Sanitation and Microbiological Quality in Production Field and Fruit-Packing Shed of Persimmon and Satsuma Mandarin in Japan

Hayashi, Izumi; Hisa, Kazuo; Murakami, Yukari

doi:10.4137/mbi.s868

Cited by 9 publications

(5 citation statements)

References 40 publications

(61 reference statements)

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“…The flesh contained only one bacterial genus, Curtobacterium, and two mold genera, Aureobasidium and Pestalotia. This result was confirmed in our previous reports on 'Fuyu' persimmon fruit in the production field (Izumi et al, 2008a) and fruit-packing shed (Izumi et al, 2008b). During the enzymatic peeling process, after the fruit were submerged in hot water at 100°C, the microbial counts of the peel and flesh were reduced to levels below the limit of detection for mesophiles and at nondetectable levels for fungi (Fig.…”

Section: Resultssupporting

confidence: 89%

“…Pantoea, Kocuria, and Chryseobacterium. Because potential sources of microbial contamination for persimmon fruit during growing and harvesting are from soil, agricultural water, pesticide solution, and packing-shed equipment (Izumi et al, 2008a(Izumi et al, , 2008b, the difference in field and packing-shed environments of 'Fuyu' and 'Tone-wase' persimmons may explain the differences in bacteria detected between the two cultivars of persimmons. The mold genera Clonostachys and Pestalotia were found only in the knife-peeled slices in 'Fuyu' and 'Tone-wase' persimmons.…”

Section: Resultsmentioning

confidence: 99%

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Microbiological and Physicochemical Quality of Enzymatically Peeled Persimmon Fruit for Fresh-cut Slices

Murakami¹,

Ozaki²,

Hayashi³

2012

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Enzymatic peeling of ‘Fuyu’ and ‘Tone-wase’ persimmon fruit was conducted for production of fresh-cut slices, and the microbiological and physicochemical quality of enzyme-peeled fresh-cut slices was compared with that of slices manually peeled with a knife. The enzymatic peeling process involved a porous treatment of the peel, heating at 100 °C for 45 s, infusion with 3% protopectinase at 37 °C for 3 h, and rinsing under running tap water. Initially, the peel of ‘Fuyu’ persimmon fruit had microbial counts ranging from 3.9 to 4.2 log cfu·g−1 and a diverse microflora. The heating treatment before the enzymatic peeling process reduced the microbial counts in both the peel and flesh of all fruits to levels below the lower limit of detection. After the enzyme infusion followed by gentle rinsing with tap water, microbial counts of enzyme-peeled fruit were close to or below the level of detection. When microbial contamination of enzyme-peeled and knife-peeled ‘Fuyu’ and ‘Tone-wase’ persimmon slices was compared, the bacterial counts and diversity of bacterial and fungal flora were less in enzyme-peeled slices than in knife-peeled slices. With ‘Tone-wase’ slices, the color index, pH, and texture were unaffected by enzymatic peeling, except for surface lightness, which was lower in enzyme-peeled slices than in knife-peeled slices. These results indicate that enzymatic peeling could be an alternative to knife-peeling of ‘Tone-wase’ persimmon fruit for fresh-cut production from the point of microbiological and physicochemical quality.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Microbiological and Physicochemical Quality of Enzymatically Peeled Persimmon Fruit for Fresh-cut Slices

Murakami¹,

Ozaki²,

Hayashi³

2012

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“…Fungi isolated from strawberry fruit on the initial day of MAP storage consisted of one mold genus Cladosporium and two yeast genera Pseudozyma and Spordiobolus (Table 1), which are phytopathogenic and/ or soilborne organisms found in fruits and their environments (Izumi et al, 2008a). Table 1.…”

Section: Resultsmentioning

confidence: 99%

Microbiological and Quality Responses of Strawberry Fruit to High CO2 Controlled Atmosphere and Modified Atmosphere Storage

Nakata¹,

Hayashi²

2020

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Additional index words. active modified atmosphere packaging, Botrytis cinerea, CO 2 injury, firmness, fungal flora Abstract. 'Minomusume' strawberries were stored in high CO 2 atmospheres (20%, 30%, and 40%) by means of a controlled atmosphere (CA) and active modified atmosphere packaging (MAP) for 10 days at 5 8C. The CA of 20% to 40% CO 2 was effective in delaying an increase in fungal count and preventing the external formation of mold mycelia, but a CA of >30% CO 2 induced black discoloration on the surface of strawberry due to CO 2 injury. When strawberry fruit were stored in a MAP flushed with either air or high CO 2 , all packages approached an equilibrium of ' '20% CO 2 and 2% O 2 by the end of storage. Fungal counts of strawberry fruit stored in a MAP remained constant throughout the storage period and the diversity of fungal flora was partially similar regardless of the difference in the MAP method. Visual quality (mold incidence and severity of black discoloration) and physicochemical quality (weight loss, firmness, pH, and total ascorbic acid content) were unaffected by CO 2 atmospheres as the flushing gas during active MAP storage, except that the fruit in a MAP flushed with 20% and 30% CO 2 were firmer than those with air and 40% CO 2 . After transfer to ambient conditions for 6 days at 10 8C, however, external formation of mold mycelia identified as Botrytis cinerea and surface black discoloration were induced in strawberry fruit in MAP flushed with 30% and 40% CO 2 .

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“…Persimmon fruits were peeled and the mycoflora present on fruit surfaces was removed before the sun-drying process. Izumi et al (2008a) obtained on average 4.1 log cfu/g of mould count in peeled persimmon fruits; on the other hand, mould count was below the detection limit of <3 log cfu/g for fruit flesh. Murakami et al (2012) also indicated that mould counts of enzyme-peeled persimmon slices were below the detection limit of 3 log cfu/g.…”

Section: Resultsmentioning

confidence: 86%

Fungal microflora in dried persimmon fruits

Gündüz

Korkmaz

Öztürk

et al. 2020

Qual. Assur. Saf. Crops Foods

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Persimmon fruit due to its short shelf life is often consumed as fresh during the season, but it is also consumed as a dried fruit. In recent years, dried persimmon fruits with mouldy appearance as a whole are sold by small-scale local enterprises. In this study, the fungal profile of both fruit surface and inner parts of the whole dried persimmon fruit was investigated. Mould and yeast counts and osmophilic count were determined by using acidified potato dextrose agar and malt extract agar containing 40% sucrose respectively. Mould isolates were identified considering their cultural and morphological properties. Two different sampling methods were applied and no significant differences were found for osmophilic yeast counts, yeast counts and mould counts except osmophilic mould counts. In this study, it was observed that 95% of the samples were contaminated with moulds and the number of moulds was in the range of <1-4.34 log colony forming units per gram (cfu/g). Seventeen different genera of moulds were isolated from dried persimmon fruits, and the dominant microflora of the analysed samples were Rhizopus spp., Penicillium spp. and Aspergillus spp.

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Sanitation and Microbiological Quality in Production Field and Fruit-Packing Shed of Persimmon and Satsuma Mandarin in Japan

Cited by 9 publications

References 40 publications

Microbiological and Physicochemical Quality of Enzymatically Peeled Persimmon Fruit for Fresh-cut Slices

Microbiological and Physicochemical Quality of Enzymatically Peeled Persimmon Fruit for Fresh-cut Slices

Microbiological and Quality Responses of Strawberry Fruit to High CO2 Controlled Atmosphere and Modified Atmosphere Storage

Fungal microflora in dried persimmon fruits

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