The Efficacy of Chlorinated Water Treatments in Minimizing Yeast and Mold Growth in Fresh and Semi-dried Tomatoes

May, Bee K.; Fickak, Adil

doi:10.1081/drt-120021879

Cited by 9 publications

(3 citation statements)

References 13 publications

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“…The inoculum containing 4.0 to 5.0 log spores/mL was prepared by transferring 1 mL of the spore suspension into 99 mL of sterilized saline solution (0.85%; w/v NaCl). Inoculation of apples, cucumbers, and tomatoes was performed by submersing the whole fruit or vegetables into the prepared inoculum for 15 s. The inoculated produce were placed at 25 °C for 15 min in closed sterile containers to allow microbial attachment and drying of the inoculated surfaces (May and Fickak 2003).…”

Section: Methodsmentioning

confidence: 99%

Antifungal Effectiveness of Potassium Sorbate Incorporated in Edible Coatings Against Spoilage Molds of Apples, Cucumbers, and Tomatoes during Refrigerated Storage

Mehyar¹,

Al-Qadiri²,

Abu-Blan³

et al. 2011

Journal of Food Science

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Predominant spoilage molds of fresh apples, cucumbers, and tomatoes stored at 4 °C were isolated and examined for resistance to potassium sorbate (PS) incorporated in polysaccharide edible coatings. The isolated molds were Penicillium expansum, Cladosporium herbarum, and Aspergillus niger from apples. P. oxalicum and C. cucumerinum were isolated from cucumbers and P. expansium and C. fulvum from tomatoes. Guar gum edible coating incorporated with PS was the most effective mold inhibitor, significantly (P<0.05) reducing the isolated spoilage molds for 20, 15, and 20 d of storage at 4 °C on apples, cucumbers, and tomatoes, respectively. PS incorporated into pea starch edible coating was less effective and selectively inhibited the isolated mold species, causing significant (P<0.05) reduction in mold on apples, cucumbers, and tomatoes counts for 20, 10 to 15, and 15 to 20 d of storage at 4 °C, respectively. The isolated mold species exhibited different resistances to PS incorporated in the edible coatings. The greatest inhibition (2.9 log CFU/g) was obtained with C. herbarum on apples and the smallest (1.1 log CFU/g) was with P. oxalicum on cucumbers and the other isolated mold species exhibited intermediate resistance. The coatings tested, in general, inhibited molds more effectively on apples than on tomatoes and cucumbers. Addition of PS to pea starch and guar gum, edible coatings improved the antifungal activity of PS against isolated spoilage molds on apples, cucumbers, and tomatoes. PS inhibition was most effective against C. herbarum on apples and least effective against P. oxalicum on cucumbers.

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Section: Methodsmentioning

confidence: 99%

Antifungal Effectiveness of Potassium Sorbate Incorporated in Edible Coatings Against Spoilage Molds of Apples, Cucumbers, and Tomatoes during Refrigerated Storage

Mehyar¹,

Al-Qadiri²,

Abu-Blan³

et al. 2011

Journal of Food Science

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“…, ). May and Fickak () treated tomatoes with 50, 100 and 200 ppm of chlorine water during 1, 5, and 10 min, in order to minimize yeast and mold growth in fresh and semi‐dried tomatoes. The concentration of 200 ppm led to a maximum log reduction of yeast and molds.…”

Section: Introductionmentioning

confidence: 99%

“…Disinfection through chlorination of washing water is the most common method used to reduce the microbial activity of fruits and vegetables during the washing step (Beuchat et al 1998(Beuchat et al , 2004. May and Fickak (2003) treated tomatoes with 50, 100 and 200 ppm of chlorine water during 1, 5, and 10 min, in order to minimize yeast and mold growth in fresh and semi-dried tomatoes. The concentration of 200 ppm led to a maximum log reduction of yeast and molds.…”

Section: Introductionmentioning

confidence: 99%

Microbial Reduction and Quality of Stored Date Fruits Treated by Electrolyzed Water

Bessi

Debbabi

Grissa

et al. 2014

Journal of Food Quality

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Anolyte is an environmentally safe oxidizing solution that can be used as a biocidal agent. In this work, anolyte water effect (pH 7–7.5; oxidation‐reduction potential 800–850 mV) was studied as an ecologically safe alternative for disinfecting dates. Dates were dipped in anolyte/water solutions at three concentrations (1, 3 and 5%) and for various exposure times (0, 0.5, 1, 2, 3 and 4 min). Total bacterial flora and yeast and molds counts reductions were determined after each treatment. Microbial analysis after treatment showed up to 99.5% reduction of the total count of mesophilic bacteria, and completely eliminated yeast and molds from dates. Tests of optimum condition showed no effect on acidity, sucrose, reducing sugars and moisture content. In addition, sensory evaluation based on a triangle test showed no significant difference (P > 0.05) between treated and fresh dates after 6 months of storage, for the following descriptors: taste, odor, texture and color. Practical Applications Deglet Nour date is well‐known for its unique taste, its particular aroma, its golden‐yellow color and its nutritional value. In Tunisia, this variety is of higher market value and is the highest‐valued variety on international markets. Tunisia is currently the 10th world producer and the lead exporter of Deglet Nour dates. However, handlers often encounter quality problems (microbiological and physicochemical) which are enhanced by the long‐storage period. Anolyte combines washing, disinfecting and sterilizing agent features and it degrades spontaneously. The aim of this study was to ensure a better conservation of dates using anolyte solution, to reduce initial bacterial populations and proliferation during storage and thus increase the shelf life of a better quality product.

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Active Packaging for Fresh‐Cut Fruits and Vegetables

Mehyar¹,

Han²

2011

Modified Atmosphere Packaging for Fresh‐Cut Fruits and Vegetables

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The Efficacy of Chlorinated Water Treatments in Minimizing Yeast and Mold Growth in Fresh and Semi-dried Tomatoes

Cited by 9 publications

References 13 publications

Antifungal Effectiveness of Potassium Sorbate Incorporated in Edible Coatings Against Spoilage Molds of Apples, Cucumbers, and Tomatoes during Refrigerated Storage

Antifungal Effectiveness of Potassium Sorbate Incorporated in Edible Coatings Against Spoilage Molds of Apples, Cucumbers, and Tomatoes during Refrigerated Storage

Microbial Reduction and Quality of Stored Date Fruits Treated by Electrolyzed Water

Active Packaging for Fresh‐Cut Fruits and Vegetables

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