WorldWideScience

Sample records for eliminating post-harvest spoilage

  1. Post harvest spoilage of sweetpotato in tropics and control measures.

    Science.gov (United States)

    Ray, R C; Ravi, V

    2005-01-01

    Sweetpotato storage roots are subjected to several forms of post harvest spoilage in the tropical climate during transportation from farmers' field to market and in storage. These are due to mechanical injury, weight loss, sprouting, and pests and diseases. Sweetpotato weevil is the single most important storage pest in tropical regions for which no control measures or resistant variety are yet available. Several microorganisms (mostly fungi) have been found to induce spoilage in stored sweetpotatoes. The most important among them are Botryodiplodia theobromae, Ceratocystis fimbriata, Fusarium spp., and Rhizopus oryzae. The other less frequently occurring spoilage microorganisms include Cochliobolus lunatus (Curvularia lunata), Macrophomina phaseolina, Sclerotium rolfsii, Rhizoctonia solani, Plenodomus destruens. Microbial spoilage of sweetpotato is found associated with decrease in starch, total sugar, organic acid (ascorbic acid and oxalic acid) contents with concomitant increase in polyphenols, ethylene, and in some instances phytoalexins. Several methods are used to control microbial spoilage. Curing to promote wound healing is found as the most suitable method to control microbial spoilage. Curing naturally occurs in tropical climates where mean day temperature during sweetpotato harvesting season (February-April) invariably remains at 32-35 degrees C and relative humidity at 80-95%. Sweetpotato varieties varied in their root dry matter content, and low root dry matter content attributed for their high curing efficiency. Curing efficiency of varieties also differed in response to curing periods. Fungicide treatment, bio-control, gamma irradiation, hydro warming, and storage in sand and saw dust were found to have intermediate impacts in controlling spoilage and enhancing shelf life of sweetpotato roots. Breeding program has to be chalked out to develop new varieties suitable to curing under tropical conditions in addition to developing varieties having multi

  2. Post-harvest loss reduction

    NARCIS (Netherlands)

    Gogh, van Bart; Boerrigter, Henry; Noordam, Maryvon; Ruben, Ruerd; Timmermans, Toine

    2017-01-01

    This paper was written by experts from Wageningen University & Research (WUR), representing their combined expertise on food chains, post-harvest technology, sustainability, food security, economics, and food safety. The paper was drafted at the request of the Dutch Ministry of Economic Affairs in

  3. Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon.

    Science.gov (United States)

    Comi, Giuseppe; Andyanto, Debbie; Manzano, Marisa; Iacumin, Lucilla

    2016-09-01

    Cooked bacon is a typical Italian meat product. After production, cooked bacon is stored at 4 ± 2 °C. During storage, the microorganisms that survived pasteurisation can grow and produce spoilage. For the first time, we studied the cause of the deterioration in spoiled cooked bacon compared to unspoiled samples. Moreover, the use of bio-protective cultures to improve the quality of the product and eliminate the risk of spoilage was tested. The results show that Leuconostoc mesenteroides is responsible for spoilage and produces a greening colour of the meat, slime and various compounds that result from the fermentation of sugars and the degradation of nitrogen compounds. Finally, Lactococcus lactis spp. lactis and Lactobacillus sakei were able to reduce the risk of Leuconostoc mesenteroides spoilage. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Post-harvest proteomics and food security.

    Science.gov (United States)

    Pedreschi, Romina; Lurie, Susan; Hertog, Maarten; Nicolaï, Bart; Mes, Jurriaan; Woltering, Ernst

    2013-06-01

    To guarantee sufficient food supply for a growing world population, efforts towards improving crop yield and plant resistance should be complemented with efforts to reduce post-harvest losses. Post-harvest losses are substantial and occur at different stages of the food chain in developed and developing countries. In recent years, a substantially increasing interest can be seen in the application of proteomics to understand post-harvest events. In the near future post-harvest proteomics will be poised to move from fundamental research to aiding the reduction of food losses. Proteomics research can help in reducing food losses through (i) identification and validation of gene products associated to specific quality traits supporting marker-assisted crop improvement programmes, (ii) delivering markers of initial quality that allow optimisation of distribution conditions and prediction of remaining shelf-life for decision support systems and (iii) delivering early detection tools of physiological or pathogen-related post-harvest problems. In this manuscript, recent proteomics studies on post-harvest and stress physiology are reviewed and discussed. Perspectives on future directions of post-harvest proteomics studies aiming to reduce food losses are presented. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  5. Post-harvest Proteomics and Food Security

    NARCIS (Netherlands)

    Pedreschi Plasencia, R.P.; Lurie, S.; Hertog, W.; Nicolai, B.; Mes, J.J.; Woltering, E.J.

    2013-01-01

    To guarantee sufficient food supply for a growing world population, efforts towards improving crop yield and plant resistance should be complemented with efforts to reduce postharvest losses. Post-harvest losses are substantial and occur at different stages of the food chain in developed and

  6. Irradiation as an alternative post harvest treatment

    Energy Technology Data Exchange (ETDEWEB)

    Satin, M. [Agricultural Industries and Post-harvest Management Service, FAO, Rome (Italy); Loaharanu, P. [Head, Food Preservation Section, Joint FAO/ IAEA Division of Nuclear Techniques in Food and Agriculture, Wagramerstr. 5, A-1400, Vienna (Austria)

    1997-12-31

    This current world population has significantly added to the pressures placed upon our finite resources and our resulting ability to feed ourselves. In order to cope with current and future demands, the two established lines of action, that is, reduced population growth and expansion of agricultural production, must be supplemented with the parallel activity of reducing food losses during and after harvest. For developing countries in particular, enormous post-harvest losses result from spillage, contamination, pests and physiological deterioration during storage. Studies in these countries indicate that post-harvest losses are enormous and amount to tens of millions of tons per year valued at billions of dollars. Programs to reduce post-harvest losses, if applied properly, can result in realistic yield increases between 10 and 30%, which can be directly converted into increased consumption for humans. Post-harvest losses vary greatly and are a function of the crop variety, pest combinations in the environment, climate, the system of harvesting, storage, handling, marketing, and even the social and cultural environment. Pests are among the most criticals of these factors. Because of the disastrous potential consequences of such pests, quarantine regulations prohibit the entrance of plants or products which might hide the unwanted pest from countries where it is known to exist. Quarantine treatments are can be chemical, physical or ionizing radiation treatment. Numerous investigations on the use of ionizing radiation for the disinfestation of fresh plant materials indicate that rather low dosages will control fruit-fly problems, thus making it well suited for quarantine treatment. The effectiveness of the irradiation as a broad spectrum quarantine treatment of fresh fruits and vegetables was recognized by the several plant protection organizations around the world. Currently, some 40 countries have approved one or more irradiated food items or groups of food

  7. Bdellovibrio bacteriovorus HD100 guards against Pseudomonas tolaasii brown-blotch lesions on the surface of post-harvest Agaricus bisporus supermarket mushrooms.

    Science.gov (United States)

    Saxon, Emma B; Jackson, Robert W; Bhumbra, Shobita; Smith, Tim; Sockett, R Elizabeth

    2014-06-20

    Pseudomonas tolaasii is a problematic pathogen of cultured mushrooms, forming dark brown 'blotches' on mushroom surfaces and causing spoilage during crop growth and post-harvest . Treating P. tolaasii infection is difficult, as other, commensal bacterial species such as Pseudomonas putida are necessary for mushroom growth, so treatments must be relatively specific. We have found that P. tolaasii is susceptible to predation in vitro by the δ-proteobacterium Bdellovibrio bacteriovorus. This effect also occurred in funga, where B. bacteriovorus was administered to post-harvest mushroom caps before and after administration of the P. tolaasii pathogen. A significant, visible improvement in blotch appearance, after incubation, was observed on administration of Bdellovibrio. A significant reduction in viable P. tolaasii cell numbers, recovered from the mushroom tissue, was detected. This was accompanied by a more marked reduction in blotch severity on Bdellovibrio administration. We found that there was in some cases an accompanying overgrowth of presumed-commensal, non-Pseudomonas bacteria on post-harvest mushroom caps after Bdellovibrio-treatment. These bacteria were identified (by 16SrRNA gene sequencing) as Enterobacter species, which were seemingly resistant to predation. We visualised predatory interactions occuring between B. bacteriovorus and P. tolaasii on the post-harvest mushroom cap surface by Scanning Electron Microscopy, seeing predatory invasion of P. tolaasii by B. bacteriovorus in funga. This anti-P. tolaasii effect worked well in post-harvest supermarket mushrooms, thus Bdellovibrio was not affected by any pre-treatment of mushrooms for commercial/consumer purposes. The soil-dwelling B. bacteriovorus HD100 preys upon and kills P. tolaasii, on mushroom surfaces, and could therefore be applied to prevent spoilage in post-harvest situations where mushrooms are stored and packaged for sale.

  8. Effects of nutritionals sources, mode of storage and post harvest ...

    African Journals Online (AJOL)

    Effects of nutritionals sources, mode of storage and post harvest losses on yield and economic returns in onions (Allium cepa L) ... Nigerian Journal of Horticultural Science ... Four treatments namely; wood ash, guano, NPK and no fertilizer were laid out in a randomized complete block design with four replications. The result ...

  9. Antagonistic properties of Trichoderma viride on post harvest ...

    African Journals Online (AJOL)

    Antagonistic properties of Trichoderma viride on post harvest cassava root rot pathogens. ... Treatment with the antagonist and the subsequent storage resulted in a remarkable reduction in the frequency of occurrence of the normal root surface mycoflora and the pathogens over a 3 weeks storage period. Botryodiplodia ...

  10. Biological control of post harvest disease caused by Aspergillus ...

    African Journals Online (AJOL)

    Biological control of post harvest disease caused by Aspergillus flavus on stored lemon fruits. ... Erwinia chrysanthemi RK-67 and Bacillus subtilis RK-6 treatments reduced disease severity on both lemon cultivars. Furthermore, both the cell suspension and culture filtrates of Burkholderia cepacia strain RK- 277 reduced ...

  11. Export papaya post-harvest protection by fungicides and the ...

    African Journals Online (AJOL)

    Thiabendazole-treated fruits did not rot 21 days after treatment and this fungicide was the most satisfactory with detected residues lower than the European Union's 2000/48/EC guideline. Key Words: Post-harvest, papaya, fungicides, phytotoxic, thiabendazole, residues maximal limit. African Journal of Biotechnology ...

  12. Evaluation of post harvest monetary losses of tomatoes ...

    African Journals Online (AJOL)

    Evaluation of post harvest monetary losses of tomatoes (Lycopersicon esculentum Mill) in south eastern Nigeria. MO Ofor, GN Ben-Chendo. Abstract. No Abstract. International Journal of Tropical Agriculture and Food Systems Vol. 1 (4) 2007: pp. 390-393. Full Text: EMAIL FULL TEXT EMAIL FULL TEXT · DOWNLOAD FULL ...

  13. Effect of refrigeration on post-harvest flowers | Vieira | African ...

    African Journals Online (AJOL)

    Effect of refrigeration on post-harvest flowers. Marcos Ribeiro da Silva Vieira, Damiana Cleuma de Medeiros, Paula Nepomuceno Costa, Caio Marcio Guimarães Santos, Reinaldo de Alencar Paes, Luiza Maria de Sousa Fernandez, Nelson Geraldo de Oliveira, Arthur Allan, Flavio Silva ...

  14. REVIEW or POST- HARVEST DETERIORATION or RUBBER SEEDS ~

    African Journals Online (AJOL)

    Journal or Agriculture in Social Research (JASR) v01. 7, No.2, 2007 a '. REVIEW or POST- HARVEST DETERIORATION or RUBBER SEEDS ~. CLARA LEYIBO IGELEKE. AND vrcronmooun omorwsr. ABSTRACT , r r ~ ' Rubber seeds have potential use as a source of industrial oil as well as a protein supplement for use in ...

  15. assessment of post-harvest technologies and gender relations

    African Journals Online (AJOL)

    Mgina

    ABSTRACT. In this paper the use of gender sensitive technologies in the reduction of post-harvest maize losses at farm level is advocated as a strategy for household food security. The study was conducted in. Pangawe village, eastern Tanzania. It employed participatory approaches to investigate farmers' perceptions on ...

  16. Reducing post-harvest losses in mango in South Asia

    International Development Research Centre (IDRC) Digital Library (Canada)

    hectare per year. I feel proud that I have convinced my husband to consider my decisions related to post-harvest management and marketing after associating with the mango producers group. Mrs. Dhanalakshmi, Mango Producers'. Group, Moramadugu, Krishnagiri, Tamil Nadu. Collective marketing of mangoes through.

  17. Evaluating post harvest opportunities and constraints to utilization ...

    African Journals Online (AJOL)

    A rapid production and market appraisal was undertaken to target important markets, commodities, producers and traders of vegetables (exotic and indigenous) in three regions of Cameroon. For each vegetable, post harvest losses were estimated and gross marketing margins were calculated and then used to estimate ...

  18. Agriculture and Biological Sciences Post-harvest deterioration of ...

    African Journals Online (AJOL)

    Post harvest dterioration of Irish potato (Solanum tuberosum) (L) under storage was investigated in the laboratory and found to be caused by fusarium solani. This fungus is a primary invader of the tubers and entry is through wounds arising from harvesting and handling. A range of growth media were used and potato ...

  19. Combining Post-Harvest Fish Value Chain and Social Change ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    This project will examine interventions to reduce poverty and to improve food and nutrition security using post-harvest innovations in the fish value chain. ... The research team's methodology will combine technical fish handling and processing practices with social innovations and gender transformative approaches.

  20. Strategies to overcome post-harvest physiological deterioration in ...

    African Journals Online (AJOL)

    Cassava roots are notorious for their short shelf life due to Post-harvest physiological deterioration (PPD) leading to significant economic losses. PPD - a rapid oxidative reaction that initiates in cassava roots within 24 to 48 hours after harvest, discolouring them, thereby renders them unmarketable and unpalatable.

  1. Nitrogen and post-harvest yellowing of Brussels sprouts

    NARCIS (Netherlands)

    Everaarts, A.P.

    2000-01-01

    A study was made of the effect of a late nitrogen application on post-harvest yellowing of Brussels sprouts. Application of nitrogen, whether as granular fertilizer or as a lower amount sprayed over the crop in a watery solution, increased the nitrogen concentration in the outer leaves of the

  2. Alteration of post harvest diseases of mango Mangifera indica ...

    African Journals Online (AJOL)

    Mango production in Senegal takes place over the two seasons of dry and humid conditions between April and November. The increasing demand for fresh mangoes has led to an increase in land area allocated to that crop. Mango production suffers, however, from fruit rotting due to post-harvest diseases during ripening.

  3. Post Harvest Application of Calcium and Sodium Chloride ...

    African Journals Online (AJOL)

    Investigation was conducted on post harvest treatment formulations (CaCl2 and NaCl), rate and duration of applications, in a 3X3 factorial experiment, on the Days to Ripeness (D-to-R) and ... ANOVA assumptions were checked, cubic transformation was carried on firmness and TA, while others conformed to assumptions.

  4. Investigation on the activities of yeasts in the post harvest spoilage ...

    African Journals Online (AJOL)

    The results indicated that the D1 and D2 domains of the 5' end of the 26S rDNA showed a high degree of interspecies sequence variation for the isolates. Two of the yeasts; ... and ferulic acid esterases. These enzymes have the capacity to degrade plant cell walls and possibly enhanced the pathogenicity of the yeasts.

  5. Microbiological Spoilage of Cereal Products

    Science.gov (United States)

    Cook, Frederick K.; Johnson, Billie L.

    A wide range of cereal products, including bakery items, refrigerated dough, fresh pasta products, dried cereal products, snack foods, and bakery mixes, are manufactured for food consumption. These products are subject to physical, chemical, and microbiological spoilage that affects the taste, aroma, leavening, appearance, and overall quality of the end consumer product. Microorganisms are ubiquitous in nature and have the potential for causing food spoilage and foodborne disease. However, compared to other categories of food products, bakery products rarely cause food poisoning. The heat that is applied during baking or frying usually eliminates pathogenic and spoilage microorganisms, and low moisture contributes to product stability. Nevertheless, microbiological spoilage of these products occurs, resulting in substantial economic losses.

  6. POST-HARVEST FUNGAL DISEASES OF PAWPAW ( CARICA ...

    African Journals Online (AJOL)

    POST-HARVEST FUNGAL DISEASES OF PAWPAW ( CARICA PAPAYA L.) FRUITS AND SEEDS IN NIGERIA. ... Agar discs (3.0mm, diameter) of these fungi were subjected to hot water treatment at varying periods of time, (40°C for 30 mins., 50°C for 20 mins., and 60°C for 10 mins.) to determine the efficacy of the ...

  7. Principles of Designing and Implementing Agricultural Extension Programs for Reducing Post-harvest Loss

    Directory of Open Access Journals (Sweden)

    Paul E. McNamara

    2015-10-01

    Full Text Available Post-harvest losses represent a significant threat to food security and farmer incomes worldwide. It is an inefficiency in the global food production system that is avoidable. In deducing principles of designing and implementing agricultural extension programs to reduce post-harvest losses, valuable lessons can be gleaned from the handful of previous extension projects and programs addressing post-harvest loss. Abstracting principles from previous experiences and using this to inform future post-harvest loss prevention programs is an evidence-based approach to arrive at solutions to this problem. This paper reviews extension programs for post-harvest loss prevention, before presenting key principles abstracted from the review that should be taken into consideration for future post-harvest loss prevention programs. This paper aims to contribute to knowledge on the role of agricultural extension in the design of post-harvest loss reduction efforts in developing countries.

  8. Post-harvest Decay of ‘Campbell Early’ Grape

    Directory of Open Access Journals (Sweden)

    Young-Hee Noh

    2014-12-01

    Full Text Available The occurrence of post-harvest diseases and their pathogens in ‘Campbell Early’ which is the most produced grape in Korea was investigated. The ‘Campbell Early’ grapes produced in 3 main grape-producing areas were stored in a cold room (0-4°C for 2 weeks then at room temperature for 4 weeks prior to investigation. The major post-harvest diseases occurred were gray mold, blue mold, ripe rot, new decay 1, and new decay 2. Pathogens isolated from the symptoms were identified as Botrytis cinerea for gray mold, Penicillium sclerotiorum for blue mold and Collectrichum acutatum for ripe rot. Pathogens for new decay 1 and new decay 2 were not identified yet. Incidences of new decay 1 and new decay 2 were much higher than the other 3 decays in all grapes produced from 3 areas. Gray mold and blue mold occurred at much lower frequencies than these two decays, and ripe rot occurred least.

  9. Post-harvest Treatment of the Pogostemon cablin Benth Oil Yield

    OpenAIRE

    TASKIRAWATI, Ira

    2016-01-01

    Patchouli oil is one of the essential oils that are important in the perfume industry, cosmetics, and medicine. Patchouli oil is obtained from the distillation of the trunk, branches, and leaves of patchouli. One of the factors affecting the yield of patchouli oil is a post-harvest treatment. This study aims to determine the yield of patchouli (Pogostemon cablin Benth) oil from different processes in post-harvest management. There were two post-harvest treatments committed to patchouli leaves...

  10. Ozone for post-harvest treatment of apple fruits

    Directory of Open Access Journals (Sweden)

    Thaer YASEEN

    2015-04-01

    Full Text Available Different biotic contaminations can affect apple production. Among these, infections by Penicillium expansum, the causal agent of blue-green post-harvest rot and patulin production, is particularly important. Fruit of the apple varieties: ‘Royal Gala’, ‘Golden Delicious’ and ‘Fuji’ were challenged with a patulin-producing P. expansum strain and stored at 1 ± 1°C in presence of gaseous ozone at 0.5 μL L-1 for 2 months. During the storage period, fungal populations, the biosynthesis of patulin and the activity of some Pathogenesis Related Proteins (glucanase, peroxidase and phenylalanine ammonia-lyase were evaluated. Ozone treatment reduced fungal populations and patulin production. The activity of the assayed enzymes was not directly or clearly correlated with the inhibiting effect of ozone. These results indicate that ozone could be used to increase storage duration of apple varieties to maintain their quality.

  11. Mechanical grading in PGI Tropea red onion post harvest operations

    Directory of Open Access Journals (Sweden)

    Bruno Bernardi

    2013-09-01

    Full Text Available The growing interest expressed by consumers toward food products quality as well as toward their linkage to the territory, has led producers to fit to the continuous rising demand for “typical products”, and to look for new and more efficient production and marketing strategies. An emblematic case is represented by Tropea red onion that, as a typical product, plays an important role in economical and rural development of the territory to which it is linked. The organoleptic features offered by “Tropea Red Onion”, PGI certified (Calabria, have to be associated as well to the quality of services that accompanies its processing. Technology application in post-harvest operations, has certainly contributed to make faster and less tiring all processing tasks. The main problem related to the mechanization of Tropea red onion post-harvest operations lies in the removal of the various layers of the external tunic, making it impossible for optical or electronic grader to achieve this task in a satisfactory way since the sensors are not able yet to separate the “bulb” from its involucre. In this context, the current study aims to assess the productivity of three different machines used for round Tropea red onion grading, and determine their work efficiency. The carried out analysis highlighted the ability of the studied machines to ensure a high work capacity, while maintaining a high level of precision during calibration process. Such precision allows to decrease laborer employment and increase processing chain speed, rising as well the annual use of the machines, allowing consequently processing cost savings. For a more profitable employment of such graders, it is, however, necessary from one hand, to properly form the technicians responsible of processing plants management, and from the other hand, to be able to take advantage of a technical assistance network, able to serve users in a short time.

  12. Food spoilage - interactions between food spoilage bacteria

    DEFF Research Database (Denmark)

    Gram, Lone; Flodgaard, Lars; Rasch, Maria

    2002-01-01

    based on knowledge of the origin of the food, the substrate base and a few central preservation parameters such as temperature, atmosphere, a(w) and pH. Based on such knowledge, more detailed sensory, chemical and microbiological analysis can be carried out on the individual products to determine......Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modem day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted...... the actual specific spoilage organism. Whilst the chemical and physical parameters are the main determining factors for selection of spoilage microorganisms, a level of refinement may be found in some products in which the interactive behavior of microorganisms may contribute to their growth and/or spoilage...

  13. Predictive modelling of post-harvest quality evolution in perishables, applied to mushrooms

    NARCIS (Netherlands)

    Lukasse, L.J.S.; Polderdijk, J.J.

    2003-01-01

    A large number of models on post-harvest quality evolution of perishables is available. Yet the number of applications is limited. The most common application is the comparison of shelf-life predictions for different constant temperature scenarios. Application of post-harvest quality evolution

  14. Fungicide residues in pears and apples after post harvest treatments by drencher.

    Science.gov (United States)

    Donnarumma, L; Pompi, V; Rossi, E; Carfì, F

    2005-01-01

    Aim of this trial was to verify the residues of two fungicides, already authorised for the use in field (the admitted maximum limit of residues have been fixed), after post harvest treatments on pears and apples for defence against main post harvest rots. The use of formulation in post harvest must consider also the technique of product application. In fact there are different systems to carry out the treatments for the protection of the commodities during cold storage. In this trial two formulations of pyrimethanil and imazalil were applied by drencher on pome fruit.

  15. Post-harvest longevity of ornamental grasses conditioned in gibberellic acid and 8-hydroxyquinoline sulphate

    Directory of Open Access Journals (Sweden)

    Henschke Monika

    2016-06-01

    Full Text Available Florists’ greens are becoming increasingly important in contemporary floristry. Numerous studies conducted on cut flowers have led to the development of technologies for their post-harvest handling; however, in the case of florists’ greens they are still insufficient. Moreover, the extensive range of florists’ greens lacks leaves and the leafy culms of grasses. The aim of this study was to determine the post-harvest longevity of the leaves and leafy culms of ornamental grasses conditioned in water solutions of gibberellic acid and 8-hydroxyquinoline sulphate. The post-harvest longevity of leaves was examined in cultivars of the following species: Glyceria maxima Hartm. ‘Variegata’, Miscanthus sinensis Thunb. ‘Zebrinus’ and Spartina pectinata Link. ‘Aureomarginata’. The post-harvest longevity of leafy culms was investigated in Alopecurus pratensis L. ‘Aureovariegatus’, Chasmanthium latifolium Michx., Miscanthus sinensis Thunb. ‘Silberspinne’, Pennisetum alopecuroides L. and Phalaris arundinacea L. ‘Picta’. Conditioning in gibberellic acid had a positive effect on the post-harvest longevity and fresh weight loss and the index of leaf greenness of leaves in the case of Miscanthus sinensis ‘Zebrinus’, while conditioning in 8-hydroxyquinoline sulphate improved fresh weight loss and the index of leaf greenness of the leafy culms of Miscanthus sinensis ‘Zebrinus’, Pennisetum alopecuroides and the leaves of Glyceria maxima ‘Variegata’.

  16. Food Spoilage Microorganisms

    NARCIS (Netherlands)

    Dijksterhuis, J.; Samson, R.a.

    2006-01-01

    The control of microbiological spoilage of food requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. This

  17. From farm gate to food plate - energy in post-harvest food systems in south Asia

    Energy Technology Data Exchange (ETDEWEB)

    Parikh, J.K.

    1986-08-01

    This paper estimates energy consumed in the post-harvest food systems of India, Pakistan, Burma and Sri Lanka. The components of the post-harvest food system are: food processing, food transport, and cooking. It is shown that they represent a significant share of national energy consumption, and that variations among countries depend on variables such as urbanization, income, cropping patterns, and whether a country is a food importer or food exporter. The policies to reduce energy consumption would involve measures for increased energy efficiencies, reduced food losses, and careful consideration of markets vs food production areas for perishable commodities.

  18. Post harvest changes in physico-chemical properties and levels of ...

    African Journals Online (AJOL)

    Post harvest changes in physico-chemical properties and levels of some inorganic elements in off vine ripened orange ( Citrus sinensis ) fruits cv (Navel and Valencia) of Tanzania. ... high moisture content suggests the usefulness of these fruits in the treatment of obesity. The citric acid which these fruits contain makes them ...

  19. Application of biofilms in the post-harvest conservation of pequi ...

    African Journals Online (AJOL)

    User

    2015-05-27

    May 27, 2015 ... The aim of this study was to assess the post-harvest conservation of this fruit by using different sources of biofilms as a means to ensure the maintenance of fruit physical and chemical characteristics in order to increase its shelf life. Fruits were submitted to four treatments: control (no coating) (T1); 0.5% w/w ...

  20. Application of biofilms in the post-harvest conservation of pequi ...

    African Journals Online (AJOL)

    The aim of this study was to assess the post-harvest conservation of this fruit by using different sources of biofilms as a means to ensure the maintenance of fruit physical and chemical characteristics in order to increase its shelf life. Fruits were submitted to four treatments: control (no coating) (T1); 0.5% w/w carnauba wax ...

  1. Effects of pre- and post harvest treatments on changes in sugar ...

    African Journals Online (AJOL)

    The present investigation was aimed at evaluating the combined effect of pre- and post harvest disinfection and evaporatively coolled storage on the changes in sugar content of tomato (Lycopersicon esculentum Mill). The preharvest treatments used were ComCat®, manure, NP and the combinations of ComCat® with the ...

  2. Resistance to post-harvest microbial rot in yam: Integration of ...

    African Journals Online (AJOL)

    Post-harvest microbial rot is an important disease that causes severe losses in yam (Dioscorea spp.) storage. Rot from microbial infection of healthy yam tubers reduces their table quality and renders them unappealing to consumers. A study was carried out at Bimbilla in the Nanumba North District of Ghana to evaluate ...

  3. Post harvest losses in pineapple production: case study of Ado-odo ...

    African Journals Online (AJOL)

    The causes of losses were identified as the area of land cultivated, transport cost, distance from farm to market, days fruit spend on farm and number of bruised fruits. More efforts at mobilizing extension services, to train the farmers on how to use post harvest technology to reduce losses, is strongly recommended. Keywords: ...

  4. Selection and testing of epiphytic yeasts to control anthacnose in post-harvest of papaya fruit

    NARCIS (Netherlands)

    Capdeville, G.; Souza, M.T.; Santos, J.R.P.; Miranda, S.P.; Caetano, A.R.; Torres, F.A.G.

    2007-01-01

    Anthracnose, caused by Colletotrichum gloeosporioides, is a major post-harvest disease in papaya fruit. The major objectives of the present work were to isolate, select and test the in vitro and in vivo ability of epiphytic microorganisms, isolated from papaya fruit and leaf surfaces, in controlling

  5. Physically based modelling and optimal operation for product drying during post-harvest processing.

    NARCIS (Netherlands)

    Boxtel, van A.J.B.; Lukasse, L.; Farkas, I.; Rendik, Z.

    1996-01-01

    The development of new procedures for crop production and post-harvest processing requires models. Models based on physical backgrounds are most useful for this purpose because of their extrapolation potential. An optimal procedure is developed for alfalfa drying using a physical model. The model

  6. Analysis of pre- and post-harvest practices of cowpea ( Vigna ...

    African Journals Online (AJOL)

    Practices such as farming and storage conditions may influence the production yield and the grain quality. In this study, pre- and post-harvest practices of cowpea were analysed in relation to the quality of the grains. A survey on cowpea farming activities was conducted in the four agro-ecological zones of Benin.

  7. Public health implications of post-harvest fish handling practices in ...

    African Journals Online (AJOL)

    This paper is a review of the existing problems in fish handling technologies at post-harvest in Nigeria. The public health aspects with the associated implications are highlighted. Status of policy on fish hygiene in the country, as well as guides to quality assessment are also discussed. It is the authors' hope that developing ...

  8. A new post-harvest fungicide to control fruit rot on apple and pear.

    Science.gov (United States)

    Vorstermans, B; Creemers, P; Bylemans, D; Garnier, A

    2005-01-01

    PHILABUSTER is a new post-harvest fungicide developed by Janssen Pharmaceutica N.V.. It provides an advanced mould control by post-harvest treatments of citrus and pome fruit. The product is formulated as a stable suspension concentrate intended for dilution in water before use. PHILABUSTER 400 SC contains 200 g/L imazalil and 200 g/L pyrimethanil. Both active ingredients have a different single site mode of action. Imazalil inhibits ergosterol biosynthesis (DMI), whereas pyrimethanil interferes with fungal enzyme secretion and methionine biosynthesis. Due to the combination of these low risk fungicides a good anti-resistance management can be obtained. In case of existing reduced sensitivity of a population to DMI or MBC fungicides, no cross-resistance with pyrimethanil was observed. PHILABUSTER showed good activity by post-harvest treatment against key pathogens on apple and pear Penicillium expansum (blue mold), Botrytis cinerea (gray mold) and Gloeosporium spp. (lenticel rot) in small and large scale experiments with artificial or natural infections. By dip treatment of large volumes of fruit (up to 50 tons) the depletion of both active ingredients in the treatment water was low, both when plastic or wooden bins were used. Lower dose rates resulted in an inferior and inconsistent residue level of both active ingredients on fruit. Possible advantages of post-harvest treatments versus field treatments for the control of storage diseases are discussed.

  9. Evaluation of the economics of post harvest processing of cocoa in ...

    African Journals Online (AJOL)

    About 64% of the total respondents have the improved variety of cocoa (Amazon) on their farms. Budgetary analysis however showed that the proportion of total cost of post harvest cocoa processing to the gross revenue derived from cocoa was 11.3%. The Regression analysis revealed that cost of pod breaking, cost of ...

  10. Assessment of post-harvest challenges of small scale farm holders ...

    African Journals Online (AJOL)

    Based on these findings, it was concluded that farmers in these areas require proper and extensive training on how to reduce their losses especially through proper pre-harvesting, harvesting and post-harvesting practices like primary processing in times of glut and the introduction of some important easy-to-use ...

  11. Non-conventional methods for the control of post-harvest pear diseases.

    Science.gov (United States)

    Mari, M; Bertolini, P; Pratella, G C

    2003-01-01

    Pears are highly perishable products, especially during the post-harvest phase, when considerable losses can occur. Among the fungal diseases, blue mold caused by Penicillium expansum, grey mould caused by Botrytis cinerea, Mucor rot caused by Mucor piriformis are common on pear fruits. Other (weak) pathogens like Phialophora malorum, Alternaria spp., and Cladosporium herbarum tend to infect wounds and senescent fruits. A post-harvest fungicide treatment can reduce decay but effectiveness decreases with the appearance of resistant strains. There is a clear need to develop new and alternative methods of controlling post-harvest diseases. The emerging technologies for the control of post-harvest fungal diseases are essentially threefold: application of antagonistic microorganisms, application of natural antimicrobial substances and application of sanitizing products. Two biological control products, Aspire (Candida oleophila I-182) (Ecogen, Langhorne, PA, USA) and Bio-Save 110 (Pseudomonas syringae) (EcoScience, Worcester, MA, USA; formerly Bio-Save 11) are currently registered in the USA for post-harvest application to pears. Other potential biocontrol agents have been isolated from fruit and shown to suppress post-harvest decay in pear. It is important that evaluation of these microorganisms be carried out in a product formulation because the formulation may improve or diminish antagonistic efficacy depending on the concentration of chemical product and the duration of exposure to the treatment. Plants produce a large number of secondary metabolites with antimicrobial effects on post-harvest pathogens. Detailed studies have been conducted on aromatic compounds, essential oils, volatile substances and isothiocyanates, with encouraging results. In particular, allyl-isothiocyanate used as a volatile substance, controls blue mould in 'Conference' and 'Kaiser' pear inoculated with a thiabendazole-resistant strain. Sanitizing products such as chlorine dioxide, peracetic

  12. Effects of post-harvest treatments on high-elevation forests in the North Cascade Range, Washington.

    Science.gov (United States)

    Ella Elman; David L. Peterson

    2005-01-01

    We studied the effects of post-harvest treatments on regeneration and forest composition 13-27 years following harvest in high-elevation forests of the North Cascade Range, Washington. Eighteen sites encompassing three common post-harvest treatments were examined at elevations ranging from 830 m to 1460 m. Treatments included: (1) sites broadcast burned and planted...

  13. 40 CFR 180.910 - Inert ingredients used pre- and post-harvest; exemptions from the requirement of a tolerance.

    Science.gov (United States)

    2010-07-01

    ... nitrate (Cas Reg. No. 7761-88-8) For use on potatoes as post-harvest treatment to control sprouting at no... RESIDUES IN FOOD Exemptions From Tolerances § 180.910 Inert ingredients used pre- and post-harvest... 40 Protection of Environment 23 2010-07-01 2010-07-01 false Inert ingredients used pre- and post...

  14. Effects of chitosan-based coatings containing peppermint essential oil on the quality of post-harvest papaya fruit

    Science.gov (United States)

    Edible coatings comprised of antimicrobial polymers based on chitosan are promising technologies to preserve post-harvest fruit quality. In this study, we investigated the potential utility of a coating made from chitosan modified by N-acylation with fatty acid to preserve post-harvest papaya qualit...

  15. Moulds in food spoilage

    DEFF Research Database (Denmark)

    Filtenborg, Ole; Frisvad, Jens Christian; Thrane, Ulf

    1996-01-01

    There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highligh-ted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made...... towards the prevention of spoilage caused by moulds. This is due to recent international agreements on taxonomy and analytical methods for foodborne moulds, which has led to the discovery, that a specific, very limited funga (=mycobiota) is responsible for the spoilage of each kind of food. This is called...... the associated or critical funga and has been shown to consist of less than 10 species. In this paper the associated funga is described for the following foods: Citrus and pomaceous fruits, potato and yam tubers, onions, rye, wheat, rye bread, cheese and fermented sausages and whenever possible the selective...

  16. Fungi and food spoilage

    National Research Council Canada - National Science Library

    Pitt, John I; Hocking, Ailsa D

    2009-01-01

    ... the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern microbiological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity...

  17. Post-harvest conservation of organic strawberries coated with cassava starch and chitosan

    Directory of Open Access Journals (Sweden)

    Raquel P Campos

    2011-10-01

    Full Text Available The strawberry is as non-climacteric fruit, but has a high post-harvest respiration rate, which leads to a rapid deterioration at room temperature. This study aimed to evaluate the application of biodegradable coating on postharvest conservation of organic strawberries, cv. Camarosa, packed in plastic hinged boxes and stored at 10ºC. The treatments consisted of: a control; b 2% cassava starch; c 1% chitosan; and d 2% cassava starch + 1% chitosan. Physical and chemical characteristics of fruits were evaluated at 3, 6 and 9 days of storage, and microbiological and sensory analyses were carried out at the end of the storage period. The treatments influenced positively the post-harvest quality of organic strawberries. The coating cassava starch + chitosan provided the best results, with less than 6% of loss in fruit mass, lower counts of yeast and psychrophilic microorganisms and the best appearance according to the sensory analysis.

  18. BETA GLUCAN DEGRADATION DURING POST HARVEST MATURATION OF MALTING BARLEY WITH EMPHASIS ON MALT QUALITY

    Directory of Open Access Journals (Sweden)

    Ján Mareček

    2010-07-01

    Full Text Available β-glucans are natural gum polysaccharides occurring in the bran of cereal grains. Their negative effect consists in blocking enzymes entering the cells whereby they negatively influence the speed of grain degradation during process of malting. Aim of this work was to investigate to what extent post-harvest maturation influences β-glucan degradation with regard to malt quality. Results revealed that post-harvest maturation significantly influenced β-glucan degradation in malt. In barley grains that were stored six weeks after harvest, degradation of β-glucan in malt represented 99 % while using barley grains two weeks after harvest, β-glucan degradation represented only 50 %. Statistically significant was the effect of genotype on β-glucan content in grain as well as on β-glucan degradation level in malt. doi:10.5219/19

  19. Improving control of storage diseases on apple by combining biological and physical post-harvest methods

    OpenAIRE

    Vorstermans, B.; Van Laer, S.; Creemers, P.; Jijakli, H.; Pujos, P.

    2008-01-01

    Post-harvest non-chemical treatments consists of a large range of different approaches, including strengthening of the commodity’s natural defence mechanisms, thermotherapy, application of antagonistic microorganisms and natural antimicrobial substances. NEX0101 is a promising antagonistic biocontrol agent containing the yeast Candida oleophila as the active ingredient. NEX0101 was developed by Bionext, a spin-off from the laboratory of Dr. H. Jijakli, and is currently evaluate...

  20. Nitrification inhibitors can increase post-harvest nitrous oxide emissions in an intensive vegetable production system

    Science.gov (United States)

    Scheer, Clemens; Rowlings, David; Firrell, Mary; Deuter, Peter; Morris, Stephen; Riches, David; Porter, Ian; Grace, Peter

    2017-03-01

    To investigate the effect of nitrification inhibitors (NIs) 3,4-dimethylpyrazole phosphate (DMPP) and 3-methylpyrazole 1,2,4-triazole (3MP + TZ), on N2O emissions and yield from a typical vegetable rotation in sub-tropical Australia we monitored soil N2O fluxes continuously over an entire year using an automated greenhouse gas measurement system. The temporal variation of N2O fluxes showed only low emissions over the vegetable cropping phases, but significantly higher emissions were observed post-harvest accounting for 50-70% of the annual emissions. NIs reduced N2O emissions by 20-60% over the vegetable cropping phases; however, this mitigation was offset by elevated N2O emissions from the NIs treatments over the post-harvest fallow period. Annual N2O emissions from the conventional fertiliser, the DMPP treatment, and the 3MP + TZ treatment were 1.3, 1.1 and 1.6 (sem = 0.2) kg-N ha-1 year-1, respectively. This study highlights that the use of NIs in vegetable systems can lead to elevated N2O emissions by storing N in the soil profile that is available to soil microbes during the decomposition of the vegetable residues. Hence the use of NIs in vegetable systems has to be treated carefully and fertiliser rates need to be adjusted to avoid an oversupply of N during the post-harvest phase.

  1. Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn).

    Science.gov (United States)

    Neog, M; Saikia, L

    2010-01-01

    Pericarp browning is the major post-harvest problem of litchi (Litchi chinensis Sonn) fruit, resulting in reduced commercial value of the fruit. Control of post-harvest pericarp browning of fruit using 9 different post-harvest treatments were studied. The treated fruits were packed in transparent perforated (0.2% ventilation) low density polythene bags (100 gauge). On storage, pericarp browning increased irrespective of treatments with the decrease in pericarp specific activity, total pericarp phenol and total anthocyanin. Anthocyanin degradation index and polymeric colour increased during storage. Pre-cooled (10°C) fruits treated with 0.6% sodium metabisulphite solution for 10 min, air dried followed by dipping in 2% HCl for 5 min and packing in perforated LDPE bags recorded the lowest polyphenol oxidase specific activity (2.2 units/mg protein) with maximum retention of total anthocyanin (47.3 mg/100g) leading to the lowest pericarp browning after 9 days of storage with attractive red colour, freshness and enhanced shelf life of 9 days at ambient conditions (27.7 ± 1.2°C, RH 78 ± 4%).

  2. Effect of Post-Harvest Treatments on Enzyme Activity and Quality of Cold Stored Ber Fruit

    Directory of Open Access Journals (Sweden)

    Sukhjit K. JAWANDHA

    2012-11-01

    Full Text Available Ber (Zizyphus mauritiana Lamk fruits are perishable in nature and have poor shelf- life. To extend the storage life of ber fruits different post-harvest treatments, like CaCl2 (0.5, 1.0 and 2.0%, Ca(NO32 (0.5, 1.0 and 2.0%, gibberellic acid (GA3 (20, 40 and 60 ppm and Bavistin (0.1% were given to fruits and their effect was studied on the storage life and quality of Umran ber (Zizyphus mauritiana Lamk fruits under cold storage conditions. Fruits of uniform size and colour were harvested, from healthy plants, and subjected to post harvest dip of different chemicals, before packing in CFB boxes and placed in cold storage (3-5C and 85-90% RH They have been evaluated after 10, 20 and 30 days of storage for physiological loss in weight (PLW, firmness, pectin methyl esterase (PME activity and palatability rating. The PLW increased and fruit firmness decreased during storage at each treatment. The sensory rating increased up to 10 days at all treatments, except control but subsequently it decreased during storage. The increase rate in PME activity was faster, up to 10 days, in untreated fruits, while treated fruits showed slower rise in PME activity, up to 20 days with a decline afterwards. It can be concluded that ber fruits can be stored up to 20 days by post-harvest treatment using GA3 at 60 ppm, with acceptable quality.

