RESUMEN
Highbush blueberries, cv 'Burlington', were treated with 22, 45, 50, or 60 degrees C water for 15 or 30 s along with an untreated control. Fruit were then stored for 0, 1, 2, or 4 wk at 0 degrees C and 2 or 9 d at 20 degrees C prior to evaluation of microbial population and fruit quality. After 4 wk of storage, the hot water treatment at 60 degrees C resulted in 92% marketable berries, followed by 90% at 50 degrees C, 88% at 45 degrees C, and 83% at 22 degrees C compared with 76% in untreated controls. Decay incidence was reduced to 0.6%, 1.2%, 1.4%, or 2.8% with 60, 50, 45, or 22 degrees C water treatments, respectively, compared with 5.1% in controls following 4 wk at 0 degrees C and 2 d at 20 degrees C. After an additional 7 d at 20 degrees C, decay in fruit treated at 60 degrees C for 15 or 30 s remained at 1.8% and 0.4%, respectively, compared to 37.4% in controls. Weight loss of berries treated with hot water was 0.4% against 3.8% in controls, and shriveled and split berries were also reduced compared to controls (P<0.001). Aerobic plate count and yeast and mold count were reduced by 0.45 to 0.7 log at 60 degrees C for 30 s. Botrytis cinerea and Colletotrichum sp. were the dominant fungal pathogens causing decay of Burlington blueberries during storage. Hot water treatments also immediately induced an increase in ethanol and reduced fruit titratable acidity and soluble solids content, but had no significant effect on fruit firmness, pH, or most flavor volatile concentrations.
Asunto(s)
Bacterias/crecimiento & desarrollo , Arándanos Azules (Planta)/microbiología , Conservación de Alimentos/métodos , Frutas/microbiología , Frutas/normas , Hongos/crecimiento & desarrollo , Comportamiento del Consumidor , Seguridad de Productos para el Consumidor , Calor , Concentración de Iones de Hidrógeno , Factores de Tiempo , AguaRESUMEN
AIMS: The aims of this study were to investigate the effect of ozone and/or negative air ions (NAI) on the viability of bacteria. METHODS AND RESULTS: Dilute cell suspensions of Pseudomonas fluorescens, Erwinia carotovora pv. carotovora and Escherichia coli were inoculated onto agar and subsequently exposed to ozone and/or NAI. Ozone concentration was maintained at 100 +/- 5 nl l-1 and NAI at 106 ml-1. When exposed to a combination of ozone and NAI, viability among all three bacterial species decreased more rapidly when they were inoculated onto potato dextrose agar (PDA) than onto nutrient agar (NA). A subsequent test examined the effect of ozone and NAI alone or in combination on the bacteria inoculated onto PDA only. Treatment with NAI alone had no killing effect on any of the bacterial species. However, a strong interaction between ozone and NAI was observed. Pseudomonas fluorescens was most susceptible to the combined treatment. Cell viability was reduced to 0.7% after 6 h, while 76% of the cells remained viable when exposed to ozone alone. Viability of Erwinia carotovora pv. carotovora was reduced to 4% after 6 h in the combined treatment compared with 69% when exposed to ozone alone. Escherichia coli was relatively more resistant to the combined treatment; viability was reduced to 40% after 11 h compared with 70% in the ozone alone treatment. CONCLUSIONS: A strong synergism between ozone and NAI on bacterial cell death was found, but the degree of this effect varied depending on bacterial species. SIGNIFICANCE AND IMPACT OF THE STUDY: The synergism of ozone with NAI may provide an effective method of reducing food-borne disease and decay of fresh produce.
