Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives

Pérez‐Díaz, Ilenys M.; McFeeters, Roger F.

doi:10.1111/j.1750-3841.2008.00795.x

Cited by 26 publications

(26 citation statements)

References 17 publications

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“…Equation (13) shows the most appropriate form for the relationship between the fruit TSS change and wax solution concentrations at different storage temperatures. Equation (14) shows the most appropriate form for the relationship between the fruit TSS change and storage temperatures at different wax solution concentrations. The constants of these equations and coefficient of determination are listed in Table 7.…”

Section: Resultsmentioning

confidence: 99%

“…However, cucumbers are among a number of tropical and subtropical crops that are sensitive to above-freezing cool temperatures. Low-temperature storage of cucumbers may induce damage associated with Chilling Injury (CI), resulting in compositional as well as in morphological (structural) and microbiological changes [6][7][8][9][10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Wax Coating on the Quality of Cucumber Fruits during Storage

Bahnasawy

Khater²

2014

J Food Process Technol

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The main objective of this work was to study the effect of waxing (control, 25, 50, 75 and 100%) and storage temperature (room temperature, 15, 10 and 5°C) on cucumber fruits quality. The diameter change, length change, volume change, surface area change, weight loss, hardness change rate, Total Soluble Solids (TSS) were studied as the most important factors affecting the fruit quality. Shelf life of cucumber fruits was also determined. The obtained results indicated that the diameter change decreases with increasing wax solution, meanwhile, the diameter change increases with increasing storage temperature. The length change decreases with increasing wax solution and it increases with increasing storage temperature. The volume change decreases with increasing wax solution, meanwhile, it increases with increasing storage temperature. The surface area change decreases with increasing wax solution but it increases with increasing temperature storage. The weight loss decreases with increasing wax solution but it increases with increasing storage temperature. The hardness change rate decreases with increasing wax solution but it increases with increasing storage temperature. The TSS decreases with increasing wax solution but it increases with increasing storage temperature. The shelf life increases with increasing wax solution but it increases with increasing storage temperature.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Wax Coating on the Quality of Cucumber Fruits during Storage

Bahnasawy

Khater²

2014

J Food Process Technol

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“…Large amounts of high salt and acid waste brines are generated when these preserved vegetables are desalted or deacidified so they are suitable for use in pickled vegetable products. McFeeters (1998), Papageorge and others (2003), and Pérez‐Díaz and McFeeters (2008) have shown that peppers and cucumbers can be preserved without salt and with reduced levels of acetic acid by using calcium chloride to preserve texture and sufficient amounts of the traditional preservatives sodium metabisulfite and sodium benzoate to prevent growth of spoilage microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts

Pérez‐Díaz

McFeeters

2010

Journal of Food Science

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Without the addition of preservative compounds cucumbers acidified with 150 mM acetic acid with pH adjusted to 3.5 typically undergo fermentation by lactic acid bacteria. Fumaric acid (20 mM) inhibited growth of Lactobacillus plantarum and the lactic acid bacteria present on fresh cucumbers, but spoilage then occurred due to growth of fermentative yeasts, which produced ethanol in the cucumbers. Allyl isothiocyanate (2 mM) prevented growth of Zygosaccharomyces globiformis, which has been responsible for commercial pickle spoilage, as well as the yeasts that were present on fresh cucumbers. However, allyl isothiocyanate did not prevent growth of Lactobacillus plantarum. When these compounds were added in combination to acidified cucumbers, the cucumbers were successfully preserved as indicated by the fact that neither yeasts or lactic acid bacteria increased in numbers nor were lactic acid or ethanol produced by microorganisms when cucumbers were stored at 30 degrees C for at least 2 mo. This combination of 2 naturally occurring preservative compounds may serve as an alternative approach to the use of sodium benzoate or sodium metabisulfite for preservation of acidified vegetables without a thermal process.

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“…Tahapan yang dapat dilakukan untuk mempertahankan kualitas pikel pasca fermentasi adalah mencegah terjadinya kerusakan dan meningkatkan keamanan mikrobiawinya antara lain dengan menggunakan bahan pengawet. Natrium benzoat, asam sorbat, asam fumarat dan asam asetat dengan konsentrasi beragam, merupakan pengawet yang biasa digunakan pada pikel lobak, ketimun dan jahe (Joshi dan Sharma, 2009;Pérez-Díaz dan McFeeters. 2008;Pérez-Díaz dan McFeeters, 2010;Pérez-Díaz, 2011;Rahasti, 2008).…”