  3. Nitrification inhibitors can increase post-harvest nitrous oxide emissions in an intensive vegetable production system.

    Science.gov (United States)

    Scheer, Clemens; Rowlings, David; Firrell, Mary; Deuter, Peter; Morris, Stephen; Riches, David; Porter, Ian; Grace, Peter

    2017-03-07

    To investigate the effect of nitrification inhibitors (NIs) 3,4-dimethylpyrazole phosphate (DMPP) and 3-methylpyrazole 1,2,4-triazole (3MP + TZ), on N2O emissions and yield from a typical vegetable rotation in sub-tropical Australia we monitored soil N2O fluxes continuously over an entire year using an automated greenhouse gas measurement system. The temporal variation of N2O fluxes showed only low emissions over the vegetable cropping phases, but significantly higher emissions were observed post-harvest accounting for 50-70% of the annual emissions. NIs reduced N2O emissions by 20-60% over the vegetable cropping phases; however, this mitigation was offset by elevated N2O emissions from the NIs treatments over the post-harvest fallow period. Annual N2O emissions from the conventional fertiliser, the DMPP treatment, and the 3MP + TZ treatment were 1.3, 1.1 and 1.6 (sem = 0.2) kg-N ha-1 year-1, respectively. This study highlights that the use of NIs in vegetable systems can lead to elevated N2O emissions by storing N in the soil profile that is available to soil microbes during the decomposition of the vegetable residues. Hence the use of NIs in vegetable systems has to be treated carefully and fertiliser rates need to be adjusted to avoid an oversupply of N during the post-harvest phase.

  4. Current strategies in the farm practices and post-harvest pesticidal defence

    Directory of Open Access Journals (Sweden)

    Fabio Molinari

    2008-04-01

    Full Text Available Today, people often talk about biologic agriculture and Integrated Production (IP, even if the real meaning of these terms is altered. In both cases, they deal with production methods characterized by a particular attention to the reduction of the environmental impact of all the farm practices used, especially for defence from adversities, being the element of major concern for environment and consumers’ health.Farm practice evolution, especially those about pest defence, is based on important conceptual change, accurate scientific analysis and organization of technical assistance, rationalization of agri-pharmaceutical product use is one of the main objective of Integrated Production Specifications (IPS. The quantitative reduction is the first objective, obtained by various means such as the use of efficient equipment and the qualitative selection based on the priority use of minor impact means, effectiveness being equal. At post-harvest, the anti-parasitary defence is undergoing deep changes in our country. Once, pesticides very toxic and persistent were used; however, in the last years the availability of active principles (a.p. usable on foodstuffs or in productive environments; for instance, methyl bromide use has been progressively reduced till its banishment because it is recognized to damage the ozone layer. Thus, on the whole we can talk about “integrated pest management” even for the post-harvest sector. However, substantial differences exist between agriculture and post-harvest, thus the integrated pest management in food production environment has to be designed in a different way. The fundamental element of this technique is to identify a tolerance threshold to pest attack but for the defence of food industries and stored foodstuffs is very difficult, if not impossible, to fix a limit to insect presence after which intervening is compulsory. Monitoring of pest attacks and the implementation of prevention practices is

  5. POST HARVEST TRANSMISSION OF Salmonella enterica TO THE ROOTS AND LEAVES OF BUTTERHEAD LETTUCE PACKAGED WITH INTACT ROOTS

    OpenAIRE

    Waitt, Jessie Anne

    2013-01-01

    In the United States, illnesses associated with fresh produce are increasing in frequency.  While contamination risks are present at every aspect of the farm to fork continuum, post-harvest practices holds the potential for cross-contamination of large amounts of product.  Post-harvest contamination risks for hydroponically grown lettuce packaged with intact roots and sold as "®living lettuce"" are poorly understood.  In this study, transmission of Salmonella enterica serotype Enteritidis to ...

  6. Food spoilage--interactions between food spoilage bacteria.

    Science.gov (United States)

    Gram, Lone; Ravn, Lars; Rasch, Maria; Bruhn, Jesper Bartholin; Christensen, Allan B; Givskov, Michael

    2002-09-15

    Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modern day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted based on knowledge of the origin of the food, the substrate base and a few central preservation parameters such as temperature, atmosphere, a(w) and pH. Based on such knowledge, more detailed sensory, chemical and microbiological analysis can be carried out on the individual products to determine the actual specific spoilage organism. Whilst the chemical and physical parameters are the main determining factors for selection of spoilage microorganisms, a level of refinement may be found in some products in which the interactive behavior of microorganisms may contribute to their growth and/or spoilage activity. This review gives three such examples. We describe the competitive advantage of Pseudomonas spp. due to the production of iron-chelating siderophores, the generation of substrates for spoilage reactions by one organism from another microorganism (so-called metabiosis) and the up-regulation of phenotypes potentially involved in spoilage through cell-to-cell communication. In particular, we report for the first time the widespread occurrence of N-acyl homoserine lactones (AHL) in stored and spoiling fresh foods and we discuss the potential implications for spoilage and food preservation.

  7. Post-harvest field manipulations to conserve waste rice for waterfowl

    Science.gov (United States)

    Stafford, J.D.; Kaminski, R.M.; Reinecke, K.J.; Kurtz, M.E.; Manley, S.W.

    2005-01-01

    Rice seeds escaping collection by combines during harvest (hereafter, waste rice) provide quality forage for migrating and wintering waterfowl in the Lower Mississippi Alluvial Valley (MAV) and other rice growing regions in the United States. Recent sample surveys across the MAV have revealed abundance of waste rice in fields declined an average of 71% between harvest and late autumn. Thus, we evaluated the ability of common post-harvest, field-management practices to conserve waste rice for waterfowl until early winter via controlled experiments in Mississippi rice test plots in 2001 and 2003 and analyses of data from MAV-wide surveys of waste rice in rice production fields in 2000-2002. Our experiments indicated test plots with burned rice stubble that were not flooded during autumn contained more waste rice than other treatments in 2001 (P?0.10). Waste-rice abundance in test plots did not differ among postharvest treatments in 2003 (P = 0.97). Our analyses of data from the MAV sample surveys did not detect differences in abundance of waste rice among fields burned, rolled, disked, or left in standing stubble post-harvest (P?0.04; Bonferroni corrected critical ( a= 0.017). Because results from test-plot experiments were inconclusive, we based our primary inference regarding best post-harvest treatments on patterns of rice abundance identified from the MAV surveys and previously documented environmental and agronomic benefits of managing harvested rice fields for wintering waterfowl. Therefore, we recommend leaving standing stubble in rice fields after harvest as a preliminary beneficial management practice. We suggest future research evaluate potential of postharvest practices to conserve waste rice for waterfowl and reduce straw in production rice fields managed for wintering waterfowl throughout the MAV.

  8. Efficacy and residues of permethrin-incorporated nets used to protect maize grains post-harvest.

    Science.gov (United States)

    Anaclerio, Matteo; Pellizzoni, Marco; Todeschini, Valeria; Kane, David; Hanafi, Ahmad; Trevisan, Marco; Lucini, Luigi

    2018-01-01

    Pest control in post-harvest food storage represents a great challenge in the sustainable prevention of food losses, and insecticide-treated netting may represent a valid alternative to traditional practices such as the direct application of insecticides. In our work, the efficacy of a permethrin-incorporated net, in combination with polypropylene or jute sacking, was tested for the control of Sitophilus oryzae. Contamination of maize grain by permethrin from the treated netting was also evaluated. A 98% control of S. oryzae was achieved using permethrin-treated netting. Both jute and polypropylene acted as additional barriers, increasing efficacy to 100%. The results also showed the contamination of maize kernel by permethrin released from the treated netting. The concentration of residues in maize kernels increased with increasing temperature; however, use of jute or polypropylene significantly reduced (by 87% to 97%) the concentration of residues transferred to maize kernels. Permethrin-treated netting provided a high level of efficacy in the post-harvest protection of maize. Several factors influenced permethrin residue concentrations in grains when treated nets are used. Therefore, solutions should be found to prevent contamination of food stored in the bags that are treated with insecticides. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  9. The effect of growth regulators on post-harvest Alchemilla mollis (Bauser Rothm. leaf longevity

    Directory of Open Access Journals (Sweden)

    Janowska Beata

    2016-12-01

    Full Text Available Leaves of Alchemilla mollis (Bauser Rothm. were the subject of the study. The leaves were harvested early in the morning from the department’s ornamental plant collection. Selected leaves were fully-developed and showed no signs of damage or discolouring. Gibberellic acid (GA3, benzyladenine (BA, meta-methoxytopolin (MemT and its riboside (MemTR at concentrations of 25, 50 and 75 mg dm−3 were applied in the form of solutions to four-hour leaf-conditioning in the room at a temperature of 18-20°C. After conditioning, the leaves were placed in distilled water. Leaves put into distilled water immediately after cutting served as the control. The post-harvest longevity of leaves of Alchemilla mollis was 7.2-11.8 days. The conditioning of leaves in gibberellic acid solutions at concentrations of 25-50 mg dm−3, benzyladenine at concentrations of 25 mg dm−3 and meta-methoxytopolin and its riboside at concentrations of 75 mg dm−3 extended the post-harvest longevity of leaves by 10.1-81.9%. The conditioning of leaves in gibberellic acid at a concentration of 50 mg dm−3 inhibited the degradation of chlorophyll, as indicated by the highest SPAD index values.

  10. Bioactivity of essential oils in phytopathogenic and post-harvest fungi control.

    Science.gov (United States)

    Santamarina, M P; Ibáñez, M D; Marqués, M; Roselló, J; Giménez, S; Blázquez, M A

    2017-11-01

    Commercial thyme and lavender essential oils were analysed by GC/MS. Sixty-six compounds accounting for 98.6-99.6% of total essential oil were identified. Thymol (52.14 ± 0.21%), followed by p-cymene (32.24 ± 0.16%), carvacrol (3.71 ± 0.01%) and γ-terpinene (3.34 ± 0.02%), were the main compounds in thyme essential oil, while large amounts of oxygenated monoterpenes linalool acetate (37.07 ± 0.24%) and linalool (30.16 ± 0.06%) were found in lavender one. In vitro antifungal activity of the essential oils was evaluated at 200 and 300 μg/mL against 10 phytopathogenic and post-harvest fungi, which significantly affect agriculture. Micelial growth inhibition was calculated for each tested fungus and dose. Thyme essential oil showed satisfactory results with 90-100% growth inhibition in almost all the assayed fungi at 300 μg/mL, while lavender essential oil showed no noteworthy inhibition data at either dose, and its growth was even enhanced. Thyme essential oil represents a natural alternative to control harvest and post-harvest fungi, and to extend the shelf-life of agriculture products.

  11. Occurrence of Pre- and Post-Harvest Mycotoxins and Other Secondary Metabolites in Danish Maize Silage

    Science.gov (United States)

    Storm, Ida M. L. Drejer; Rasmussen, Rie Romme; Rasmussen, Peter Have

    2014-01-01

    Maize silage is a widely used feed product for cattle worldwide, which may be contaminated with mycotoxins, pre- and post-harvest. This concerns both farmers and consumers. To assess the exposure of Danish cattle to mycotoxins from maize silage, 99 samples of whole-crop maize (ensiled and un-ensiled) were analyzed for their contents of 27 mycotoxins and other secondary fungal metabolites by liquid chromatography-tandem mass spectrometry. The method specifically targets the majority of common pre- and post-harvest fungi associated with maize silage in Denmark. Sixty-one samples contained one or more of the 27 analytes in detectable concentrations. The most common mycotoxins were zearalenone, enniatin B nivalenol and andrastin A, found in 34%, 28%, 16% and 15% of the samples, respectively. None of the samples contained mycotoxins above the EU recommended maximum concentrations for Fusarium toxins in cereal-based roughage. Thus, the present study does not indicate that Danish maize silage in general is a cause of acute single mycotoxin intoxications in cattle. However, 31 of the samples contained multiple analytes; two samples as much as seven different fungal metabolites. Feed rations with maize silage may therefore contain complex mixtures of fungal secondary metabolites with unknown biological activity. This emphasizes the need for a thorough examination of the effects of chronic exposure and possible synergistic effects. PMID:25089350

  12. Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 1. Ber fruits.

    Science.gov (United States)

    Singh, Sanjay; Singh, A K; Joshi, H K; Lata, K; Bagle, B G; More, T A

    2010-08-01

    Effect of zero energy cool chamber (ZECC) along with post-harvest treatments (including CaCl2, mustard oil and K2SO4 separately) on shelf-life and fruit quality attributes of ber (Zizyphus mauritiana Lamk.) cv 'Gola' during storage under semi-arid ecosystem of Gujarat was studied. Increase in physiological loss in weight (PLW), spoilage loss, total soluble solids, total sugars, reducing sugar and reduction in titratable acidity, and ascorbic acid during storage were observed in all treatments. Fruits treated with CaCl2 1.5% and stored in ZECC recorded least PLW (17.1%), spoilage loss (20%), respiratory activity (0.25 mg CO2/kg/h) and exhibited 7 days of shelf-life, followed by CaCl2 1% + ZECC, while untreated fruits had 3 days of economic shelf-life. Fruits stored in ZECC recorded 6 days shelf-life. Highest respiration rate was in control (0.45 mg CO2 /kg/h) on 9(th) day of storage. Data on fruit quality attributes indicated that ZECC + CaCl2 1.5% or ZECC alone might be an ideal on-farm storage facility for maintaining the quality of ber fruits under semi-arid environment of Western India.

  13. Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 2. Indian gooseberry fruits.

    Science.gov (United States)

    Singh, Sanjay; Singh, A K; Joshi, H K; Bagle, B G; More, T A

    2010-08-01

    Effect of zero energy cool chamber (ZECC) along with post-harvest treatments including CaCl2, mustard oil and K2SO4 separately on shelf-life and fruit quality attributes of Indian gooseberry or aonla (Emblica officinalis Gaertn) during storage under semi-arid ecosystem of Gujarat was studied. Increase in physiological loss in weight (PLW), spoilage loss, total soluble solids, total sugar and reducing sugars, reduction in titratable acidity and ascorbic acid were observed during storage period in all the treatments. Fruits treated with 1.5% CaCl2 and stored in ZECC recorded least PLW (16%), spoilage loss (16.5%), respiratory activity (83 mg CO2 /kg/h) and exhibited 11 days of shelf-life, while untreated control had 6 days economic life. It was closely followed by 1% CaCl2 + ZECC treatment. Fruits stored in ZECC recorded 9 days shelf-life. Highest respiration rate was in control (88.1 mg CO2 /kg/h) on 13(th) day of storage. It may be concluded that 1.5% CaCl2 and storage in ZECC treatment was found most efficient to retain the fruit quality attributes till 13(th) day of storage under semi-arid environment of western India.

  14. A Process-Based Model of TCA Cycle Functioning to Analyze Citrate Accumulation in Pre- and Post-Harvest Fruits.

    Directory of Open Access Journals (Sweden)

    Audrey Etienne

    Full Text Available Citrate is one of the most important organic acids in many fruits and its concentration plays a critical role in organoleptic properties. The regulation of citrate accumulation throughout fruit development, and the origins of the phenotypic variability of the citrate concentration within fruit species remain to be clarified. In the present study, we developed a process-based model of citrate accumulation based on a simplified representation of the TCA cycle to predict citrate concentration in fruit pulp during the pre- and post-harvest stages. Banana fruit was taken as a reference because it has the particularity of having post-harvest ripening, during which citrate concentration undergoes substantial changes. The model was calibrated and validated on the two stages, using data sets from three contrasting cultivars in terms of citrate accumulation, and incorporated different fruit load, potassium supply, and harvest dates. The model predicted the pre and post-harvest dynamics of citrate concentration with fairly good accuracy for the three cultivars. The model suggested major differences in TCA cycle functioning among cultivars during post-harvest ripening of banana, and pointed to a potential role for NAD-malic enzyme and mitochondrial malate carriers in the genotypic variability of citrate concentration. The sensitivity of citrate accumulation to growth parameters and temperature differed among cultivars during post-harvest ripening. Finally, the model can be used as a conceptual basis to study citrate accumulation in fleshy fruits and may be a powerful tool to improve our understanding of fruit acidity.

  15. A Process-Based Model of TCA Cycle Functioning to Analyze Citrate Accumulation in Pre- and Post-Harvest Fruits.

    Science.gov (United States)

    Etienne, Audrey; Génard, Michel; Bugaud, Christophe

    2015-01-01

    Citrate is one of the most important organic acids in many fruits and its concentration plays a critical role in organoleptic properties. The regulation of citrate accumulation throughout fruit development, and the origins of the phenotypic variability of the citrate concentration within fruit species remain to be clarified. In the present study, we developed a process-based model of citrate accumulation based on a simplified representation of the TCA cycle to predict citrate concentration in fruit pulp during the pre- and post-harvest stages. Banana fruit was taken as a reference because it has the particularity of having post-harvest ripening, during which citrate concentration undergoes substantial changes. The model was calibrated and validated on the two stages, using data sets from three contrasting cultivars in terms of citrate accumulation, and incorporated different fruit load, potassium supply, and harvest dates. The model predicted the pre and post-harvest dynamics of citrate concentration with fairly good accuracy for the three cultivars. The model suggested major differences in TCA cycle functioning among cultivars during post-harvest ripening of banana, and pointed to a potential role for NAD-malic enzyme and mitochondrial malate carriers in the genotypic variability of citrate concentration. The sensitivity of citrate accumulation to growth parameters and temperature differed among cultivars during post-harvest ripening. Finally, the model can be used as a conceptual basis to study citrate accumulation in fleshy fruits and may be a powerful tool to improve our understanding of fruit acidity.

  16. Methyl jasmonate and 1-methylcyclopropene treatment effects on quinone reductase inducing activity and post-harvest quality of broccoli.

    Directory of Open Access Journals (Sweden)

    Kang Mo Ku

    Full Text Available Effect of pre-harvest methyl jasmonate (MeJA and post-harvest 1-methylcyclopropene (1-MCP treatments on broccoli floret glucosinolate (GS concentrations and quinone reductase (QR, an in vitro anti-cancer biomarker inducing activity were evaluated two days prior to harvest, at harvest and at 10, 20, and 30 days of post-harvest storage at 4 °C. MeJA treatments four days prior to harvest of broccoli heads was observed to significantly increase floret ethylene biosynthesis resulting in chlorophyll catabolism during post-harvest storage and reduced product quality. Post-harvest treatment with 1-methylcyclopropene (1-MCP, which competitively binds to protein ethylene receptors, maintained post-harvest floret chlorophyll concentrations and product visual quality in both control and MeJA-treated broccoli. Transcript abundance of BoPPH, a gene which is responsible for the synthesis of pheophytinase, the primary enzyme associated with chlorophyll catabolism in broccoli, was reduced by 1-MCP treatment and showed a significant, negative correlation with floret chlorophyll concentrations. The GS, glucobrassicin, neoglucobrassicin, and gluconasturtiin were significantly increased by MeJA treatments. The products of some of the GS from endogenous myrosinase hydrolysis [sulforaphane (SF, neoascorbigen (NeoASG, N-methoxyindole-3-carbinol (NI3C, and phenethyl isothiocyanate (PEITC] were also quantified and found to be significantly correlated with QR. Sulforaphane, the isothiocyanate hydrolysis product of the GS glucoraphanin, was found to be the most potent QR induction agent. Increased sulforaphane formation from the hydrolysis of glucoraphanin was associated with up-regulated gene expression of myrosinase (BoMyo and the myrosinase enzyme co-factor gene, epithiospecifier modifier1 (BoESM1. This study demonstrates the combined treatment of MeJA and 1-MCP increased QR activity without post-harvest quality loss.

  17. Methyl jasmonate and 1-methylcyclopropene treatment effects on quinone reductase inducing activity and post-harvest quality of broccoli.

    Science.gov (United States)

    Ku, Kang Mo; Choi, Jeong Hee; Kim, Hyoung Seok; Kushad, Mosbah M; Jeffery, Elizabeth H; Juvik, John A

    2013-01-01

    Effect of pre-harvest methyl jasmonate (MeJA) and post-harvest 1-methylcyclopropene (1-MCP) treatments on broccoli floret glucosinolate (GS) concentrations and quinone reductase (QR, an in vitro anti-cancer biomarker) inducing activity were evaluated two days prior to harvest, at harvest and at 10, 20, and 30 days of post-harvest storage at 4 °C. MeJA treatments four days prior to harvest of broccoli heads was observed to significantly increase floret ethylene biosynthesis resulting in chlorophyll catabolism during post-harvest storage and reduced product quality. Post-harvest treatment with 1-methylcyclopropene (1-MCP), which competitively binds to protein ethylene receptors, maintained post-harvest floret chlorophyll concentrations and product visual quality in both control and MeJA-treated broccoli. Transcript abundance of BoPPH, a gene which is responsible for the synthesis of pheophytinase, the primary enzyme associated with chlorophyll catabolism in broccoli, was reduced by 1-MCP treatment and showed a significant, negative correlation with floret chlorophyll concentrations. The GS, glucobrassicin, neoglucobrassicin, and gluconasturtiin were significantly increased by MeJA treatments. The products of some of the GS from endogenous myrosinase hydrolysis [sulforaphane (SF), neoascorbigen (NeoASG), N-methoxyindole-3-carbinol (NI3C), and phenethyl isothiocyanate (PEITC)] were also quantified and found to be significantly correlated with QR. Sulforaphane, the isothiocyanate hydrolysis product of the GS glucoraphanin, was found to be the most potent QR induction agent. Increased sulforaphane formation from the hydrolysis of glucoraphanin was associated with up-regulated gene expression of myrosinase (BoMyo) and the myrosinase enzyme co-factor gene, epithiospecifier modifier1 (BoESM1). This study demonstrates the combined treatment of MeJA and 1-MCP increased QR activity without post-harvest quality loss.

  18. Methyl Jasmonate and 1-Methylcyclopropene Treatment Effects on Quinone Reductase Inducing Activity and Post-Harvest Quality of Broccoli

    Science.gov (United States)

    Ku, Kang Mo; Choi, Jeong Hee; Kim, Hyoung Seok; Kushad, Mosbah M.; Jeffery, Elizabeth H.; Juvik, John A.

    2013-01-01

    Effect of pre-harvest methyl jasmonate (MeJA) and post-harvest 1-methylcyclopropene (1-MCP) treatments on broccoli floret glucosinolate (GS) concentrations and quinone reductase (QR, an in vitro anti-cancer biomarker) inducing activity were evaluated two days prior to harvest, at harvest and at 10, 20, and 30 days of post-harvest storage at 4 °C. MeJA treatments four days prior to harvest of broccoli heads was observed to significantly increase floret ethylene biosynthesis resulting in chlorophyll catabolism during post-harvest storage and reduced product quality. Post-harvest treatment with 1-methylcyclopropene (1-MCP), which competitively binds to protein ethylene receptors, maintained post-harvest floret chlorophyll concentrations and product visual quality in both control and MeJA-treated broccoli. Transcript abundance of BoPPH, a gene which is responsible for the synthesis of pheophytinase, the primary enzyme associated with chlorophyll catabolism in broccoli, was reduced by 1-MCP treatment and showed a significant, negative correlation with floret chlorophyll concentrations. The GS, glucobrassicin, neoglucobrassicin, and gluconasturtiin were significantly increased by MeJA treatments. The products of some of the GS from endogenous myrosinase hydrolysis [sulforaphane (SF), neoascorbigen (NeoASG), N-methoxyindole-3-carbinol (NI3C), and phenethyl isothiocyanate (PEITC)] were also quantified and found to be significantly correlated with QR. Sulforaphane, the isothiocyanate hydrolysis product of the GS glucoraphanin, was found to be the most potent QR induction agent. Increased sulforaphane formation from the hydrolysis of glucoraphanin was associated with up-regulated gene expression of myrosinase (BoMyo) and the myrosinase enzyme co-factor gene, epithiospecifier modifier1 (BoESM1). This study demonstrates the combined treatment of MeJA and 1-MCP increased QR activity without post-harvest quality loss. PMID:24146962

  19. Occurrence of Pre- and Post-Harvest Mycotoxins and Other Secondary Metabolites in Danish Maize Silage

    DEFF Research Database (Denmark)

    Storm, Ida Marie Lindhardt Drejer; Rasmussen, Rie Romme; Rasmussen, Peter Have

    2014-01-01

    -ensiled) were analyzed for their contents of 27 mycotoxins and other secondary fungal metabolites by liquid chromatography-tandem mass spectrometry. The method specifically targets the majority of common pre- and post-harvest fungi associated with maize silage in Denmark. Sixty-one samples contained one or more...... silage may therefore contain complex mixtures of fungal secondary metabolites with unknown biological activity. This emphasizes the need for a thorough examination of the effects of chronic exposure and possible synergistic effects....... in cereal-based roughage. Thus, the present study does not indicate that Danish maize silage in general is a cause of acute single mycotoxin intoxications in cattle. However, 31 of the samples contained multiple analytes; two samples as much as seven different fungal metabolites. Feed rations with maize...

  20. Flyash as a post-harvest preservative for five commonly utilized pulses

    Energy Technology Data Exchange (ETDEWEB)

    Mendki, P.S.; Maheshwari, V.L.; Kothari, R.M.

    2001-07-01

    Flyash was evaluated for post-harvest preservation of five commonly used pulses; namely soyabean (Glycin max), bengal gram (Cicer arietinum), green gram (Vigna radiata), black gram (V. mungo) and red gram (V. unguiculata). All the pulses were deliberately infested with stored grain pest, (Callosobruchus chinensis) and treated with 1 gm flyash per 5 kg of pulses under ambient storage conditions for 18 months. No adult C. chinensis were found in pulses treated with flyash even after 12 months of treatment. After 18 months, bengal gram was the most infested, both in terms of number of insects observed and percent damaged grains, whereas soyabean and black gram were least infested. There was no effect of flyash on the nutritional quality and percent germination of pulses.

  1. Interaction of post harvest disease control treatments and gamma irradiation on mangoes

    Energy Technology Data Exchange (ETDEWEB)

    Johnson, G.I.; Cooke, A.W. (Department of Primary Industries, Indooroopilly (Australia)); Boag, T.S. (Riverina-Murray Inst. of Higher Education, Wagga Wagga (Australia). School of Agriculture); Izard, M. (Australian Nuclear Science and Technology Organisation, Lucas Heights (Australia)); Panitz, M. (Committee of Direction of Fruit Marketing, Brisbane Markets (Australia)); Sangchote, S. (Kasetsart Univ., Bangkok (Thailand))

    1990-04-01

    The effects of gamma irradiation and disease control treatments on disease severity and post harvest quality of several mango cultivars were investigated. In mangoes cv. Kensington Pride, irradiation doses ranging from 300-1200 Gy reduced disease, but the level of control was not commercially acceptable. Hot benomyl immediately followed by irradiation provided effective control of anthracnose (Colletotrichum gloeosporioides) and stem end rot (Dothiorella dominicana) during short-term storage (15 days at 20degC). The effects of the two treatments were additive. Satisfactory disease control was achieved during long-term controlled atmosphere storage when mangoes were treated with hot benomyl followed by prochloraz and then irradiated. Effects of fungicide treatment and irradiation were additive. Fungicide, or irradiation treatments alone, were unsatisfactory. Irradiation of cv. Kensington Pride at doses in excess of 600 Gy caused unacceptable surface damage. (author).

  2. Characterization of seed coat post harvest darkening in common bean (Phaseolus vulgaris L.).

    Science.gov (United States)

    Elsadr, Hanny T; Wright, Lori C; Pauls, K Peter; Bett, Kirstin E

    2011-12-01

    Seed coat post harvest darkening (PHD) represents a problem for producers and consumers of several market classes of dry bean. There are three PHD phenotypes: (1) non-darkening (ND), (2) slow darkening (SD) and (3) regular darkening (RD). The inheritance of PHD was elucidated by evaluating populations derived from crosses among multiple RD, SD and ND genotypes. Results indicate that at least two unlinked major genes control the PHD trait in common bean. Recessive epistasis with three phenotypic classes explains the segregation ratios of populations from crosses between SD and ND parents. One gene, J, is responsible for whether a bean will darken as seeds from plants that are jj do not darken at all. Another gene, sd, influences how quickly a seed coat will darken with sdsd individuals darkening more slowly than those with the dominant Sd allele.

  3. Post-harvest entomology research in the United States Department of Agriculture-Agricultural Research Service.

    Science.gov (United States)

    Throne, James E; Hallman, Guy J; Johnson, Judy A; Follett, Peter A

    2003-01-01

    This is a review of current post-harvest entomology research conducted by the Agricultural Research Service, the research branch of the US Department of Agriculture. The review covers both durable and perishable commodities. Research on biochemistry, genetics, physiology, monitoring and control of insects infesting stored grain, dried fruits and nuts, and processed commodities is reviewed. Research on development of quarantine treatments, particularly for fruit flies, is also reviewed, including research on thermal and irradiation treatments and a discussion of risk management for quarantine pests. Two areas of research are covered more extensively: a project to map the genome of the red flour beetle, Tribolium castaneum, and the use of near-infrared spectroscopy for detection of hidden infestations in grain, quantification of insect fragments in food, determination of quality in dried fruits, identification of insect species and age-grading insects. Future research directions are identified.

  4. Split double factorial with additional treatment and the post-harvest of Niagara grapes

    Directory of Open Access Journals (Sweden)

    Pórtya Piscitelli Cavalcanti

    2015-09-01

    Full Text Available ABSTRACTThis study aims to discuss and explain how to deal with the analysis of experiments conducted in completely randomized design (CRD and subdivided into double factorial with additional treatment in the plot. In addition it was illustrate the discussion by analyzing data from an experiment on post-harvest of Niagara grapes. The sums of squares for each source of variation are presented, while discussing how the additional treatment affects the whole variation. Niagara grapes were treated in the pre-harvest with three preservatives (calcium chloride, calcium nitrate and calcium lactate at 0%, 0.5%, 1% and 2% and stored for 0, 10, 20 and 30 days.All the preservatives evaluated at 0% represented the control (additional treatment.

  5. Salmonella surveillance and control at post-harvest in the Belgian pork meat chain.

    Science.gov (United States)

    Delhalle, L; Saegerman, C; Farnir, F; Korsak, N; Maes, D; Messens, W; De Sadeleer, L; De Zutter, L; Daube, G

    2009-05-01

    Salmonella remains the primary cause of reported bacterial food borne disease outbreaks in Belgium. Pork and pork products are recognized as one of the major sources of human salmonellosis. In contrast with the primary production and slaughterhouse phases of the pork meat production chain, only a few studies have focussed on the post-harvest stages. The goal of this study was to evaluate Salmonella and Escherichia coli contamination at the Belgian post-harvest stages. E. coli counts were estimated in order to evaluate the levels of faecal contamination. The results of bacteriological analysis from seven cutting plants, four meat-mincing plants and the four largest Belgian retailers were collected from official and self-monitoring controls. The prevalence of Salmonella in the cutting plants and meat-mincing plants ranged from 0% to 50%. The most frequently isolated serotype was Salmonella typhimurium. The prevalence in minced meat at retail level ranged from 0.3% to 4.3%. The levels of Salmonella contamination estimated from semi-quantitative analysis of data relating to carcasses, cuts of meat and minced meat were equal to -3.40+/-2.04 log CFU/cm(2), -2.64+/-1.76 log CFU/g and -2.35+/-1.09 log CFU/g, respectively. The E. coli results in meat cuts and minced meat ranged from 0.21+/-0.50 to 1.23+/-0.89 log CFU/g and from 1.33+/-0.58 to 2.78+/-0.43 log CFU/g, respectively. The results showed that faecal contamination still needs to be reduced, especially in specific individual plants.

  6. Treatment of post harvest residues with cellulose decomposing preparations I. Effect on grain yield from wheat

    Directory of Open Access Journals (Sweden)

    G. Milev

    2015-03-01

    Full Text Available Abstract. During 2010 – 2013 an experiment was carried out in the trial field of Dobrudzha Agricultural Institute with the aim to find out what is the effect of stubble cellulose decomposition products (microbial-based or other on the grain yield from winter wheat. The crop was grown in a stationary field trial in crop rotation with three spring crops – bean, maize and sunflower. Three cellulose decomposition products, Bactofil С, Nutri-Life Accelerate (NLA and Amalgerol premium were tested against the background of plots without mineral fertilizers treatment. The post harvest residue was chopped with the equipment of the harvester combine to suitable pieces and evenly spread on the soil surface. The above cellulose decomposition products were applied by sprinkling the area of the stubble in autumn, one month before sowing of wheat. The norm of the working solution was 400 l/ha, and the doses of the respective products were according to the recommendations of the manufacturers. Immediately after sprinkling the post harvest residue from the previous crops, it was incorporated in soil using disking soil tillage machines. On the basis of the averaged 4-year results, the following conclusions were drawn: the cellulose decomposition products Bactopfil C and NLA had well expressed positive effect on grain yield (relatively expressed, the increase varied from 7.0 to 18.0%; the structural components of yield and 1000 grain weight; the conditions of application of the cellulose decomposition products; the initial soil moisture and the moisture of the plant residues themselves in particular, were very important for the efficiency of the preparations; the nature of the tested cellulose decomposers makes them suitable for organic agriculture where the short-term immobilization of nutrients (especially the nitrogen-containing ones is a common and typical process.

  7. Post-harvest treatments in smooth-stalked meadow grass (Poa pratensis L.) - effect on carbohydrates and tiller development

    DEFF Research Database (Denmark)

    Boelt, Birte

    2007-01-01

    . The present investigation was initiated to investigate the effect of post-harvest treatments on dry matter production in autumn, carbohydrate content, the number of reproductive tillers and seed yield in a turf-type cultivar ‘Conni' of smooth-stalked meadow grass. The results show that post-harvest treatments...... harvest and all residues removed. The results from plant samples in autumn indicate that decreasing aboveground biomass production leads to a higher carbohydrate concentration which may stimulate the reproductive development in smooth-stalked meadow grass....

  8. Post-harvest insect infestation and mycotoxin levels in maize markets in the Middle Belt of Ghana

    Science.gov (United States)

    This study focused on assessing maize post-harvest losses in three maize markets in the Middle Belt of Ghana during the storage periods after the harvest of major and minor cropping seasons, September– to December and January– to April, respectively. The major and minor cropping seasons in the Middl...

  9. Implication of Abscisic Acid on Ripening and Quality in Sweet Cherries: Differential Effects during Pre- and Post-harvest

    Science.gov (United States)

    Tijero, Verónica; Teribia, Natalia; Muñoz, Paula; Munné-Bosch, Sergi

    2016-01-01

    Sweet cherry, a non-climacteric fruit, is usually cold-stored during post-harvest to prevent over-ripening. The aim of the study was to evaluate the role of abscisic acid (ABA) on fruit growth and ripening of this fruit, considering as well its putative implication in over-ripening and effects on quality. We measured the endogenous concentrations of ABA during the ripening of sweet cherries (Prunus avium L. var. Prime Giant) collected from orchard trees and in cherries exposed to 4°C and 23°C during 10 days of post-harvest. Furthermore, we examined to what extent endogenous ABA concentrations were related to quality parameters, such as fruit biomass, anthocyanin accumulation and levels of vitamins C and E. Endogenous concentrations of ABA in fruits increased progressively during fruit growth and ripening on the tree, to decrease later during post-harvest at 23°C. Cold treatment, however, increased ABA levels and led to an inhibition of over-ripening. Furthermore, ABA levels positively correlated with anthocyanin and vitamin E levels during pre-harvest, but not during post-harvest. We conclude that ABA plays a major role in sweet cherry development, stimulating its ripening process and positively influencing quality parameters during pre-harvest. The possible influence of ABA preventing over-ripening in cold-stored sweet cherries is also discussed. PMID:27200070

  10. Opportunities and Best Practices to Support Sustainable Production for Small Growers and Post-Harvest Processors in Southern California

    Science.gov (United States)

    Fissore, Cinzia; Duran, Daniel F.; Russell, Robert

    2015-01-01

    This article describes current practices and needs associated with water and gas conservation among Southern California greenhouse growers, Post-Harvest Processors (PHPs), and agricultural associations. Two communication forums were held with the goal of educating the local gas company and small growers and PHPs on the most compelling needs and…

  11. Efficacy of various naturally occurring caffeic acid derivatives in preventing post-harvest protein losses in forages

    Science.gov (United States)

    In red clover, oxidation of endogenous o-diphenols by polyphenol oxidase (PPO) inhibits post-harvest proteolyis. This system is transferable to alfalfa by providing PPO (via a transgene) and o-diphenol PPO substrates (via exogenous application). To exploit the PPO system for protein protection, it w...

  12. Hybrid dryer (solar and biomass furnance) to address the problem of post harvest losses of tomatoes in Rwanda

    NARCIS (Netherlands)

    Mukaminega, D.

    2008-01-01

    Tomato (Lycopersicon esculentum) is one of the important vegetables in Rwandese diet, since it is rich in health valued food components such as carotenoids (Lycopene), ascorbic acid (Vitamin C), vitamin E, folate and dietary fibers. The post harvest loss in tomatoes has been estimated to be about

  13. Effects of pre- and post-harvest application of selenium on inducing disease resistance and selenium accumulation in fruits

    Science.gov (United States)

    Botrytis cinerea, a ubiquitous fungal pathogen, causes severe damage (gray mold rot) on a large number of economically important fruits, vegetables, and ornamental crops at both pre- and post-harvest, which renders fruits unmarketable. Penicillium expansum is a widely spread fungal pathogen that cau...

  14. Implication of Abscisic Acid on Ripening and Quality in Sweet Cherries: Differential Effects during Pre- and Post-harvest.

    Science.gov (United States)

    Tijero, Verónica; Teribia, Natalia; Muñoz, Paula; Munné-Bosch, Sergi

    2016-01-01

    Sweet cherry, a non-climacteric fruit, is usually cold-stored during post-harvest to prevent over-ripening. The aim of the study was to evaluate the role of abscisic acid (ABA) on fruit growth and ripening of this fruit, considering as well its putative implication in over-ripening and effects on quality. We measured the endogenous concentrations of ABA during the ripening of sweet cherries (Prunus avium L. var. Prime Giant) collected from orchard trees and in cherries exposed to 4°C and 23°C during 10 days of post-harvest. Furthermore, we examined to what extent endogenous ABA concentrations were related to quality parameters, such as fruit biomass, anthocyanin accumulation and levels of vitamins C and E. Endogenous concentrations of ABA in fruits increased progressively during fruit growth and ripening on the tree, to decrease later during post-harvest at 23°C. Cold treatment, however, increased ABA levels and led to an inhibition of over-ripening. Furthermore, ABA levels positively correlated with anthocyanin and vitamin E levels during pre-harvest, but not during post-harvest. We conclude that ABA plays a major role in sweet cherry development, stimulating its ripening process and positively influencing quality parameters during pre-harvest. The possible influence of ABA preventing over-ripening in cold-stored sweet cherries is also discussed.

  15. Potential effect of atmospheric warming on grapevine phenology and post-harvest heat accumulation across a range of climates

    Science.gov (United States)

    Hall, Andrew; Mathews, Adam J.; Holzapfel, Bruno P.

    2016-09-01

    Carbohydrates are accumulated within the perennial structure of grapevines when their production exceeds the requirements of reproduction and growth. The period between harvest and leaf-fall (the post-harvest period) is a key period for carbohydrate accumulation in relatively warmer grape-growing regions. The level of carbohydrate reserves available for utilisation in the following season has an important effect on canopy growth and yield potential and is therefore an important consideration in vineyard management. In a warming climate, the post-harvest period is lengthening and becoming warmer, evidenced through studies in wine regions worldwide that have correlated recent air temperature increases with changing grapevine phenology. Budbreak, flowering, veraison, and harvest have all been observed to be occurring earlier than in previous decades. Additionally, the final stage of the grapevine phenological cycle, leaf-fall, occurs later. This study explored the potential for increased post-harvest carbohydrate accumulation by modelling heat accumulation following harvest dates for the recent climate (1975-2004) and two warmer climate projections with mean temperature anomalies of +1.26 and +2.61 °C. Summaries of post-harvest heat accumulation between harvest and leaf-fall were produced for each of Australia's Geographical Indications (wine regions) to provide comparisons from the base temperatures to projected warmer conditions across a range of climates. The results indicate that for warmer conditions, all regions observe earlier occurring budbreak and harvest as well as increasing post-harvest growing degree days accumulation before leaf-fall. The level of increase varies depending upon starting climatic condition, with cooler regions experiencing the greatest change.

  16. Comparative classification analysis of post-harvest growth detection from terrestrial LiDAR point clouds in precision agriculture

    Science.gov (United States)

    Koenig, Kristina; Höfle, Bernhard; Hämmerle, Martin; Jarmer, Thomas; Siegmann, Bastian; Lilienthal, Holger

    2015-06-01

    In precision agriculture, detailed geoinformation on plant and soil properties plays an important role, e.g., in crop protection or the application of fertilizers. This paper presents a comparative classification analysis for post-harvest growth detection using geometric and radiometric point cloud features of terrestrial laser scanning (TLS) data, considering the local neighborhood of each point. Radiometric correction of the TLS data was performed via an empirical range-correction function derived from a field experiment. Thereafter, the corrected amplitude and local elevation features were explored regarding their importance for classification. For the comparison, tree induction, Naive Bayes, and k-Means-derived classifiers were tested for different point densities to distinguish between ground and post-harvest growth. The classification performance was validated against highly detailed RGB reference images and the red edge normalized difference vegetation index (NDVI705), derived from a hyperspectral sensor. Using both geometric and radiometric features, we achieved a precision of 99% with the tree induction. Compared to the reference image classification, the calculated post-harvest growth coverage map reached an accuracy of 80%. RGB and LiDAR-derived coverage showed a polynomial correlation to NDVI705 of degree two with R2 of 0.8 and 0.7, respectively. Larger post-harvest growth patches (>10 × 10 cm) could already be detected by a point density of 2 pts./0.01 m2. The results indicate a high potential of radiometric and geometric LiDAR point cloud features for the identification of post-harvest growth using tree induction classification. The proposed technique can potentially be applied over larger areas using vehicle-mounted scanners.

