Lu,

et al. 2024

Food Research International

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Effects of storage time on nutritive qualities, volatile components, and microbial community of native grass hay

Li,

Hao,

et al. 2024

Journal of Stored Products Research

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Volatile Organic Compounds as a Diagnostic Tool for Detecting Microbial Contamination in Fresh Agricultural Products: Mechanism of Action and Analytical Techniques

Ventura-Aguilar,

Lucas-Bautista,

Arévalo-Galarza

et al. 2024

Processes

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Volatile organic compounds (VOCs) are secondary metabolites emitted by all living carbon-based organisms. These VOCs are of great importance in the agricultural sector due to their use as biofungicides and biopesticides. In addition, they can also be used as indicators of microbial contamination. The latter has rarely been studied; however, such a role is very relevant because it allows the timely application of corrective treatments that avoid food waste, the development of toxins dangerous to humans, and the design of biosensors. Gas chromatography–mass spectrometry (GC-MS), electronic nose (e-nose), and proton transfer reaction mass spectrometry (PTR-MS) are some of the techniques used to detect VOCs in fruits and vegetables contaminated by microorganisms. Therefore, the objective of this work is to deepen our knowledge of VOCs emitted by microorganisms in terms of their use as an indicator of microbial contamination of fresh agricultural products, as well as the analytical techniques used for their detection.

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Evolution of microbial community and the volatilome of fresh-cut chili pepper during storage under different temperature conditions: Correlation of microbiota and volatile organic compounds

Cited by 3 publications

References 40 publications

Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage

Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage

Effects of storage time on nutritive qualities, volatile components, and microbial community of native grass hay

Volatile Organic Compounds as a Diagnostic Tool for Detecting Microbial Contamination in Fresh Agricultural Products: Mechanism of Action and Analytical Techniques

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