Section: Pendahuluanunclassified

“…Asam fumarat merupakan produk antara siklus Kreb, dan dilaporkan dapat menghambat pertumbuhan khamir pada pikel ketimun (Pérez-Díaz dan McFeeters, 2010;Pérez-Díaz, 2011), kapang pada roti (Abu-Ghoush dkk., 2008), Escherichia coli 0157:H7 pada cider apel (Comes dan Beelman, 2002;Chikthimmah dkk., 2003) dan mikrofl ora pada pikel yang disimpan pada keadaan dingin (Lu dkk., 2011) serta pada selada potong segar (Kondo dkk., 2006). Asam asetat yang dikombinasi sodium benzoat pada pH 3,6 atau kurang, dilaporkan dapat mencegah pertumbuhan mikroba pada ketimun yang diawetkan dalam larutan garam (Pérez-Díaz dan McFeeters, 2008).…”

Section: Pendahuluanunclassified

PENAMBAHAN ASAM ASETAT DAN FUMARAT UNTUK MEMPERTAHANKAN KUALITAS PIKEL UBI JALAR KUNING PASCA FERMENTASI (Addition of Acetic and Fumaric Acid to Maintain Quality of Fermented Yellow Sweet Potatoes Pickle)

2014

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The objective of this investigation was to determine the ability of fumaric acid, acetic acid and their combinations, as organic acid preservatives to maintain the quality of fermented sweet potatoes pickle during 6 weeks of storage at room temperature, as well as to compare with sodium benzoate. Acetic acid (1, 1.5 and 2%), fumaric acid (0.1, 0.15 and0.2%), and their combinations, were used as treatments in this investigation. As controls, sodium benzoate and without preservatives additions were also conducted. The best treatment for maintaining the quality of fermented yellow sweet potatoes pickle was combination of acetic acid 1% and fumaric acid 0.2%,which has a total mold, yeast, non lactic acid bacteria and lactic acid bacteria, each <30 colonies/ml, total acid 1.34%, pH 3.18 and the total soluble solids 2.07 brix. The pickle was described as somewhat pale orange color and acidic aroma with the acceptance rates 87%. In term of sensory acceptabilitty, however, fumaric acids treatment was better than either single acetic acid or combination ofacetic-fumaric acids. The results indicated that acetic, fumaric acid and their combination treatments were able to keep the sweet potatoes pickle quality, therefore, these preservative could serve as an alternative substitution for the use of sodium benzoate.Keywords: Yellows weet potato pickle, acetic acid, fumaric acid, sodium benzoate ABSTRAKTujuan penelitian ini adalah untuk mengetahui dan membandingkan kemampuan asam fumarat, asam asetat dan kombinasinya sebagai pengawet untuk mempertahan kualitas pikel ubi jalar kuning pasca fermentasi yang disimpan pada suhu ruang selama 6 minggu; dan juga membandingkannya dengan pengawet asam benzoat. Perlakuan terdiridari konsentrasi asam asetat 1; 1,5 dan 2%; konsentrasi asam fumarat 0,1; 0,15 dan 0,2%, dan kombinasi keduanya. Perlakuan dengan asam benzoat dan tanpa pengawet juga disiapkan sebagai kontrol. Perlakuan terbaik diperoleh dari kombinasai asam asetat 1% dan fumarat 0,2%, dengan karakteristik kualitas sebagai berikut: total kapang, khamir,bakteri bukan asam laktat, dan bakteri asam laktat masing masing <30 koloni/ml, total asam 1,35%, pH 3,18 dan total padatan terlarut 2,07o brix, warna orange pucat, beraroma asam dengan tingkat penerimaan panelis 87%. Berdasarkan penerimaan sensoris, perlakuan asam fumarat lebih baik daripada asam asetat ataupun kombinasai asam asetat-fumarat. Hasil penelitian menunjukkan bahwa asam asetat, fumarat dan kombinasi keduanya dapat mempertahankan kualitas pikel ubi jalar kuning yang berpotensi menjadi alternatif pengganti pengawet benzoat. Kata Kunci: Pikel ubi jalar kuning, asetat, fumarat, natrium benzoat

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Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives

Cited by 26 publications

References 17 publications

Effect of Wax Coating on the Quality of Cucumber Fruits during Storage

Effect of Wax Coating on the Quality of Cucumber Fruits during Storage

Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts

PENAMBAHAN ASAM ASETAT DAN FUMARAT UNTUK MEMPERTAHANKAN KUALITAS PIKEL UBI JALAR KUNING PASCA FERMENTASI (Addition of Acetic and Fumaric Acid to Maintain Quality of Fermented Yellow Sweet Potatoes Pickle)

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