  17. The Or gene enhances carotenoid accumulation and stability during post-harvest storage of potato tubers.

    Science.gov (United States)

    Li, Li; Yang, Yong; Xu, Qiang; Owsiany, Katherine; Welsch, Ralf; Chitchumroonchokchai, Chureeporn; Lu, Shan; Van Eck, Joyce; Deng, Xiu-Xin; Failla, Mark; Thannhauser, Theodore W

    2012-03-01

    Provitamin A carotenoids in staple crops are not very stable during storage and their loss compromises nutritional quality. To elucidate the fundamental mechanisms underlying carotenoid accumulation and stability, we investigated transgenic potato tubers that expressed the cauliflower Orange (Or) gene. We found that the Or transgene not only promoted retention of β-carotene level, but also continuously stimulated its accumulation during 5 months of cold storage. In contrast, no increased levels of carotenoids were observed in the tubers of vector-only controls or a yellow-flesh variety during the same period of storage. The increased carotenoid accumulation was found to be associated with the formation of lipoprotein-carotenoid sequestering structures, as well as with the enhanced abundance of phytoene synthase, a key enzyme in the carotenoid biosynthetic pathway. Furthermore, the provitamin A carotenoids stored were shown to be stable during simulated digestion and accessible for uptake by human intestinal absorptive cells. Proteomic analysis identified three major functional groups of proteins (i.e. heat shock proteins, glutathione-S-transferases, and carbohydrate metabolic proteins) that are potentially important in the Or-regulated carotenoid accumulation. Our results show that regulation of carotenoid sequestration capacity is an important mechanism by which carotenoid stability is regulated. Our findings suggest that induction of a proper sink structure formation in staple crops may provide the crops with a unique ability to promote and/or stabilize provitamin A accumulation during plant growth and post-harvest storage.

  18. In Vitro Control of Post-Harvest Fruit Rot Fungi by Some Plant Essential Oil Components

    Science.gov (United States)

    Camele, Ippolito; Altieri, Luciana; De Martino, Laura; De Feo, Vincenzo; Mancini, Emilia; Rana, Gian Luigi

    2012-01-01

    Eight substances that are main components of the essential oils from three Mediterranean aromatic plants (Verbena officinalis, Thymus vulgaris and Origanum vulgare), previously found active against some phytopathogenic Fungi and Stramenopila, have been tested in vitro against five etiological agents of post-harvest fruit decay, Botrytis cinerea, Penicillium italicum, P. expansum, Phytophthora citrophthora and Rhizopus stolonifer. The tested compounds were β-fellandrene, β-pinene, camphene, carvacrol, citral, o-cymene, γ-terpinene and thymol. Citral exhibited a fungicidal action against P. citrophthora; carvacrol and thymol showed a fungistatic activity against P. citrophthora and R. stolonifer. Citral and carvacrol at 250 ppm, and thymol at 150 and 250 ppm stopped the growth of B. cinerea. Moreover, thymol showed fungistatic and fungicidal action against P. italicum. Finally, the mycelium growth of P. expansum was inhibited in the presence of 250 ppm of thymol and carvacrol. These results represent an important step toward the goal to use some essential oils or their components as natural preservatives for fruits and foodstuffs, due to their safety for consumer healthy and positive effect on shelf life extension of agricultural fresh products. PMID:22408454

  19. Waterbird communities in rice fields subjected to different post-harvest treatments

    Science.gov (United States)

    Day, J.H.; Colwell, M.A.

    1998-01-01

    In California's Sacramento Valley, the potential value of rice fields as habitat for waterbirds may vary with harvest method, post-harvest treatment of rice straw (chopped, burned, plowed), and extent of flooding. Recent changes in rice harvesting methods (i.e., use of stripper-headers) and a legislative mandate to decrease burning of rice straw after harvest may alter habitat availability and use. Thus, we investigated species richness and community composition of nonbreeding waterbirds during October-March 1993-94 and 1994-95 in rice fields of the northern Sacramento Valley. Most (85-91% of land area) rice was conventionally harvested (i.e., cutter bar), and the remainder was stripped. Rice straw was left untreated in more than half of fields (52% in 1994 and 54% in 1995), especially in stripped fields (56-70%). In fields where farmers treated straw, the most common management methods were plowing (15-21%), burning (19-24%), and chopping (3-5%). Fields became increasingly wet from October through March as seasonal precipitation accumulated and farmers flooded fields to facilitate straw decomposition and provide habitat for ducks. Species richness of waterbirds was greater (P 0.23). Species richness in stripped fields probably was low because foraging opportunities were limited by tall dense straw, decreased grain density, and infrequent flooding. We recommend that land managers wishing to provide habitat for a diverse waterbird community harvest rice using conventional methods and flood fields shallowly.

  20. Study of Post-Harvest Ambon Banana (Musa acuminata) Preservation Using X-Ray

    Science.gov (United States)

    Dwijananti, P.; Handayani, L.; Marwoto, P.; Iswari, R. S.

    2016-08-01

    An exposure to Ambon banana (Musa Acuminata) samples has been done by using X-rays with current, voltage and exposure time are control parameters. This study aimed to determine storage ability of the post-harvest sample. Five samples were exposured by x-rays with the dose of (3-5) × 10-14 Gy. The samples were stored at room temperature. Their mass and physical condition (color and smell) were evaluated every 3 days. It was found that the control sample which was not exposured by X-ray was ripe in the sixth day indicated by the yellow color and good smell of the banana. Meanwhile, the samples which were exposured by (3 - 5) × 10-14 Gy doze of X-ray looked fresher and still had green color. These samples showed their ripening in the ninth day and their mass decrease was (12-13)% which is lower than the control sample. The preservation of banana can be done through low-dose X-ray exposure.

  1. Effects of carbon monoxide on quality, nutrients and antioxidant activity of post-harvest jujube.

    Science.gov (United States)

    Zhang, Shaoying; Li, Na

    2014-03-30

    To effectively extend the shelf life of fresh jujube, carbon monoxide (CO), as a small molecular gas, was applied to fumigate fresh jujube. The quality and antioxidant activity of jujubes fumigated with carbon monoxide at concentrations of 0 (control), 5, 10, 20 and 40 µmol L⁻¹ for 1 h under ambient temperature were investigated. The jujube fumigated with 10 µmol L⁻¹ CO showed the best preserving effect amongst all samples. At 30 days, the decay incidence of jujube fumigated with 10 µmol L⁻¹ CO is only two-thirds of that of control sample; its red index and weight loss rate were 22.8% and 19.4% lower, and its firmness, soluble solids content (SSC) and acidity were 18.7%, 5.4% and 12.2% higher than that of control samples, respectively. Its vitamin C and total flavonoid contents were also the highest. However, no significant difference in total polyphenol content was found. The jujubes treated with 10 µmol L⁻¹ CO exhibited the highest antioxidant activity in terms of reducing power and 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical scavenging activity. However, the jujubes fumigated with 40 µmol L⁻¹ CO showed inferior characteristics compared with the control sample. Fumigating jujubes with proper concentration of CO probably is a potential novel method for post-harvest jujube preservation in the future. © 2013 Society of Chemical Industry.

  2. Food and nutrition security: challenges of post-harvest handling in Kenya.

    Science.gov (United States)

    Kimiywe, J

    2015-11-01

    Presently, close to 1 billion people suffer from hunger and food insecurity. Statistics in Kenya indicates that over 10 million people suffer from chronic food insecurity and poor nutrition, 2-4 million people require emergency food assistance at any given time with nearly 30 % of Kenya's children being undernourished, 35 % stunted while micro-nutrient deficiency is wide spread. Key among the challenges contributing to inadequate foods include lack of certified seeds, seasonal production (rain-fed), high post-harvest losses and wastages, poor transportation, low value additions which reduce their market competitiveness. The present paper examines some of the underlying causes for high food wastage experience in Kenya and the associated challenges in addressing these problems. The paper also provides an overview of some of the basic solutions that have been recommended by various stakeholders. However, in spite of the recent efforts made to mitigate food wastage, there is still an urgent need to address these gaps through participatory, innovative community based interventions that will create resilience to climate change and enhance livelihoods of smallholder farmers in diverse ecosystems.

  3. Pre and post harvest IPM for the mango fruit fly, Bactrocera dorsalis (Hendel)

    Energy Technology Data Exchange (ETDEWEB)

    Verghese, Abraham; Sreedevi, K.; Nagaraju, D.K., E-mail: avergis@iihr.ernet.i [Indian Institute of Horticultural Research, Bangalore, Karnataka (India)

    2006-07-01

    The fruit fly, Bactrocera dorsalis (Hendel) is a major pest of mango in India. So, investigations were carried out to standardize an Integrated Pest Management (IPM) for fruit fly-free and residue-free mango fruits. The study required orchard and laboratory studies, which were conducted on the commercial variety Banganapalli, at the Indian Institute of Horticultural Research, Hessaraghatta Lake P.O., Bangalore, India, during 2004 and 2005. Results showed that a pre harvest IPM combination of male annihilation technique (MAT) (using methyl eugenol as a lure) + sanitation brought down B. dorsalis infestation to 5.00% from an infestation ranging from 17 to 66% in control in both years. An additional cover spray of Decamethrin 2.8EC 0.5ml/l (which is half the recommended dose) + Azadirachtin (0.03 %) 2ml/l (neem based botanical) gave 100% control in both the years. Post harvest treatments with hot water at 48 degree C for 60 and 75 min resulted in 100% control at both the time regimes in 2004 and 2005. The untreated fruits, which were also exposed to gravid females (but not treated in hot water) showed 30% and 5.5% infestations, respectively, in 2004 and 2005. (author)

  4. In Vitro Control of Post-Harvest Fruit Rot Fungi by Some Plant Essential Oil Components

    Directory of Open Access Journals (Sweden)

    Gian Luigi Rana

    2012-02-01

    Full Text Available Eight substances that are main components of the essential oils from three Mediterranean aromatic plants (Verbena officinalis, Thymus vulgaris and Origanum vulgare, previously found active against some phytopathogenic Fungi and Stramenopila, have been tested in vitro against five etiological agents of post-harvest fruit decay, Botrytis cinerea, Penicillium italicum, P. expansum, Phytophthora citrophthora and Rhizopus stolonifer. The tested compounds were β-fellandrene, β-pinene, camphene, carvacrol, citral, o-cymene, γ-terpinene and thymol. Citral exhibited a fungicidal action against P. citrophthora; carvacrol and thymol showed a fungistatic activity against P. citrophthora and R. stolonifer. Citral and carvacrol at 250 ppm, and thymol at 150 and 250 ppm stopped the growth of B. cinerea. Moreover, thymol showed fungistatic and fungicidal action against P. italicum. Finally, the mycelium growth of P. expansum was inhibited in the presence of 250 ppm of thymol and carvacrol. These results represent an important step toward the goal to use some essential oils or their components as natural preservatives for fruits and foodstuffs, due to their safety for consumer healthy and positive effect on shelf life extension of agricultural fresh products.

  5. In vitro antifungal activity of three geophytic plant extracts against three post-harvest pathogenic fungi.

    Science.gov (United States)

    Maswada, Hanafey F; Abdallah, Sabry A

    2013-12-01

    Plant extracts appear to be one of the most effective alternative methods of plant diseases control which are less harmful to human beings and environment. In vitro antifungal activity of methanolic extracts of three promising wild geophytic plants against three post-harvest pathogenic fungi using radial growth technique was conducted. These extracts included the shoot system (S) and underground parts (R) of Asparagus stipularis, Cyperus capitatus and Stipagrostis lanata. The tested fungi were Alternaria solani, Aspergillus niger and Rhizopus stolonifer. The results exhibited that, all plant extracts had antifungal activity against the tested fungi. The antifungal activity greatly varied depending on plant parts and/or plant species. R. stolonifer was the most susceptible fungus to the tested plant extracts followed by A. niger and then A. solani. On the other hand, the most effective plant extracts against tested fungi were S. lanata (S) and A. stipularis (R). The most effective plant extracts against R. stolonifer were S. lanata (R) and C. capitatus (S). While, the extracts of A. stipularis (R) and S. lanata (S) were the most effective against A. niger. The extracts of C. capitatus (S) and S. lanata (S) exhibited the highest antifungal activity against A. solani. The results demonstrated that, the methanolic extracts of A. stipularis, C. capitatus and S. lanata had potential antifungal activity against A. solani, A. niger and R. stolonifer.

  6. Fish spoilage bacteria - problems and solutions

    DEFF Research Database (Denmark)

    Gram, Lone; Dalgaard, Paw

    2002-01-01

    Microorganisms are the major cause of spoilage of most seafood products. However, only a few members of the microbial community, the specific spoilage organisms (SSOs), give rise to the offensive off-flavours associated with seafood spoilage. Combining microbial ecology, molecular techniques, ana...

  7. Tryptanthrin content in Isatis tinctoria leaves--a comparative study of selected strains and post-harvest treatments.

    Science.gov (United States)

    Oberthür, Christine; Hamburger, Matthias

    2004-07-01

    Tryptanthrin is a pharmacologically active compound in the anti-inflammatory herb Isatis tinctoria, with potent inhibitory activity on prostaglandin and leukotriene synthesis and on inducible NO synthase. The tryptanthrin content of five defined woad strains was analyzed in dependence of the time of harvest and post-harvest treatment. Tryptanthrin was determined by a validated ESI-LC-MS isotope dilution assay with d(8)-tryptanthrin as internal standard. The tryptanthrin concentration in freeze-dried leaf samples was low. Drying at ambient temperature led to a significant increase of tryptanthrin concentration, but the highest concentrations were found when leaves were dried at 40 degrees C. Tryptanthrin content in fermented woad leaves was below the limit of quantification. Tryptanthrin appears thus to be a product of post-harvest processes, but details of its formation remain to be elucidated.

  8. Biofumigation on Post-Harvest Diseases of Fruits Using a New Volatile-Producing Fungus of Ceratocystis fimbriata.

    Directory of Open Access Journals (Sweden)

    Qian Li

    Full Text Available A variety of volatile organic compounds (VOCs produced by Ceratocystis fimbriata have strong bioactivity against a wide range of fungi, bacteria and oomycetes. Mycelial growth, conidial production, and spore germination of fungi and oomycetes were significantly inhibited after exposure to cultures of C. fimbriata, and colony formation of bacteria was also inhibited. Two post-harvest diseases, peach brown rot caused by Monilinia fructicola and citrus green mold caused by Penicillium digitatum, were controlled during a 4-day storage by enclosing wound-inoculated fruits with 10 standard diameter Petri plate cultures of C. fimbriata in a 15 L box. The fruits were freshly inoculated at onset of storage and the cultures of C. fimbriata were 6 days old. Percentage of control was 92 and 97%, respectively. After exposure to C. fimbriata VOCs, severely misshapen hyphae and conidia of these two post-harvest pathogens were observed by scanning electron microscopy, and their pathogenicity was lost or greatly reduced.

  9. Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations.

    Science.gov (United States)

    Dave, Rudri K; Ramana Rao, T V; Nandane, A S

    2017-11-01

    Application of edible coatings is a suitable method to maintain the quality and reduce post-harvest losses in fresh vegetables and fruits. Pear fruits being climacteric have a short shelf life, and coating is considered as one of the most popular techniques to prolong its shelf life.The present study evaluates the effect of optimized edible coatings containing soy protein isolate (SPI) in combination with additives like hydroxypropyl methylcellulose (HPMC) and olive oil on 'Babughosha' Pears ( Pyrus communis L.) stored at ambient temperature (28 ± 5 °C and 60 ± 10% RH). Four different coatings optimized by response surface methodology study were used in the present experiment. The results of the present study shows that the optimized edible coatings help retain the firmness of fruits and lowered the moisture loss. The tested combination of coating could also withhold the levels of ascorbic acid, chlorophyll and sugar contents in the treated fruits. Activities of enzymes associated with fruit softening (β-galactosidase, polygalacturonase, pectin methyl esterase) showed delayed peaks. Amongst all treatments, T1 (SPI 5.0%, HPMC 0.40%, Olive oil 1%, Potassium sorbate 0.22%) and T2 (SPI 5.0%, HPMC 0.40%, Olive oil 0.98% Potassium sorbate 0.20%) were found to have pronounced effect on retention of nutritional quality in pears. Observations of shelf-life extension established that T2 (SPI 5.0%, HPMC 0.40%, Olive oil 0.98% Potassium sorbate 0.20%) was successful in extending shelf-life of pear fruits up to 15 days, as compared to 8 days for untreated pear fruits.

  10. Identification of woolliness response genes in peach fruit after post-harvest treatments.

    Science.gov (United States)

    González-Agüero, Mauricio; Pavez, Leonardo; Ibáñez, Freddy; Pacheco, Igor; Campos-Vargas, Reinaldo; Meisel, Lee A; Orellana, Ariel; Retamales, Julio; Silva, Herman; González, Mauricio; Cambiazo, Verónica

    2008-01-01

    Woolliness is a physiological disorder of peaches and nectarines that becomes apparent when fruit are ripened after prolonged periods of cold storage. This disorder is of commercial importance since shipping of peaches to distant markets and storage before selling require low temperature. However, knowledge about the molecular basis of peach woolliness is still incomplete. To address this issue, a nylon macroarray containing 847 non-redundant expressed sequence tags (ESTs) from a ripe peach fruit cDNA library was developed and used. Gene expression changes of peach fruit (Prunus persica cv. O'Henry) ripened for 7 d at 21 degrees C (juicy fruit) were compared with those of fruit stored for 15 d at 4 degrees C and then ripened for 7 d at 21 degrees C (woolly fruit). A total of 106 genes were found to be differentially expressed between juicy and woolly fruit. Data analysis indicated that the activity of most of these genes (>90%) was repressed in the woolly fruit. In cold-stored peaches (cv. O'Henry), the expression level of selected genes (cobra, endopolygalacturonase, cinnamoyl-CoA-reductase, and rab11) was lower than in the juicy fruit, and it remained low in woolly peaches after ripening, a pattern that was conserved in woolly fruit from two other commercial cultivars (cv. Flamekist and cv. Elegant Lady). In addition, the results of this study indicate that molecular changes during fruit woolliness involve changes in the expression of genes associated with cell wall metabolism and endomembrane trafficking. Overall, the results reported here provide an initial characterization of the transcriptome activity of peach fruit under different post-harvest treatments.

  11. Effect of post-harvest treatments on the occurrence of ochratoxin A in raw cocoa beans.

    Science.gov (United States)

    Kedjebo, Kra Brou Didier; Guehi, Tagro Simplice; Kouakou, Brou; Durand, Noël; Aguilar, Philippe; Fontana, Angélique; Montet, Didier

    2016-01-01

    Cocoa beans are the principal raw material for chocolate manufacture. Moulds have an important place in the change in the quality of cocoa beans due to their role in the production of free fatty acids and mycotoxins, namely ochratoxin A (OTA). This study investigated the impact of the key post-harvest treatments, namely the fermentation and drying methods on OTA contamination of raw cocoa beans. Analytical methods for OTA detection were based on solid-liquid extraction, clean-up using an immunoaffinity column, and identification by reversed-phase HPLC with fluorescence detection. Of a total of 104 randomly selected cocoa samples analysed, 32% had OTA contents above 2 µg kg(-1). Cocoa sourced from pods in a bad state of health had a maximum OTA content of 39.2 µg kg(-1), while that obtained from healthy pods recorded 11.2 µg kg(-1). The production of OTA in cocoa beans increased according to the pod-opening delay and reached 39.2 µg kg(-1) after an opening delay of 7 days after harvest, while 6.1 and 11.2 µg kg(-1) were observed when pods were opened after 0 and 4 days. OTA production also seemed to depend considerably to the cocoa fermentation materials. When using plastic boxes for bean fermentation, the OTA production was enhanced and reached an average OTA content of about 4.9 µg kg(-1), while the raw cocoa treated in banana leaves and wooden boxes recorded 1.6 and 2.2 µg kg(-1) on average respectively. In parallel, the OTA production was not really influenced by either the mixing or the duration of the fermentation or the drying materials.

  12. Plant extracts for controlling the post-harvest anthracnose of banana fruit

    Directory of Open Access Journals (Sweden)

    M.E.S. Cruz

    2013-01-01

    Full Text Available In banana, fruit rot is incited by Colletotrichum musae which has been the most serious post-harvest disease of immature and mature fruit. The usual control by fungicides prohibited in many countries reduces their commercial value. Therefore, two experiments were conducted to evaluate the antimicrobial activity of alternative products to the synthetic fungicides. First, berries naturally infected by anthracnose were immersed into Azadirachta indica and citric extracts at 2 and 4% (v/v for 3 minutes and stored for 11 days under environmental conditions. Next, other berries were immersed into essential oil emulsions of Allium sativum, Copaifera langsdorfii, Cinnamomum zeylanicum and Eugenia caryophyllata at 5% for 3 minutes but stored for 11 days. Berries immersed into distilled water were used as control-treatments. The percentage of disease incidence observed in the control-treatment was similar to the ones observed in the extract of A. indica at 2%. The control-treatment showed disease severity of 75.13% and the percentage of disease control was 20.85%. Fruit immersed into distilled water presented less effectiveness than the ones immersed into citric extracts, which promoted the highest effectiveness. Citric extract at 4% was the most efficient treatment because the disease incidence was 19.44%, the disease severity was 9.34% and the disease control was 90.16%. Less severity and, consequently, more disease control were achieved by immersing the berries into the emulsion of essential oil of A. sativum, followed by treatments with C. langsdorfii, E. caryophyllata and C. zeylanicum.

  13. Vitamin D2 Formation from Post-Harvest UV-B Treatment of Mushrooms (Agaricus bisporus) and Retention during Storage

    Science.gov (United States)

    The objectives of this research were to study the effects of high intensity (0.5, 0.75, and 1.0 mW/cm2), dose (0.5, 1.0, and 1.5 J/cm2), and post-harvest time (1 and 4 days) on the vitamin D2 formation in Portabella mushrooms (Agaricus bisporus) as a result of UV-B exposure, as well as the vitamin D...

  14. Continuing Climate Warming Will Result in Failure of Post-Harvest Natural Regeneration across the Landscape in Interior Alaska

    Science.gov (United States)

    Morimoto, M.; Juday, G. P.; Huettmann, F.

    2016-12-01

    Following forest disturbance, the stand initiation stage decisively influences future forest structure. Understanding post-harvest regeneration, especially under climate change, is essential to predicting future carbon stores in this extensive forest biome. We apply IPCC B1, A1B, and A2 climate scenarios to generate plausible future forest conditions under different management. We recorded presence of white spruce, birch, and aspen in 726 plots on 30 state forest white spruce harvest units. We built spatially explicit models and scenarios of species presence/absence using TreeNet (Stochastic Gradient Boosting). Post-harvest tree regeneration predictions in calibration data closely matched the validation set, indicating tree regeneration scenarios are reliable. Early stage post-harvest regeneration is similar to post-fire regeneration and matches the pattern of long-term natural vegetation distribution, confirming that site environmental factors are more important than management practices. Post-harvest natural regeneration of tree species increases under moderate warming scenarios, but fails under strong warming scenarios in landscape positions with high temperatures and low precipitation. Under all warming scenarios, the most successful regenerating species following white spruce harvest is white spruce. Birch experiences about 30% regeneration failure under A2 scenario by 2050. White spruce and aspen are projected to regenerate more successfully when site preparation is applied. Although white spruce has been the major managed species, birch may require more intensive management. Sites likely to experience regeneration failure of current tree species apparently will experience biome shift, although adaptive migration of existing or new species might be an option. Our scenario modeling tool allows resource managers to forecast tree regeneration on productive managed sites that have made a disproportionate contribution to carbon flux in a critical region.

  15. Modeling systems and vis/NIR device to improve peach and nectarine pre and post-harvest fruit maturity management

    OpenAIRE

    Bonora, Elisa

    2013-01-01

    During the last decade peach and nectarine fruit have lost considerable market share, due to increased consumer dissatisfaction with quality at retail markets. This is mainly due to harvesting of too immature fruit and high ripening heterogeneity. The main problem is that the traditional used maturity indexes are not able to objectively detect fruit maturity stage, neither the variability present in the field, leading to a difficult post-harvest management of the product and to high fruit los...

  16. Simulation of the internal environment of a post-harvest installation and a solar dryer of coffee

    Directory of Open Access Journals (Sweden)

    Robinson Osorio H.

    2016-02-01

    Full Text Available ABSTRACT This study aimed to make a simulation of the internal environment of an installations for coffee post-harvest and a parabolic solar dryer, specifically analyzing the effect of natural ventilation on the temperature and relative humidity inside these buildings. The ventilated coffee-processing plant and the solar dryer with the largest natural ventilation area showed the best results to preserve the quality of coffee grain.

  17. NaCl Induces Flavonoid Biosynthesis through a Putative Novel Pathway in Post-harvest Ginkgo Leaves

    Science.gov (United States)

    Ni, Jun; Hao, Juan; Jiang, Zhifang; Zhan, Xiaori; Dong, Lixiang; Yang, Xiuli; Sun, Zhehang; Xu, Wenya; Wang, Zhikun; Xu, Maojun

    2017-01-01

    The flavonoids in the extracts of Ginkgo leaves have been shown to have great medical value: thus, a method to increase the flavonoid contents in these extracts is of significant importance for human health. In the present study, we investigated the changes in flavonoid contents and the corresponding gene expression levels in post-harvest Ginkgo leaves after various treatments. We found that both ultraviolet-B and NaCl treatment induced flavonoid accumulation. However, gene expression analysis showed that the increases in flavonoid contents were achieved by different pathways. Furthermore, post-harvest Ginkgo leaves responded differently to NaCl treatment compared with naturally grown leaves in both flavonoid contents and corresponding gene expression. In addition, combined treatment with ultraviolet-B and NaCl did not further increase the flavonoid contents compared with ultraviolet-B or NaCl treatment alone. Our results indicate the existence of a novel mechanism in response to NaCl treatment in post-harvest Ginkgo leaves, and provide a technique to increase flavonoid content in the pharmaceutical industry. PMID:28659935

  18. Physiological and proteomic approaches to address the active role of ozone in kiwifruit post-harvest ripening.

    Science.gov (United States)

    Minas, Ioannis S; Tanou, Georgia; Belghazi, Maya; Job, Dominique; Manganaris, George A; Molassiotis, Athanassios; Vasilakakis, Miltiadis

    2012-04-01

    Post-harvest ozone application has recently been shown to inhibit the onset of senescence symptoms on fleshy fruit and vegetables; however, the exact mechanism of action is yet unknown. To characterize the impact of ozone on the post-harvest performance of kiwifruit (Actinidia deliciosa cv. 'Hayward'), fruits were cold stored (0 °C, 95% relative humidity) in a commercial ethylene-free room for 1, 3, or 5 months in the absence (control) or presence of ozone (0.3 μl l(-1)) and subsequently were allowed to ripen at a higher temperature (20 °C), herein defined as the shelf-life period, for up to 12 days. Ozone blocked ethylene production, delayed ripening, and stimulated antioxidant and anti-radical activities of fruits. Proteomic analysis using 1D-SDS-PAGE and mass spectrometry identified 102 kiwifruit proteins during ripening, which are mainly involved in energy, protein metabolism, defence, and cell structure. Ripening induced protein carbonylation in kiwifruit but this effect was depressed by ozone. A set of candidate kiwifruit proteins that are sensitive to carbonylation was also discovered. Overall, the present data indicate that ozone improved kiwifruit post-harvest behaviour, thus providing a first step towards understanding the active role of this molecule in fruit ripening.

  19. Microbiological Spoilage of Dairy Products

    Science.gov (United States)

    Ledenbach, Loralyn H.; Marshall, Robert T.

    The wide array of available dairy foods challenges the microbiologist, engineer, and technologist to find the best ways to prevent the entry of microorganisms, destroy those that do get in along with their enzymes, and prevent the growth and activities of those that escape processing treatments. Troublesome spoilage microorganisms include aerobic psychrotrophic Gram-negative bacteria, yeasts, molds, heterofermentative lactobacilli, and spore-forming bacteria. Psychrotrophic bacteria can produce large amounts of extracellular hydrolytic enzymes, and the extent of recontamination of pasteurized fluid milk products with these bacteria is a major determinant of their shelf life. Fungal spoilage of dairy foods is manifested by the presence of a wide variety of metabolic by-products, causing off-odors and flavors, in addition to visible changes in color or texture.

  20. Solving Microbial Spoilage Problems in Processed Foods

    Science.gov (United States)

    Clavero, Rocelle

    This chapter surveys common microbial food spoilage processes. The chapter is organized by food products and includes sections addressing spoilage in meat, poultry, fish; dairy products (milk, butter, cheese); beverage products; bakery products; canned foods; fruit and confectionery products; and emulsions. It addresses the isolation and identification of spoilage organisms and provides several case studies as examples. It introduces various organisms responsible for spoilage including Gram-positive lactic acid bacteria, Gram-negative aerobic bacteria, yeasts, molds, and fungal contaminants. Throughout the chapter, attention is given to when, where, and how spoilage organisms enter the food processing chain. Troubleshooting techniques are suggested. The effect (or lack of effect) of heating, dehydration, pH change, cooling, and sealing on various organisms is explained throughout. The chapter contains four tables that connect specific organisms to various spoilage manifestations in a variety of food products.

  1. Microorganisms associated with post-harvest green olives deteriorations in Morocco

    Directory of Open Access Journals (Sweden)

    Faid, M.

    1994-10-01

    Full Text Available Altered green olive fruits harvested by the pole slender method were studied for the microorganisms involved in post-harvest alterations of the fruits before the fermentation process. The determinations included: standard plate count, Gram-negative bacteria (conforms and pseudomonads, bacillus, and yeasts. Results showed that the alterations are due first to yeasts and their interactions with pseudomonads and conforms. The most frequent yeasts were represented by the species: Debaryomyces hansenii, Rodothorula glutinis, Pichia membranefaciens, P. Anomala and Candida Bacarum. Gram-negative fermenting bacteria were represented by the species: Envinia carotovora, Hafnia alvei, Enterobacter agglomerans, E. Aerogenes and Serratia marcescens, S. liquefaciens and Shigella flexneri. The oxidase-positive bacteria were most abundant and mainly dominated by Pseudomonas species including P. aeruginosa, P. alcaligenes and P. Syringae. Most of the isolates of these microorganisms were cellulolytic and lipolytic. bacillus especies were also isolated and identified. The main species were Bacillus megaterium, B. pumilus, B. cereus and B. olei. Bacillus species seem not involved in olive deteriorations

    Se estudiaron los microorganismos envueltos en las alteraciones postcosecha de aceitunas verdes alteradas recolectadas mediante el método de vareo y antes del proceso de fermentación. Las determinaciones incluyeron: recuento estándar en placa, bacterias gram-negativa (coliformes y pseudomonas, bacillus y levaduras. Los resultados mostraron que las alteraciones son debidas en primer lugar a las levaduras y a sus interaciones con pseudomonas y coliformes. Las levaduras más frecuentes estuvieron representadas por las especies: Debaryomyces hansenii, Rodothorula glutinis, Pichia membranefaciens, P. anómala y Candida bacarum. Las bacterias gram

  2. Post-harvest N2O emissions were not affected by various types of oilseed straw incorporated into soil

    Science.gov (United States)

    Köbke, Sarah; Senbayram, Mehmet; Hegewald, Hannes; Christen, Olaf; Dittert, Klaus

    2015-04-01

    Oilseed rape post-harvest N2O emissions are seen highly critical as so far they are considered as one of the most crucial drawbacks in climate-saving bioenergy production systems. N2O emissions may substantially counterbalance the intended savings in CO2 emissions. Carbon-rich crop residues in conjunction with residual soil nitrate are seen as a key driver since they may serve as energy source for denitrification and, they may alter soil-borne N2O emissions. As oilseed rape straw is known to have high N/C ratio compared to other crop residues, its soil incorporation may specifically trigger post-harvest N2O emissions. Therefore, the aim of the present study was to determine post-harvest N2O emissions in soils amended with various types of oilseed rape straw (with different N/C ratio) and barley straw in field and incubation experiments. In the incubation experiment, oilseed rape or 15N labelled barley straw were mixed with soil at a rate of 1.3 t DM ha-1 and studied for 43 days. Treatments consisted of non-treated control soil (CK), 15N labelled barley straw (BST), oilseed rape straw (RST), 15N labelled barley straw + N (BST+N), or oilseed rape straw + N (RST+N). N fertilizer was applied to the soil surface as ammonium-nitrate at a rate of 100 kg N ha-1 and soil moisture was adjusted to 80% water-holding capacity. In the field experiment, during the vegetation period 15N labelled fertilizer (15NH415NO3) was used to generate 15N labelled oilseed rape straw (up to 5 at%). Here, the three fertilizer treatments consisted of 5 kg N ha-1 (RST-5), 150 kg N ha-1 (RST-150) and 180 kg N ha-1 (RST-180). Post-harvest N2O emissions were determined during the period of August 2013 to February 2014 by using static flux chambers. In the incubation trial, cumulative N2O emissions were 5, 29, 40 g N2O-N ha-1 148 days-1 in non-fertilized control, BST and RST treatments, respectively. Here, emissions were slightly higher in RST than BST (p

  3. Post harvest physiconutritional changes in Kagzi limes (Citrus aurantifolia Swingle) treated with selected oil emulsions and diphenyl.

    Science.gov (United States)

    Verma, P; Dashora, L K

    2000-01-01

    Influence of oil emulsions and diphenyl on post-harvest physiconutritional changes in Kagzi limes (Citrus aurantifolia) was studied. During twelve days of storage, physiological loss in weight (PLW) and rotting were at a minimum in fruits treated with Neem (Azadirachta indica A. Juss.) oil plus diphenyl; juice content was at a maximum in mustard oil + diphenyl treated fruits. With the advancement of storage period, total soluble solids were increased while ascorbic acid and acidity of fruits decreased. Mustard oil plus diphenyl supported maximum ascorbic acid (25.60 mg/100 ml juice) and minimum total soluble solids (9.03%).

  4. Factors that affect proliferation of Salmonella in tomatoes post-harvest: the roles of seasonal effects, irrigation regime, crop and pathogen genotype.

    Science.gov (United States)

    Marvasi, Massimiliano; Hochmuth, George J; Giurcanu, Mihai C; George, Andrée S; Noel, Jason T; Bartz, Jerry; Teplitski, Max

    2013-01-01

    Fresh fruits and vegetables become increasingly recognized as vehicles of human salmonellosis. Physiological, ecological, and environmental factors are all thought to contribute to the ability of Salmonella to colonize fruits and vegetables pre- and post-harvest. The goal of this study was to test how irrigation levels, fruit water congestion, crop and pathogen genotypes affect the ability of Salmonella to multiply in tomatoes post-harvest. Fruits from three tomato varieties, grown over three production seasons in two Florida locations, were infected with seven strains of Salmonella and their ability to multiply post-harvest in field-grown tomatoes was tested. The field experiments were set up as a two-factor factorial split plot experiment, with the whole-plot treatments arranged in a randomized complete-block design. The irrigation treatment (at three levels) was the whole-plot factor, and the split-plot factor was tomato variety, with three levels. The significance of the main, two-way, and three-way interaction effects was tested using the (type III) F-tests for fixed effects. Mean separation for each significant fixed effect in the model was performed using Tukey's multiple comparison testing procedure. The irrigation regime per se did not affect susceptibility of the crop to post-harvest proliferation of Salmonella. However, Salmonella grew significantly better in water-congested tissues of green tomatoes. Tomato maturity and genotype, Salmonella genotype, and inter-seasonal differences were the strongest factors affecting proliferation. Red ripe tomatoes were significantly and consistently more conducive to proliferation of Salmonella. Tomatoes harvested in the driest, sunniest season were the most conducive to post-harvest proliferation of the pathogen. Statistically significant interactions between production conditions affected post-harvest susceptibility of the crop to the pathogen. UV irradiation of tomatoes post-harvest promoted Salmonella growth.

  5. Post-Harvest Induced Production of Salvianolic Acids and Significant Promotion of Antioxidant Properties in Roots of Salvia miltiorrhiza (Danshen

    Directory of Open Access Journals (Sweden)

    Guo-Jun Zhou

    2014-05-01

    Full Text Available Danshen, the dried roots of Salvia miltiorrhiza, is an extremely valued Traditional Chinese Medicine. Previously, we have demonstrated that salvianolic acid B (SaB, the important bioactive ingredient in this herb, was a post-harvest product. Here, we further reported that all salvianolic acids (SAs in the roots were post-harvest products of the drying process. In addition, the results of various radical scavenging activity assays, including lipid peroxidation (1, DPPH (2, hydroxyl (3 and superoxide (4, were significantly increased along with the accumulation of total salvianolic acids in the process. The contents of chemical targets and antioxidant activities both reached the highest value under thermal treatment at 130 °C for 80 min. In this dehydration period, contents of SaB, and sum of nine SAs increased from 0.01% to 5.51%, and 0.20% to 6.61%; and IC50 of antioxidant activity decreased from 4.85 to 2.69 (1; 7.75 to 0.43 (2; 2.57 to 1.13 (3 and 17.25 to 1.10 mg/mL. These results further supported the hypothesis that the newly harvested plant roots were still physiologically active and the secondary metabolites might be produced due to dehydration stress after harvest. Our findings supplied an important and useful theoretical basis for promoting the quality of Danshen and other medicinal plant materials.

  6. Post-harvest longevity of ×Heucherella L. leaves after the application of benzyladenine sprayed on maternal plants

    Directory of Open Access Journals (Sweden)

    Beata Janowska

    2016-03-01

    Full Text Available Analyses were conducted on leaves of two ×Heucherella L. cultivars: ‘Solar Power’ and ‘Kimono’. Leaves were harvested at two dates: spring (2014-05-22 and summer (2014-07-26. Prior to each leaf harvest day, the maternal plants were sprayed with benzyladenine (BA at a concentration of 100, 300 and 600 mg dm−3. After being cut, the leaves were placed in containers with distilled water. In the cultivar ‘Solar Power’, BA at a concentration of 100–600 mg dm−3 had an advantageous effect on post-harvest longevity of leaves harvested in summer, improving it by 31.7–98.3%, while in the cultivar ‘Kimono’ BA at the above-mentioned concentrations improved post-harvest longevity of leaves harvested both in spring and summer by almost 2 months. BA at a concentration of 100–600 mg dm−3 inhibited proteolysis in leaves of the tested ×Heucherella cultivars, except for leaves of the cultivars ‘Solar Power’ and ‘Kimono’ harvested in summer from plants sprayed with BA at a concentration of 100 mg dm−3. In these leaves, the protein level was comparable to that in the control leaves. In leaves treated with BA at a concentration of 100–600 mg dm−3, the content of saccharides was higher than in the control plants harvested in the spring and summer.

  7. Study on freshness quality and post-harvest loss of Hilsa (Tenualosa Ilisha during marketing in Mymensingh town, Bangladesh

    Directory of Open Access Journals (Sweden)

    Dilip Chandra Ray

    2015-08-01

    Full Text Available An investigation was conducted to know the freshness quality and associated post-harvest loss of hilsa, if any, transported to Mymensingh from the major landing centers through Cox’s Bazar-Chittagong (route A and Barguna-Chandpur (route B routes for a period of July to October 2012. The average environmental temperature of the wholesale and retail markets was 30.7 °C and 30.6 °C where the body temperature of hilsa was 4.5 °C (route A and 4.7 °C (route B, respectively. The Freshness quality of hilsa was assessed using sensory defects points (DPs that eventually gave rise to numerical values ‘1’ being the freshest and ‘5’ being the worst quality. The DPs of hilsa were found 2.0, which reveal that the fishes were in excellent conditions, i.e., there was no significant post-harvest loss even during retail sale. DPs on arrival and at wholesale in July, September and October were significantly different after auction and during retail sale (p<0.05, and in August differed significantly only during retail sale (p<0.05. It was observed that hilsa transported to Mymensingh from Barguna-Chandpur were better in quality than those transported from Cox’s Bazar-Chittagong. The reason behind this finding was not studied and this needs to be elucidated through further research.

  8. Strategy of Quality Improvement of Pond Shrimp Post Harvest Management (Penaeus monodon Fabricius in Mahakam Delta (Case Study

    Directory of Open Access Journals (Sweden)

    Andi Noor Asikin

    2012-10-01

    Full Text Available Mahakam Delta area, which is situated in Kutai Kartanegara Regency, has become a pond center that gives a significant contribution to shrimp export of East Kalimantan Province. Pond-produced shrimps, however, do not always accord to the intention of cold storage companies at expected price. The companies even sometimes reject the request due to poor quality of the product. The decreasing shrimp quality may be due to maintenance process by the pond farmers as well as the improper collectors. In the other hand, importing countries have decided more and more restricted requirements for the imported fishing products. This study was held in Muara Jawa, Anggana, and Muara Badak Districts using techniques of data collection of in-depth interview with twelve respondents. In order to improve shrimp quality, farmers or the producers have to formulate a strategy towards the improvement of the post harvest shrimps from the pond using an Analytical Hierarchy Process (AHP. Results of the AHP consist of as follows: (1 application of pond shrimp post harvest technology and improvement of facilities and accommodation that support the quality improvement of the pond shrimps, (2 human resource quality improvement of pond farmers, collectors, and field instructors, (3 development of pond culture by applying best practices principle and local policies in order to improve the quality of the pond shrimps, and (4 improvement of interagency coordination, monitoring, and evaluation to enhance the pond shrimp quality

  9. Microbiological spoilage of fish and fish products

    DEFF Research Database (Denmark)

    Gram, Lone; Huss, Hans Henrik

    1996-01-01

    Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative...... biochemical indicators of spoilage. Shewanzella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine fish from temperate waters are spoiled by the CO2 resistant Photobacterium phosphoreum whereas Gram......- positive bacteria are likely spoilers of CO2 packed fish from fresh or tropical waters. Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish...