Asunto(s)
Desinfección/métodos , Microbiología de Alimentos , Iones/toxicidad , Ozono/toxicidad , Microbiología del Aire , Medios de Cultivo/farmacología , Escherichia coli/efectos de los fármacos , Escherichia coli/crecimiento & desarrollo , Pectobacterium carotovorum/efectos de los fármacos , Pectobacterium carotovorum/crecimiento & desarrollo , Pseudomonas fluorescens/efectos de los fármacos , Pseudomonas fluorescens/crecimiento & desarrolloRESUMEN
It has been suggested that antioxidants play a role in regulating or modulating senescence dynamics of plant tissues. Ethylene has been shown to promote early plant senescence while controlled atmospheres (CA; reduced O2 levels and elevated CO2 levels) can delay its onset and/or severity. In order to examine the possible importance of various antioxidants in the regulation of senescence, detached spinach (Spinacia oleracea L.) leaves were stored for 35 d at 10 degrees C in one of three different atmospheres: (1) ambient air (0.3% CO2, 21.5% O2, 78.5% N2), (2) ambient air + 10 ppm ethylene to promote senescence, or (3) CA (10% CO2, 0.8% O2 and 89.2% N2) to delay senescence. At weekly intervals, material was assessed for activities of the antioxidant enzymes ascorbate peroxidase (ASPX; EC 1.11.1.11), catalase (CAT; EC 1.11.1.6), dehydroascorbate reductase (DHAR; EC 1.8.5.4), glutathione reductase (GR; EC 1.6.4.2), monodehydroascorbate reductase (MDHAR; EC 1.6.5.4), and superoxide dismutase (SOD; EC 1.15.1.1), and concentrations of the water-soluble antioxidant compounds ascorbate and glutathione. Indicators of the rate and severity of senescence (lipid peroxidation, chlorophyll, and soluble protein levels) were also determined. Results indicated that the rate and severity of senescence was similar between the leaves stored in ambient air or CA until day 35, at which point the ambient air-stored leaves exhibited a sharp increase in lipid peroxidation. Tissues under both storage regimes demonstrated significant declines only in levels of ASPX, CAT, and ascorbate. Glutathione content in the CA-stored tissue also significantly dropped, but only on day 35. In contrast, spinach leaves stored in ambient air + ethylene experienced a rapid decrease in levels of all the antioxidants assessed except SOD. Declines in levels of ASPX, CAT, and ascorbate over the 35 d storage period regardless of the composition of the storage atmosphere suggests that regulation of H2O2 levels plays an important role in both the dynamics and severity of post-harvest senescence of spinach.
Asunto(s)
Antioxidantes/metabolismo , Dióxido de Carbono/farmacología , Etilenos/farmacología , Oxígeno/farmacología , Reguladores del Crecimiento de las Plantas/farmacología , Hojas de la Planta/metabolismo , Spinacia oleracea/metabolismo , Ácido Ascórbico/metabolismo , Catalasa/metabolismo , Clorofila/metabolismo , Glutatión/metabolismo , Peroxidación de Lípido , Oxidorreductasas/metabolismo , Hojas de la Planta/enzimología , Proteínas de Plantas/metabolismo , Spinacia oleracea/enzimologíaRESUMEN
Fresh strawberries (Fragaria x ananassa Duch.), raspberries (Rubus idaeus Michx.), highbush blueberries (Vaccinium corymbosum L.), and lowbush blueberries (Vaccinium angustifolium Aiton) were stored at 0, 10, 20, and 30 degrees C for up to 8 days to determine the effects of storage temperature on whole fruit antioxidant capacity (as measured by the oxygen radical absorbing capacity assay, Cao et al., Clin. Chem. 1995, 41, 1738-1744) and total phenolic, anthocyanin, and ascorbate content. The four fruit varied markedly in their total antioxidant capacity, and antioxidant capacity was strongly correlated with the content of total phenolics (0.83) and anthocyanins (0.90). The antioxidant capacity of the two blueberry species was about 3-fold higher than either strawberries or raspberries. However, there was an increase in the antioxidant capacity of strawberries and raspberries during storage at temperatures >0 degrees C, which was accompanied by increases in anthocyanins in strawberries and increases in anthocyanins and total phenolics in raspberries. Ascorbate content differed more than 5-fold among the four fruit species; on average, strawberries and raspberries had almost 4-times more ascorbate than highbush and lowbush blueberries. There were no ascorbate losses in strawberries or highbush blueberries during 8 days of storage at the various temperatures, but there were losses in the other two fruit species. Ascorbate made only a small contribution (0.4-9.4%) to the total antioxidant capacity of the fruit. The increase observed in antioxidant capacity through postharvest phenolic synthesis and metabolism suggested that commercially feasible technologies may be developed to enhance the health functionality of small fruit crops.