Microorganisms are natural contaminants of fresh produce and minimally processed products, and contamination arises from a number of sources, includìng the enviranment, postharvest handlìng and processing. Fresh-cut products are particularly susceptible to microbial contaminations because of the changes cccurring in the tissues during processing. In package gas composition of rnodlfied atmosphere packaging {MAPl in combination with low storage temperatures besides reducing physiological activity of packaged produce, can also delay pathogen growth. Present study investigated on the effect of MAPs, achieved with different plastic films, on microbial growth of minimaUy processed cactus pear (Opuntia ficus-indical fruit. Five different plastic materials were used for packaging the manually peeled fruit. That is: a) polypropylene film (Termoplast MY 40 mieron thickness, 02 transmission rate 300 cc/m2/24h); b) polyethylenefilm (Bolphane BHE,11 mieron thickness, 02 transmission rate 19000 cc/m2/24h); cl polypropylene laser-perforated films (Mach Packaging) with 8, 16 or 32 100-micron holes. Total aerobic psychrophific, mesophilic microorganisms, Enterobacteriaceae, yeast, mould populations and in-package C02, 02 and CzH4were determined at each storage time. Different final gas compositions, ranging from 7.8 KPato 17.1 KPa02, and 12-1 KPato 2.6 KPaCO" were achieved with MY and micro perforated fìlrns, respectively. Differences were detected in the mesophllic, Enterobacteriaceae and yeast loads, whiie no difference was detected in psvchrophllìc microorganisms. At the end of storage, microbial load in fruìts sealed with MY film was significantly lower than in those sealed with BHE and micro perforated films. Furthermore, fruits packed with micro-perforated films showed the highest microbialload. This occurrence may in part be related to in-package gas composition and in part to a continuous contamination of microorganisms through micro-holes ..
Effect of different film packaging on microbial growth in minimally processed cactus pear (Opuntia Ficus-indica) / Palma, A; Mangia, N; Fadda, A; Barberis, A; Schirra, M; D'Aquino, S. - In: COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES. - ISSN 1379-1176. - 78,:2(2013), pp. 73-82.
Effect of different film packaging on microbial growth in minimally processed cactus pear (Opuntia Ficus-indica).
MANGIA N;
2013-01-01
Abstract
Microorganisms are natural contaminants of fresh produce and minimally processed products, and contamination arises from a number of sources, includìng the enviranment, postharvest handlìng and processing. Fresh-cut products are particularly susceptible to microbial contaminations because of the changes cccurring in the tissues during processing. In package gas composition of rnodlfied atmosphere packaging {MAPl in combination with low storage temperatures besides reducing physiological activity of packaged produce, can also delay pathogen growth. Present study investigated on the effect of MAPs, achieved with different plastic films, on microbial growth of minimaUy processed cactus pear (Opuntia ficus-indical fruit. Five different plastic materials were used for packaging the manually peeled fruit. That is: a) polypropylene film (Termoplast MY 40 mieron thickness, 02 transmission rate 300 cc/m2/24h); b) polyethylenefilm (Bolphane BHE,11 mieron thickness, 02 transmission rate 19000 cc/m2/24h); cl polypropylene laser-perforated films (Mach Packaging) with 8, 16 or 32 100-micron holes. Total aerobic psychrophific, mesophilic microorganisms, Enterobacteriaceae, yeast, mould populations and in-package C02, 02 and CzH4were determined at each storage time. Different final gas compositions, ranging from 7.8 KPato 17.1 KPa02, and 12-1 KPato 2.6 KPaCO" were achieved with MY and micro perforated fìlrns, respectively. Differences were detected in the mesophllic, Enterobacteriaceae and yeast loads, whiie no difference was detected in psvchrophllìc microorganisms. At the end of storage, microbial load in fruìts sealed with MY film was significantly lower than in those sealed with BHE and micro perforated films. Furthermore, fruits packed with micro-perforated films showed the highest microbialload. This occurrence may in part be related to in-package gas composition and in part to a continuous contamination of microorganisms through micro-holes ..I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