  10. Electron beam irradiator for post-harvest processing of chestnut fruits: technical parameters and feasibility

    OpenAIRE

    Antonio, Amilcar L.; Bento, Albino; Botelho, M. Luísa; Quintana, Begoña; Zimek, Zbigniew

    2014-01-01

    In a recent worldwide estimation, food irradiation processing represents about 400 000 ton, from which almost half (186 000 ton) were to eliminate insects. In EU Mediterranean countries chestnut fruits production represents a market of more than 100 000 ton, being Portugal the third producer with an amount of 20 000 ton, exporting 25% of the production, representing an income of about 15 million Euros. In March 2010, a European Union commission decision prohibited the use of methyl bromide (M...

  11. Simulating the environmental performance of post-harvest management measures to comply with the EU Nitrates Directive.

    Science.gov (United States)

    De Waele, J; D'Haene, K; Salomez, J; Hofman, G; De Neve, S

    2017-02-01

    Nitrate (NO3-) leaching from farmland remains the predominant source of nitrogen (N) loads to European ground- and surface water. As soil mineral N content at harvest is often high and may increase by mineralisation from crop residues and soil organic matter, it is critical to understand which post-harvest management measures can be taken to restrict the average NO3- concentration in ground- and surface waters below the norm of 50 mg l-1. Nitrate leaching was simulated with the EU-rotate_N model on a silty and a sandy soil following the five main arable crops cultivated in Flanders: cut grassland, silage maize, potatoes, sugar beets and winter wheat, in scenarios of optimum fertilisation with and without post-harvest measures. We compared the average NO3- concentration in the leaching water at a depth of 90 cm in these scenarios after dividing it by a factor of 2.1 to include natural attenuation processes occurring during transport towards ground- and surface water. For cut grassland, the average attenuated NO3- concentration remained below the norm on both soils. In order to comply with the Nitrates Directive, post-harvest measures seemed to be necessary on sandy soils for the four other crops and on silty soils for silage maize and for potatoes. Successful measures appeared to be the early sowing of winter crops after harvesting winter wheat, the undersowing of grass in silage maize and the removal of sugar beet leaves. Potatoes remained a problematic crop as N uptake by winter crops was insufficient to prevent excessive NO3- leaching. For each crop, maximum levels of soil mineral N content at harvest were proposed, both with and without additional measures, which could be used in future nutrient legislation. The approach taken here could be upscaled from the field level to the subcatchment level to see how different crops could be arranged within a subcatchment to permit the cultivation of problem crops without adversely affecting the water quality in such a

  12. Arbuscular mycorrhizal fungi induced differential Cd and P phytoavailability via intercropping of upland kangkong (Ipomoea aquatica Forsk.) with Alfred stonecrop (Sedum alfredii Hance): post-harvest study.

    Science.gov (United States)

    Hu, Junli; Li, Jintian; Wu, Fuyong; Wu, Shengchun; Ye, Zhihong; Lin, Xiangui; Wong, Ming Hung

    2013-12-01

    A post-harvest experiment was conducted further to our previous greenhouse pot study on upland kangkong (Ipomoea aquatica Forsk.) and Alfred stonecrop (Sedum alfredii Hance) intercropping system in Cd-contaminated soil inoculated with arbuscular mycorrhizal (AM) fungi. Previously, four treatments were established in the intercropping experiment, including monoculture of kangkong (control), intercropping with stonecrop (IS), and IS plus inoculation with Glomus caledonium (IS+Gc) or Glomus versiforme (IS+Gv). Both kangkong and stonecrop plants were harvested after growing for 8 weeks. Then, the tested soils were reclaimed for growing post-harvest kangkong for 6 weeks. In the post-harvest experiment, there were no significant differences between the IS and control treatments, except for a significantly decreased (ptreatment. Compared with IS, both IS+Gc and IS+Gv significantly decreased (ppost-harvest soils.

  13. Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon ( Salmo salar ) at 2 degrees C

    DEFF Research Database (Denmark)

    Emborg, Jette; Laursen, B.G.; Rathjen, T.

    2002-01-01

    series of storage trials with naturally contaminated fresh and thawed modified atmosphere-packed (MAP) salmon at 2 degrees C. Photobacterium phosphoreum dominated the spoilage microflora of fresh MAP salmon at more than 106 cfu g-1 and the activity of this specific spoilage organism (SSO) limited......-2 weeks. Carnobacterium piscicola dominated the spoilage microflora of thawed MAP salmon and probably produced the ca 40 mg kg-1 tyramine detected in this product at the end of its shelf life.Conclusions: Photobacterium phosphoreum dominated the spoilage microflora of fresh MAP salmon but produced only...... the shelf life of the product to ca 14 and 21 d in the two experiments. Despite the high levels of P. phosphoreum, less than 20 mg kg-1 histamine was observed in fresh MAP salmon prior to sensory spoilage. Freezing eliminated P. phosphoreum and extended the shelf life of MAP salmon at 2 degrees C by 1...

  14. Ochratoxin A contamination of coffee batches from Kenya in relation to cultivation methods and post-harvest processing treatments.

    Science.gov (United States)

    Duris, Daniel; Mburu, Joseph K; Durand, Noël; Clarke, Renata; Frank, John M; Guyot, Bernard

    2010-06-01

    This study set out to assess the relative importance of sound and unsound beans in a batch of coffee with regard to ochratoxin A (OTA) contamination. Initially, unsound beans were found to account for 95% of contamination in a batch of coffee, whatever the methods used for post-harvest processing. It was also found that beans displaying traces of attacks by Colletotrichum kahawae were the greatest contributors to OTA contamination. In a second stage, the study compared the contamination of sound beans with that of beans attacked by Colletotrichum kahawae. On average, beans attacked by Colletotrichum kahawae had a statistically higher OTA content than sound beans (18.0 microg kg(-1) as opposed to 1.2 microg kg(-1)). In addition, the average OTA content in unsound beans varied depending on growing conditions.

  15. Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data.

    Science.gov (United States)

    Spadafora, Natasha D; Amaro, Ana L; Pereira, Maria J; Müller, Carsten T; Pintado, Manuela; Rogers, Hilary J

    2016-11-15

    Rocket salad (Diplotaxis tenuifolia; wild rocket) is an important component of ready to eat salads providing a distinct peppery flavour and containing nutritionally relevant compounds. Quality deteriorates during post-harvest, in relation to time and storage temperature amongst other factors. Volatile organic compounds (VOCs) are easily measurable from rocket leaves and may provide useful quality indicators for e.g. changes in isothiocyanates derived from nutritionally important glucosinolates. VOC profiles discriminated storage temperatures (0, 5 and 10°C) and times (over 14days). More specifically, concentrations of aldehydes and isothiocyanates decreased with time paralleling a fall in vitamin C and a reduction in sensorial quality at the two higher temperatures. Sulphur containing compounds rise at later time-points and at higher temperatures coincident with an increase in microbial titre, mirroring a further drop in sensorial quality thus indicating their contribution to off-odours. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

  16. Substrates and time intervals of renewal of wastewater in production and post-harvest of the ornamental sunflower

    Directory of Open Access Journals (Sweden)

    José Amilton Santos Júnior

    Full Text Available Flower production in semi-hydroponic systems is a profitable alternative for generating income in communities of small farmers in the semiarid region of Brazil. This is because such a system of cultivation relates aspects of the climate, water and soil of the region, favoring the production of crops. In this work, the use of wastewater as a source of water and nutrients was studied, renewed at four time intervals (daily and every two, three and four days, and of three growth substrates (coconut fiber, sand and sugarcane bagasse, in the production and post-harvest period of sunflowers. These treatments were distributed in a completely randomised design and analysed in a 4 x 3 factorial with three replications, giving a total of 36 experimental units. It was found that plants under the wastewater renewal of every four days demonstrated characteristics compatible with commercial standards for sunflowers, if grown in sand or coconut fiber.

  17. Post-harvest practices linked with ochratoxin A contamination of coffee in three provinces of Cordillera Administrative Region, Philippines.

    Science.gov (United States)

    Barcelo, Jonathan M; Barcelo, Racquel C

    2018-02-01

    One of the emerging concerns in the Cordillera Administrative Region, Philippines is ochratoxin A (OTA) contamination in coffee. During 2015 to 2016, a total of 51 Arabica (Coffea arabica) coffee samples from Benguet province and 71 Robusta (Coffea canephora var. Robusta) coffee samples from the provinces of Ifugao and Kalinga were analysed for OTA contamination. The OTA-producing fungal contaminants during drying and storage of Arabica and Robusta coffee were Aspergillus niger and Aspergillus ochraceus. Ochratoxin A was more commonly detected in Robusta coffee (36.6%) than in Arabica coffee (21.6%). Among the contaminated samples, Robusta coffee cherries in the drying yard had the highest mean OTA level (120.2 μg kg -1 , n = 10) while roasted Robusta coffee beans had the lowest mean level (4.8 μg kg -1 , n = 9). The onset of contamination of Arabica coffee occurred during storage, with a mean OTA level of 46.7 μg kg -1 (n = 9). Roasted coffee had lower OTA content although five samples had levels >5.0 μg kg -1 . Pearson Chi-square analysis (χ 2 ) and Fisher's exact test revealed that several post-harvest practices involving non-removal of the husk or hull and mixing of defective coffee were significantly associated with the occurrence of OTA during drying and storage (p coffee in all stages of post-harvest and rapid reduction of moisture content particularly during drying.

  18. Improving the Keeping Quality and Vase Life of Cut Alstroemeria Flowers by Pre and Post-harvest Salicylic Acid Treatments

    Directory of Open Access Journals (Sweden)

    Elnaz SOLEIMANY-FARD

    2013-08-01

    Full Text Available Keeping quality and length of vase life are important factors for evaluation of cut flowers quality, for both domestic and export markets. Studding the effect of pre- and post-harvest salicylic acid applications on keeping quality and vase life of cut alstroemeria flowers during vase period is the approach taken. Aqueous solutions of salicylic acid at 0.0 (with distilled water, 1, 2 and 3 mM were sprayed to run-off (approximately 500 mL per plant, about two weeks before flowers harvest. The cut flowers were harvested in the early morning and both of cut flowers treated (sprayed and untreated were kept in vase solutions containing salicylic acid at 0.0 (with distilled water, 1, 2 and 3 mM. Sucrose at 4% was added to all treatments as a base solution. The changes in relative fresh weight, water uptake, water loss, water balance, total chlorophyll content and vase life were estimated during vase period. The results showed that the relative fresh weight, water uptake, water balance, total chlorophyll content and vase life decreased significantly while the water loss increased significantly during experiment for all treatments. A significant difference between salicylic acid and control treatments in all measured parameters is observed. During vase period, the salicylic acid treatments maintained significantly a more favourable relative fresh weight, water uptake, water balance, total chlorophyll content and supressed significantly water loss, as compared to control treatment. Also, the results showed that the using salicylic acid increased significantly the vase life cut alstroemeria flowers, over control. The highest values of measured parameters were found when plants were treated by pre + post-harvest application of salicylic acid at 3 mM. The result revealed that the quality attributes and vase life of cut alstroemeria flowers were improved by the use of salicylic acid treatment.

  19. POST-HARVEST EMBRYO DEVELOPMENT IN GINSENG SEEDS INCREASES DESICCATION SENSITIVITY AND NARROWS THE HYDRATION WINDOW FOR CRYOPRESERVATION.

    Science.gov (United States)

    Han, E; Popova, E; Cho, G; Park, S; Lee, S; Pritchard, H W; Kim, H H

    Despite its self-pollinating characteristics, Korean ginseng germplasm is mainly maintained in clonal gene banks as there is no defined approach to the long-term conservation of its seed, including the most appropriate stage of embryo development for storage. The aim of this study was to reveal the effect of embryo development on desiccation tolerance and cryopreservation success in ginseng seeds. Seeds of Korean ginseng (Panax ginseng C.A. Meyer) at three post-harvest stages (immediately after harvesting and following treatments to enable internal growth of the embryo) were desiccated and cryopreserved. The hydration window for the >80% dehiscence and germination of cryopreserved ginseng seeds varied with embryo developmental stage: 3-9% moisture content (MC) for both unpulped and undehisced seeds when the embryo was 0.1 the length of the endosperm, 7-10% MC for dehisced seeds (0.5 embryo:endosperm) and 9-11% MC for seeds with fully developed embryos (0.9 embryo:endosperm). Whilst dried (4-8% moisture content) and undehisced seeds within fruits (unpulped seeds) lost more than half their viability during 1 year's storage at room temperature, cryopreservation enabled germination levels of c. 90%. Overall, 432 accessions of Korean ginseng landraces have been cryopreserved using undehisced seeds with or without fruits. Post-harvest treatment of Korean ginseng seeds to enable embryo development decreases tolerance of very low MCs, and thus narrows the hydration window for cryopreservation. Fresh-harvested and unpulped seeds that have been dried to c. 5% MC are recommended for long-term cryogenic storage.

  20. Beer spoilage bacteria and hop resistance

    NARCIS (Netherlands)

    Sakamoto, K; Konings, WN

    2003-01-01

    For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as Lactobacillus brevis, Lactobacillus lindneri and Pediococcus damnosus, and some Gram-negative bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis and

  1. Development of an activated carbon-based electrode for the capture and rapid electrolytic reductive debromination of methyl bromide from post-harvest fumigations

    Science.gov (United States)

    Due to concerns surrounding its ozone depletion potential, there is a need for technologies to capture and destroy methyl bromide (CH3Br) emissions from post-harvest fumigations applied to control agricultural pests. Previously we described a system in which CH3Br fumes vented from fumigation chambe...

  2. Can Retention Harvest Maintain Natural Structural Complexity? A Comparison of Post-Harvest and Post-Fire Residual Patches in Boreal Forest

    Directory of Open Access Journals (Sweden)

    Louiza Moussaoui

    2016-10-01

    Full Text Available Variable retention harvest promotes biodiversity conservation in managed boreal forests by ensuring forest continuity and structural complexity. However, do post-harvest and post-fire patches maintain the same structural complexity? This study compares post-harvest and post-fire residual patches and proposes retention modalities that can maintain the same structural complexity as in natural forests, here considering both continuous forest stands and post-fire residual patches. In boreal black spruce forests, 41 post-fire residual patches, and 45 post-harvest retention patches of varying size and ages (exposure time to disturbed matrix and 37 continuous forest stands were classified into six diameter structure types. Types 1 (inverted-J and 2 (trunked-unimodal characterized stands dominated by small trees. The abundance of small trees decreased and the abundance of large trees increased from Type 1 to Type 6. Type 6 had the most irregular structure with a wide range of diameters. This study indicates that: (1 old post-harvest residual retentions maintained the range of structural complexity found in natural stands; (2 Types 1 and 2 were generally associated with young post-fire patches and post-harvest retention clumps; (3 the structure of residual patches containing only small trees was usually younger (in terms of the age of the original forest from which residual patches were formed than those with larger trees. To avoid the risk of simplifying the structure, retention patches should be intentionally oriented towards Types 3–6, dominated by intermediate and large trees.

  3. Soil nutrient status and enzyme activity in post harvest soils treated with urban and agricultural waste composts.

    Science.gov (United States)

    Rao, K Jeevan; Ramalaxmi, Ch S

    2009-10-01

    A field experiment was conducted to evaluate the maximum loading rates of urban and agricultural waste composts on soil nutrient status and enzyme activity in vegetable-vegetable (tomato-bhendi) and cereal-pulse (maize-soybean) crop sequence for two years at College of Agriculture, Acharya N G Ranga Agricultural University, Hyderabad. During first season crops, the treatment with 40 tonnes USW compost ha(-1) showed maximum OC, i.e. 0.92 and 0.90% in maize and tomato fields, whereas in second year it was 0.92 and 0.93% in bhendi and soybean fields respectively. The nutrient reserves (N, P, K, Ca, Mg, S, Fe, Cu, Mn and Zn) were more in composts treated plots over RDF and control. The available N content ranged from 196 kg ha(-1)(control) to 275 kg ha(-1) (40 tonnes USW compost per ha (TC16) in tomato, 205 kg ha(-1) (control) to 282 kg ha(-1) (T16) in maize, 183 kg ha(-1) (control) to 278 kg ha(-1) (T16) in bhendi, 191 kg ha(-1) (control) to 284 kg ha(-1) (T16) in soybean post harvest soils respectively. Availability of all the cationic micronutrients, i.e. Zn, Fe, Cu and Mn were also significantly influenced by the application of composts. USW compost with 40 t ha(-1) exhibited more micronutrient build up. The higher availability at higher levels of composts was ascribed to mineralization of the compost, reduction in fixation by organic matter had complexing properties of these composts with micronutrients. The treatment with 40 t USW compost ha(-1) registered highest urease (20.1, 21.4, 20.9, 22.0 microg g(-1) soil), phosphatase (37.1, 40.9, 38.7, 41.0 microg g(-1) soil) and dehydrogenase (26.0, 28.6, 26.4, 29.0 microg g(-1) soil) activity in post harvest soils of tomato, maize, bhendi and soybean respectively, over other treatments and the lowest activity was observed in control plot.

  4. Development of biocontrol agents from food microbial isolates for controlling post-harvest peach brown rot caused by Monilinia fructicola.

    Science.gov (United States)

    Zhou, Ting; Schneider, Karin E; Li, Xiu-Zhen

    2008-08-15

    An unconventional strategy of screening food microbes for biocontrol activity was used to develop biocontrol agents for controlling post-harvest peach brown rot caused by Monilinia fructicola. Forty-four microbial isolates were first screened for their biocontrol activity on apple fruit. Compared with the pathogen-only check, seven of the 44 isolates reduced brown rot incidence by >50%, including four bacteria: Bacillus sp. C06, Lactobacillus sp. C03-b and Bacillus sp. T03-c, Lactobacillus sp. P02 and three yeasts: Saccharomyces delbrueckii A50, S. cerevisiae YE-5 and S. cerevisiae A41. Eight microbial isolates were selected for testing on peaches by wound co-inoculation with mixtures of individual microbial cultures and conidial suspension of M. fructicola. Only two of them showed significant biocontrol activity after five days of incubation at 22 degrees C. Bacillus sp. C06 suppressed brown rot incidence by 92% and reduced lesion diameter by 88% compared to the pathogen-only check. Bacillus sp.T03-c reduced incidence and lesion diameter by 40% and 62%, respectively. The two isolates were compared with Pseudomonas syringae MA-4, a biocontrol agent for post-harvest peach diseases, by immersing peaches in an aliquot containing individual microbial isolates and the pathogen conidia. Treatments with isolates MA-4, C06 and T03-c significantly controlled brown rot by 91, 100, and 100% respectively. However, only isolates MA-4 and C06 significantly reduced brown rot by 80% and 15%, respectively when bacterial cells alone were applied. On naturally infected peaches, both the bacterial culture and its cell-free filtrate of the isolate C06 significantly controlled peach decay resulting in 77 and 90% reduction, respectively, whereas the treatment using only the bacterial cells generally had no effect. Isolate C06 is a single colony isolate obtained from a mesophilic cheese starter, and has been identified belonging to Bacillus amyloliquefaciens. The results have clearly

  5. Effects of Post-harvest Storage Duration and Variety on Nutrient Digestibility and Energy Content Wheat in Finishing Pigs

    Directory of Open Access Journals (Sweden)

    P. P. Guo

    2015-10-01

    Full Text Available This study was conducted to investigate the effects of post-harvest storage duration and wheat variety on the digestibility and energy content of new season wheat fed to finishing pigs. Two wheat varieties (Shi and Zhong were harvested in 2013 and stored in the warehouse of the Fengning Pig Experimental Base at China Agricultural University for 3, 6, 9, or 12 mo. For each storage period, 12 barrows were placed in metabolism crates and allotted to diets containing 1 of the 2 wheat varieties in a randomized complete block design. The experimental diets contained 97.34% wheat and 2.66% of a vitamin and trace mineral premix. With an extension of storage duration from 3 mo to 12 mo, the gross energy (GE and crude protein (CP of the wheat decreased by 2.0% and 12.01%, respectively, while the concentration of neutral detergent fiber (NDF, acid detergent fiber (ADF and starch content increased by 30.26%, 19.08%, and 2.46%, respectively. Total non-starch polysaccharide, total arabinose, total xylose and total mannose contents decreased by 46.27%, 45.80%, 41.71%, and 75.66%, respectively. However, there were no significant differences in the chemical composition between the two wheat varieties with the exception of ADF which was approximately 13.37% lower in Shi. With an extension of storage duration from 3 mo to 12 mo, the digestible energy (DE, metabolizable energy (ME content and the apparent total tract digestibility of GE, CP, dry matter, organic matter, ether extract, ADF and metabolizability of energy in wheat decreased linearly (p<0.01 by 5.74%, 7.60%, 3.75%, 3.88%, 3.50%, 2.47%, 26.22%, 27.62%, and 3.94%, respectively. But the digestibility of NDF changed quadratically (p<0.01. There was an interaction between wheat variety and storage time for CP digestibility (p<0.05, such that the CP digestibility of variety Zhong was stable during 9 mo of storage, while the CP digestibility of variety Shi decreased (p<0.05. In conclusion, the GE, DE, and ME

  6. Microbiological Spoilage of Canned Foods

    Science.gov (United States)

    Evancho, George M.; Tortorelli, Suzanne; Scott, Virginia N.

    Nicolas Appert (1749-1841) developed the first commercial process that kept foods from spoiling in response to an offer from the French government for a method of preserving food for use by the army and navy. Appert, a confectioner and chef, began to experiment in his workshop in Massy, near Paris, but since little was known about bacteriology and the causes of spoilage (Louis Pasteur had yet to formulate the germ theory), much of his work involved trial and error. In 1810, after years of experimenting, he was awarded the prize of 12,000 francs for his method of preservation, which involved cooking foods in sealed jars at high temperatures. He described his method of preserving food in a book published in 1811, "L'Art De Conserver, Pendant Plusiers Annes, Toutes les Substances Animales et Végétales," which translated means "The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years." He later built a bottling factory and began to produce preserved foods for the people of France and is credited with being the "Father of Canning."

  7. Effect of hydrocooling, packaging, and cold storage on the post-harvest quality of peppermint (Mentha piperita L.

    Directory of Open Access Journals (Sweden)

    C.K.R. BARBOSA

    2016-01-01

    Full Text Available ABSTRACT The purpose of this study was to assess the effects of hydrocooling and polyethylene terephthalate (PET perforated and non-perforated packaging on post-harvest quality of peppermint (Mentha piperita L. leaves stored at 5 and 25ºC. The experiments were conducted using a subdivided parcel layout in a completely randomized design with four replicates. Each parcel used a 2x3 layout (two hydrocooling treatments and three packaging treatments with subparcels for storage time. The shelf life, chlorophyll content, mass loss (ML, relative water content (RWC, total soluble sugars (TSS, reducing sugars (Red, non-reducing sugars (NRed and starch of the leaves were determined. Cold storage increased the shelf life of the peppermint by up to 64 times (>15 days. Hydrocooling increased the RWC of the leaves. Plastic packaging was effective in maintaining the RWC. Unperforated packages more effectively prevented ML in the peppermint leaves and prevented the leaves from wilting for a longer period of time. The chlorophyll content of the leaves varied according to the treatment. The soluble sugars and starch levels varied according to RWC. Hydrocooling with the use of non-perforated plastic packages was the most effective method for maintaining the postharvest quality of the peppermint.

  8. The effect of post-harvest and packaging treatments on glucoraphanin concentration in broccoli (Brassica oleracea var. italica).

    Science.gov (United States)

    Rangkadilok, Nuchanart; Tomkins, Bruce; Nicolas, Marc E; Premier, Robert R; Bennett, Richard N; Eagling, David R; Taylor, Paul W J

    2002-12-04

    The effects of post-harvest and packaging treatments on glucoraphanin (4-methylsulfinylbutyl glucosinolate), the glucosinolate precursor of anticancer isothiocyanate sulforaphane [4-methylsulfinylbutyl isothiocyanate], were examined in broccoli (Brassica oleracea var. italica) during storage times. The results showed that at 20 degrees C, 55% loss of glucoraphanin concentration occurred in broccoli stored in open boxes during the first 3 days of the treatment and 56% loss was found in broccoli stored in plastic bags by day 7. Under both air and controlled atmosphere (CA) storage, glucoraphanin concentration appeared to fluctuate slightly during 25 days of storage and the concentrations under CA was significantly higher than those stored under air treatment. In modified atmosphere packaging (MAP) treatments, glucoraphanin concentration in air control packaging decreased significantly whereas there were no significant changes in glucoraphanin concentration in MAP with no holes at 4 degrees C and two microholes at 20 degrees C for up to 10 days. Decreases in glucoraphanin concentration occurred when the broccoli heads deteriorated. In the present study, the best method for preserving glucoraphanin concentration in broccoli heads after harvest was storage of broccoli in MAP and refrigeration at 4 degrees C. This condition maintained the glucoraphanin concentration for at least 10 days and also maintained the visual quality of the broccoli heads.

  9. Impacts of Frequent Burning on Live Tree Carbon Biomass and Demography in Post-Harvest Regrowth Forest

    Directory of Open Access Journals (Sweden)

    Luke Collins

    2014-04-01

    Full Text Available The management of forest ecosystems to increase carbon storage is a global concern. Fire frequency has the potential to shift considerably in the future. These shifts may alter demographic processes and growth of tree species, and consequently carbon storage in forests. Examination of the sensitivity of forest carbon to the potential upper and lower extremes of fire frequency will provide crucial insight into the magnitude of possible change in carbon stocks associated with shifts in fire frequency. This study examines how tree biomass and demography of a eucalypt forest regenerating after harvest is affected by two experimentally manipulated extremes in fire frequency (i.e., ~3 year fire intervals vs. unburnt sustained over a 23 year period. The rate of post-harvest biomass recovery of overstorey tree species, which constituted ~90% of total living tree biomass, was lower within frequently burnt plots than unburnt plots, resulting in approximately 20% lower biomass in frequently burnt plots by the end of the study. Significant differences in carbon biomass between the two extremes in frequency were only evident after >15–20 years of sustained treatment. Reduced growth rates and survivorship of smaller trees on the frequently burnt plots compared to unburnt plots appeared to be driving these patterns. The biomass of understorey trees, which constituted ~10% of total living tree biomass, was not affected by frequent burning. These findings suggest that future shifts toward more frequent fire will potentially result in considerable reductions in carbon sequestration across temperate forest ecosystems in Australia.

  10. Biocontrol of post-harvest Alternaria alternata decay of cherry tomatoes with rhamnolipids and possible mechanisms of action.

    Science.gov (United States)

    Yan, Fujie; Xu, Shixiang; Guo, Jun; Chen, Qianru; Meng, Qin; Zheng, Xiaodong

    2015-05-01

    Rhamnolipids were reported to have evident antifungal activity. The efficacy of rhamnolipids against Alternaria alternata and their possible mechanisms involved were investigated. The decay incidences of A. alternata of cherry tomatoes (Lycopersicon esculentum) treated by rhamnolipids were significantly reduced. The in vitro assays showed that rhamnolipids inhibited fungal growth on solid medium and prevented spore germination and mycelium growth in liquid medium. In addition, the combination of rhamnolipids and essential oil had a synergistic effect leading to the decrease of fungicidal concentrations of laurel oil. Scanning electron microscopy and transmission electron microscopy observations of the pathogen revealed significant morphological and cell structural alterations in the hyphae. Compared to the control, the content of nucleic acid in supernatant of the suspension of A. alternata increased, while the content of DNA and protein of mycelium decreased, which was in agreement with electrolyte leakage experiments. Rhamnolipids could be an alternative to chemicals for controlling post-harvest phytopathogenic fungi on fruits and vegetables. © 2014 Society of Chemical Industry.

  11. Characterization and pathogenicity of Alternaria spp. strains associated with grape bunch rot during post-harvest withering.

    Science.gov (United States)

    Lorenzini, Marilinda; Zapparoli, Giacomo

    2014-09-01

    Alternaria is a fungal agent of grape bunch rot which occurs during withering, a process which produces passito style wines. Seven isolates of Alternaria spp. were characterized using morphological examination, genotypic analysis and pathogenicity. Six of these isolates produced conidiophores and conidia displaying sporulation patterns typical of the Alternaria alternata species-group. Variability in colony morphology and growth on different media was observed. Phylogenetic analysis of internal transcribed spacer (ITS) sequences clustered all isolates within a monophyletic clade, while intergenic spacer region (IGS)-RFLP profiles were congruent with those of A. alternata and Alternaria arborescens. RAPD-PCR proved helpful in discriminating between strains. To assay strain pathogenicity, grape berries were infected while undergoing withering conditions at different temperatures. Disease capacity was found to be strain dependent and varied consistently between the most and least aggressive strains. This study has provided interesting information on polymorphism within Alternaria spp. populations in withered grapes and on understanding the saprophytic role of this fungus during the post-harvest dehydrating process. Copyright © 2014 Elsevier B.V. All rights reserved.

  12. Variation in Carotenoid Content of Kale and Other Vegetables: A Review of Pre- and Post-harvest Effects.

    Science.gov (United States)

    Walsh, Rachel P; Bartlett, Hannah; Eperjesi, Frank

    2015-11-11

    Lutein and zeaxanthin are carotenoids that are selectively taken up into the macula of the eye, where they are thought to protect against the development of age-related macular degeneration. They are obtained from dietary sources, with the highest concentrations found in dark green leafy vegetables, such as kale and spinach. In this Review, compositional variations due to variety/cultivar, stage of maturity, climate or season, farming practice, storage, and processing effects are highlighted. Only data from studies which report on lutein and zeaxanthin content in foods are reported. The main focus is kale; however, other predominantly xanthophyll containing vegetables such as spinach and broccoli are included. A small amount of data about exotic fruits is also referenced for comparison. The qualitative and quantitative composition of carotenoids in fruits and vegetables is known to vary with multiple factors. In kale, lutein and zeaxanthin levels are affected by pre-harvest effects such as maturity, climate, and farming practice. Further research is needed to determine the post-harvest processing and storage effects of lutein and zeaxanthin in kale; this will enable precise suggestions for increasing retinal levels of these nutrients.

  13. Gamma radiation effects on physico-chemical parameters of apple fruit during commercial post-harvest preservation

    Science.gov (United States)

    Mostafavi, Hossein Ahari; Mirmajlessi, Seyed Mahyar; Mirjalili, Seyed Mohammad; Fathollahi, Hadi; Askari, Hadi

    2012-06-01

    The physico-chemical parameters (including moisture, total soluble solids, antioxidant activity, phenolic content and firmness) of cv. Red Delicious apple subjected to γ radiation were evaluated for their ability to avoid the post-harvest blue mold caused by Penicillium expansum during cold storage. Freshly harvested apples were inoculated with P. expansum. Treated fruits were irradiated at doses of 0, 300, 600, 900 and 1200 Gy and stored at 1 °C. Apples were evaluated at three month intervals. The results showed that there was a clear link between phenolic content and antioxidant activity, so that dose range of 900 Gy and higher significantly decreased phenolic content and antioxidant activity. The moisture percent of stored apples was more responsive to irradiation (at doses of 900-1200 Gy) than storage time and pathogen. Lesion diameter of pathogen-treated non-irradiated apples was significantly increased after three months. This means that storage at low temperature is not enough to avoid blue mold growth. As dose and storage time increased firmness decreased; also pathogen accelerated softening of stored apples. This study showed conclusively that low irradiation doses (300 and 600 Gy) combined with cold storage is a way to minimize apple quality losses during nine month storage period.

  14. Chemometric-assisted QuEChERS extraction method for post-harvest pesticide determination in fruits and vegetables

    Science.gov (United States)

    Li, Minmin; Dai, Chao; Wang, Fengzhong; Kong, Zhiqiang; He, Yan; Huang, Ya Tao; Fan, Bei

    2017-02-01

    An effective analysis method was developed based on a chemometric tool for the simultaneous quantification of five different post-harvest pesticides (2,4-dichlorophenoxyacetic acid (2,4-D), carbendazim, thiabendazole, iprodione, and prochloraz) in fruits and vegetables. In the modified QuEChERS (quick, easy, cheap, effective, rugged and safe) method, the factors and responses for optimization of the extraction and cleanup analyses were compared using the Plackett-Burman (P-B) screening design. Furthermore, the significant factors (toluene percentage, hydrochloric acid (HCl) percentage, and graphitized carbon black (GCB) amount) were optimized using a central composite design (CCD) combined with Derringer’s desirability function (DF). The limits of quantification (LOQs) were estimated to be 1.0 μg/kg for 2,4-D, carbendazim, thiabendazole, and prochloraz, and 1.5 μg/kg for iprodione in food matrices. The mean recoveries were in the range of 70.4-113.9% with relative standard deviations (RSDs) of less than 16.9% at three spiking levels. The measurement uncertainty of the analytical method was determined using the bottom-up approach, which yielded an average value of 7.6%. Carbendazim was most frequently found in real samples analyzed using the developed method. Consequently, the analytical method can serve as an advantageous and rapid tool for determination of five preservative pesticides in fruits and vegetables.

  15. Influence of mist-chilling on post-harvest quality of fresh strawberries Cv. Mara des Bois and Gariguette

    Energy Technology Data Exchange (ETDEWEB)

    Allais, Irene [Cemagref, UMR Genial, 24, avenue des Landais B.P. 50085, 63172 Aubiere Cedex (France); Letang, Guy [Cemagref, UMR Genial, Parc de Tourvoie, B.P. 44, 92163 Antony Cedex (France)

    2009-09-15

    The aim of this study was to assess the impact of mist-chilling on high-grade strawberry post-harvest quality (Cultivars ''Gariguette'' and ''Mara des Bois''). Strawberries were chilled at 2 C using three processes: air blast chilling at 0.3 m s{sup -1} or 1 m s{sup -1} and mist-chilling at 1 m s{sup -1}. After chilling, fruits were submitted to different distribution chains characterised by different handling conditions and storage temperatures (2 C or 7 C) and by a 12 h retailing step at 20 C. Strawberry quality was assessed by measuring 7 parameters: weight loss, commercial loss, firmness, sugar content, acidity, colour and sensory quality. Compared to air-chilling, mist-chilling did not reduce chilling time but it reduced weight loss by 20-40%. Mist-chilling had no detrimental effect on commercial loss defined as the percentage of fruit more than 1/3 of surface affected. It did not induce any major changes on strawberry quality. Temperature fluctuations undergone during cold storage and retailing had a detrimental effect on weight loss. The beneficial effect of packaging on weight loss was confirmed. (author)

  16. Effects of chitosan from Cunninghamella elegans on virulence of post-harvest pathogenic fungi in table grapes (Vitis labrusca L.).

    Science.gov (United States)

    de Oliveira, Carlos Eduardo Vasconcelos; Magnani, Marciane; de Sales, Camila Veríssimo; de Souza Pontes, Alline Lima; Campos-Takaki, Galba Maria; Stamford, Thayza Christina Montenegro; de Souza, Evandro Leite

    2014-02-03

    This study aimed to obtain chitosan (CHI) from Cunninghamella elegans cultivated in corn step liquid (CSL)-based medium under optimized conditions and to assess the efficacy of the obtained CHI in inhibiting Botrytis cinerea and Penicillium expansum in laboratory media and when applied as a coating on table grapes (Vitis labrusca L.). Moreover, the influence of CHI-based coatings on several physical, physicochemical and sensory characteristics of the fruits during storage was assessed. According to the surface response methodology, the best conditions for isolating CHI from C. elegans cultivated in CSL-medium yielded 8.8 g/100mL at pHs between 5.0 and 5.5 and at 180 rpm. CHI from C. elegans inhibited mycelial growth and spore germination and caused morphological changes in the spores of the tested fungal strains. The CHI coatings delayed the growth of the assayed fungal strains in artificially infected grapes. Applying a CHI coating preserved the quality of grapes, as measured by some physical, physicochemical and sensory attributes, throughout the assessed storage time. These results demonstrate the potential of CHI from C. elegans to control post-harvest pathogenic fungi in fruits, in particular, B. cinerea and P. expansum in table grapes. Copyright © 2013 Elsevier B.V. All rights reserved.

  17. Post-harvest control of gray mold in table grapes using volatile sulfur compounds from Allium sativum.

    Science.gov (United States)

    Gándara-Ledezma, Azucena; Corrales-Maldonado, Consuelo; Rivera-Domínguez, Marisela; Martínez-Téllez, Miguel Ángel; Vargas-Arispuro, Irasema

    2015-02-01

    This study proposes the use of volatile sulfur compounds derived from garlic (Allium sativum) extracts applied via gas for the control of Botrytis cinerea, which causes post-harvest disease in table grapes. The effects of the volatile compounds emitted by garlic extract and sodium metabisulfite on conidia germination of B. cinerea were evaluated in vitro to assess their effectiveness at controlling grey mold on grapes stored at different temperatures. Diallyl disulfide, diallyl trisulfide and allicin were identified and quantified in a garlic extract using reversed-phase high-performance liquid chromatography. The volatile compounds emitted by the garlic extract in the form of allicin and diallyl trisulfide inhibited conidia germination of B. cinerea in vitro and significantly reduced the lesion diameters on stored grapes, which were similar to the effects of sodium metabisulfite, while the diallyl disulfide did not have any effect. The sulfhydryl groups of cysteine or reduced glutathione completely reversed the antifungal effect of these compounds. The antifungal activity that allicin and diallyl trisulfide, which are the volatile compounds emitted by a garlic extract, exerted on conidia germination of B. cinerea may be considered as an alternative for the control of gray mold in table grapes after harvest. © 2014 Society of Chemical Industry.

  18. Fruit cuticle lipid composition and fruit post-harvest water loss in an advanced backcross generation of pepper (Capsicum sp.)

    KAUST Repository

    Parsons, Eugene P.

    2012-03-05

    To understand the role of fruit cuticle lipid composition in fruit water loss, an advanced backcross population, the BC2F2, was created between the Capsicum annuum (PI1154) and the Capsicum chinense (USDA162), which have high and low post-harvest water loss rates, respectively. Besides dramatic differences in fruit water loss, preliminary studies also revealed that these parents exhibited significant differences in both the amount and composition of their fruit cuticle. Cuticle analysis of the BC2F2 fruit revealed that although water loss rate was not strongly associated with the total surface wax amount, there were significant correlations between water loss rate and cuticle composition. We found a positive correlation between water loss rate and the amount of total triterpenoid plus sterol compounds, and negative correlations between water loss and the alkane to triterpenoid plus sterol ratio. We also report negative correlations between water loss rate and the proportion of both alkanes and aliphatics to total surface wax amount. For the first time, we report significant correlations between water loss and cutin monomer composition. We found positive associations of water loss rate with the total cutin, total C16 monomers and 16-dihydroxy hexadecanoic acid. Our results support the hypothesis that simple straight-chain aliphatic cuticle constituents form more impermeable cuticular barriers than more complex isoprenoid-based compounds. These results shed new light on the biochemical basis for cuticle involvement in fruit water loss. © 2012 Physiologia Plantarum.

  19. Efficacy of various naturally occurring caffeic acid derivatives in preventing post-harvest protein losses in forages.

    Science.gov (United States)

    Sullivan, Michael L; Zeller, Wayne E

    2013-01-01

    In red clover, oxidation of endogenous o-diphenols by polyphenol oxidase (PPO) inhibits post-harvest proteolyis. This system is transferable to alfalfa by providing PPO (via a transgene) and o-diphenol PPO substrates (via exogenous application). To exploit the PPO system for protein protection, it would be advantageous to produce PPO substrates in alfalfa, which lacks them. We assessed the extent of PPO-mediated proteolytic inhibition by phenolic compounds, especially those whose biosynthesis could be engineered into alfalfa. Tested compounds included o-diphenols (caffeic acid, phaselic acid, chlorogenic acid, clovamide) and monophenols (p-coumaric acid, p-coumaroyl-malic acid). In the presence of PPO, 2 mmol o-diphenol g⁻¹ protein reduced 24 h proteolysis 68-87% (P < 0.001) and as little as 0.25 mmol g⁻¹ protein still decreased 24 h proteolysis 43-60% (P < 0.001). At high concentrations, clovamide inhibited 24 h proteolysis 50% (P < 0.001) in the absence of PPO, likely due to non-PPO oxidation. Monophenol p-coumaric acid did not inhibit 24 h proteolyis, although high levels of its malate ester did exhibit PPO- and oxygen-independent inhibition (37%, P < 0.001). For PPO-mediated proteolytic inhibition, pathways for both phaselic acid and chlorogenic acid may be good targets for engineering into alfalfa. Clovamide may be useful for inhibiting proteolysis without PPO. Published 2012 by John Wiley & Sons, Ltd.

  20. Modeling growth of specific spoilage organisms in tilapia ...

    African Journals Online (AJOL)

    Tilapia is an important aquatic fish, but severe spoilage of tilapia is most likely related to the global aquaculture. The spoilage is mostly caused by specific spoilage organisms (SSO). Therefore, it is very important to use microbial models to predict the growth of SSO in tilapia. This study firstly verified Pseudomonas and Vibrio ...

  1. Isolation and Identification of Spoilage Fungi Associated With Rice ...

    African Journals Online (AJOL)

    The spoilage fungi isolated were Aspergillus species, Rhizopus, Penicilluim, Fusarium, Eurotium, Mucor, Geotrichum, Alternaria, Cladosporium and Actinomyces species. The predominant spoilage fungi in the grains were Aspergillus species. The populations of some spoilage fungi isolated from the grains were not high ...

  2. Undergraduate Laboratory Exercises Specific to Food Spoilage Microbiology

    Science.gov (United States)

    Snyder, Abigail B.; Worobo, Randy W.; Orta-Ramirez, Alicia

    2016-01-01

    Food spoilage has an enormous economic impact, and microbial food spoilage plays a significant role in food waste and loss; subsequently, an equally significant portion of undergraduate food microbiology instruction should be dedicated to spoilage microbiology. Here, we describe a set of undergraduate microbiology laboratory exercises that focus…

  3. Post-harvest physiology

    Science.gov (United States)

    Weather and management constraints, as well as the intended use of the harvested forage, all influence the forage harvest system selected by the producer. Generally, maximum retention of dry matter from harvested forage crops is achieved at moistures intermediate between the standing fresh crop and ...

  4. Follow-up of the fate of imazalil from post-harvest lemon surface treatment to a baking experiment.

    Science.gov (United States)

    Vass, Andrea; Korpics, Evelin; Dernovics, Mihály

    2015-01-01

    Imazalil is one of the most widespread fungicides used for the post-harvest treatment of citrus species. The separate use of peel during food preparation and processing may hitherto concentrate most of the imazalil into food products, where specific maximum residue limits hardly exist for this fungicide. In order to monitor comprehensively the path of imazalil, our study covered the monitoring of the efficiency of several washing treatments, the comparison of operative and related sample preparation methods for the lemon samples, the validation of a sample preparation technique for a fatty cake matrix, the preparation of a model cake sample made separately either with imazalil containing lemon peel or with imazalil spiking, the monitoring of imazalil degradation into α-(2,4-dichlorophenyl)-1H-imidazole-1-ethanol because of the baking process, and finally the mass balance of imazalil throughout the washing experiments and the baking process. Quantification of imazalil was carried out with an LC-ESI-MS/MS set-up, while LC-QTOF was used for the monitoring of imazalil degradation. Concerning the washing, none of the addressed five washing protocols could remove more than 30% of imazalil from the surface of the lemon samples. The study revealed a significant difference between the extraction efficiency of imazalil by the EN 15662:2008 and AOAC 2007.1 methods, with the advantage of the former. The use of the model cake sample helped to validate a modified version of the EN 15662:2008 method that included a freeze-out step to efficiently recover imazalil (>90%) from the fatty cake matrix. The degradation of imazalil during the baking process was significantly higher when this analyte was spiked into the cake matrix than in the case of preparing the cake with imazalil-containing lemon peel (52% vs. 22%). This observation calls the attention to the careful evaluation of pesticide stability data that are based on solution spiking experiments.

  5. Climate change interactions affect soil carbon dioxide efflux and microbial functioning in a post-harvest forest.

    Science.gov (United States)

    McDaniel, M D; Kaye, J P; Kaye, M W; Bruns, M A

    2014-04-01

    Forest disturbances, including whole-tree harvest, will increase with a growing human population and its rising affluence. Following harvest, forests become sources of C to the atmosphere, partly because wetter and warmer soils (relative to pre-harvest) increase soil CO2 efflux. This relationship between soil microclimate and CO2 suggests that climate changes predicted for the northeastern US may exacerbate post-harvest CO2 losses. We tested this hypothesis using a climate-manipulation experiment within a recently harvested northeastern US forest with warmed (H; +2.5 °C), wetted (W; +23% precipitation), warmed + wetted (H+W), and ambient (A) treatments. The cumulative soil CO2 effluxes from H and W were 35% (P = 0.01) and 22% (P = 0.07) greater than A. However, cumulative efflux in H+W was similar to A and W, and 24% lower than in H (P = 0.02). These findings suggest that with higher precipitation soil CO2 efflux attenuates rapidly to warming, perhaps due to changes in substrate availability or microbial communities. Microbial function measured as CO2 response to 15 C substrates in warmed soils was distinct from non-warmed soils (P treatments. A reciprocal transplant incubation showed that H+W microorganisms had lower laboratory respiration on their home soils (i.e., home substrates) than on soils from other treatments (P < 0.01). We inferred that H+W microorganisms may use a constrained suite of C substrates that become depleted in their "home" soils, and that in some disturbed ecosystems, a precipitation-induced attenuation (or suppression) of soil CO2 efflux to warming may result from fine-tuned microbe-substrate linkages.

  6. The Effect of Plant Cultivar, Growth Media, Harvest Method and Post Harvest Treatment on the Microbiology of Edible Crops

    Science.gov (United States)

    Hummerick, Mary P.; Gates, Justin R.; Nguyen, Bao-Thang; Massa, Gioia D.; Wheeler, Raymond M.

    2011-01-01

    Systems for the growth of crops in closed environments are being developed and tested for potential use in space applications to provide a source of fresh food. Plant growth conditions, growth media composition and harvest methods can have an effect on the microbial population of the plant, and therefore should be considered along with the optimization of plant growth and harvest yields to ensure a safe and palatable food crop. This work examines the effect of plant cultivar, growth media, and harvest method on plant microbial populations. Twelve varieties of leafy greens and herbs were grown on a mixture of Fafard #2 and Arcillite in the pillow root containment system currently being considered for the VEGGIE plant growth unit developed by Orbitec. In addition, ,Sierra and Outredgeous lettuce varieties were grown in three different mixtures (Fafard #2, Ardllite, and Perlite/Vermiculite). The plants were analyzed for microbial density. Two harvest methods, "cut and come again" (CACA) and terminal harvest were also compared. In one set ofexpe'riments red leaf lettuce and mizuna were grown in pots in a Biomass Production System for education. Plants were harvested every two weeks by either method. Another set of experiments was performed using the rooting pillows to grow 5 varieties of leafy greens and cut harvesting at different intervals. Radishes were harvested and replanted at two-week intervals. Results indicate up to a 3 IOglO difference in microbial counts between some varieties of plants. Rooting medium resulted in an approximately 2 IOglO lower count in the lettuce grown in arscillite then those grown in the other mixtures. Harvest method and frequency had less impact on microbial counts only showing a significant increase in one variety of plant. Post harvest methods to decrease the bacterial counts on edible crops were investigated in these and other experiments. The effectiveness of PRO-SAN and UV-C radiation is compared.

  7. Effect of 1-methylcyclopropene post-harvest treatment on ripening process in cherry tomato fruit (Lycopersicon esculentum var. cerasiforme).

    Science.gov (United States)

    Opiyo, Arnold M; Ying, Tie-Jin

    2005-02-01

    The responses of cherry tomato (Lycopersicon esculentum var. cerasiforme) fruits to post-harvest treatment with 1-MCP were investigated. The maturity stage at which 1-MCP application is most effective in delaying the ripening process was determined, and then the effects of different concentrations (0, 0.035, 0.07 and 0.11 microL/L) of 1-MCP on ethylene production, fruit softening, chlorophyll, lycopene and carotenoids contents of mature green (MG) cherry tomato fruits were assessed. 1-MCP at 0.07 and 0.11 microL/L reduced fruit C(2)H(4) production, delayed the C(2)H(4) peak at ambient temperature. Although 1-MCP at 0.035 microL/L was effective in retarding fruit ripening, it did not suppress endogenous ethylene production. Fruit softening was suppressed by 1-MCP, but its initiation was not affected by 1-MCP. The rate of chlorophyll degradation and its pattern of change with time, and the initiation of lycopene biosynthesis as well as its accumulation were all affected by 1-MCP, but only the accumulation of carotenoids was suppressed. Accumulation of lycopene and carotenoids was almost permanently hampered by 1-MCP at 0.07 microL/L or higher concentrations, and fruit color could not reach the control level even 2 weeks after 1-MCP treatment, indicating the close association of the metabolism of these pigments with ethylene perception. Since the concentration of 0.11 microL/L of 1-MCP was so high that it did not elicit additional response very much than 0.07 microL/L, these concentrations were considered to be practically effective concentrations for cherry tomato at MG stage. The effective 1-MCP concentrations might provide a useful reference to the levels of ethylene receptors as well as ethylene sensitivity in a specific fruit at given development stage.

  8. Effects of Post-harvest Storage Duration and Variety on Nutrient Digestibility and Energy Content Wheat in Finishing Pigs.

    Science.gov (United States)

    Guo, P P; Li, P L; Li, Z C; Stein, H H; Liu, L; Xia, T; Yang, Y Y; Ma, Y X

    2015-10-01

    This study was conducted to investigate the effects of post-harvest storage duration and wheat variety on the digestibility and energy content of new season wheat fed to finishing pigs. Two wheat varieties (Shi and Zhong) were harvested in 2013 and stored in the warehouse of the Fengning Pig Experimental Base at China Agricultural University for 3, 6, 9, or 12 mo. For each storage period, 12 barrows were placed in metabolism crates and allotted to diets containing 1 of the 2 wheat varieties in a randomized complete block design. The experimental diets contained 97.34% wheat and 2.66% of a vitamin and trace mineral premix. With an extension of storage duration from 3 mo to 12 mo, the gross energy (GE) and crude protein (CP) of the wheat decreased by 2.0% and 12.01%, respectively, while the concentration of neutral detergent fiber (NDF), acid detergent fiber (ADF) and starch content increased by 30.26%, 19.08%, and 2.46%, respectively. Total non-starch polysaccharide, total arabinose, total xylose and total mannose contents decreased by 46.27%, 45.80%, 41.71%, and 75.66%, respectively. However, there were no significant differences in the chemical composition between the two wheat varieties with the exception of ADF which was approximately 13.37% lower in Shi. With an extension of storage duration from 3 mo to 12 mo, the digestible energy (DE), metabolizable energy (ME) content and the apparent total tract digestibility of GE, CP, dry matter, organic matter, ether extract, ADF and metabolizability of energy in wheat decreased linearly (pstorage time for CP digestibility (pstorage, while the CP digestibility of variety Shi decreased (pstorage, and decreased during the following 6 to 12 mo of storage under the conditions of this study.

  9. Effects of levels of potassium and nitrogen on yields and post-harvest conservation of onions in winter

    Directory of Open Access Journals (Sweden)

    Geraldo Milanez de Resende

    2014-08-01

    Full Text Available Potassium and nitrogen are the elements present in the highest percentage in the onion dry matter. The objective of this experiment was to evaluate yield and post-harvest conservation of Vale Ouro IPA-11 onion cultivar regarding to nitrogen and potassium levels. The experiment was carried out in Petrolina-PE, Brazil, from June to September 2009. The experimental design was a completely randomized block in a 4 x 3 factorial design, composed of four nitrogen levels (0, 60, 120 and 180 kg ha-1 and three potassium levels (0, 90 and 180 kg ha-1 with three replications. The highest yield of commercial bulbs was achieved at an estimated N level of 172.6 kg ha-1. The lowest yield of noncommercial bulbs was estimated at N level of 147.0 kg ha-1. Lower percentage of smaller bulbs (class 2 were obtained by increasing levels of N x K, with a quadratic effect at the dose of 90 kg ha-1 K2O and minimum production point with 127.6 kg N ha-1 (20.3%. Regarding larger caliber bulbs (class 4, linear effects were found both in the absence and for the level of 90 kg ha-1 of K2O as levels of N were increased. When the highest level of 180 kg ha-1 K2O was applied, the level of 92.8 kg ha-1 of N was estimated as the one that would promote the highest bulb yield of this class (35.4%, and 5.3% was found in the lack of potassium fertilization.

  10. Novel insights into ascorbate retention and degradation during the washing and post-harvest storage of spinach and other salad leaves.

    Science.gov (United States)

    Dewhirst, Rebecca A; Clarkson, Graham J J; Rothwell, Steve D; Fry, Stephen C

    2017-10-15

    Post-harvest treatments of pre-packaged salad leaves potentially cause l-ascorbate loss, but the mechanisms of ascorbate degradation remain incompletely understood, especially in planta. We explored the extent and pathways of ascorbate loss in variously washed and stored salad leaves. Ascorbate was assayed by 2,6-dichlorophenolindophenol titration, and pathways were monitored by 14 C-radiolabelling followed by high-voltage electrophoresis. All leaves tested showed ascorbate loss during storage: lettuce showed the greatest percentage loss, wild rocket the least. Spinach leaves were particularly prone to losing ascorbate during washing, especially with simultaneous mechanical agitation; however, washing in the presence of hypochlorite did not significantly increase ascorbate loss. In spinach, [ 14 C]oxalate was the major product of [ 14 C]ascorbate degradation, suggesting that commercial washing causes oxidative stress. This study highlights that ascorbate/dehydroascorbic acid are lost via the oxidative pathway during washing and post-harvest storage of salad leaves. Thus changes to washing procedures could potentially increase the post-harvest retention of ascorbate. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  11. Ecological Dynamics of Campylobacter in Integrated Mixed Crop-Livestock Farms and Its Prevalence and Survival Ability in Post-Harvest Products.

    Science.gov (United States)

    Salaheen, S; Peng, M; Biswas, D

    2016-12-01

    This study investigated the ecological distribution of zoonotic bacterial pathogen, Campylobacter, in mixed crop-livestock (MCL) farms compared to conventional farms and their products at pre- and post-harvest levels. A total of 222 Campylobacter isolates were identified. At pre-harvest level, a total of 1287 samples from seven MCL farms, four conventional poultry farms, four organic produce-only and five conventional produce-only farms from Maryland and the DC metropolitan area were analysed from 2012 to 2014. Campylobacter was detected in 11.16% and 3.6% of MCL and conventional farm samples, respectively, but none from produce-only farm samples. Tetracycline resistance was observed in 51.02% of MCL farm isolates but none among conventional farm isolates. For post-harvest analysis, a total of 1281 food products from seven farmers markets, three organic retail supermarkets and three conventional retail supermarkets were collected from the same area. Campylobacter was isolated in 87.5%, 71.43% and 33.33% of whole chicken carcasses in farmers markets, organic and conventional retail supermarkets, respectively. No Campylobacter was detected in post-harvest produce samples due in part to the inability of Campylobacter to survive in absence of sufficient water activity. Overall, this study reveals public health concerns regarding the MCL farm environment and their products that are sold in retail and farmers markets. © 2016 Blackwell Verlag GmbH.

  12. Assessment of the post harvest knowledge of fruits and vegetable farmers in Garun Mallam L.G.A of Kano, Nigeria

    Directory of Open Access Journals (Sweden)

    Muhammad, R.H

    2012-09-01

    Full Text Available A total of 100 questionnaires were randomly distributed among fruits and vegetable producers of Garun Mallam Local Governments Area of Kano State Nigeria. Information was obtained on the farmers post harvest handling of fruits and vegetables, i.e types of produce, time of harvesting, ways of cooling, packaging and transporting of their produce. All of the farmers have more than ten years of farming experience, harvesting was found to be done at no specific time, and none of the farmers was found to harvest at matured green stage. All of the farmers experienced post harvest losses, ranging from 20-50% of their harvest. Local baskets and bags were used in packaging produce, and transportation was carried out at anytime of the day in open pick-ups, Lorries and trucks. Results of the survey was analyzed and presented in percentages. It was concluded that the farmers lack general knowledge of postharvest handling despite their years of farming experience, therefore it was concluded that the lack of knowledge of post harvest could be responsible for the huge losses of fruits and vegetables in the country, intense enlightenment by concerned bodies like NSPRI, ADP, and KNADA was recommended to be intensified.

  13. Application of zirconium dioxide nanoparticle sorbent for the clean-up step in post-harvest pesticide residue analysis.

    Science.gov (United States)

    Uclés, Ana; Herrera López, Sonia; Dolores Hernando, Maria; Rosal, Roberto; Ferrer, Carmen; Fernández-Alba, Amadeo R

    2015-11-01

    The use of yttria-stabilized zirconium dioxide nanoparticles as d-SPE clean-up sorbent for a rapid and sensitive liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) method for the determination of post-harvest fungicides (carbaryl, carbendazim, chlorpropham, diphenylamine, ethoxyquin, flutriafol, imazalil, iprodione, methomyl, myclobutanil, pirimiphos-methyl, prochloraz, pyrimethanil, thiabendazole, thiophanate-methyl and tolclofos-methyl) in orange and pear samples has been evaluated and validated. The sample preparation was a modification of the QuEChERS extraction method using yttria-stabilized zirconium dioxide and multi-walled carbon nanotubes (MWCNTs) nanoparticles as the solid phase extraction (d-SPE) clean-up sorbents prior to injecting the ten-fold diluted extracts into the LC system. By using the yttria-stabilized zirconium dioxide extraction method, more recoveries in the 70-120% range were obtained - thus this method was used for the validation. Quantification was carried out using a matrix-matched calibration curve which was linear in the 1-500 µg kg(-1) range for almost all the pesticides studied. The validated limit of quantification was 10 µg kg(-1) for most of the studied compounds, except chlorpropham, ethoxyquin and thiophanate-methyl. Pesticide recoveries at the 10 and 100 µg kg(-1) concentration levels were satisfactory, with values between 77% and 120% and relative standard deviations (RSD) lower than 10% (n=5). The developed method was applied for the determination of selected fungicides in 20 real orange and pear samples. Four different pesticide residues were detected in 10 of these commodities; 20% of the samples contained pesticide residues at a quantifiable level (equal to or above the LOQs) for at least one pesticide residue. The most frequently-detected pesticide residues were: carbendazim, thiabendazole and imazalil-all were below the MRL. The highest concentration found was imazalil at 1175 µg kg

  14. Evaluation of Post-Harvest Organic Carbon Amendments as a Strategy to Minimize Nitrogen Losses in Cole Crop Production

    Directory of Open Access Journals (Sweden)

    Laura L. Van Eerd

    2013-02-01

    Full Text Available Cole crops (Brassica vegetables can pose a significant risk for N losses during the post-harvest period due to substantial amounts of readily mineralizable N in crop residues. Amending the soil with organic C has the potential to immobilize N and thereby reduce the risk for N losses. Four field trials were conducted to determine the effects of organic C amendments (OCA on N dynamics and spring wheat (Triticum durum L. harvest parameters proceeding early- and late-broccoli (Brassica olecerea var italica L. systems in 2009 and 2010. The experimental controls represented the traditional grower practice of incorporated broccoli crop residue (CR-control and the pre-plant application of N fertilizer (CRN-control to subsequent spring wheat. Alternative practices were compared to the controls, which included broccoli crop residue removal (CR-removal, an oat (Avena sativa L. cover crop (CC-oat, and three different OCA of wheat straw (OCA-straw, yard waste (OCA-yard, or used cooking oil (OCA-oil. The treatments, which demonstrated reduced autumn soil mineral N (SMN concentrations after broccoli harvest, relative to the CR-control, were CR-removal, OCA-straw, and OCA-oil. Although CR-removal and OCA-straw indicated a reduced potential for autumn soil N losses in the early-broccoli system, these practices are not recommended for growers because subsequent spring wheat yield and profit margins were reduced compared to the CR- and CRN-controls. The OCA-oil reduced autumn SMN concentrations by 53 to 112 kg N ha−1 relative to the CR-control after both early- and late-broccoli harvest, suggesting a larger potential for reduced autumn soil N losses, compared to all other treatments. No detrimental effects resulted from the OCA-oil treatment on the subsequent spring yield or grain N. The OCA-oil reduced spring wheat profit margins relative to the CR-control, like the OCA-straw and CR-removal treatments, however profit margins were similar between the OCA-oil and

  15. Substantial Underestimation of Post-harvest Burning Emissions in East China as Seen by Multi-species Space Observations

    Science.gov (United States)

    Stavrakou, T.; Muller, J. F.; Bauwens, M.; De Smedt, I.; Lerot, C.; Van Roozendael, M.

    2015-12-01

    Crop residue burning is an important contributor to global biomass burning. In the North China Plain, one of the largest and densely populated world plains, post-harvest crop burning is a common agricultural management practice, allowing for land clearing from residual straw and preparation for the subsequent crop cultivation. The most extensive crop fires occur in the North China Plain in June after the winter wheat comes to maturity, and have been blamed for spikes in air pollution leading to serious health problems. Estimating harvest season burning emissions is therefore of primary importance to assess air quality and define best policies for its improvement in this sensitive region. Bottom-up approaches, either based on crop production and emission factors, or on satellite burned area and fire radiative power products, have been adopted so far, however, these methods crucially depend, among other assumptions, on the satellite skill to detect small fires, and could lead to underestimation of the actual emissions. The flux inversion of atmospheric observations is an alternative, independent approach for inferring the emissions from crop fires. Satellite column observations of formaldehyde (HCHO) exhibit a strong peak over the North China Plain in June, resulting from enhanced pyrogenic emissions of a large suite of volatile organic compounds (VOCs), precursors of HCHO. We use vertical columns of formaldehyde retrieved from the OMI instrument between 2005 and 2012 as constraints in an adjoint inversion scheme built on IMAGESv2 CTM, and perform the optimization of biogenic, pyrogenic, and anthropogenic emission parameters at the model resolution. We investigate the interannual variability of the top-down source, quantify its importance for the atmospheric composition on the regional scale, and explore its uncertainties. The OMI-based crop burning source is compared with the corresponding anthropogenic flux in the North China Plain, and is evaluated against HCHO

  16. Proteomic analysis of peach fruit during ripening upon post-harvest heat combined with 1-MCP treatment.

    Science.gov (United States)

    Jiang, Li; Zhang, Li; Shi, Yun; Lu, Zhaoxin; Yu, Zhifang

    2014-02-26

    development and ripening on the proteome level, offers new insights into relevant physiological mechanism, and provides theoretical evidence for reinforcing quality control of post-harvest peach fruit in practice. Copyright © 2013 Elsevier B.V. All rights reserved.

  17. Microbiological Spoilage of High-Sugar Products

    Science.gov (United States)

    Thompson, Sterling

    The high-sugar products discussed in this chapter are referred to as chocolate, sugar confectionery (non-chocolate), liquid sugars, sugar syrups, and honey. Products grouped in the sugar confectionery category include hard candy, soft/gummy candy, caramel, toffee, licorice, marzipan, creams, jellies, and nougats. A common intrinsic parameter associated with high-sugar products is their low water activity (a w), which is known to inhibit the growth of most spoilage and pathogenic bacteria. However, spoilage can occur as a result of the growth of osmophilic yeasts and xerophilic molds (Von Richter, 1912; Anand & Brown, 1968; Brown, 1976). The a w range for high-sugar products is between 0.20 and 0.80 (Banwart, 1979; Richardson, 1987; Lenovich & Konkel, 1992; ICMSF, 1998; Jay, Loessner, & Golden, 2005). Spoilage of products, such as chocolate-covered cherries, results from the presence of yeasts in the liquid sugar brine or the cherry. Generally, the spoiled product will develop leakers. The chocolate covering the cherry would not likely be a source of yeast contamination.

  18. Health economic impacts and cost-effectiveness of aflatoxin-reduction strategies in Africa: case studies in biocontrol and post-harvest interventions.

    Science.gov (United States)

    Wu, F; Khlangwiset, P

    2010-04-01

    Advances in health economics have proven useful in evaluating the cost-effectiveness of interventions, where the benefit usually takes the form of improved health outcomes rather than market outcomes. The paper performs health-based cost-effectiveness analyses of two potential aflatoxin control strategies in Africa: (1) pre-harvest biocontrol, using atoxigenic strains of Aspergillus flavus competitively to exclude toxigenic strains from colonizing maize in Nigeria; and (2) post-harvest interventions in a package to reduce aflatoxin accumulation in groundnuts in Guinea. It is described how health benefits gained from each intervention, in terms of fewer aflatoxin-induced hepatocellular carcinoma cases, can be compared with the costs of implementing the interventions. It is found that both interventions would be extremely cost-effective if applied widely in African agriculture. That is, the monetized value of lives saved and quality of life gained by reducing aflatoxin-induced hepatocellular carcinoma far exceeds the cost of either biocontrol or the post-harvest intervention package to achieve those health benefits. The estimated cost-effectiveness ratio (CER; gross domestic product multiplied by disability-adjusted life years saved per unit cost) for biocontrol in Nigerian maize ranged from 5.10 to 24.8; while the estimated CER for the post-harvest intervention package in Guinean groundnuts ranged from 0.21 to 2.08. Any intervention with a CER > 1 is considered by the World Health Organization (WHO) to be 'very cost-effective', while an intervention with a CER > 0.33 is considered 'cost-effective'. Aside from cost-effectiveness, public health interventions must be readily accepted by the public, and must have financial and infrastructural support to be feasible in the parts of the world where they are most needed.

  19. Producción y beneficio de semilla de cilantro Production and Post-harvest Handling of Coriander Seed

    Directory of Open Access Journals (Sweden)

    Bernardo Enrique Puga Santos

    2008-10-01

    .42 kg hour-1, followed by threshing by beating with a stick (36.97 kg hour-1 and use of a threshing board (11.41 kg hour-1. Threshing by beating produced the cleanest material with the fewest fissures. The percentage of broken fruits was similar for the three threshing systems. Winnowing produced the lowest seed loss (92.3% recovery and the highest index of removal of inert material (78.1%. Plant population, harvest method, threshing system, and post-harvest handling did not affect the physical and physiological quality of coriander seed. Average germination was 92%, and plant vigor, measured as the speed of emergence index, was, on average, 8 seedlings day-1. Average seed moisture was 11.9%.

  20. Characterization of edible films of Swartzia burchelli phosphated starches and development of coatings for post-harvest application to cherry tomatoes

    Directory of Open Access Journals (Sweden)

    Millene Aparecida Gomes

    2016-08-01

    Full Text Available The market demand for corn starch and cassava continues to increase because of their use in edible applications, their biodegradable nature, and other appealing properties. As a result, there is a need to identify alternative starch sources, for example, the seeds of S. burchelli, with the potential to be modified for use in post-harvest applications. Therefore, this study aimed to develop and characterize edible films based on the starch phosphates of the seeds of S. burchelli, with the specific aim to apply these starches to cherry tomatoes for post-harvest conservation. After extraction, the starch was phosphorylated with sodium tripolyphosphate (STP in different concentrations and times according to a 2 x 2 factorial design with additional treatment (native starch. After modification, the starch phosphates were selected for the preparation of edible films using glycerol as a plasticizer, in proportions of 5, 10, 15 and 20% for each selected starch. The films were measured for thickness, permeability to water vapor and solubility in water. According to their permeability values, 4 films were selected for application in the coverage of cherry tomatoes. The conservation of cherry tomatoes with and without coverage was studied over 8 evaluation times (up to 21 days at 10±2 °C and 80±5% relative humidity. The weight loss, soluble solids, titratable acidity, maturation index, and firmness were measured every 3 days during storage. The starch phosphates showed a phosphorus content within that established by standards, such that the resulting films are acceptable for use in food for human consumption. The edible films presented with an acceptable appearance and without the development of cracks. The concentration of glycerol and the type of starch influenced the characteristics of the films, increasing the permeability and reducing the water solubility of the various edible films. The best result obtained regarding the conservation of cherry

  1. Mesocarp RNASeq analysis of Mango (Mangifera indica L.) identify quarantine post-harvest treatment effects on gene expression.

    Science.gov (United States)

    The United States is the world’s largest importer of mangos. Before mangos can enter the US, they must be hot water treated to eliminate the eggs of an insect pest. The National Mango Board, a USDA supported commodity group, as well as mango exporters, importers and wholesale and retail distributo...

  2. Effect of tomato post-harvest fungicide treatment and storage conditions on the quality of fruits, and biological value of tomato pulp and concentrated pulp

    Directory of Open Access Journals (Sweden)

    H. Parynow

    2013-12-01

    Full Text Available The influence of storage conditions on the quality of tomato fruits was tested. The rate of ripening was established in normal air, where tomatoes ripen quickly, under controlled atmosphere where they ripen more slowly and under low pressure, where they ripen slowest. The influence of post-harvest benomyl or methylthiophanate treatment on tomato rot, ripening, and biological value were examined. Post-harvest tomato treatment did not reduce fruit rot. The color of fruits and the processed products depended on the fungicide treatment. Concentrated tomato pulp made of fruits treated with methylthiophanate was redder than the others. The fungicide treatment increased or decreased the level of some chemical substances in the fruits in dependence on the applied fungicide, storage conditions and the length of storage, e.g. tomatoes treated with benomyl and stored for 14 days contained the highest level of vitamin C under 0% CO2:3%O2 and tomatoes treated with methylthiophanate contained the highest level of vitamin C under 38 mm Hg. Degradation of vitamin C in pulp was faster than in the concentrated pulp. Tomato pulp made of tomatoes treated with methylthiophanate contained the lowest level of vitamin C.

  3. Effect of colour of light on the opening of inflorescence buds and post-harvest longevity of pot chrysanthemums (Chrysanthemum × grandiflorum (Ramat. Kitam

    Directory of Open Access Journals (Sweden)

    Marek Jerzy

    2012-12-01

    Full Text Available The pot cultivar of Chrysanthemum × grandiflorum 'Leticia Time Yellow' was cultivated and stored in a growth room under fluorescent light of white, blue, green, yellow and red colour. Quantum irradiance was 30 μmol · m-2 × s-1. The colour of light exerted a significant influence on the opening of closed inflorescence buds and on post-harvest longevity of pot chrysanthemums grown earlier in an unheated plastic tunnel. Under florescent lamps emitting blue light at a wavelength of 400-580 nm, inflorescence buds opened and coloured the earliest. The number of developed flower heads was the greatest under blue and white light. Flower heads developing in blue light were bigger than flower heads developing in white and green light. In red light at a wavelength of 600-700 nm, plants flowered latest and they produced the smallest flower heads. Post-harvest longevity was preserved longest in chrysanthemums kept under blue, white and green light. In red and yellow light, the flowers were overblown earliest.

  4. Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica ‘Tommy Atkins’ fruits

    Directory of Open Access Journals (Sweden)

    Fabiana Oliveira dos Santos CAMATARI

    2017-10-01

    Full Text Available Abstract The mango has short postharvest shelf life which varies from 6 to 10 days at room temperature in its fresh form. The objective of this study was to evaluate the effect of usage of edible coatings based of cassava starch and chitosan on post-harvest shelf life of mango. Mangoes of Tommy Atkins variety were covered with nine different formulations of coatings in a factorial block experimental design. The fruits were stored at 25 °C and evaluated during storage for the weight loss (%, color parameters, sensory attributes evaluated by trained panel, the rate of CO2 production and microbiological contamination on the peels. Results analysed by linear regressions and ANOVA, demonstrated that chitosan showed significant effect on weight loss (% and on values of L*, a*, b*, chroma, ºhue, peel color, texture, aroma and time which correlated well for suitability of fruit consumption. The formulation containing 0.25% of chitosan and 0.5% of cassava starch showed most favorable results as it presented a post-harvest shelf life of 3 days more than the control fruits and lower rates of CO2 production, showing that this coating actually decreased the rate of the respiratory processes of mango, without compromising the proper ripening of the fruit.

  5. Mycology and spoilage of retail cashew nuts | Adebajo | African ...

    African Journals Online (AJOL)

    All the species recovered induced detectable loss in weights of the milled nuts, though to varying extents and would be expected to cause considerable spoilage of the nuts. Key words: Cashew nut, Anacardium occidentale, fungal count, mycology, Aspergillus sp., Penicillium sp., spoilage. African Journal of Biotechnology ...

  6. Effect of different storage temperatures on bacterial spoilage of ...

    African Journals Online (AJOL)

    This study determined the bacterial organisms associated with Oreochromis niloticus spoilage at two storage temperatures (6 and 20°C) and also assessed the ability of the individual bacterial isolates to cause spoilage at the two storage temperatures. Bacteriological analysis revealed the association of five bacteria ...

  7. Bacterial spoilage of fresh meat in some selected Lagos markets ...

    African Journals Online (AJOL)

    A study of the bacteria associated with spoilage of fresh meat was carried out. The flora causing spoilage of meat include Alcaligenes liquefaciens, Bacillus subtilis, Clostridium perfringes, Escherichia coli, Klebsiella pneumoniae, Lactobacillus sp., Micrococcus varians, Pseudomonas aeruginosa, Sarcina sp. Serratia ...

  8. Microbiological Spoilage of Acidified Specialty Products

    Science.gov (United States)

    Sperber, William H.

    Acidified specialty products or condiments are among the most microbiologically stable and safe food products. Often formulated, packaged, and distributed without heat treatments, they are microbiologically stable indefinitely at ambient temperatures in unopened containers. The packaged, acidified products are often intended for multiple uses, exposing them at the points of consumption to numerous opportunities for contamination with microorganisms. Nonetheless, they remain resistant to microbiological spoilage for many months, often under refrigerated conditions that are used to retard chemical reactions, flavor changes, and yeast growth.

  9. Termoterapia para o controle de patógenos em pós-colheita em frutos da cajazeira = Thermotherapy for post harvest pathogens on Spondias fruits

    Directory of Open Access Journals (Sweden)

    Carlos Henrique de Brito

    2008-01-01

    Full Text Available O tratamento térmico, principalmente água quente, é método alternativo que tem sido utilizado para o controle de doenças e infestações de insetos em frutos póscolheita. O presente trabalho teve como objetivo determinar a combinação de tempo e temperatura adequada para o controle de fungos de pós-colheita em frutos de cajazeira em atmosfera ambiente. No primeiro tratamento, os frutos foram imersos em água quente e no segundo foram expostos ao vapor a 50°C por 0, 10, 20, 30 e 40 minutos para diferentes lotes de frutos. Foram retiradas de cada fruto/tratamento quatro secções, as quais foram incubadas em placas de Petri com BDA, sendo realizadas as avaliações da incidência de fitopatógenos após 7 dias de incubação. Os resultados obtidos demonstraram uma maior incidência de Rhizophus sp. nos tratamentos avaliados e redução de Aspergillus sp. e Fusariumsp., cujo comportamento foi influenciado pelo tratamento termoterápico, podendo ser indicado os tratamentos vapor e banho-maria a 50ºC a partir de 20 minutos como método alternativo no controle pós-colheita de Aspergillus sp. e Fusarium sp. em frutos da cajazeira.Thermal treatment, mainly hot water, is an alternative method that has been used for diseases and pests infestation in post harvest fruits. The present work aimed to determine a combination of correct time x temperature for post harvest fungus control on Spondias fruits. For the first treatment, fruits were dipped on hot water and, for the second, on hot air, both with 50°C for 0, 10, 20, 30 e 40 minutes for different fruit groups. Four pieces were sectioned from each fruit, per treatment, and incubated in Petri dishes with BDA,being evaluated for fungus incidence after seven days incubation. Obtained results showed higher incidence of Rhizopus sp. on the evaluated treatments, and a reduction of Aspergillus sp. and Fusarium sp., while behaviour was influenced by thermotherapy, indicating air and hot water at 50º

  10. Co-occurrence of aflatoxin B(1) and cyclopiazonic acid in sour lime (Citrus aurantifolia Swingle) during post-harvest pathogenesis by Aspergillus flavus.

    Science.gov (United States)

    Bamba, Rozy; Sumbali, Geeta

    2005-04-01

    During hot and humid seasons, extensive rot of sour lime was observed to be caused by Aspergillus flavus. In view of this, investigations were undertaken to obtain data on the production of various toxins by A. flavus during post harvest pathogenesis of sour lime. Sixty percent of the pathogenic A. flavus isolates were detected to be aflatoxin B(1) producers in sour lime tissue. It was also noted that thirty three percent of aflatoxigenic A. flavus isolates had the potential to coproduce cyclopiazonic acid (CPA). Such aflatoxigenic isolates produced quantitatively more CPA (ranging from 250.0 to 2501.3 microg/kg) than aflatoxin B(1) (ranging from 141.3 to 811.7 microg/kg) in the affected sour lime. This study demonstrates for the first time that sour lime are a favourable substrate for aflatoxin B(1) and cyclopiazonic acid production by A. flavus isolates. This is of great concern to the health of consumers.

  11. Use of TD-GC–TOF-MS to assess volatile composition during post-harvest storage in seven accessions of rocket salad (Eruca sativa)

    Science.gov (United States)

    Bell, Luke; Spadafora, Natasha D.; Müller, Carsten T.; Wagstaff, Carol; Rogers, Hilary J.

    2016-01-01

    An important step in breeding for nutritionally enhanced varieties is determining the effects of the post-harvest supply chain on phytochemicals and the changes in VOCs produced over time. TD-GC–TOF-MS was used and a technique for the extraction of VOCs from the headspace using portable tubes is described. Forty-two compounds were detected; 39 were identified by comparison to NIST libraries. Thirty-five compounds had not been previously reported in Eruca sativa. Seven accessions were assessed for changes in headspace VOCs over 7 days. Relative amounts of VOCs across 3 time points were significantly different – isothiocyanate-containing molecules being abundant on ‘Day 0’. Each accession showed differences in proportions/types of volatiles produced on each day. PCA revealed a separation of VOC profiles according to the day of sampling. Changes in VOC profiles over time could provide a tool for assessment of shelf life. PMID:26471601

  12. Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review.

    Science.gov (United States)

    Martins, Natália; Petropoulos, Spyridon; Ferreira, Isabel C F R

    2016-11-15

    Garlic (Allium sativum L.) is considered one of the twenty most important vegetables, with various uses throughout the world, either as a raw vegetable for culinary purposes, or as an ingredient of traditional and modern medicine. Furthermore, it has also been proposed as one of the richest sources of total phenolic compounds, among the usually consumed vegetables, and has been highly ranked regarding its contribution of phenolic compounds to human diet. This review aims to examine all the aspects related with garlic chemical composition and quality, focusing on its bioactive properties. A particular emphasis is given on the organosulfur compounds content, since they highly contribute to the effective bioactive properties of garlic, including its derived products. The important effects of pre-harvest (genotype and various cultivation practices) and post-harvest conditions (storage conditions and processing treatments) on chemical composition and, consequently, bioactive potency of garlic are also discussed. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Soluções conservantes em sorvetão pós-colheita Preservative solutions in beehive ginger post-harvest

    Directory of Open Access Journals (Sweden)

    Maria Herbênia Lima Cruz Santos

    2008-11-01

    Full Text Available O objetivo deste trabalho foi estudar alguns aspectos da fisiologia pós-colheita de inflorescências de sorvetão cultivadas no Submédio São Francisco. Hastes florais recém-colhidas foram submetidas a diferentes tratamentos (água destilada; 75mg L-1 de nitrato de prata - AgNO3; 1000mg L-1 de cloreto de cobalto - CoCl2; 5mg L-1 de ácido giberélico - GA3 - Progibb® e 10mg L-1 de 6-Benzilaminopurina - BAP, em ambiente com temperatura e umidade controlada por 15 dias. A vida pós-colheita foi acompanhada a partir da escala de notas, da massa da matéria fresca e do consumo da solução conservante. O tratamento com AgNO3 em hastes de sorvetão, foi o mais eficiente na manutenção da vida de vaso de sorvetão, porém, devido a sua toxidez, recomenda-se o uso de GA3.The objective of this research was to study some physiological post-harvest aspect of beehive ginger inflorescences grown in the lower middle San Francisco river basin. Flower stems just harvested were submitted to different treatments (distilled water; 75mg L-1 of silver nitrate - AgNO3; 1000mg L-1 of cobalt chloride - CoCl2; 5mg L-1 de GA3 - Progibb® and 10mg L-1 of 6-benzylamino purine - BAP, in an environment with controlled temperature and humidity, for 15 days. The post-harvest life was monitored from grading scale, fresh weight, and consumption of the preservative solution. The treatment with silver nitrate was the most efficient to keep the vase life of beehive ginger, however due to its toxity, the use of GA3 is recommended.

  14. Organic aerosols and inorganic species from post-harvest agricultural-waste burning emissions over northern India: impact on mass absorption efficiency of elemental carbon.

    Science.gov (United States)

    Rajput, Prashant; Sarin, M M; Sharma, Deepti; Singh, Darshan

    2014-01-01

    Atmospheric PM2.5 (particulate matter with aerodynamic diameter of ≤ 2.5 μm), collected from a source region [Patiala: 30.2 °N; 76.3 °E; 250 m above mean sea level] of emissions from post-harvest agricultural-waste (paddy-residue) burning in the Indo-Gangetic Plain (IGP), North India, has been studied for its chemical composition and impact on regional atmospheric radiative forcing. On average, organic aerosol mass accounts for 63% of PM2.5, whereas the contribution of elemental carbon (EC) is ∼3.5%. Sulphate, nitrate and ammonium contribute up to ∼85% of the total water-soluble inorganic species (WSIS), which constitutes ∼23% of PM2.5. The potassium-to-organic carbon ratio from paddy-residue burning emissions (KBB(+)/OC: 0.05 ± 0.01) is quite similar to that reported from Amazonian and Savanna forest-fires; whereas non-sea-salt-sulphate-to-OC ratio (nss-SO4(2-)/OC: 0.21) and nss-SO4(2-)/EC ratio of 2.6 are significantly higher (by factor of 5 to 8). The mass absorption efficiency of EC (3.8 ± 1.3 m(2) g(-1)) shows significant decrease with a parallel increase in the concentrations of organic aerosols and scattering species (sulphate and nitrate). A cross plot of OC/EC and nss-SO4(2-)/EC ratios show distinct differences for post-harvest burning emissions from paddy-residue as compared to those from fossil-fuel combustion sources in south-east Asia.

  15. Gamma irradiation of Tetrapleura tetraptera fruit as a post-harvest technique and its subsequent effect on some phytochemicals, free scavenging activity and physicochemical properties

    Science.gov (United States)

    Darfour, B.; Agbenyegah, S.; Ofosu, D. O.; Okyere, A. A.; Asare, I. K.

    2014-09-01

    Herbs, spices and medicinal plants have been cherished by many ancient cultures for their use in curing common ailments and promoting good health. The dry fruit of Tetrapleura tetraptera has a pleasant aroma and hence used as a spice for seasoning in many parts of Ghana. Contamination of the fruit can occur at any stage during harvesting, drying, processing, transportation and storage. T. tetraptera is prone to microbial contamination and insect infestation resulting in quality deterioration and economic loss. The study aimed at establishing the effect of gamma irradiation as a post-harvest processing technique on T. tetraptera fruit and the subsequent effect of the gamma irradiation on some phytochemicals, free radical scavenging activity and physicochemical properties. The T. tetraptera powder was packed in polythene bags and gamma irradiated with Cobalt 60 source at 5 kGy and 10 kGy at room temperature at a dose rate of 2 kGy/h. The total phenolic content, total flavonoid and DPPH free radical scavenging activity, pH, lactic acid, vitamin C, moisture, carbohydrate, protein and trace element content of the samples were analysed. The antioxidant potential of the T. tetraptera extract was observed to be enhanced in the solvent used for the extraction after the irradiation but not the radiation dose used. Irradiation only had substantial impacts on carbohydrate and protein, Cu, Mg, and Mn. The T. tetraptera studied was safe for human consumption as far as trace metal levels are concerned. This study therefore suggest that gamma irradiation up to 10 kGy could be used as a post-harvest technique in T. tetraptera as a spice or herb.

  16. Effect of processing, post-harvest irradiation, and production system on the cytotoxicity and mutagenicity of Vitis labrusca L. juices in HTC cells.

    Science.gov (United States)

    Düsman, Elisângela; de Almeida, Igor Vivian; Lucchetta, Luciano; Vicentini, Veronica Elisa Pimenta

    2014-01-01

    The juices of grapes (Vitis labrusca L.) are similar to the fruit itself because the main constituents of the fruit are present in the juice. However, their quality characteristics may be modified by the harsh technological processes used for the production of integral food, such as production systems of raw materials and post-harvest treatment of grapes with ultraviolet (UV) irradiation. Therefore, the present study analyzed juices produced naturally (by liquefying the fruit) or by the technological process of extraction by steam distillation (90°C) of grapes from organic and conventional production systems that were untreated or treated with UV type C (65.6 J/m² for 10 minutes). Using cultures of Rattus norvegicus hepatoma cells (HTC) in vitro, cytotoxic effects were assayed by the MTT test and by calculating the cytokinesis blocked proliferation index (CBPI), and mutagenic effects were measured by the cytokinesis block micronucleus assay. The results of the MTT assay and the CBPIs indicated that none of the juices were cytotoxic, including those that induced cell proliferation. The results of the micronucleus assay showed that none of the juices were mutagenic. However, the average number of micronuclei was lower in the juices produced from organic grapes, and cell proliferation, soluble acids and phenolic compounds were significantly higher. Compared with the natural juices, the integral juices of conventional grapes showed a higher average number of micronuclei as well as lower stimulation of cell proliferation and lower levels of bioactive compounds. The results demonstrate a beneficial effect of UV-C irradiation of post-harvest grapes in stimulating the synthesis of nutraceutical compounds without generating cytotoxic or mutagenic substances. Taken together, our findings support the consumption of grape juice and the application of food production techniques that enhance its nutritional value and promote its production, marketing and consumption.

  17. Effect of processing, post-harvest irradiation, and production system on the cytotoxicity and mutagenicity of Vitis labrusca L. juices in HTC cells.

    Directory of Open Access Journals (Sweden)

    Elisângela Düsman

    Full Text Available The juices of grapes (Vitis labrusca L. are similar to the fruit itself because the main constituents of the fruit are present in the juice. However, their quality characteristics may be modified by the harsh technological processes used for the production of integral food, such as production systems of raw materials and post-harvest treatment of grapes with ultraviolet (UV irradiation. Therefore, the present study analyzed juices produced naturally (by liquefying the fruit or by the technological process of extraction by steam distillation (90°C of grapes from organic and conventional production systems that were untreated or treated with UV type C (65.6 J/m² for 10 minutes. Using cultures of Rattus norvegicus hepatoma cells (HTC in vitro, cytotoxic effects were assayed by the MTT test and by calculating the cytokinesis blocked proliferation index (CBPI, and mutagenic effects were measured by the cytokinesis block micronucleus assay. The results of the MTT assay and the CBPIs indicated that none of the juices were cytotoxic, including those that induced cell proliferation. The results of the micronucleus assay showed that none of the juices were mutagenic. However, the average number of micronuclei was lower in the juices produced from organic grapes, and cell proliferation, soluble acids and phenolic compounds were significantly higher. Compared with the natural juices, the integral juices of conventional grapes showed a higher average number of micronuclei as well as lower stimulation of cell proliferation and lower levels of bioactive compounds. The results demonstrate a beneficial effect of UV-C irradiation of post-harvest grapes in stimulating the synthesis of nutraceutical compounds without generating cytotoxic or mutagenic substances. Taken together, our findings support the consumption of grape juice and the application of food production techniques that enhance its nutritional value and promote its production, marketing and

  18. Transcriptomic profiling during the post-harvest of heat-treated Dixiland Prunus persica fruits: common and distinct response to heat and cold.

    Science.gov (United States)

    Lauxmann, Martin A; Brun, Bianca; Borsani, Julia; Bustamante, Claudia A; Budde, Claudio O; Lara, María V; Drincovich, María F

    2012-01-01

    Cold storage is extensively used to slow the rapid deterioration of peach (Prunus persica L. Batsch) fruit after harvest. However, peach fruit subjected to long periods of cold storage develop chilling injury (CI) symptoms. Post-harvest heat treatment (HT) of peach fruit prior to cold storage is effective in reducing some CI symptoms, maintaining fruit quality, preventing softening and controlling post-harvest diseases. To identify the molecular changes induced by HT, which may be associated to CI protection, the differential transcriptome of peach fruit subjected to HT was characterized by the differential display technique. A total of 127 differentially expressed unigenes (DEUs), with a presence-absence pattern, were identified comparing peach fruit ripening at 20°C with those exposed to a 39°C-HT for 3 days. The 127 DEUs were divided into four expression profile clusters, among which the heat-induced (47%) and heat-repressed (36%) groups resulted the most represented, including genes with unknown function, or involved in protein modification, transcription or RNA metabolism. Considering the CI-protection induced by HT, 23-heat-responsive genes were selected and analyzed during and after short-term cold storage of peach fruit. More than 90% of the genes selected resulted modified by cold, from which nearly 60% followed the same and nearly 40% opposite response to heat and cold. Moreover, by using available Arabidopsis microarray data, it was found that nearly 70% of the peach-heat responsive genes also respond to cold in Arabidopsis, either following the same trend or showing an opposite response. Overall, the high number of common responsive genes to heat and cold identified in the present work indicates that HT of peach fruit after harvest induces a cold response involving complex cellular processes; identifying genes that are involved in the better preparation of peach fruit for cold-storage and unraveling the basis for the CI protection induced by HT.

  19. Comprehensive insights on how 2,4-dichlorophenoxyacetic acid retards senescence in post-harvest citrus fruits using transcriptomic and proteomic approaches.

    Science.gov (United States)

    Ma, Qiaoli; Ding, Yuduan; Chang, Jiwei; Sun, Xiaohua; Zhang, Li; Wei, Qingjiang; Cheng, Yunjiang; Chen, Lingling; Xu, Juan; Deng, Xiuxin

    2014-01-01

    Auxin-like 2,4-dichlorophenoxyacetic acid (2,4-D), a high-efficiency anti-stalling agent for the post-harvest fresh fruit industry, has had its use restricted due to environmental concerns. However, no other substitutes for 2,4-D are available to the post-harvest industry. Insights into the molecular mechanism underlying the effects of 2,4-D on fruit quality preservation will provide a theoretical basis for exploring new safe and effective anti-stalling agents. This study comprehensively analysed changes in the peel of Olinda Valencia orange [Citrus sinensis (L.) Osbeck] induced by 500 ppm 2,4-D using 'omic'-driven approaches. Transcriptional profiling revealed that transcriptional factor (mainly AP2/ERF, WRKY, and NAC family members), transport, and hormone metabolism genes were over-represented and up-regulated within 24h post-treatment (HPT). Stress defence genes were up-regulated, while cell wall metabolism genes were down-regulated after 48 HPT. However, secondary metabolism genes, especially phenylpropanoid and lignin biosynthesis-related genes, were over-represented at all the time points. Comparative proteomic analysis indicated that the expression of proteins implicated in stress responses (25%), hormone metabolism, and signal transduction (12%) significantly accumulated at the post-transcriptional level. Hormone levels detected by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) showed that abscisic acid, salicylic acid, and 2,4-D significantly increased, while ethylene production (detected by gas chromatography) decreased after 2,4-D treatment. In addition, lignin and water content in the fruit peel also increased and the epicuticle wax ultrastructure was modified. In conclusion, 2,4-D retarded fruit senescence by altering the levels of many endogenous hormones and by improving stress defence capabilities by up-regulating defence-related genes and proteins.

  20. Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria

    DEFF Research Database (Denmark)

    Holm, Esben Skibsted; Schäfer, A.; Koch, A.G.

    2013-01-01

    Sliced saveloy samples were inoculated with monocultures of four potential spoilage bacteria and studied during a four week storage period. The objective was to investigate the resulting changes in the composition of Volatile Organic Compounds (VOCs) and the sensory quality of the product. Based......-methylpropanol found in the samples. These compounds are therefore potentially important for the shelf-life of sliced saveloy. (c) 2012 Elsevier Ltd. All rights reserved....

  1. RAPD analysis : a rapid technique for differentation of spoilage yeasts

    NARCIS (Netherlands)

    Baleiras Couto, M.M.; Vossen, J.M.B.M. van der; Hofstra, H.; Huis in 't Veld, J.H.J.

    1994-01-01

    Techniques for the identification of the spoilage yeasts Saccharomyces cerevisiae and members of the Zygosaccharomyces genus from food and beverages sources were evaluated. The use of identification systems based on physiological characteristics resulted often in incomplete identification or

  2. Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee

    Science.gov (United States)

    Pinkas, Joan M.; Battista, Karen; Morille-Hinds, Theodora

    Spices, nuts, cocoa, and coffee are raw materials that may be used alone or as ingredients in the manufacture of processed food products. The control of microbiological spoilage of these raw materials at the ingredient stage will enable the food processor to better assure the production of high-quality foods with an acceptable shelf life. While this chapter is limited to four materials, many of the spoilage control procedures recommended can also be applied to other raw materials of a similar nature.

  3. Impacts of post-harvest slash and live-tree retention on biomass and nutrient stocks in Populus tremuloides Michx.-dominated forests, northern Minnesota, USA

    Science.gov (United States)

    Klockow, Paul A.; D'Amato, Anthony W.; Bradford, John B.

    2013-01-01

    Globally, there is widespread interest in using forest-derived biomass as a source of bioenergy. While conventional timber harvesting generally removes only merchantable tree boles, harvesting biomass feedstock can remove all forms of woody biomass (i.e., live and dead standing woody vegetation, downed woody debris, and stumps) resulting in a greater loss of biomass and nutrients as well as more severe habitat alteration. To investigate the potential impacts of this practice, this study examined the initial impacts (pre- and post-harvest) of various levels of slash and live-tree retention on biomass and nutrient stocks, including carbon (C), nitrogen (N), calcium (Ca), potassium (K), and phosphorus (P), in Populus tremuloides Michx.-dominated forests of northern Minnesota, USA. Treatments examined included three levels of slash retention, whole-tree harvest (WTH), 20% slash retention (20SR), and stem-only harvest (SOH), factored with three levels of green-tree retention, no trees retained (NONE), dispersed retention (DISP), and aggregate retention (AGR). Slash retention was the primary factor affecting post-harvest biomass and nutrient stocks, including woody debris pools. Compared to the unharvested control, stocks of biomass, carbon, and nutrients, including N, Ca, K, and P, in woody debris were higher in all treatments. Stem-only harvests typically contained greater biomass and nutrient stocks than WTH, although biomass and nutrients within 20SR, a level recommended by biomass harvesting guidelines in the US and worldwide, generally did not differ from WTH or SOH. Biomass in smaller-diameter slash material (typically 2.5-22.5 cm in diameter) dominated the woody debris pool following harvest regardless of slash retention level. Trends among treatments in this diameter range were generally similar to those in the total woody debris pool. Specifically, SOH contained significantly greater amounts of biomass than WTH while 20SR was not different from either WTH or

  4. Comparative proteomics of oxalate downregulated tomatoes points towards cross talk of signal components and metabolic consequences during post-harvest storage

    Directory of Open Access Journals (Sweden)

    Kanika Narula

    2016-08-01

    Full Text Available Fruits of angiosperms evolved intricate regulatory machinery for sensorial attributes and storage quality after harvesting. Organic acid composition of storage organs forms the molecular and biochemical basis of organoleptic and nutritional qualities with metabolic specialization. Of these, oxalic acid (OA, determines the post-harvest quality in fruits. Tomato (Solanum lycopersicum fruit have distinctive feature to undergo a shift from heterotrophic metabolism to carbon assimilation partitioning during storage. We have earlier shown that decarboxylative degradation of OA by FvOXDC leads to acid homeostasis besides increased fungal tolerance in E8.2-OXDC tomato. Here, we elucidate the metabolic consequences of oxalate down-regulation and molecular mechanisms that determine organoleptic features, signaling and hormonal regulation in E8.2-OXDC fruit during post-harvest storage. A comparative proteomics approach has been applied between wild-type and E8.2-OXDC tomato in temporal manner. The MS/MS analyses led to the identification of 32 and 39 differentially abundant proteins associated with primary and secondary metabolism, assimilation, biogenesis, and development in wild-type and E8.2-OXDC tomatoes, respectively. Next, we interrogated the proteome data using correlation network analysis that identified significant functional hubs pointing toward storage related coinciding processes through a common mechanism of function and modulation. Furthermore, physiochemical analyses exhibited reduced oxalic acid content with concomitant increase in citric acid, lycopene and marginal decrease in malic acid in E8.2-OXDC fruit. Nevertheless, E8.2-OXDC fruit maintained an optimal pH and a steady state acid pool. These might contribute to reorganization of pectin constituent, reduced membrane leakage and improved fruit firmness in E8.2-OXDC fruit with that of wild-type tomato during storage. Collectively, our study provides insights into kinetically controlled

  5. Processed vs. Non-Processed Biowastes for Agriculture: Effects of Post-Harvest Tomato Plants and Biochar on Radish Growth, Chlorophyll Content and Protein Production

    Directory of Open Access Journals (Sweden)

    Chiara Mozzetti Monterumici

    2015-04-01

    Full Text Available The aim of this work was to address the issue of processed vs. non-processed biowastes for agriculture, by comparing materials widely differing for the amount of process energy consumption. Thus, residual post harvest tomato plants (TP, the TP hydrolysates obtained at pH 13 and 60 °C, and two known biochar products obtained by 650 °C pyrolysis were prepared. All products were characterized and used in a cultivation of radish plants. The chemical composition and molecular nature of the materials was investigated by solid state 13C NMR spectrometry, elemental analysis and potentiometric titration. The plants were analysed for growth and content of chlorophyll, carotenoids and soluble proteins. The results show that the TP and the alkaline hydrolysates contain lignin, hemicellulose, protein, peptide and/or amino acids moieties, and several mineral elements. The biochar samples contain also similar mineral elements, but the organic fraction is characterized mainly by fused aromatic rings. All materials had a positive effect on radish growth, mainly on the diameter of roots. The best performances in terms of plant growth were given by miscanthus originated biochar and TP. The most significant effect was the enhancement of soluble protein content in the plants treated with the lowest energy consumption non processed TP. The significance of these findings for agriculture and the environment is discussed.

  6. Study of visual, sensorial and physicochemical characteristics of tommy atkins mangoes submitted to ionizing radiation as a method of post-harvest conservation

    Energy Technology Data Exchange (ETDEWEB)

    Silva, Josenilda M. [Centro Regional de Ciencias Nucleares CRCN/CNEN-NE, Recife, PE (Brazil)]. E-mail: jmnilda@cnen.gov.br; Correia, Lidia C.S.A.; Maciel, Maria Ines S. [Universidade Federal Rural de Pernambuco (UFRPE), Recife, PE (Brazil)]. E-mail: aidil_alencar@yahoo.com.br; marines@ufrpe.br; Villar, Heldio P. [Centro Regional de Ciencias Nucleares CRCN/CNEN-NE, Recife, PE (Brazil); Escola Politecnica de Pernambuco, Recife, PE (Brazil); E-mail: hpvillar@cnen.gov.br

    2007-07-01

    With the objective of evaluating the effect of ionising radiation on the main characteristics of post-harvest quality of mango, fruits of the variety Tommy Atkins have been irradiated with a Co-60 source at dose levels of 200, 400 and 600 Gy. The fruits were later stored in a refrigeration chamber at 11,5 deg C for fifteen days, to simulate transport conditions for an external market. Visual analysis of the fruits was carried out every five days. After that the fruits were kept stored under a temperature of 21 deg C for nine days, to simulate shelf-life conditions. During this period, visual, sensorial and physicochemical analyses were performed after three, six and nine days. Results of the visual analyses along the 24-day storage period have shown that irradiated fruits displayed greater firmness of the pulp and greener rind when compared with control. However, the presence of dark dots on the surface of the rind was detrimental to their overall appearance. Sensorial analyses have shown significant differences between the different applied doses, with a better index of acceptability for control fruits, certainly due to the dark dots on the irradiated mango. On the other hand, physicochemical analyses showed best results for irradiated fruits. (author)

  7. Cu Nanoparticles in Hydrogels of Chitosan-PVA Affects the Characteristics of Post-Harvest and Bioactive Compounds of Jalapeño Pepper.

    Science.gov (United States)

    Pinedo-Guerrero, Zeus H; Hernández-Fuentes, Alma Delia; Ortega-Ortiz, Hortensia; Benavides-Mendoza, Adalberto; Cadenas-Pliego, Gregorio; Juárez-Maldonado, And Antonio

    2017-06-02

    Peppers are consumed all over the world due to the flavor, aroma, and color that they add to food. Additionally, they play a role in human health, as they contain a high concentration of bioactive compounds and antioxidants. The treatments used were an absolute control, Cs-PVA, and four treatments with 0.02, 0.2, 2, and 10 mg (nCu) g -1 (Cs-PVA). The application of Cu nanoparticles in chitosan-PVA hydrogels increases the content of capsaicin by up to 51% compared to the control. This application also increases the content of antioxidants ABTS [2,2'-azino-bis (3-ethylbenzothiazolin-6-sulfonic acid)] and DPPH (2,2-diphenyl-1-picrylhydrazyl), total phenols and flavonoids (4%, 6.6%, 5.9%, and 12.7%, respectively) in jalapeño pepper fruits stored for 15 days at room temperature; under refrigeration, it increases DPPH antioxidants, total phenols, and flavonoids (23.9%, 1.54%, and 17.2%, respectively). The application of Cu nanoparticles in chitosan-PVA hydrogels, even when applied to the substrate, not only has an effect on the development of the jalapeño pepper crop, but also modifies the post-harvest characteristics of the jalapeño pepper fruits.

  8. Effect of physico-chemical treatments on ripening behavior and post-harvest quality of Amrapali mango (Mangifera indica L.) during storage.

    Science.gov (United States)

    Singh, Pankaj; Singh, Manoj Kumar; Kumar, Vipin; Kumar, Mukesh; Malik, Sunil

    2012-03-01

    An experiment was done to assess the effect of various physico-chemical treatments on ripening behavior and post harvest quality of mango cv. Amrapali. The experiment was planned under completely randomized design (CRD) with three replications. The treatment units was five fruits per replication. Total 14 treatments were applied. Out of these, ethrel 750 ppm treated fruits showed better results in respect of specific gravity (0.88), moisture loss (8.45%), decay (2.5%), total soluble solids (TSS, 20.7 degrees brix), sugar content (14.39%) and acidity content (0.32) followed by ethrel 500 ppm; specific gravity (0.90), moisture loss (8.82%), decay (3.5%), TSS (20.7 degrees brix), sugar content (13.99%) and acidity content (0.36%). The pedicellate fruits and ethrel+bavistin (750+1000 ppm) were also found to be significantly superior over control in respect of specific gravity (0.88 and 0.86), moisture loss (9.10 and 9.33%), decay (4.0 and 5.33%), TSS (20.1 and 20.4 degrees brix), sugar content (12.70 and 12.80%) and acidity content (0.42 and 0.38%), respectively. Based on results of this study, it can be concluded that ethrel 750 ppm was found to be the most suitable treatment in improving physico-chemical traits i.e. ripening, storage, quality and shelf-life for commercial purpose in mango.

  9. The content of indigo precursors in Isatis tinctoria leaves--a comparative study of selected accessions and post-harvest treatments.

    Science.gov (United States)

    Oberthür, Christine; Graf, Heidemarie; Hamburger, Matthias

    2004-12-01

    We recently clarified the nature of indigo precursors in woad (Isatis tinctoria L.), by identifying the major indoxyl glycoside as isatan A (indoxyl-3-O-(6'-O-malonyl-beta-D-ribohexo-3-ulopyranoside)), and by correcting the structure of the related isatan B (indoxyl-3-O-beta-D-ribohexo-3-ulopyranoside). A quantitative densitometric assay for isatans A and B, and indican, was established and validated. HPTLC separation on silica gel was followed by densitometric analysis of indigoid pigments formed after treatment with dilute acid or base. The seasonal variation of indoxyl glycosides in woad leaves was investigated with first-year plants (rosette stage) of five defined I. tinctoria L. and one I. indigotica L. accessions. Isatan A content reached up to 7.6% of dry weight in I. tinctoria, and up to 21.8% in I. indigotica. The influence of various post-harvest treatments was studied. High concentrations of isatans A and B were found in freeze-dried leaf samples, whereas the content of indican was lowest. Conventional drying at ambient or 40 degrees C led to complete disappearance of isatans A and B. The concentration of indican, in contrast, was 3- to 5-fold higher in leaf samples submitted to drying at ambient and 40 degrees C, respectively.

  10. Use of TD-GC-TOF-MS to assess volatile composition during post-harvest storage in seven accessions of rocket salad (Eruca sativa).

    Science.gov (United States)

    Bell, Luke; Spadafora, Natasha D; Müller, Carsten T; Wagstaff, Carol; Rogers, Hilary J

    2016-03-01

    An important step in breeding for nutritionally enhanced varieties is determining the effects of the post-harvest supply chain on phytochemicals and the changes in VOCs produced over time. TD-GC-TOF-MS was used and a technique for the extraction of VOCs from the headspace using portable tubes is described. Forty-two compounds were detected; 39 were identified by comparison to NIST libraries. Thirty-five compounds had not been previously reported in Eruca sativa. Seven accessions were assessed for changes in headspace VOCs over 7days. Relative amounts of VOCs across 3 time points were significantly different - isothiocyanate-containing molecules being abundant on 'Day 0'. Each accession showed differences in proportions/types of volatiles produced on each day. PCA revealed a separation of VOC profiles according to the day of sampling. Changes in VOC profiles over time could provide a tool for assessment of shelf life. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  11. Biocontrol ability and action mechanism of food-isolated yeast strains against Botrytis cinerea causing post-harvest bunch rot of table grape.

    Science.gov (United States)

    Parafati, Lucia; Vitale, Alessandro; Restuccia, Cristina; Cirvilleri, Gabriella

    2015-05-01

    Strains belonging to the species Saccharomyces cerevisiae, Wickerhamomyces anomalus, Metschnikowia pulcherrima and Aureobasidium pullulans, isolated from different food sources, were tested in vitro as biocontrol agents (BCAs) against the post-harvest pathogenic mold Botrytis cinerea. All yeast strains demonstrated antifungal activity at different levels depending on species and medium. Killer strains of W. anomalus and S. cerevisiae showed the highest biocontrol in vitro activity, as demonstrated by largest inhibition halos. The competition for iron and the ability to form biofilm and to colonize fruit wounds were hypothesized as the main action mechanisms for M. pulcherrima. The production of hydrolytic enzymes and the ability to colonize the wounds were the most important mechanisms for biocontrol activity in A. pullulans and W. anomalus, which also showed high ability to form biofilm. The production of volatile organic compounds (VOCs) with in vitro and in vivo inhibitory effect on pathogen growth was observed for the species W. anomalus, S. cerevisiae and M. pulcherrima. Our study clearly indicates that multiple modes of action may explain as M. pulcherrima provide excellent control of postharvest botrytis bunch rot of grape. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Post-harvest loss of farm raised Indian and Chinese major carps in the distribution channel from Mymensingh to Rangpur of Bangladesh.

    Science.gov (United States)

    Hossain, M Motaleb; Rahman, Mahabubur; Hassan, M Nazmul; Nowsad, A A K M

    2013-06-15

    Post-harvest loss of catla (Catla catla), rohu (Labeo rohita), mrigal (Cirrhinus mrigala), silver carp (Hypophthalmichthys molitrix), grass carp (Ctenopharyngodon idella) and sarpunti (Puntius sarana) in a single distribution chain from harvest in Mymensingh to retail sale Rangpur town were determined, in order to obtain information on quality deterioration and existing handling and icing conditions so that suggestions for improving such practices can be made. Quality defect points of the fish at different steps of distribution channels were determined using a sensory based quality assessment tool. Percent quality loss of fish at each step of distribution was calculated from the number of cases that crossed sensory quality cut-off points. Neither of the fish lost their quality when they were in the farm gate, during transportation and in wholesale markets in Rangpur but most of the fishes lost their quality at the retail fish shops. The quality loss was 8, 12, 8, 6, 10 and 14% in case of C. catla, C. mrigala, L. rohita, H. molitrix, C. idella and P. sarana respectively in the retail markets. Fishes were not properly handled, bamboo baskets wrapped with polythene sheet were used as carrying container and inadequate ice was used during transportation. Retailers were found to be more proactive in the use of ice. However, most of the fishes were deteriorated during retail sale. The losses of farmed fishes could be minimized by adopting good handling practices like using insulated container and adequate icing.

  13. 2-D zymographic analysis of Broccoli (Brassica oleracea L. var. Italica) florets proteases: follow up of cysteine protease isotypes in the course of post-harvest senescence.

    Science.gov (United States)

    Rossano, Rocco; Larocca, Marilena; Riccio, Paolo

    2011-09-01

    Zymographic analysis of Broccoli florets (Brassica oleracea L. var. Italica) revealed the presence of acidic metallo-proteases, serine proteases and cysteine proteases. Under conditions which were denaturing for the other proteases, the study was restricted to cysteine proteases. 2-D zymography, a technique that combines IEF and zymography was used to show the presence of 11 different cysteine protease spots with molecular mass of 44 and 47-48kDa and pIs ranging between 4.1 and 4.7. pI differences could be ascribed to different degrees of phosphorylation that partly disappeared in the presence of alkaline phosphatase. Post-harvest senescence of Broccoli florets was characterized by decrease in protein and chlorophyll contents and increase of protease activity. In particular, as determined by 2-D zymography, the presence of cysteine protease clearly increased during senescence, a finding that may represent a useful tool for the control of the aging process. Copyright © 2011 Elsevier GmbH. All rights reserved.

  14. Post-harvest nutraceutical behaviour during ripening and senescence of 8 highly perishable fruit species from the Northern Brazilian Amazon region.

    Science.gov (United States)

    Neves, Leandro Camargo; Tosin, Jéssica Milanez; Benedette, Ronaldo Moreno; Cisneros-Zevallos, Luis

    2015-05-01

    The post-harvest nutraceutical characteristics of highly perishable native fruits species from the Northern Brazilian Amazon region were studied during 12 day at 15 ± 1 °C and 95 ± 3% RH. Uxi and caja fruit showed climacteric behaviour while caju, açai de terra firme, camu-camu, inajá, murici and araçá-boi were non-climacteric. Soluble solids and sugars increased for climacteric fruit while total acidity remained constant for all fruits. In general, all fruit species had high levels of total phenolics (121-9889 mg GAE 100 g(-1) dry weight pulp), vitamin C (31-1532 mg AA 100 mL(-1) juice) and antioxidant activity (AOX) (75-288 1 μmol Trolox Eq 100 g(-1) dry weight, ORAC value), however, camu-camu, acai and murici were among the highest. All fruits showed an increase in phenolic content (15-82%), a simultaneous decrease in ascorbic acid in both peel (88-98%) and pulp (89-97%), while AOX increased or decreased depending on the fruit species, very likely due to the specific phenolic profile being synthesized. We propose a hypothetical model where ripening/senescence induced a redox homeostasis imbalance which in turn triggered the responses. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Genome sequence of a food spoilage lactic acid bacterium, Leuconostoc gasicomitatum LMG 18811T, in association with specific spoilage reactions.

    Science.gov (United States)

    Johansson, Per; Paulin, Lars; Säde, Elina; Salovuori, Noora; Alatalo, Edward R; Björkroth, K Johanna; Auvinen, Petri

    2011-07-01

    Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium causing spoilage of cold-stored, modified-atmosphere-packaged (MAP), nutrient-rich foods. Its role has been verified by challenge tests in gas and slime formation, development of pungent acidic and buttery off odors, and greening of beef. MAP meats have especially been prone to L. gasicomitatum spoilage. In addition, spoilage of vacuum-packaged vegetable sausages and marinated herring has been reported. The genomic sequencing project of L. gasicomitatum LMG 18811T was prompted by a need to understand the growth and spoilage potentials of L. gasicomitatum, to study its phylogeny, and to be able to knock out and overexpress the genes. Comparative genomic analysis was done within L. gasicomitatum LMG 18811T and the three fully assembled Leuconostoc genomes (those of Leuconostoc mesenteroides, Leuconostoc citreum, and Leuconostoc kimchii) available. The genome of L. gasicomitatum LMG 18811T is plasmid-free and contains a 1,954,080-bp circular chromosome with an average GC content of 36.7%. It includes genes for the phosphoketolase pathway and alternative pathways for pyruvate utilization. As interesting features associated with the growth and spoilage potential, LMG 18811T possesses utilization strategies for ribose, external nucleotides, nucleosides, and nucleobases and it has a functional electron transport chain requiring only externally supplied heme for respiration. In respect of the documented specific spoilage reactions, the pathways/genes associated with a buttery off odor, meat greening, and slime formation were recognized. Unexpectedly, genes associated with platelet binding and collagen adhesion were detected, but their functionality and role in food spoilage and processing environment contamination need further study.

  16. Development and validation of a colorimetric sensor array for fish spoilage monitoring

    DEFF Research Database (Denmark)

    Morsy, Mohamed K.; Zor, Kinga; Kostesha, Natalie

    2016-01-01

    Given the need for non-destructive methods and sensors for food spoilage monitoring, we have evaluated sixteen chemo-sensitive compounds incorporated in an array for colorimetric detection of typical spoilage compounds (trimethylamine, dimethylamine, cadaverine, putrescine) and characterized...

  17. An investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum-packaged beef primals.

    Science.gov (United States)

    Reid, R; Fanning, S; Whyte, P; Kerry, J; Bolton, D

    2017-02-01

    The aim of this study was to investigate if rapid slurry chilling would retard or prevent blown pack spoilage (BPS) of vacuum-packaged beef primals. Beef primals were inoculated with Clostridium estertheticum subspp. estertheticum (DSMZ 8809), C. estertheticum subspp. laramenise (DSMZ 14864) and C. gasigenes (DSMZ 12272), and vacuum-packaged with and without heat shrinkage (90°C for 3 s). These packs were then subjected to immediate chilling in an ice slurry or using conventional blast chilling systems and stored at 2°C for up to 100 days. The onset and progress of BPS was monitored using the following scale; 0-no gas bubbles in drip; 1-gas bubbles in drip; 2-loss of vacuum; 3-'blown'; 4-presence of sufficient gas inside the packs to produce pack distension and 5-tightly stretched, 'overblown' packs/packs leaking. Rapid slurry chilling (as compared to conventional chilling) did not significantly affect (P > 0.05) the time to the onset or progress of BPS. It was therefore concluded that rapid chilling of vacuum-packaged beef primals, using an ice slurry system, may not be used as a control intervention to prevent or retard blown pack spoilage. This study adds to our growing understanding of blown pack spoilage of vacuum-packaged beef primals and suggests that rapid chilling of vacuum-packaged beef primals is not a control option for the beef industry. The results suggest that neither eliminating the heat shrinkage step nor rapid chilling of vacuum-packaged beef retard the time to blown pack spoilage. © 2016 The Society for Applied Microbiology.

  18. Bioactive proteins against pathogenic and spoilage bacteria

    Directory of Open Access Journals (Sweden)

    Mahmoud Z. Sitohy

    2014-10-01

    Full Text Available Background: It is likely that both human nutrition and the nutrition of livestock are benefited by the presence of bioactive proteins within their respective diet regimes. Bioactive proteins have been defined as specific protein fragments that positively impact bodily functions or conditions and may, ultimately, influence overall human health. The ingestion of bioactive proteins may have an effect on the major body systems—namely, the cardiovascular, digestive, immune and nervous systems. According to their functional properties, bioactive proteins may be classified as antimicrobial, antithrombotic, antihypertensive, opioid, immune-modulatory, mineral binding and anti-oxidative. There are many examples of biologically active food proteins and active peptides that can be obtained from various food protein sources. They have a physiological significance beyond the pure nutritional requirements; in other wordsthey have the acquisition of nitrogen for normal growth and maintenance. Objective: This study aims to specify and characterize the extent and mode of action of bioactive proteins in their native form, (glycinin, glycinin basic sub-unit and β-conglycinin against specific main pathogens (Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella enterica serovar Enteritidis. We will be using standard media while identifying the main constituents responsible for this action. Methods: Glycinin, basic sub-unit and β-conglycinin were isolated from soybean protein and tested for their antimicrobial action against pathogenic and spoilage bacteria, They were thencompared to the properties of penicillin. Methylated soybean protein and also methylated chickpea protein (MSP and MCP, with isoelectric points around pI 8, were prepared by esterifying. 83 % of their free carboxyl groups and their interactions with Gram positive and Gram negative bacteria were examined. Results: The three divisions of cationic proteins exhibited antibacterial

  19. Seafood Spoilage Predictor - development and distribution of a product specific application software

    DEFF Research Database (Denmark)

    Dalgaard, Paw; Buch, P.; Silberg, Steen

    2002-01-01

    To allow shelf-life prediction of a range of products, the Seafood Spoilage Predictor (SSP) software has been developed to include both kinetic models for growth of specific spoilage microorganisms and empirical relative rates of spoilage models. SSP can read and evaluate temperature profile data......, seafood inspection and teaching. (C) 2002 Elsevier Science B.V. All rights reserved...

  20. Ghana - Agriculture - Post-Harvest

    Data.gov (United States)

    Millennium Challenge Corporation — The Millennium Development Authority (MiDA) financed the construction of 10 Agribusiness Centers (ABCs) to provide services for the initial processing, storage, and...

  1. Qualidade pós-colheita do mamão formosa armazenado sob refrigeração Post harvest quality of papaya storage under refrigeration

    Directory of Open Access Journals (Sweden)

    Railene Hérica Carlos Rocha

    2005-12-01

    Full Text Available O objetivo deste trabalho foi avaliar a qualidade e vida útil pós-colheita do mamão Formosa 'Tainung 01' armazenado sob temperaturas refrigeradas. Os frutos foram provenientes de um plantio comercial no município de Baraúna-RN. O armazenamento ocorreu em câmaras a 8; 10 e 12ºC ± 1 ºC, mantidas a 90 ± 5% UR durante os períodos de 7; 14; 21 e 28 dias. Após cada período, os mesmos foram transferidos para a condição ambiente (20 ± 1ºC 60 ± 5% UR onde se simulou um período de prateleira de sete dias. Em seguida, os mamões foram avaliados quanto à aparência externa e interna, coloração da casca, perda de massa e firmeza de polpa. A melhor estimativa para a manutenção da qualidade e aumento da vida útil pós-colheita do mamão Formasa 'Tainung 01' foi observada nos frutos submetidos a 10°C, 90 ± 5% UR até 20 dias, com boa aparência externa e interna (notas acima de 3,0, desenvolvimento da coloração amarela na casca, firmeza de polpa superior a 20 N e perda de massa de 7%. Os frutos submetidos a 8°C e a 10°C, 90 ± 5% UR desenvolveram sintomas de danos pelo frio após 21 dias de armazenamento, agravando-se com a extensão do armazenamento. No armazenamento a 12°C, 90 ± 5% UR, observou-se um amadurecimento acelerado com amolecimento aquoso da polpa a partir de 28 dias. Aos 35 dias, os frutos estavam inaptos para o consumo, havendo grande incidência de Colletotrichum gloeosporioides.The purpose of this study was to evaluate the post harvest quality and shelf storage of 'Tainung 01' papaya fruit stored under different refrigerated temperatures. The fruits were from a commercial cultivation in the district of Baraúna-RN-Brazil. The fruits were storied in cold rooms at 8º, 10º and 12ºC ± 1ºC and 90 ± 5% RH during the period of 7, 14, 21 e 28 days. After each period, the fruits were put at environmental conditions (20º ± 1ºC 60 ± 5% RH where was simulated a shelf life period for seven days. Then, the papayas

  2. Influence of post-harvest treatments with fludioxonil and soy lecithin co-application in controlling blue and grey mould and fludioxonil residues in Coscia pears.

    Science.gov (United States)

    Schirra, M; D'Aquino, S; Migheli, Q; Pirisi, F M; Angioni, A

    2009-01-01

    The residue levels of fludioxonil (FLU) were determined in Coscia pear following a 1-, 2- or 4-min dip in an aqueous mixture of FLU containing 300 or 100 mg l(-1) (active ingredient, a.i.) at 20 and 50 degrees C, respectively, with or without 2% soy lecithin. The efficacy of heat treatment with water and FLU mixtures was investigated on artificially inoculated pears for the control of post-harvest decay caused by blue (Penicillium expansum Link) and grey (Botrytis cinerea Pers. ex Fr.) mould. Treatment with 300 mg l(-1) FLU at 20 degrees C increased residues significantly when treatment time rose from 1 to 2 min; no further increase was recorded when dip time raised from 2 to 4 min. FLU residue rates were unaffected by treatment time when 300 mg l(-1) a.i. was applied in combination with lecithin at 20 degrees C. While treatment with 100 mg l(-1) a.i. at 50 degrees C for 1 and 2 min resulted in similar residue levels, significantly higher residues were detected when dip time increased from 1 to 4 min. Co-application of lecithin significantly decreased FLU residues with respect to fruit treated with FLU alone. Treatments with FLU at 20 or 50 degrees C effectively controlled decay over 10 days of incubation. While co-application of lecithin did not affect the efficacy of FLU at 300 mg l(-1)and 20 degrees C, treatment efficacy decreased when lecithin was applied in combination with 100 mg l(-1) FLU and 50 degrees C for 4 min and to a greater extent when dip time was 1-2 min.

  3. Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).

    Science.gov (United States)

    Paissoni, Maria Alessandra; Río Segade, Susana; Giacosa, Simone; Torchio, Fabrizio; Cravero, Francesco; Englezos, Vasileios; Rantsiou, Kalliopi; Carboni, Cristian; Gerbi, Vincenzo; Teissedre, Pierre-Louis; Rolle, Luca

    2017-08-01

    Recently the use of ozone as sanitizing agent has been proposed on winegrapes in order to control mycobiota after harvest. The aim of this work was to investigate possible indirect physico-chemical effects of ozone treatment on berry skin phenolic composition and extractability. Vitis vinifera L. cv Nebbiolo and Barbera, chosen for their different anthocyanin profiles, were post-harvest treated for 24 and 72h with gaseous ozone (30μL/L). Skin anthocyanin and flavanol extractability was assessed during maceration (6, 24, 48, 96, 168 and 240h) using a wine-like solution. In our experimental conditions, ozone did not affect significantly the final extraction yield of anthocyanins (TA), proanthocyanidins (PRO), and flavanols reactive to vanillin (FRV) in Barbera, although TA and FRV extractabilities were higher in control samples than in ozone-treated samples during the first stages of maceration. In Nebbiolo, the final TA extraction yield was positively influenced by the ozone treatment (68.6, 64.2, and 59.9% for 24h ozone-treated berries, 72h ozone-treated berries and control samples, respectively). Final PRO and FRV extractability also increased in both ozone-treated samples compared to the control (+8.6-9.1% for PRO and +7.3-11.7% for FRV). No significant differences were found among treatments for individual anthocyanins in both cultivars at the end of maceration. Therefore, the use of ozone as sanitizing agent in red varieties prior to winemaking process can be considered because it did not negatively affect the extractability of skin anthocyanins and flavanols. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Influence of post-harvest application rates of cyprodinil, treatment time and temperature on residue levels and efficacy in controlling green mould on 'Valencia' oranges.

    Science.gov (United States)

    Schirra, Mario; D'Aquino, Salvatore; Cabras, Paolo; Angioni, Alberto

    2009-07-01

    The effectiveness of heat treatments with water and cyprodinil in controlling post-harvest green mould caused by Penicillium digitatum was investigated on artificially inoculated 'Valencia' oranges. Residue levels of cyprodinil were determined in the oranges as a function of active ingredient concentration, temperature and treatment time. Cyprodinil residues were significantly dependent on treatment time when applied at 600 mg l(-1) and 20 degrees C, but not when fruit were treated at 150-300 mg l(-1). The application of cyprodinil at 50 or 100 mg l(-1) at 55 degrees C for 30 s produced similar residue levels, while residues increased when the application rate was 150 mg l(-1). Cyprodinil at 100 mg l(-1) and 60 degrees C produced a significant increase in residues compared to treatment at 50 mg l(-1); no significant increase in residues was found when the application rate was raised from 100 to 150 mg l(-1). In comparison to treatments performed at 20 degrees C, the application of a heated cyprodinil mixture resulted in significantly higher residues in fruit. All treatments with cyprodinil at 20 degrees C similarly reduced green mould after 7 days of storage at 20 degrees C. After 18 days, treatment with cyprodinil at 600 mg l(-1) for 30 s was more effective than at 150-300 mg l(-1). When dip time was extended to 90 or 180 s, treatment efficacy was positively related to fungicide concentration. Treatments with water at 55 degrees C for 30 s were as effective as cyprodinil at 50-100 mg l(-1), but less effective than cyprodinil at 150 mg l(-1). After 7 days, treatment with water or cyprodinil at 50-150 mg l(-1) and 60 degrees C were equally effective in controlling green mould; while, after 18 days, treatment with cyprodinil at 150 mg l(-1) was consistently more effective than at 50-100 mg l(-1) or hot water alone.

  5. RNAi inhibition of feruloyl CoA 6'-hydroxylase reduces scopoletin biosynthesis and post-harvest physiological deterioration in cassava (Manihot esculenta Crantz) storage roots.

    Science.gov (United States)

    Liu, Shi; Zainuddin, Ima M; Vanderschuren, Herve; Doughty, James; Beeching, John R

    2017-05-01

    Cassava (Manihot esculenta Crantz) is a major world crop, whose storage roots provide food for over 800 million throughout the humid tropics. Despite many advantages as a crop, the development of cassava is seriously constrained by the rapid post-harvest physiological deterioration (PPD) of its roots that occurs within 24-72 h of harvest, rendering the roots unpalatable and unmarketable. PPD limits cassava's marketing possibilities in countries that are undergoing increased development and urbanisation due to growing distances between farms and consumers. The inevitable wounding of the roots caused by harvesting triggers an oxidative burst that spreads throughout the cassava root, together with the accumulation of secondary metabolites including phenolic compounds, of which the coumarin scopoletin (7-hydroxy-6-methoxy-2H-1-benzopyran-2-one) is the most abundant. Scopoletin oxidation yields a blue-black colour, which suggests its involvement in the discoloration observed during PPD. Feruloyl CoA 6'-hydroxylase is a controlling enzyme in the biosynthesis of scopoletin. The cassava genome contains a seven membered family of feruloyl CoA 6'-hydroxylase genes, four of which are expressed in the storage root and, of these, three were capable of functionally complementing Arabidopsis T-DNA insertion mutants in this gene. A RNA interference construct, designed to a highly conserved region of these genes, was used to transform cassava, where it significantly reduced feruloyl CoA 6'-hydroxylase gene expression, scopoletin accumulation and PPD symptom development. Collectively, our results provide evidence that scopoletin plays a major functional role in the development of PPD symptoms, rather than merely paralleling symptom development in the cassava storage root.

  6. Genomic and metabolic characterization of spoilage-associated Pseudomonas species.

    Science.gov (United States)

    Stanborough, Tamsyn; Fegan, Narelle; Powell, Shane M; Singh, Tanoj; Tamplin, Mark; Chandry, P Scott

    2018-03-02

    Pseudomonas are common spoilage agents of aerobically stored fresh foods. Their ability to cause spoilage is species- and may be strain-specific. To improve our understanding of the meat and milk spoilage agents Pseudomonas fragi and Pseudomonas lundensis, we sequenced the genomes of 12 P. fragi and seven P. lundensis isolates. These genomes provided a dataset for genomic analyses. Key volatile organic compounds (VOCs) produced or metabolised by the isolates were determined during their growth on a beef paste and where possible, metabolic activity was associated with gene repertoire. Genome analyses showed that the isolates included in this work may belong to more than two Pseudomonas species with possible spoilage potential. Pan-genome analyses demonstrated a high degree of diversity among the P. fragi and genetic flexibility and diversity may be traits of both species. Growth of the P. lundensis isolates was characterised by the production of large amounts of 1-undecene, 5-methyl-2-hexanone and methyl-2-butenoic acid. P. fragi isolates produced extensive amounts of methyl and ethyl acetate and the production of methyl esters predominated over ethyl esters. Some of the P. fragi produced extremely low levels of VOCs, highlighting the importance of strain-specific studies in food matrices. Furthermore, although usually not considered to be denitrifiers, all isolates generated molecular nitrogen, indicating that at least some steps of this pathway are intact. Copyright © 2018 Elsevier B.V. All rights reserved.

  7. 18 Evaluation of Microbial Spoilage of Some Aquacultured Fresh ...

    African Journals Online (AJOL)

    `123456789jkl''''#

    Abstract. A microbiological study of organisms associated with spoilage of fresh fish samples collected from two ponds located in Benin City, Nigeria was carried out. Samples from the fish skin, gills and flesh were cultured in three media; nutrient agar, Maconkay agar and potato dextrose agar and on examination the ...

  8. Isolation and Identification of Postharvest Spoilage Fungi Associated ...

    African Journals Online (AJOL)

    Isolation and Identification of Postharvest Spoilage Fungi Associated with Sweet Oranges ( Citrus sinensis ) Traded in Kano Metropolis. ... important factors in preventing loss. The use of suitable chemical treatment of the orange is also recommended as means of reducing economic loss due to fungal pathogens. Key words: ...

  9. Antagonistic pattern of lactic acid bacteria against native spoilage ...

    African Journals Online (AJOL)

    CIBA

    2012-11-08

    Nov 8, 2012 ... the food-borne pathogens of mackerel fish (Kannappan and Gopikrishna .... Reduction of fish-borne spoilage and pathogenic bacteria in mackerel fish chunks against spraying various lactic acid bacteria. Period (days) ..... spice mixtures and their inhibitory pattern by fish–borne Pediococcus cerevisiae and ...

  10. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

    Borch, E.; Kant-Muermans, M.L.T.; Blixt, Y.

    1996-01-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated

  11. Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank

    Science.gov (United States)

    A strictly anaerobic, Gram-stain-negative, non-spore-forming, motile bacterium, designated strain FSRU B0405^T, was isolated from a commercial pickle spoilage tank and characterized by biochemical, physiological and molecular biological methods. Analyses of the 16S rRNA gene sequence of strain FSRU ...

  12. Rapid measurement of meat spoilage using fluorescence spectroscopy

    Science.gov (United States)

    Wu, Binlin; Dahlberg, Kevin; Gao, Xin; Smith, Jason; Bailin, Jacob

    2017-02-01

    Food spoilage is mainly caused by microorganisms, such as bacteria. In this study, we measure the autofluorescence in meat samples longitudinally over a week in an attempt to develop a method to rapidly detect meat spoilage using fluorescence spectroscopy. Meat food is a biological tissue, which contains intrinsic fluorophores, such as tryptophan, collagen, nicotinamide adenine dinucleotide (NADH) and flavin adenine dinucleotide (FAD) etc. As meat spoils, it undergoes various morphological and chemical changes. The concentrations of the native fluorophores present in a sample may change. In particular, the changes in NADH and FAD are associated with microbial metabolism, which is the most important process of the bacteria in food spoilage. Such changes may be revealed by fluorescence spectroscopy and used to indicate the status of meat spoilage. Therefore, such native fluorophores may be unique, reliable and nonsubjective indicators for detection of spoiled meat. The results of the study show that the relative concentrations of all above fluorophores change as the meat samples kept in room temperature ( 19° C) spoil. The changes become more rapidly after about two days. For the meat samples kept in a freezer ( -12° C), the changes are much less or even unnoticeable over a-week-long storage.

  13. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    Science.gov (United States)

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-04

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis.

  14. Antagonistic pattern of lactic acid bacteria against native spoilage ...

    African Journals Online (AJOL)

    CIBA

    be due to the presence of dominant Gram-negative LLB group of bacteria such as Flavobacterium and Pseudo- monas species. This finding was also evident with the inhibitory potential of Lactobacillus and Streptococcus cultures against the gram-negative and -positive spoilage microbiota on mutton (Murali et al., 1985).

  15. Spoilage fungi and their mycotoxins in commercially marketed chestnuts

    DEFF Research Database (Denmark)

    Overy, David Patrick; Seifert, K.A.; Savard, M.E.

    2003-01-01

    A nationwide survey was carried out to assess mould spoilage of Castanea sativa nuts sold in Canadian grocery stores in 1998-99. Morphological and cultural characters, along with secondary metabolite profiles derived from thin-layer chromatography, were used to sort and identify fungi cultured from...

  16. Salad dressing spoilage by Bacillus amyloliquefaciens with gas formation

    Directory of Open Access Journals (Sweden)

    Karen Signori Pereira

    2017-11-01

    Full Text Available Abstract B. amyloliquefaciens is a Gram-positive, aerobic, motile rod, often found in soil, which has been described as a plant growth promoter and is used in several industrial processes. This study reports an episode involving the gassy spoilage of salad dressing caused by B. amyloliquefaciens in a production facility located in Rio de Janeiro, Brazil. Nine B. amyloliquefaciens strains were isolated from spoiled salad dressings, the sugar used as a raw material in the manufacture and from the production plant. A genotypic analysis of the isolates by Rep-PCR generated eight band profiles grouped in five Rep-PCR clusters. When re-inoculated into fresh salad dressing three B. amyloliquefaciens isolates belonging to the Rep-PCR clusters A, D and E were able to reproduce the gassy spoilage process, whereas the isolates belonging to the Rep-PCR clusters B and C did not produce any visible spoilage, suggesting that these isolates were not directly involved in the spoilage process. The predominant Rep-PCR cluster, cluster A, included strains isolated from barbecue and passion fruit seed salad dressings and from sugar (raw material, suggesting it is a common source of contamination for such salad dressings.

  17. Microorganisms associated with the spoilage of avocado pear ...

    African Journals Online (AJOL)

    The microorganisms associated with the spoilage of Avocado pear, Persea americana fruits, purchased fresh from various markets in Benin City were investigated. The pour plate method was used for the isolation. A total of nine species of microorganisms were isolated and identified in this study. They comprise of seven ...

  18. Controlling Blown Pack Spoilage Using Anti-Microbial Packaging.

    Science.gov (United States)

    Reid, Rachael; Bolton, Declan; Tiuftin, Andrey A; Kerry, Joe P; Fanning, Séamus; Whyte, Paul

    2017-08-12

    Active (anti-microbial) packaging was prepared using three different formulations; Auranta FV; Inbac-MDA and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (MIC, the lowest concentration that will inhibit the visible growth of the organisms) against Clostridium estertheticum, DSMZ 8809). Inoculated beef samples were packaged using the active packaging and monitored for 100 days storage at 2 °C for blown pack spoilage. The time to the onset of blown pack spoilage was significantly (p < 0.01) increased using Auranta FV and sodium octanoate (caprylic acid sodium salt) at both concentrations. Moreover, sodium octanoate packs had significantly (p < 0.01) delayed blown pack spoilage as compared to Auranta FV. It was therefore concluded that Auranta FV or sodium octanoate, incorporated into the packaging materials used for vacuum packaged beef, would inhibit blown pack spoilage and in the case of the latter, well beyond the 42 days storage period currently required for beef primals.

  19. Post-harvest longevity of Oncidium varicosum (Orchidaceae flowers/ Longevidade pós-colheita de flores de Oncidium varicosum (Orchidaceae

    Directory of Open Access Journals (Sweden)

    Ricardo Tadeu Faria

    2006-06-01

    Full Text Available Oncidium varicosum from the Orchidaceae family has been widely used as pot flower, and, most recently, as cut flower. The objective of this work was to evaluate the longevity of the Oncidium varicosum, due to its low post-harvest resistance, after being conditioned in preservation solutions with different concentrations of sucrose. Oncidium varicosum stems grown in Holambra (SP were transported to Londrina (PR in climatized trucks at 5-7oC. Pre-treatment with pulsing (15% sucrose for 24 hours followed by conditioning in maintenance solution (1, 2, 3, and 4% of sucrose as well as conditioning in maintenance solution without pre-treatment were evaluated. Flower stems were distributed in an entirely casualized design, with ten treatments and five replications. Flowers were evaluated daily, using a score system developed to compare and verify the conservation of visual aspects. No treatment was superior to the control in maintaining the longevity of the flowers.A orquídea Oncidium varicosum é bastante utilizada como flor de vaso e atualmente vem se destacando como flor de corte. Devido sua baixa resistência pós-colheita, o objetivo deste trabalho foi avaliar a longevidade de Oncidium varicosum após o acondicionamento em soluções conservantes com diferentes concentrações de sacarose. As hastes de Oncidium varicosum, produzidas em Holambra (SP, foram transportadas para Londrina (PR em caminhão climatizado a 5-7°C. Foram avaliadas a utilização de prétratamento com “pulsing” (15% de sacarose por 24 horas seguido de acondicionamento em solução de manutenção (1, 2, 3 e 4% de sacarose e o acondicionamento em solução de manutenção sem prétratamento. As hastes florais foram distribuídas em delineamento inteiramente casualizado, com dez tratamentos e cinco repetições. As avaliações das flores foram diárias, sob critério de notas definido para comparar e verificar a conservação dos aspectos visuais. Nenhum dos tratamentos

  20. Characterization and control of Mucor circinelloides spoilage in yogurt.

    Science.gov (United States)

    Snyder, Abigail B; Churey, John J; Worobo, Randy W

    2016-07-02

    Consumer confidence in the food industry is severely affected by large-scale spoilage incidents. However, relatively little research exists on spoilage potential of members of the fungal subphylum Mucormycotina (e.g. Mucor), which includes dimorphic spoilage organisms that can switch between a yeast-like and hyphal phase depending on environmental conditions. The presence of Mucor circinelloides in yogurt may not cause spoilage, but growth and subsequent changes in quality (e.g. container bloating) can cause spoilage if not controlled. The purpose of this study was to evaluate the effects on M. circinelloides of pasteurization regimen, natamycin concentrations, and storage temperature in yogurt production, as measured by fungal proliferation and carbon dioxide production. A strain of M. circinelloides isolated from commercially spoiled yogurt showed greater yogurt-spoilage potential than clinical isolates and other industrial strains. D-values and z-values were determined for the spoilage isolate in milk as an evaluation of the fungus' ability to survive pasteurization. Natamycin was added to yogurt at 0, 5, 10, 15, and 20ppm (μg/ml) to determine its ability to inhibit M. circinelloides over the course of month-long challenge studies at 4°C, 15°C, and 25°C. Survivors were recovered on acidified PDA and carbon dioxide levels were recorded. The D-values at 54°C, 56°C, and 58°C for hyphae/sporangiospores were (in min) 38.31±0.02, 10.17±0.28, and 1.94±0.53, respectively, which yielded a z-value of 3.09°C. The D-values at 51°C, 53°C, and 55°C for yeast-like cells were (in min) 14.25±0.12, 6.87±1.19, and 2.44±0.35, respectively, which yielded a z-value of 0.34°C. These results indicated that M. circinelloides would not survive fluid milk pasteurization if contamination occurred prior to thermal treatment. CO2 production was only observed when M. circinelloides was incubated under low-oxygen conditions, and occurred only at temperatures above 4

  1. Development of detection medium for hard-to-culture beer-spoilage lactic acid bacteria.

    Science.gov (United States)

    Suzuki, K; Asano, S; Iijima, K; Kuriyama, H; Kitagawa, Y

    2008-05-01

    To develop a detection medium for hard-to-culture beer-spoilage lactic acid bacteria (LAB). Four hard-to-culture beer-spoilage strains of LAB, belonging to Lactobacillus paracollinoides and Lactobacillus lindneri, have been obtained by repeatedly subculturing the wild-type strains in beer. To develop a countermeasure against these hard-to-culture beer-spoilage LAB, a beer-based medium was modified. As a consequence, the supplementation of a small amount of de Man Rogosa Sharpe medium was found to enhance the growth of hard-to-culture beer-spoilage LAB strains obtained in this study. In addition, sodium acetate was shown to improve the selectivity of this beer-based medium. Further comparative study was performed with five other media widely used for the detection of beer-spoilage LAB in the brewing industry. This study revealed that the newly developed medium, designated advanced beer-spoiler detection (ABD) medium, possessed superior sensitivity for hard-to-culture beer-spoilage LAB and comparable sensitivity with easy-to-culture beer-spoilage LAB. Moreover, ABD medium was found to suppress the growth of nonspoilage micro-organisms, and thereby allow the selective growth of beer-spoilage LAB. Advanced beer-spoiler detection medium is considered as an effective tool for comprehensive detection of beer-spoilage LAB in breweries. The detection by ABD medium can be used as an indicator for differentiating the beer-spoilage ability of LAB without further confirmatory tests in breweries.

  2. Efeito do cloreto de cálcio na pós-colheita de goiaba Cortibel Calcium chloride application in the post-harvest of guavas Cortibel

    Directory of Open Access Journals (Sweden)

    Elias Terra Werner

    2009-01-01

    activity of pectinmethylesterase. The 1% of CaCl2 concentration resulted in less fresh weight loss, keeping the firmness and reduced pectinmethylesterase activity, showing that calcium is important for fruit conservation, since it act in regulating the ripening. This concentration delays the loss of coloration and maintains the higher ascorbic acid content in the rind. However, there were no statistical differences from other CaCl2 concentrations regarding total soluble solids and pH. Moreover, it was verified that higher calcium concentrations do not further improve the post-harvest characteristics in guava.

  3. Using Multispectral Imaging for Spoilage Detection of Pork Meat

    DEFF Research Database (Denmark)

    Dissing, Bjørn Skovlund; Papadopoulou, Olga S.; Tassou, Chrysoula

    2013-01-01

    The quality of stored minced pork meat was monitored using a rapid multispectral imaging device to quantify the degree of spoilage. Bacterial counts of a total of 155 meat samples stored for up to 580 h have been measured using conventional laboratory methods. Meat samples were maintained under two...... different storage conditions: aerobic and modified atmosphere packages as well as under different temperatures. Besides bacterial counts, a sensory panel has judged the spoilage degree of all meat samples into one of three classes. Results showed that the multispectral imaging device was able to classify 76.......13 % of the meat samples correctly according to the defined sensory scale. Furthermore, the multispectral camera device was able to predict total viable counts with a standard error of prediction of 7.47 %. It is concluded that there is a good possibility that a setup like the one investigated will be successful...

  4. A new cause of spoilage in goose sausages.

    Science.gov (United States)

    Iacumin, Lucilla; Manzano, Marisa; Panseri, Sara; Chiesa, Luca; Comi, Giuseppe

    2016-09-01

    The aim of this work was to determine the microorganisms present and to investigate their metabolites that cause spoilage of many goose sausages produced in Friuli, a northeast region of Italy. The defect was observed by sensorial analysis using the "needle probing" technique; the spoiled sausages were unsafe and not marketable. Despite the addition of starter, the microorganisms, particularly enterococci and Enterobacteriaceae, grew during ripening and produced a large amount of biogenic amines; therefore, these sausages represented a risk to consumers. The production of those compounds was confirmed in vitro. Furthermore, a second cause of spoilage was attributed to moulds that grew during ripening; the fungi grew between the meat and casing, producing a large amount of total volatile nitrogen, and consequently an ammonia smell was present either in the ripening area or in the sausages. This is the first description of this type of defect in goose sausages. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. The influence of the fungal pathogen Mycocentrospora acerina on the proteome and polyacetylenes and 6-methoxymellein in organic and conventionally cultivated carrots (Daucus carota) during post harvest storage

    DEFF Research Database (Denmark)

    Louarn, Sébastien; Nawrocki, Arkadiusz; Edelenbos, Merete

    2012-01-01

    as in healthy tissue opposite the infection. The proteomes of carrot and M. acerina were characterized, the intensity of 33 plant protein spots was significantly changed in infected roots including up regulation of defence and stress response proteins but also a decrease of proteins involved in energy......Many carrots are discarded during post harvest cold storage due to development of fungal infections, caused by, e.g., Mycocentrospora acerina (liquorice rot). We compared the susceptibility of carrots grown under conventional and organic agricultural practices. In one year, organically cultivated...

  6. Predicting and preventing mold spoilage of food products.

    Science.gov (United States)

    Dagnas, Stéphane; Membré, Jeanne-Marie

    2013-03-01

    This article is a review of how to quantify mold spoilage and consequently shelf life of a food product. Mold spoilage results from having a product contaminated with fungal spores that germinate and form a visible mycelium before the end of the shelf life. The spoilage can be then expressed as the combination of the probability of having a product contaminated and the probability of mold growth (germination and proliferation) up to a visible mycelium before the end of the shelf life. For products packed before being distributed to the retailers, the probability of having a product contaminated is a function of factors strictly linked to the factory design, process, and environment. The in-factory fungal contamination of a product might be controlled by good manufacturing hygiene practices and reduced by particular processing practices such as an adequate air-renewal system. To determine the probability of mold growth, both germination and mycelium proliferation can be mathematically described by primary models. When mold contamination on the product is scarce, the spores are spread on the product and more than a few spores are unlikely to be found at the same spot. In such a case, models applicable for a single spore should be used. Secondary models can be used to describe the effect of intrinsic and extrinsic factors on either the germination or proliferation of molds. Several polynomial models and gamma-type models quantifying the effect of water activity and temperature on mold growth are available. To a lesser extent, the effect of pH, ethanol, heat treatment, addition of preservatives, and modified atmospheres on mold growth also have been quantified. However, mold species variability has not yet been properly addressed, and only a few secondary models have been validated for food products. Once the probability of having mold spoilage is calculated for various shelf lives and product formulations, the model can be implemented as part of a risk management

  7. Identification of beer spoilage microorganisms using the MALDI Biotyper platform.

    Science.gov (United States)

    Turvey, Michelle Elizabeth; Weiland, Florian; Meneses, Jon; Sterenberg, Nick; Hoffmann, Peter

    2016-03-01

    Beer spoilage microorganisms present a major risk for the brewing industry and can lead to cost-intensive recall of contaminated products and damage to brand reputation. The applicability of molecular profiling using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) in combination with Biotyper software was investigated for the identification of beer spoilage microorganisms from routine brewery quality control samples. Reference mass spectrum profiles for three of the most common bacterial beer spoilage microorganisms (Lactobacillus lindneri, Lactobacillus brevis and Pediococcus damnosus), four commercially available brewing yeast strains (top- and bottom-fermenting) and Dekkera/Brettanomyces bruxellensis wild yeast were established, incorporated into the Biotyper reference library and validated by successful identification after inoculation into beer. Each bacterial species could be accurately identified and distinguished from one another and from over 5600 other microorganisms present in the Biotyper database. In addition, wild yeast contaminations were rapidly detected and distinguished from top- and bottom-fermenting brewing strains. The applicability and integration of mass spectrometry profiling using the Biotyper platform into existing brewery quality assurance practices within industry were assessed by analysing routine microbiology control samples from a local brewery, where contaminating microorganisms could be reliably identified. Brewery-isolated microorganisms not present in the Biotyper database were further analysed for identification using LC-MS/MS methods. This renders the Biotyper platform a promising candidate for biological quality control testing within the brewing industry as a more rapid, high-throughput and cost-effective technology that can be tailored for the detection of brewery-specific spoilage organisms from the local environment.

  8. An attempt to use stable isotopes in clam spoilage assessment

    OpenAIRE

    Aníbal, J.

    2013-01-01

    Clams...One of the most popular and profitable molluscs exploited in rearing plots in the Mediterranean, used as a food source for centuries. Usually seafood and clam intoxications can have 3 origins: Toxins DSP, PSP, NSP, ASP Microorganisms Clostridium, Listeria, Vibrio, Escherichia, Salmonella,Spoiled food… Goal of this study: assess the potential use of carbon and nitrogen stable isotopes as spoilage indicators for clams (Ruditapes decussatus), in order to better understand and assess t...

  9. The spoilage yeast Zygosaccharomyces bailii: Foe or friend?

    Science.gov (United States)

    Kuanyshev, Nurzhan; Adamo, Giusy M; Porro, Danilo; Branduardi, Paola

    2017-09-01

    Zygosaccharomyces bailii is a non-Saccharomyces budding yeast known as one of the most aggressive food spoilage microorganisms, often isolated as a contaminant during wine fermentation, as well as from many acidic, high-sugar and canned foods. The spoilage ability relies on the yeast's unique feature of tolerating the most common preservatives such as sulphite, dimethyl dicarbonate, acetic acid and sorbic acid. Therefore, many studies have focused on the description of this peculiar tolerance with the aim of developing preventative measures against Z. bailii food spoilage. These studies demonstrated the involvement of diverse molecular and physiological mechanisms in the yeast resistance, comprising detoxification of preservatives, adaptation of the cytoplasmic pH and modulation of the cell wall/membrane composition. At the same time, the described traits unveiled Z. bailii as a novel potential workhorse for industrial bioprocesses. Here we present the yeast Z. bailii starting from important aspects of its robustness and concluding with the exploitation of its potential in biotechnology. Overall, the article describes Z. bailii from different perspectives, converging in presenting it as one of the most interesting species of the Saccharomycotina subphylum. Copyright © 2017 John Wiley & Sons, Ltd. Copyright © 2017 John Wiley & Sons, Ltd.

  10. Modified multiplex PCR methods for comprehensive detection of Pectinatus and beer-spoilage cocci.

    Science.gov (United States)

    Iijima, Kazumaru; Asano, Shizuka; Suzuki, Koji; Ogata, Tomoo; Kitagawa, Yasushi

    2008-10-01

    Specific PCR primers were designed based on the 16S rRNA genes of recently proposed beer-spoilage species, Pectinatus haikarae, Megasphaera sueciensis, and M. paucivorans, and two sets of our previously reported multiplex PCR methods for Pectinatus spp. and beer-spoilage cocci were reconstructed. Each modified multiplex PCR method was found specifically to detect beer-spoilage species of Pectinatus and cocci, including new species.

  11. Response of Pink Lady® apples to post-harvest application of 1-methylcyclopropene as a function of applied dose, maturity at harvest, storage time and controlled atmosphere storage.

    Science.gov (United States)

    Cocci, Emiliano; Sacchetti, Giampiero; Rocculi, Pietro; Dalla Rosa, Marco

    2014-10-01

    1-Methylcyclopropene (1-MCP) is an inhibitor of ethylene reception used in post-harvest treatments to delay fruit ripening. Several factors affect the efficacy of 1-MCP treatments. The effect of a post-harvest treatment with 1-MCP on the quality of Pink Lady® apples as a function of 1-MCP dose, storage time and maturity at harvest was investigated. 1-MCP treatment was further tested in combination with controlled atmosphere (CA) storage. 1-MCP limited fruit respiration and softening during storage and was more effective on partially matured fruits and at prolonged storage times. The delaying of 1-MCP on the increase of ripening index was greater on matured fruits at prolonged storage times. The combination of 1-MCP and CA treatments positively affected quality indices of mature apples during 6 months of storage and 7 days of commercial life, with 1-MCP being more effective than CA. 1-MCP and CA showed positive combined effects on firmness and ripening index after 6 months of storage, and on firmness and CO₂ production after a further 7 days of commercial life. By knowing fruit maturity at harvest and expected storage time it is possible to choose the most suitable 1-MCP dose to meet the market requirements by applying a simple polynomial model. © 2014 Society of Chemical Industry.

  12. Identification of candidate genes involved in the sugar metabolism and accumulation during pear fruit post-harvest ripening of 'Red Clapp's Favorite' (Pyrus communisL.) by transcriptome analysis.

    Science.gov (United States)

    Wang, Long; Chen, Yun; Wang, Suke; Xue, Huabai; Su, Yanli; Yang, Jian; Li, Xiugen

    2018-01-01

    Pear ( Pyrus spp.) is a popular fruit that is commercially cultivated in most temperate regions. In fruits, sugar metabolism and accumulation are important factors for fruit organoleptic quality. Post-harvest ripening is a special feature of 'Red Clapp's Favorite'. In this study, transcriptome sequencing based on the Illumina platform generated 23.8 - 35.8 million unigenes of nine cDNA libraries constructed using RNAs from the 'Red Clapp's Favorite' pear variety with different treatments, in which 2629 new genes were discovered, and 2121 of them were annotated. A total of 2146 DEGs, 3650 DEGs, 1830 DEGs from each comparison were assembled. Moreover, the gene expression patterns of 8 unigenes related to sugar metabolism revealed by qPCR. The main constituents of soluble sugars were fructose and glucose after pear fruit post-harvest ripening, and five unigenes involved in sugar metabolism were discovered. Our study not only provides a large-scale assessment of transcriptome resources of 'Red Clapp's Favorite' but also lays the foundation for further research into genes correlated with sugar metabolism.

  13. Qualidade pós-colheita de frutos de tomateiro submetidos a preparados em altas diluições Post-harvest quality of tomato fruits treated with high dilution preparations

    Directory of Open Access Journals (Sweden)

    Tatiani A Modolon

    2012-03-01

    Full Text Available Frutos de tomateiro são sensíveis ao manuseio e sua qualidade é afetada pelo sistema de cultivo e pelas práticas de conservação pós-colheita. O objetivo deste trabalho foi avaliar o efeito de preparados em altas diluições nos atributos indicadores da conservação pós-colheita de frutos de tomateiro. O trabalho consistiu em experimento a campo no ciclo produtivo 2009/2010 e ensaio de laboratório em pós-colheita. Os preparados avaliados, em aplicações a campo, foram os nosódios de tomateiro e de juá (Solanum aculeatissimum nas dinamizações 12 e 24DH e os preparados homeopáticos Arnica montana e Sulphur nas dinamizações 12DH e 24DH. Frutos provenientes de tomateiro não tratados foram submetidos a imersão em preparações de Calcarea carbonica nas dinamizações 6, 12 e 24CH. O nosódio de juá 12 e 24DH aumentaram o teor de SS (ºBrix, atributo que melhora a palatabilidade e a qualidade para a industrialização. Calcarea carbonica em tratamento pós-colheita não interferiu nos atributos químicos e físicos de frutos de tomate, embora Calcarea carbonica 24CH retardasse a formação de frutos tipo molho.Tomato fruits are sensitive to handling and its quality is determined by the crop system and the post-harvest conservation practices. The aim of this work was to evaluate the influence of high dilution preparations in the post-harvest attributes of tomato fruits. The research consisted of one field experiment in the 2009/2010 crop cycle and laboratory assay in post-harvest. The high dilution preparations studied under field conditions were nosodes of tomato plant and Solanum aculeatissimum at 12 and 24DH (decimal hahnemanian dilutions and the homeopathies Arnica montana and Sulphur at 12 and 24DH. In the post-harvest treatments, Calcarea carbonica was evaluated at 6, 12, and 24CH (centesimal hahnemanian dilution fruits being deaped into the respective treatment. The nosode of S. aculeatissimum at 12 and 24DH increased the

  14. Antimicrobial activity of different sodium and potassium salts of carboxylic acid against some common foodborne pathogens and spoilage-associated bacteria.

    Science.gov (United States)

    Cabezas-Pizarro, Jorge; Redondo-Solano, Mauricio; Umaña-Gamboa, Christian; Arias-Echandi, María Laura

    2017-09-22

    Cleaning and disinfection represent the most important activities associated with the elimination of dirt and microorganisms at food processing plants. Improper procedures may lead to cross contamination of food leading to its spoilage or even the transmission of foodborne pathogens. Several strategies have been used in order to achieve a good disinfection of surfaces and products; nevertheless, microbial resistance to common-use-products has developed lately. Due to this fact, the development of new non-toxic-food compatible chemical agents that reduce the impact of foodborne pathogens and spoilage causing microorganisms is desirable for the food industry. The objective of the present study was to evaluate the antimicrobial activity of different sodium and potassium salts of aliphatic and aromatic carboxylic acid on the growth of common food spoilage and pathogenic microorganisms. Growth curves were determined for Leuconostoc mesenteroides, Lactobacillus plantarum, Enterococcus faecalis, Candida albicans, Pseudomonas aeruginosa, Salmonella Enteritidis, and Listeria monocytogenes in contact with different concentrations of carboxylic acid salts. The inhibitory effect of both aliphatic and aromatic carboxylic acid salts, in accordance with concentration levels, was 100>50>25mg/ml. The inhibitory effect of aliphatic salts was butanoic>hexanoic> octanoic>decanoic and, benzoic>gallic>caffeic acid salts for aromatic salts. In general, sodium salts were more inhibitory than potassium salts (p≤0.05). Copyright © 2017 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.

  15. Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers

    Science.gov (United States)

    Lactobacillus buchneri has recently been associated with anaerobic spoilage of fermented cucumbers due to its ability to metabolize lactic acid into acetic acid and 1,2-propanediol. However, we have limited knowledge of other chemical components in fermented cucumber that may be related to spoilage ...

  16. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning.

    Science.gov (United States)

    Breidt, Fred; Medina, Eduardo; Wafa, Doria; Pérez-Díaz, Ilenys; Franco, Wendy; Huang, Hsin-Yu; Johanningsmeier, Suzanne D; Kim, Jae Ho

    2013-03-01

    Commercial cucumber fermentations are typically carried out in 40000 L fermentation tanks. A secondary fermentation can occur after sugars are consumed that results in the formation of acetic, propionic, and butyric acids, concomitantly with the loss of lactic acid and an increase in pH. Spoilage fermentations can result in significant economic loss for industrial producers. The microbiota that result in spoilage remain incompletely defined. Previous studies have implicated yeasts, lactic acid bacteria, enterobacteriaceae, and Clostridia as having a role in spoilage fermentations. We report that Propionibacterium and Pectinatus isolates from cucumber fermentation spoilage converted lactic acid to propionic acid, increasing pH. The analysis of 16S rDNA cloning libraries confirmed and expanded the knowledge gained from previous studies using classical microbiological methods. Our data show that Gram-negative anaerobic bacteria supersede Gram-positive Fermincutes species after the pH rises from around 3.2 to pH 5, and propionic and butyric acids are produced. Characterization of the spoilage microbiota is an important first step in efforts to prevent cucumber fermentation spoilage. An understanding of the microorganisms that cause commercial cucumber fermentation spoilage may aid in developing methods to prevent the spoilage from occurring. © 2013 Institute of Food Technologists®

  17. Diversity of spoilage fungi associated with various French dairy products.

    Science.gov (United States)

    Garnier, Lucille; Valence, Florence; Pawtowski, Audrey; Auhustsinava-Galerne, Lizaveta; Frotté, Nicolas; Baroncelli, Riccardo; Deniel, Franck; Coton, Emmanuel; Mounier, Jérôme

    2017-01-16

    Yeasts and molds are responsible for dairy product spoilage, resulting in significant food waste and economic losses. Yet, few studies have investigated the diversity of spoilage fungi encountered in dairy products. In the present study, 175 isolates corresponding to 105 from various spoiled dairy products and 70 originating from dairy production environments, were identified using sequencing of the ITS region, the partial β-tubulin, calmodulin and/or EFα genes, and the D1-D2 domain of the 26S rRNA gene for filamentous fungi and yeasts, respectively. Among the 41 species found in spoiled products, Penicillium commune and Penicillium bialowiezense were the most common filamentous fungi, representing around 10% each of total isolates while Meyerozyma guilliermondii and Trichosporon asahii were the most common yeasts (4.8% each of total isolates). Several species (e.g. Penicillium antarcticum, Penicillium salamii and Cladosporium phyllophilum) were identified for the first time in dairy products or their environment. In addition, numerous species were identified in both spoiled products and their corresponding dairy production environment suggesting that the latter acts as a primary source of contamination. Secondly, the resistance to chemical preservatives (sodium benzoate, calcium propionate, potassium sorbate and natamycin) of 10 fungal isolates representative of the observed biodiversity was also evaluated. Independently of the fungal species, natamycin had the lowest minimum inhibitory concentration (expressed in gram of preservative/l), followed by potassium sorbate, sodium benzoate and calcium propionate. In the tested conditions, Cladosporium halotolerans and Didymella pinodella were the most sensitive fungi while Yarrowia lipolytica and Candida parapsilosis were the most resistant towards the tested preservatives. This study provides interesting information on the occurrence of fungal contaminants in dairy products and environments that may help developing

  18. Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

    NARCIS (Netherlands)

    Dabade, D.S.; Besten, den H.M.W.; Azokpota, P.; Nout, M.J.R.; Hounhouigan, D.J.; Zwietering, M.H.

    2015-01-01

    Maintaining the freshness of shrimp is a concern to shrimp stakeholders. To improve shrimp quality management, it is of importance to evaluate shrimp spoilage characteristics. Therefore, microbiological, sensory, and chemical changes of naturally contaminated tropical brackish water shrimp (Penaeus

  19. Spore-forming bacteria responsible for food spoilage.

    Science.gov (United States)

    André, Stéphane; Vallaeys, Tatiana; Planchon, Stella

    2017-05-01

    This review explores the main spore-forming bacteria involved in the spoilage of various processed foods. Bakery products are specifically spoiled by Bacillus species, the dominant one being Bacillus amyloliquefaciens, while different Clostridium species classically contaminate refrigerated vacuum-packed meats. These two genera have also been isolated from milk products, even when milk is pasteurized, sterilized, dehydrated or fermented, according to heat treatment and storage temperature. Finally, the most heat-resistant microorganisms are isolated in low-acid canned foods, the three predominant species being Geobacillus stearothermophilus, Moorella thermoacetica and Thermoanaerobacterium spp. Copyright © 2016 Institut Pasteur. Published by Elsevier Masson SAS. All rights reserved.

  20. Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham.

    Science.gov (United States)

    Martín, Alberto; Benito, María J; Aranda, Emilio; Ruiz-Moyano, Santiago; Córdoba, Juan J; Córdoba, María G

    2010-08-01

    In the present study, volatile compounds of spoiled dry-cured Iberian ham with deep spoilage or "bone taint" were analyzed and correlated with level of spoilage and the microorganisms detected. Volatile compounds extracted by a solid phase micro-extraction technique were assayed by gas chromatography/mass spectrometry. The spoiled hams were evaluated sensorially, and the correlations among volatile compounds, spoilage level, and microbial counts were studied. The spoiled hams had higher concentrations of hydrocarbons, alcohols, acids, esters, pyrazines, sulfur compounds, and other minor volatile compounds than unspoiled hams. The sensorial analysis showed that the spoilage level of hams correlated with several volatile compounds, most of them associated with Gram-positive catalase positive cocci and Enterobacteriaceae counts. Cyclic compounds such as cyclohexanone, some ethers, and pyrazines should be considered as indicators to monitor incipient microbial deep spoilage in the elaboration of this meat product.

  1. Hurdle technology to preserve the 'Golden' papaya post harvest quality;Metodos combinados para preservar a qualidade pos-colheita do mamao 'Golden' tipo exportacao

    Energy Technology Data Exchange (ETDEWEB)

    Molinari, Andrea Cristina Fialho, E-mail: molinari_af@yahoo.co

    2007-07-01

    With the purpose of evaluating a combination of post harvest techniques on papaya Golden storage, the following treatments were investigated: carton boxes packaging (CP); CP + plastic bag of PEBD - low density polyethylene film, with 0.05mm of thickness (PE); CP + PEBD with 0.025mm of thickness impregnated with mineral ethylene scavenger (PEAbs); gamma-irradiation (0.4 kGy and 0.7 kGy); and refrigerated storage at 10 deg C e 90% of relative humidity for 2, 5, 10, 15, 20, 25, 30 and 35 days plus five days under environmental conditions to allow ripening and to simulate the product marketing. To evaluate the effects on fruit quality the following measurements were taken: - first experiment, disease incidence, skin color and loss of turgidity (as visual variables); skin and flesh color, weight loss, flesh firmness, total soluble solids, total titratable acidity, pH, lycopene and beta-carotene composition; - second experiment, sensorial analysis on samples submitted to the treatments with better results from the first experiment. Post harvest diseases were the main factor responsible for discarding fruits. Percentage of weight loss was higher on papayas stored without plastic packaging. Time affected the flesh firmness (F = 95%). However, there wasn't influence of the treatments on that parameter. A significant effect on skin color was observed with interaction between irradiation (0.4 and 0.7 kGy) and storage period. Once reached the edible stage, irradiated papayas presented more uniformity on skin color. For beta-carotene and Lycopene, the mean values were 1.27 to 1.79 and 19.16 to 23.90 mug/ml of flesh, respectively. But those substances weren't affected by the combined methods or the time. The same behavior were observed for total soluble solids, total titratable acidity and pH (mean values of 11.53 to 12.20 deg Brix, 0.117 to 0.136 g of citric acid/100g of flesh and 4.91 to 5.04, respectively). On sensory evaluation, the judges didn't get to detect

  2. Sea salts as a potential source of food spoilage fungi.

    Science.gov (United States)

    Biango-Daniels, Megan N; Hodge, Kathie T

    2018-02-01

    Production of sea salt begins with evaporation of sea water in shallow pools called salterns, and ends with the harvest and packing of salts. This process provides many opportunities for fungal contamination. This study aimed to determine whether finished salts contain viable fungi that have the potential to cause spoilage when sea salt is used as a food ingredient by isolating fungi on a medium that simulated salted food with a lowered water activity (0.95 aw). The viable filamentous fungi from seven commercial salts were quantified and identified by DNA sequencing, and the fungal communities in different salts were compared. Every sea salt tested contained viable fungi, in concentrations ranging from 0.07 to 1.71 colony-forming units per gram of salt. In total, 85 fungi were isolated representing seven genera. One or more species of the most abundant genera, Aspergillus, Cladosporium, and Penicillium was found in every salt. Many species found in this study have been previously isolated from low water activity environments, including salterns and foods. We conclude that sea salts contain many fungi that have potential to cause food spoilage as well as some that may be mycotoxigenic. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  3. USCIS Backlog Elimination

    Data.gov (United States)

    Department of Homeland Security — USCIS is streamlining the way immigration benefits are delivered. By working smarter and eliminating redundancies, USCIS is bringing a business model to government....

  4. Growth characteristics and biofilm formation of various spoilage bacteria isolated from fresh produce.

    Science.gov (United States)

    Bae, Young-Min; Zheng, Ling; Hyun, Jeong-Eun; Jung, Kyu-Seok; Heu, Sunggi; Lee, Sun-Young

    2014-10-01

    This study investigated the characteristics of spoilage bacteria isolated from fresh produce including growth at various temperatures, biofilm formation, cell hydrophobicity, and colony spreading. The number of spoilage bacteria present when stored at 35 °C was significantly greater than when stored at lower temperatures, and maximum population size was achieved after 10 h. However, Bacillus pumilus, Dickeya zeae, Pectobacterium carotovorum subsp. Carotovorum Pcc21, and Bacillus pumilus (RDA-R) did not grow at the storage temperature of 5 °C. The biofilm formation by Clavibacter michiganensis, Acinetobacter calcoaceticus, and A. calcoaceticus (RDA-R) are higher than other spoilage bacteria. Biofilm formation showed low correlation between hydrophobicity, and no significant correlation with colony spreading. These results might be used for developing safe storage guidelines for fresh produce at various storage temperatures, and could be basic information on the growth characteristics and biofilm formation properties of spoilage bacteria from fresh produce. Growth of spoilage bacteria was different depending on the bacteria strains and storage temperature. Between biofilm formation and cell hydrophobicity was low correlation on spoilage bacteria. Therefore, growth characteristics and biofilm formation of spoilage bacteria might be used for developing safe storage guidelines for fresh produce at various storage temperatures. © 2014 Institute of Food Technologists®

  5. Genome Sequence of a Food Spoilage Lactic Acid Bacterium, Leuconostoc gasicomitatum LMG 18811T, in Association with Specific Spoilage Reactions ▿ †

    Science.gov (United States)

    Johansson, Per; Paulin, Lars; Säde, Elina; Salovuori, Noora; Alatalo, Edward R.; Björkroth, K. Johanna; Auvinen, Petri

    2011-01-01

    Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium causing spoilage of cold-stored, modified-atmosphere-packaged (MAP), nutrient-rich foods. Its role has been verified by challenge tests in gas and slime formation, development of pungent acidic and buttery off odors, and greening of beef. MAP meats have especially been prone to L. gasicomitatum spoilage. In addition, spoilage of vacuum-packaged vegetable sausages and marinated herring has been reported. The genomic sequencing project of L. gasicomitatum LMG 18811T was prompted by a need to understand the growth and spoilage potentials of L. gasicomitatum, to study its phylogeny, and to be able to knock out and overexpress the genes. Comparative genomic analysis was done within L. gasicomitatum LMG 18811T and the three fully assembled Leuconostoc genomes (those of Leuconostoc mesenteroides, Leuconostoc citreum, and Leuconostoc kimchii) available. The genome of L. gasicomitatum LMG 18811T is plasmid-free and contains a 1,954,080-bp circular chromosome with an average GC content of 36.7%. It includes genes for the phosphoketolase pathway and alternative pathways for pyruvate utilization. As interesting features associated with the growth and spoilage potential, LMG 18811T possesses utilization strategies for ribose, external nucleotides, nucleosides, and nucleobases and it has a functional electron transport chain requiring only externally supplied heme for respiration. In respect of the documented specific spoilage reactions, the pathways/genes associated with a buttery off odor, meat greening, and slime formation were recognized. Unexpectedly, genes associated with platelet binding and collagen adhesion were detected, but their functionality and role in food spoilage and processing environment contamination need further study. PMID:21571876

  6. Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces.

    Science.gov (United States)

    Zuehlke, J M; Petrova, B; Edwards, C G

    2013-01-01

    Understanding the characteristics of yeast spoilage, as well as the available control technologies, is vital to producing consistent, high-quality wine. Zygosaccharomyces bailii contamination may result in refermentation and CO2 production in sweet wines or grape juice concentrate, whereas Brettanomyces bruxellensis spoilage often contributes off-odors and flavors to red wines. Early detection of these yeasts by selective/differential media or genetic methods is important to minimize potential spoilage. More established methods of microbial control include sulfur dioxide, dimethyl dicarbonate, and filtration. Current research is focused on the use of chitosan, pulsed electric fields, low electric current, and ultrasonics as means to protect wine quality.

  7. Bacillus subtilis biosensor engineered to assess meat spoilage.

    Science.gov (United States)

    Daszczuk, Alicja; Dessalegne, Yonathan; Drenth, Ismaêl; Hendriks, Elbrich; Jo, Emeraldo; van Lente, Tom; Oldebesten, Arjan; Parrish, Jonathon; Poljakova, Wlada; Purwanto, Annisa A; van Raaphorst, Renske; Boonstra, Mirjam; van Heel, Auke; Herber, Martijn; van der Meulen, Sjoerd; Siebring, Jeroen; Sorg, Robin A; Heinemann, Matthias; Kuipers, Oscar P; Veening, Jan-Willem

    2014-12-19

    Here, we developed a cell-based biosensor that can assess meat freshness using the Gram-positive model bacterium Bacillus subtilis as a chassis. Using transcriptome analysis, we identified promoters that are specifically activated by volatiles released from spoiled meat. The most strongly activated promoter was PsboA, which drives expression of the genes required for the bacteriocin subtilosin. Next, we created a novel BioBrick compatible integration plasmid for B. subtilis and cloned PsboA as a BioBrick in front of the gene encoding the chromoprotein amilGFP inside this vector. We show that the newly identified promoter could efficiently drive fluorescent protein production in B. subtilis in response to spoiled meat and thus can be used as a biosensor to detect meat spoilage.

  8. Viability of common wine spoilage organisms after exposure to high power ultrasonics.

    Science.gov (United States)

    Luo, Hua; Schmid, Frank; Grbin, Paul R; Jiranek, Vladimir

    2012-05-01

    Microbial spoilage of wine can lead to significant economic loss. At present sulfur dioxide is the main additive to juice/must/wine to prevent and control microbial spoilage. As an alternative, or complement to SO(2), high power ultrasonics (HPU) may be used to control microbes. Several wine spoilage yeasts and bacteria were treated with HPU in saline (0.9% w/v NaCl), juice and red wine to assess their susceptibility to HPU. Significant killing was seen across several yeasts and bacteria commonly associated with winemaking and wine spoilage. In general the viability of yeast was more affected than that of bacteria. Copyright © 2011 Elsevier B.V. All rights reserved.

  9. Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products.

    Science.gov (United States)

    Pérez-Díaz, I M; Kelling, R E; Hale, S; Breidt, F; McFeeters, R F

    2007-09-01

    The cucumber pickling industry has sporadically experienced spoilage outbreaks in pickled cucumber products characterized by development of red color on the surface of the fruits. Lactobacillus casei and Lactobacillus paracasei were isolated from 2 outbreaks of this spoilage that occurred about 15 y apart during the last 3 decades. Both organisms were shown to produce this spoilage when inoculated into pickled cucumbers while concomitantly degrading the azo dye tartrazine (FD&C yellow nr 5). This food dye is used as a yellow coloring in the brine cover solutions of commercial pickled cucumber products. The red color does not occur in the absence of tartrazine, nor when turmeric is used as a yellow coloring in the pickles. Addition of sodium benzoate to the brine cover solutions of a pickled cucumber product, more specifically hamburger dill pickles, prevented growth of these lactic acid bacteria and the development of the red spoilage.

  10. Modelling the effect of ethanol on growth rate of food spoilage moulds

    NARCIS (Netherlands)

    Dantigny, P.; Guilmart, A.; Radoi, F.; Bensoussan, M.; Zwietering, M.H.

    2005-01-01

    The effect of ethanol (E) on the radial growth rate (¿) of food spoilage moulds (Aspergillus candidus, Aspergillus flavus, Aspergillus niger, Cladosporium cladosporioides, Eurotium herbariorum, Mucor circinelloides, Mucor racemosus, Paecilomyces variotii, Penicillium chrysogenum, Penicillium

  11. Qualidade da bebida de café de frutos cereja submetidos a diferentes manejos pós-colheita Quality of coffee drink from fruits submitted to different post-harvest management practices

    Directory of Open Access Journals (Sweden)

    José Laércio Favarin

    2004-02-01

    Full Text Available O objetivo deste trabalho foi avaliar a qualidade da bebida de café obtida de frutos cereja submetidos a diferentes práticas de manejo pós-colheita, considerando-se infecções iniciadas na planta e persistentes durante o tempo de exposição às fontes infectantes. Admitiu-se que os grãos de cereja recolhidos na planta têm máximo potencial de qualidade da bebida, avaliada por meio de testes rápidos e análise sensorial. Foram adotados oito tratamentos, formados pela combinação de quatro manejos pós-colheita e frutos de café com e sem desinfecção por cloreto de benzalcônio. A qualidade da bebida de grãos de frutos cereja não foi prejudicada pelo manejo pós-colheita, mesmo sob exposição às infecções por até 12 horas após a derriça. Os testes rápidos não se correlacionaram com a análise sensorial da bebida, e o teste da condutividade elétrica foi mais sensível que o da lixiviação de potássio. Ambos indicaram alterações nos grãos de frutos expostos às infecções após seis horas da colheita. A desinfecção superficial dos frutos foi eficiente até a primeira hora após a imersão, diminuindo o número de frutos infectados por Cladosporium sp., Penicillum sp. e Alternaria sp.The objective of this work was to evaluate the quality of the coffee drink from fruits with different post-harvest management practices, considering the initial plant disease infection and during the coffee fruit exposition period. The following basic assumptions were defined: the harvested grain from the plant has higher coffee fruit drink potential quality, and the quality can be evaluated using fast tests and sensorial analysis. Eight treatments were established based on the post-harvest management with and without benzalcone chloride disinfection. The coffee fruit drink quality was not affected by the post-harvest management, including the treatment with 12 hours grain exposition after harvest. The fast tests were not correlated with

  12. Eliminating the xy Term.

    Science.gov (United States)

    Roberti, Joseph V.

    1979-01-01

    A process for eliminating the xy term in a quadratic equation in two variables is presented. The author feels this process will be within the reach of more high school students than more commonly used methods. (MK)

  13. Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease.

    OpenAIRE

    Hughey, V L; Johnson, E A

    1987-01-01

    Egg white lysozyme was demonstrated to have antibacterial activity against organisms of concern in food safety, including Listeria monocytogenes and certain strains of Clostridium botulinum. We also found that the food spoilage thermophile Clostridium thermosaccharolyticum was highly susceptible to lysozyme and confirmed that the spoilage organisms Bacillus stearothermophilus and Clostridium tyrobutyricum were also extremely sensitive. Several gram-positive and gram-negative pathogens isolate...

  14. Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef.

    Science.gov (United States)

    Säde, Elina; Penttinen, Katri; Björkroth, Johanna; Hultman, Jenni

    2017-04-01

    Understanding the factors influencing meat bacterial communities is important as these communities are largely responsible for meat spoilage. The composition and structure of a bacterial community on a high-O2 modified-atmosphere packaged beef product were examined after packaging, on the use-by date and two days after, to determine whether the communities at each stage were similar to those in samples taken from different production lots. Furthermore, we examined whether the taxa associated with product spoilage were distributed across production lots. Results from 16S rRNA amplicon sequencing showed that while the early samples harbored distinct bacterial communities, after 8-12 days storage at 6 °C the communities were similar to those in samples from different lots, comprising mainly of common meat spoilage bacteria Carnobacterium spp., Brochothrix spp., Leuconostoc spp. and Lactococcus spp. Interestingly, abundant operational taxonomic units associated with product spoilage were shared between the production lots, suggesting that the bacteria enable to spoil the product were constant contaminants in the production chain. A characteristic succession pattern and the distribution of common spoilage bacteria between lots suggest that both the packaging type and the initial community structure influenced the development of the spoilage bacterial community. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

    Science.gov (United States)

    Fougy, Lysiane; Desmonts, Marie-Hélène; Coeuret, Gwendoline; Fassel, Christine; Hamon, Erwann; Hézard, Bernard; Champomier-Vergès, Marie-Christine

    2016-01-01

    ABSTRACT Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n = 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n = 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Carnobacterium maltaromaticum, Serratia proteamaculans, and Brochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to the Enterobacteriaceae, Enterococcaceae, and Leuconostocaceae families comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO2-enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness). IMPORTANCE Our study takes place in the context of raw meat product manufacturing and is linked to a requirement for salt reduction. Health guidelines are calling for a reduction in

  16. Ultraviolet radiation (UV-C) on the post harvest control of Colletotrichum gloeosporioides in 'niagara rosada' grapes;Radiacao ultravioleta no controle pos-colheita de Colletotrichum gloeosporides em uva 'niagara rosada'

    Energy Technology Data Exchange (ETDEWEB)

    Cia, Patricia; Sanches, Juliana, E-mail: pcia@iac.sp.gov.b [Instituto Agronomico de Campinas (IAC), Jundiai, SP (Brazil). Centro de Engenharia e Automacao; Benato, Eliane Aparecida; Valentini, Silvia Regina de Toledo; Anjos, Valeria Delgado de Almeida [Instituto de Tecnologia de Alimentos (ITAL), Campinas, SP (Brazil). Grupo de Engenharia e Pos-Colheita; Ponzo, Francine Scolfaro [Instituto Agronomico de Campinas (IAC), SP (Brazil); Terra, Maurilo Monteiro [Instituto Agronomico de Campinas (IAC), SP (Brazil). Centro de Ecofisiologia e Biofisica

    2009-07-01

    Most of the post harvest losses of 'Niagara Rosada' grapes are caused by rot and detached berries. Recently, many researches on alternative methods, such as physical treatments, have been carried out in order to control rots and extend the shelf life of fruits. The objective of this research was to evaluate the effect of ultraviolet radiation (UV-C) on the control of C. gloeosporioides in 'Niagara Rosada' grapes stored at room condition and under refrigeration. Clusters of 'Niagara Rosada' grapes were inoculated with the pathogen and submitted 2 hours later to different doses of UV-C, 0, 1.05, 2.09, 4.18, and 8.35 kJ m{sup -}2, during the periods of 0, 1, 2, 4, and 8 min, respectively. Then, the clusters were stored under two conditions: 25 +- 1 deg C / 80 +- 5 % RH for 7 days, and at 1 +- 1 deg C / 90 +- 5 % RH for 16 days followed by storage at 25 +- 1 deg C / 80 +- 5 %RH for 5 more days. The grapes were evaluated for rot incidence, stem browning, color of the berries, percentage of detached berries, titratable acidity, total soluble solids, and ratio. It was observed that UV-C radiation was effective in reducing the incidence of C. gloeosporioides on inoculated 'Niagara Rosada' grapes and did not change the physicochemical characteristics of the grapes. (author)

  17. Contamination of salmon fillets and processing plants with spoilage bacteria.

    Science.gov (United States)

    Møretrø, Trond; Moen, Birgitte; Heir, Even; Hansen, Anlaug Å; Langsrud, Solveig

    2016-11-21

    The processing environment of salmon processing plants represents a potential major source of bacteria causing spoilage of fresh salmon. In this study, we have identified major contamination routes of important spoilage associated species within the genera Pseudomonas, Shewanella and Photobacterium in pre-rigor processing of salmon. Bacterial counts and culture-independent 16S rRNA gene analysis on salmon fillet from seven processing plants showed higher levels of Pseudomonas spp. and Shewanella spp. in industrially processed fillets compared to salmon processed under strict hygienic conditions. Higher levels of Pseudomonas spp. and Shewanella spp. were found on fillets produced early on the production day compared to later processed fillets. The levels of Photobacterium spp. were not dependent on the processing method or time of processing. In follow-up studies of two plants, bacterial isolates (n=2101) from the in-plant processing environments (sanitized equipment/machines and seawater) and from salmon collected at different sites in the production were identified by partial 16S rRNA gene sequencing. Pseudomonas spp. dominated in equipment/machines after sanitation with 72 and 91% of samples from the two plants being Pseudomonas-positive. The phylogenetic analyses, based on partial 16S rRNA gene sequencing, showed 48 unique sequence profiles of Pseudomonas of which two were dominant. Only six profiles were found on both machines and in fillets in both plants. Shewanella spp. were found on machines after sanitation in the slaughter department while Photobacterium spp. were not detected after sanitation in any parts of the plants. Shewanella spp. and Photobacterium spp. were found on salmon in the slaughter departments. Shewanella was frequently present in seawater tanks used for bleeding/short term storage. In conclusion, this study provides new knowledge on the processing environment as a source of contamination of salmon fillets with Pseudomonas spp. and

  18. Eliminating cracking during drying.

    Science.gov (United States)

    Jin, Qiu; Tan, Peng; Schofield, Andrew B; Xu, Lei

    2013-03-01

    When colloidal suspensions dry, stresses build up and cracks often occur -a phenomenon undesirable for important industries such as paint and ceramics. We demonstrate an effective method which can completely eliminate cracking during drying: by adding emulsion droplets into colloidal suspensions, we can systematically decrease the amount of cracking, and eliminate it completely above a critical droplet concentration. Since the emulsion droplets eventually also evaporate, our technique achieves an effective function while making little changes to the component of final product, and may therefore serve as a promising approach for cracking elimination. Furthermore, adding droplets also varies the speed of air invasion and provides a powerful method to adjust drying rate. With the effective control over cracking and drying rate, our study may find important applications in many drying- and cracking-related industrial processes.

  19. Eliminating common PACU delays.

    Science.gov (United States)

    Jenkins, Jamie

    2007-01-01

    This article discusses how one hospital identified patient flow delays in its PACU By using lean methods focused on eliminating waste, the team was able to improve patient flow. Lean thinking required the team to keep issues that were important to patients at top of mind. The improvements not only saved staff time, but they also helped the department prepare for the addition of six beds by focusing on methods to eliminate delays. The team, assigned by the vice president of surgical services, included a process engineer two decision support analysts, the PACU charge nurse, the nursing manager and ad hoc department nurses. The team recommended and implemented changes to improve operational effectiveness.

  20. Ancient Item Spoilage Ritual Used in Nomadic Burial Rite

    Directory of Open Access Journals (Sweden)

    Beisenov Arman Z.

    2017-07-01

    Full Text Available The article considers the findings of items in ancient burials which were intentionally spoiled prior to deposition in graves. This tradition was widely spread both in terms of chronology and geography, and therefore cannot be attributed to any individual cultures or regions. The authors present new information on the ritual obtained during an investigation of Borsyk burial mound of the Middle Sarmatian period located in West Kazakhstan. The central grave of barrow 6 contained a heavily damaged bronze cauldron. The grave was looted in antiquity. Individual scattered bones of a human skeleton and minor gold foil adornments from the ceremonial dress of a nobleman were discovered in the grave. The authors suggest that the cauldron was intentionally deformed by the participants of an ancient mortuary and memorial ritual. According to the principal hypothesis concerning the essence of this ritual, spoilage of the items was related to the idea of assign the items with “different” and “transcendent” properties, which resulted from the necessity of burying the owner. Cauldrons played an important role in the life of steppe leaders. The authors assume a sacral nature of the use of cauldrons in the culture of steppe peoples associated with feasts, battles, and sacred hunting. Perhaps, there was a tradition of burying cauldrons together with their owners after spoiling the items in view of the concept of the other world and the role of a heroic leader therein.

  1. Development of a colorimetric sensor array for squid spoilage assessment.

    Science.gov (United States)

    Zaragozá, Patricia; Fuentes, Ana; Ruiz-Rico, María; Vivancos, José-Luis; Fernández-Segovia, Isabel; Ros-Lis, José V; Barat, José M; Martínez-Máñez, Ramón

    2015-05-15

    The aim of this work was to develop and evaluate a rapid, easy-to-use optoelectronic system for the shelf-life assessment of squid in cold storage. For this purpose, an optoelectronic nose was designed, which consisted of an array containing six sensing materials prepared by combining different dyes and two inorganic supports (aluminium oxide and silica gel). Samples were packaged with the colorimetric array and kept in cold storage for 12 days. Squid spoilage was monitored simultaneously by the colorimetric array and by the physico-chemical and microbial analyses during storage. Samples exceeded the acceptability limits for microbial counts on the third day. PCA analysis carried out with CIELab showed that the colorimetric array was able to discriminate between fresh squid fit for consumption and spoiled squid. The statistical models obtained by PLS, with the optoelectronic nose, successfully predicted CO2 and O2 content in the headspace as well as microbial growth. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Yeasts in table olive processing: desirable or spoilage microorganisms?

    Science.gov (United States)

    Arroyo-López, F N; Romero-Gil, V; Bautista-Gallego, J; Rodríguez-Gómez, F; Jiménez-Díaz, R; García-García, P; Querol, A; Garrido-Fernández, A

    2012-11-01

    Yeasts are unicellular eukaryotic microorganisms isolated from many foods, and are commonly found in table olive processing where they can play a double role. On one hand, these microorganisms can produce spoilage of fruits due to the production of bad odours and flavours, the accumulation of CO(2) leading to swollen containers, the clouding of brines, the softening of fruits and the degradation of lactic acid, which is especially harmful during table olive storage and packaging. But on the other hand, fortunately, yeasts also possess desirable biochemical activities (lipase, esterase, β-glucosidase, catalase, production of killer factors, etc.) with important technological applications in this fermented vegetable. Recently, the probiotic potential of olive yeasts has begun to be evaluated because many species are able to resist the passage through the gastrointestinal tract and show beneficial effects on the host. In this way, yeasts may improve consumers' health by decreasing cholesterol levels, inhibiting pathogens, degrading non assimilated compounds, producing antioxidants and vitamins, adhering to intestinal cells or by maintaining epithelial barrier integrity. Many yeast species, usually also found in table olive processing, such as Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens and Kluyveromyces lactis, have been reported to exhibit some of these properties. Thus, the selection of the most appropriate strains to be used as starters, alone or in combination with lactic acid bacteria, is a promising research line to develop in a near future which might improve the added value of the commercialized product. Copyright © 2012 Elsevier B.V. All rights reserved.

  3. Minding Rachlin's Eliminative Materialism

    Science.gov (United States)

    McDowell, J. J.

    2012-01-01

    Rachlin's teleological behaviorism eliminates the first-person ontology of conscious experience by identifying mental states with extended patterns of behavior, and thereby maintains the materialist ontology of science. An alternate view, informed by brain-based and externalist philosophies of mind, is shown also to maintain the materialist…

  4. Enhancement of biocontrol efficacy of Rhodotorula glutinis by salicyclic acid against gray mold spoilage of strawberries.

    Science.gov (United States)

    Zhang, Hongyin; Ma, Longchuan; Jiang, Song; Lin, Hetong; Zhang, Xiaoyun; Ge, Lingling; Xu, Zhanli

    2010-06-30

    The control activity of Rhodotorulaglutinis, salicylic acid (SA), alone or in combination, on gray mold spoilage and natural spoilage of strawberries was investigated. R. glutinis as stand-alone treatment, and the combined treatment of SA at 100 microg/mL with R. glutinis significantly reduced the disease incidence and lesion diameter of gray mold spoilage, respectively at both 20 degrees C and 4 degrees C. After 20 d storage at 4 degrees C, the combination of SA and R. glutinis was more effective than R. glutinis or SA alone treatment. At the concentration of 100 microg/mL, SA had no inhibition on the mycelial growth of Botrytiscinerea in PDA, however, it significantly inhibited spore germination of B. cinerea in PDB. The combination of R. glutinis and SA was the most effective treatment in controlling the natural spoilage of strawberries, and resulted in low average natural spoilage incidence in 6.3% or 6.3%, respectively, compared with 37% or 46.7% in the water-treated control fruit following storage at 20 degrees C for 3d or 4 degrees C for 7d followed by 20 degrees C for 2d. 2010 Elsevier B.V. All rights reserved.

  5. Changes of Bacterial Diversity Depend on the Spoilage of Fresh Vegetables

    Directory of Open Access Journals (Sweden)

    Dong Hwan Lee

    2011-04-01

    Full Text Available Almost 10~30% of vegetables were discarded by the spoilage from farms to tables. After harvest, vegetables are often spoiled by a wide variety of microorganisms including many bacterial and fungal species. This investigation was conducted to extent the knowledge of relationship the spoilage of vegetables and the diversity of microbes. The total aerobic bacterial numbers in fresh lettuce, perilla leaf, and chicory were 2.6~2.7×106, 4.6×105, 1.2×106 CFU/g of fresh weight, respectively. The most common bacterial species were Pseudomonas spp., Alysiella spp., and Burkholderia spp., and other 18 more genera were involved in. After one week of incubation of those vegetables at 28℃, the microbial diversity had been changed. The total aerobic bacterial numbers increased to 1.1~4.6×108, 4.9×107, and 7.6×108 CFU/g of fresh weight for lettuce, perilla leaf, and chicory that is about 102 times increased bacterial numbers than that before spoilage. However, the diversity of microbes isolated had been simplified and fewer bacterial species had been isolated. The most bacterial population (~48% was taken up by Pseudomonas spp., and followed by Arthrobacter spp. and Bacillus spp. The spoilage activity of individual bacterial isolates had been tested using axenic lettuce plants. Among tested isolates, Pseudomonas fluorescence and Pantoea agglomerans caused severe spoilage on lettuce.

  6. Development of a food spoilage indicator for monitoring freshness of skinless chicken breast.

    Science.gov (United States)

    Rukchon, Chompoonoot; Nopwinyuwong, Atchareeya; Trevanich, Sudsai; Jinkarn, Tunyarut; Suppakul, Panuwat

    2014-12-01

    A colorimetric mixed-pH dye-based indicator with potential for the development of intelligent packaging, as a "chemical barcode" for real-time monitoring of skinless chicken breast spoilage, is described. Also investigated was the relationship between the numbers of microorganisms and the amount of volatile compounds. This on-package indicator contains two groups of pH-sensitive dyes, one of which is a mixture of bromothymol blue and methyl red, while the other is a mixture of bromothymol blue, bromocresol green and phenol red. Carbon dioxide (CO2) was used as a spoilage metabolite because the degree of spoilage was related to the amount of increased CO2, and which was more than the level of total volatile basic nitrogen (TVB-N) during the storage period. Characteristics of the two groups of indicator solutions were studied, as well as their response to CO2. A kinetic approach was used to correlate the response of the indicator label to the changes in skinless chicken breast spoilage. Color changes, in terms of total color difference of a mixed-pH dye-based indicator, correlated well with CO2 levels of skinless chicken breast. Trials on skinless chicken breast samples have verified that the indicator response correlates with microbial growth patterns, thus enabling real-time monitoring of spoilage either at various constant temperatures or with temperature fluctuation. Copyright © 2014 Elsevier B.V. All rights reserved.

  7. NMR and mushrooms : imaging post harvest senescence

    NARCIS (Netherlands)

    Donker, H.C.W.

    1999-01-01

    The objective of the study described in this thesis was to explore the potentials of NMR for the study of water relations in harvested mushrooms ( Agaricus bisporus ). Since harvested mushrooms tend to continue their growth after harvest, their morphogenesis is heavily

  8. COST EFFECTIVENESS OF SELECTED POST HARVEST POD

    African Journals Online (AJOL)

    Blankenship, P. D. (1985). Interrelationship of kernel water activity soil temperature maturity and phytoalexins production in pre harvest aflatoxins contamination of drought stressed peanuts. Mycopathologia 1051117-. 128. Daren, X. (1989). Research on aflatoxin con- tamination of groundnut in People's Repub- lic of China.

  9. Qualidade pós-colheita de banana Prata Anã armazenada sob diferentes condições Quality evaluation of post harvest banana 'Prata Anã'associated to packing

    Directory of Open Access Journals (Sweden)

    Letícia Viviani

    2007-01-01

    Full Text Available O manuseio inadequado na pós-colheita tem sido responsável pela desvalorização da banana no mercado interno e pela perda de oportunidade de exportação. Outro aspecto observado é que o comércio de banana é fortemente afetado pela má apresentação dos frutos e embalagens. Este trabalho teve como objetivo avaliar a qualidade pós-colheita de frutos da bananeira Prata-Anã, por análises físico-químicas e sensoriais, comparando o armazenamento refrigerado (13ºC e o realizado em temperatura ambiente, empregando-se diferentes tipos de embalagens (caixa de madeira tipo torito, com capacidade para 18kg, com revestimento de papelão para os frutos, caixa de madeira tipo ½ caixa, com capacidade para 13kg, com revestimento de papelão para os frutos e caixa de papelão com capacidade para 18kg. Também, foram avaliados os danos físicos que ocorrem na banana durante transporte até o centro de distribuição e após a climatização. A conservação em ambiente refrigerado aumentou sua vida útil. Não houve diferença significativa entre as embalagens quanto à conservação das frutas, tanto nos atributos indicativos de maturação, quanto no aumento dos danos físicos. Sendo assim, essas embalagens podem ser utilizadas como alternativa de proteção ao fruto.The inadequate handling during the post-harvest has been responsible by the lost of value of the product in the internal market, and lost of opportunity of exportation of this Brazilian fruit. The other observed aspect is that the commerce of banana is highly affected by the bad visual aspects of the fruits and inadequate packing. Inside of this context, this research has, as major objective, the evaluation of post-harvest quality of banana fruits, variety Prata Anã. Experiments were realized to evaluate the quality variation, appearance, and colorin until the fruits were inappropriate for consumption, using physical-chemical and sensorial analysis, by comparing cold storage at 13º

  10. Targeting rubella for elimination.

    Science.gov (United States)

    Taneja, Davendra K; Sharma, Pragya

    2012-01-01

    Rubella is an acute, usually mild viral disease. However, when rubella infection occurs just before conception or during the first 8-10 weeks of gestation, it causes multiple fetal defects in up to 90% of cases, known as Congenital Rubella Syndrome (CRS). It may result in fetal wastage, stillbirths and sensorineural hearing deficit up to 20 weeks of gestation. Rubella vaccine (RA 27/3) is highly effective and has resulted in elimination of rubella and CRS from the western hemisphere and several European countries. Review of several studies documents the duration of protection over 10-21 years following one dose of RA27/3 vaccination, and persistent seropositivity in over 95% cases. Studies in India show seronegativity to rubella among adolescent girls to vary from 10% to 36%. Although due to early age of infection resulting in protection in the reproductive age group, incidence of rubella in India is not very high. However, due to severity of CRS coupled with introduction of RCV in private sector and in some of the states which is likely to lead to sub-optimal coverage and resulting higher risk of rubella during pregnancy in the coming decades, it is imperative to adopt the goal of rubella elimination. As in order to control measles, the country has adopted strategy of delivering second dose of measles through measles campaigns covering children 9 months to 10 years of age in 14 states, it is recommended to synergize efforts for elimination of rubella with these campaigns by replacing measles vaccine by MR or MMR vaccine. Other states which are to give second dose of measles through routine immunization will also have to adopt campaign mode in order to eliminate rubella from the country over 10-20 years. Subsequently, measles vaccine can be replaced by MR or MMR vaccine in the national schedule.

  11. Eliminating Perinatal HIV Transmission

    Centers for Disease Control (CDC) Podcasts

    2012-11-26

    In this podcast, CDC’s Dr. Steve Nesheim discusses perinatal HIV transmission, including the importance of preventing HIV among women, preconception care, and timely HIV testing of the mother. Dr. Nesheim also introduces the revised curriculum Eliminating Perinatal HIV Transmission intended for faculty of OB/GYN and pediatric residents and nurse midwifery students.  Created: 11/26/2012 by Division of HIV/AIDS Prevention.   Date Released: 11/26/2012.

  12. The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8.

    Science.gov (United States)

    Yao, Benjamin N; Tano, Kablan; Konan, Hubert K; Bédié, Gerard K; Oulé, Mathias K; Koffi-Nevry, Rose; Arul, Joseph

    2014-11-01

    Fruit ripening is associated with many hydrolase activities involved in the softening of the fruit during the maturation. This study investigates the relationship between the loss of firmness along with the changes of sugar content and the enzymatic activities in Carica papaya L.var solo 8 during post-harvest storage. Three maturation stages (green immature: the fruit is entirely green, green mature: the fruit shows 1/32 yellow skin and fully mature: the fruit shows 1/8 yellow skin) have been selected and stored at 15, 22 and 28 °C. The reduction of fruit firmness, total sugar contents, refractive index (% Brix) and enzymatic activities were measured. Low enzymatic activities (0.035 μmol/min/mg) were recorded in fruit harvested at the green immature stage with no significant (p ≥ 0.05) effect on the softening while fruit harvested at the green mature and fully mature stages showed enzymatic activities 7 times as high as those of the green immature stage. These high enzymatic activities were responsible for the loss of firmness of the fruit. Accordingly, papayas at the green mature and fully mature stages displayed higher maxima of sugar content (4.8 g/100 g at 28 °C at day 12, and 10.2 g/100 g at 22 °C at day 8, respectively) at higher temperatures. Meanwhile in green immature papayas, the maximum was only 4.3 g/100 g at 22 °C and day 12 of storage. The results show that the loss of firmness of the papaya was highly related to the hydrolytic enzyme activities and the sweet taste to the presence of simple sugars such as galactose liberated from the polysaccharide complexes.

  13. Presence of acylated homoserine lactones (AHLs) and AHL-producing bacteria in meat and potential role of AHL in spoilage of meat

    DEFF Research Database (Denmark)

    Bruhn, Jesper Bartholin; Christensen, Allan Beck; Flodgaard, Lars

    2004-01-01

    , AHL and AHL-producing bacteria are present in vacuum-packed meat during storage and spoilage, but AHL does not appear to influence the spoilage of this particular type of conserved meat. Our data indicate that AHL-producing H. alvei may induce food quality-relevant phenotypes in other bacterial...... species in the same environment. H. alvei may thus influence spoilage of food products in which Enterobacteriaceae participate in the spoilage process....

  14. Introduction to the Microbiological Spoilage of Foods and Beverages

    Science.gov (United States)

    Sperber, William H.

    Though direct evidence of ancient food-handling practices is difficult to obtain and examine, it seems safe to assume that over the span of several million years, prehistoric humans struggled to maintain an adequate food supply. Their daily food needed to be hunted or harvested and consumed before it spoiled and became unfit to eat. Freshly killed animals, for example, could not have been kept for very long periods of time. Moreover, many early humans were nomadic, continually searching for food. We can imagine that, with an unreliable food supply, their lives must have often been literally "feast or famine." Yet, our ancestors gradually learned by accident, or by trial and error, simple techniques that could extend the storage time of their food (Block, 1991). Their brain capacity was similar to that of modern humans; therefore, some of them were likely early scientists and technologists. They would have learned that primitive cereal grains, nuts and berries, etc. could be stored in covered vessels to keep them dry and safer from mold spoilage. Animal products could be kept in cool places or dried and smoked over a fire, as the controlled use of fire by humans is thought to have begun about 400,000 years ago. Quite likely, naturally desiccated or fermented foods were also noticed and produced routinely to provide a more stable supply of edible food. Along with the development of agricultural practices for crop and animal production, the "simple" food-handling practices developed during the relatively countless millennia of prehistory paved the way for human civilizations.

  15. Comportamento pós-colheita de mamões Formosa 'Tainung 01' acondicionados em diferentes embalagens para o transporte Post harvest behavior of Papaya Formosa 'Tainung 01' conditioned in different packings for transportation

    Directory of Open Access Journals (Sweden)

    Carlos Eduardo Magalhães dos Santos

    2008-06-01

    Full Text Available O objetivo deste trabalho foi avaliar a comportamento pós-colheita de mamões do grupo Formosa híbrido 'Tainung 01', submetidos a diferentes formas de acondicionamento para o transporte rodoviário, desde o local da produção até o mercado atacadista. Foram utilizados mamões colhidos nos estádios 1 (até 10% da área superficial da casca com cor amarela e 3 (25 a 40% da área superficial da casca com cor amarela, acondicionados sob diferentes formas: a granel, em caixas de madeira, em caixas de papelão ondulado e em caixas plásticas forradas com plástico-bolha (controle, e transportados a Viçosa-MG, distante 750 km da produção, onde os frutos foram avaliados. Após seleção e novo acondicionamento, os frutos foram armazenamento a 24,5 ± 2ºC por 8 dias, com amostragens a cada 2 dias, para avaliação de índice de cor da casca, perda de massa fresca, taxa respiratória, firmeza da polpa e o índice de injúrias mecânicas. Os resultados evidenciaram os efeitos depreciativos das injúrias mecânicas na qualidade final do mamão, sendo que o transporte de frutos a granel, em relação ao controle, promoveu alterações na qualidade pós-colheita dos frutos, com aumento do índice de cor da casca, redução na firmeza da polpa, elevada perda de massa fresca e taxa respiratória, e maiores percentagens de área da casca injuriada, nos dois estádios de coloração estudados (1,14 e 1,21%, respectivamente. As caixas de papelão ondulado e caixas plásticas forradas com plástico-bolha mantiveram baixa a percentagem de área injuriada em relação aos transportados a granel, constituindo-se em alternativas promissoras na manutenção da qualidade pós-colheita de mamão Formosa destinado ao mercado interno.The aim of this study was to evaluate the post harvest behavior of papaya from the hybrid group Formosa 'TAINUNG 01' stored in different packages for road transportation, from the farm to the wholesale market. It was used papaya picked

  16. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations

    Science.gov (United States)

    Recent evidence suggests that Lactobacillus buchneri may play an important role in spoilage-associated secondary fermentation of cucumbers. Lactic acid degradation during fermented cucumber spoilage is influenced by sodium chloride (NaCl) concentration, pH, and presence of oxygen. Objectives were to...

  17. Microbial community analysis of food-spoilage bacteria in commercial custard creams using culture-dependent and independent methods.

    Science.gov (United States)

    Arakawa, K; Kawai, Y; Iioka, H; Tanioka, M; Nishimura, J; Kitazawa, H; Tsurumi, K; Saito, T

    2008-08-01

    Custard cream is made from highly nutritive raw materials such as milk and sugar and is easily spoiled by the multiplication of specific microbial contaminants or residents. However, this spoilage microbial community has not been studied. We determined the spoilage microbiota in commercial custard creams using culture-dependent and independent methods. Using the culture-dependent analysis with various agar media, 185 bacterial colonies and 43 eukaryal colonies were isolated from 7 commercial custard cream products. All bacterial isolates were morphologically, physiologically, and genetically identified as bacilli, staphylococci, lactic acid bacteria, and psychrotrophic gram-negative rods. Using culture-independent molecular analysis, the PCR-denaturing gradient gel electrophoresis technique, spoilage of the commercial custard creams was found to be caused by bacilli, staphylococci, lactic acid bacteria, psychrotrophic gram-negative rods, Anoxybacillus sp., Caurobacter sp., and Streptococcus sp. bacteria. The detected spoilage bacteria were the same species as previously detected in spoiled milk products and shown in other reports, suggesting that spoilage bacteria in a raw material easily grow in processed foods made from milk. We determined the spoilage microbial communities in commercial custard creams, and these are the first data concerning spoilage microbiota in nonfermented processed foods using a culture-independent analysis. Our study will be useful for the manufacture and safe preservation of dairy products because the first step toward safe food preservation by food manufacturers is to understand the spoilage microbiota in a target food to select optimal preservatives and to reduce the use of food additives.

  18. Decarboxylation of sorbic acid by spoilage yeasts is associated with the PAD1 gene.

    Science.gov (United States)

    Stratford, Malcolm; Plumridge, Andrew; Archer, David B

    2007-10-01

    The spoilage yeast Saccharomyces cerevisiae degraded the food preservative sorbic acid (2,4-hexadienoic acid) to a volatile hydrocarbon, identified by gas chromatography mass spectrometry as 1,3-pentadiene. The gene responsible was identified as PAD1, previously associated with the decarboxylation of the aromatic carboxylic acids cinnamic acid, ferulic acid, and coumaric acid to styrene, 4-vinylguaiacol, and 4-vinylphenol, respectively. The loss of PAD1 resulted in the simultaneous loss of decarboxylation activity against both sorbic and cinnamic acids. Pad1p is therefore an unusual decarboxylase capable of accepting both aromatic and aliphatic carboxylic acids as substrates. All members of the Saccharomyces genus (sensu stricto) were found to decarboxylate both sorbic and cinnamic acids. PAD1 homologues and decarboxylation activity were found also in Candida albicans, Candida dubliniensis, Debaryomyces hansenii, and Pichia anomala. The decarboxylation of sorbic acid was assessed as a possible mechanism of resistance in spoilage yeasts. The decarboxylation of either sorbic or cinnamic acid was not detected for Zygosaccharomyces, Kazachstania (Saccharomyces sensu lato), Zygotorulaspora, or Torulaspora, the genera containing the most notorious spoilage yeasts. Scatter plots showed no correlation between the extent of sorbic acid decarboxylation and resistance to sorbic acid in spoilage yeasts. Inhibitory concentrations of sorbic acid were almost identical for S. cerevisiae wild-type and Deltapad1 strains. We concluded that Pad1p-mediated sorbic acid decarboxylation did not constitute a significant mechanism of resistance to weak-acid preservatives by spoilage yeasts, even if the decarboxylation contributed to spoilage through the generation of unpleasant odors.

  19. Decarboxylation of Sorbic Acid by Spoilage Yeasts Is Associated with the PAD1 Gene▿

    Science.gov (United States)

    Stratford, Malcolm; Plumridge, Andrew; Archer, David B.

    2007-01-01

    The spoilage yeast Saccharomyces cerevisiae degraded the food preservative sorbic acid (2,4-hexadienoic acid) to a volatile hydrocarbon, identified by gas chromatography mass spectrometry as 1,3-pentadiene. The gene responsible was identified as PAD1, previously associated with the decarboxylation of the aromatic carboxylic acids cinnamic acid, ferulic acid, and coumaric acid to styrene, 4-vinylguaiacol, and 4-vinylphenol, respectively. The loss of PAD1 resulted in the simultaneous loss of decarboxylation activity against both sorbic and cinnamic acids. Pad1p is therefore an unusual decarboxylase capable of accepting both aromatic and aliphatic carboxylic acids as substrates. All members of the Saccharomyces genus (sensu stricto) were found to decarboxylate both sorbic and cinnamic acids. PAD1 homologues and decarboxylation activity were found also in Candida albicans, Candida dubliniensis, Debaryomyces hansenii, and Pichia anomala. The decarboxylation of sorbic acid was assessed as a possible mechanism of resistance in spoilage yeasts. The decarboxylation of either sorbic or cinnamic acid was not detected for Zygosaccharomyces, Kazachstania (Saccharomyces sensu lato), Zygotorulaspora, or Torulaspora, the genera containing the most notorious spoilage yeasts. Scatter plots showed no correlation between the extent of sorbic acid decarboxylation and resistance to sorbic acid in spoilage yeasts. Inhibitory concentrations of sorbic acid were almost identical for S. cerevisiae wild-type and Δpad1 strains. We concluded that Pad1p-mediated sorbic acid decarboxylation did not constitute a significant mechanism of resistance to weak-acid preservatives by spoilage yeasts, even if the decarboxylation contributed to spoilage through the generation of unpleasant odors. PMID:17766451

  20. Oxygen Requirements of the Food Spoilage Yeast Zygosaccharomyces bailii in Synthetic and Complex Media

    OpenAIRE

    Rodrigues, Fernando; Côrte-Real, Manuela; Leão, Cecília; van Dijken, Johannes P.; Pronk, Jack T.

    2001-01-01

    Most yeast species can ferment sugars to ethanol, but only a few can grow in the complete absence of oxygen. Oxygen availability might, therefore, be a key parameter in spoilage of food caused by fermentative yeasts. In this study, the oxygen requirement and regulation of alcoholic fermentation were studied in batch cultures of the spoilage yeast Zygosaccharomyces bailii at a constant pH, pH 3.0. In aerobic, glucose-grown cultures, Z. bailii exhibited aerobic alcoholic fermentation similar to...

  1. Risks: diagnosing and eliminating

    Directory of Open Access Journals (Sweden)

    Yuriy A. Tikhomirov

    2016-01-01

    Full Text Available Objective to develop conceptual theoretical and legal provisions and scientific recommendations on the identification analysis and elimination of risk. Methods universal dialectic method of cognition as well as scientific and private research methods based on it. Results the system was researched of risks diagnostics in the legal sphere and mechanism of influencing the quotrisk situationsquot and their consequences damage to the environment and harm to society. The concept of risk in the legal sphere was formulated the author39s classification of risks in the legal sphere is presented. The rules of analysis evaluation and prevention of risks and the model risk management framework are elaborated. Scientific novelty the mechanism for the identification analysis and elimination of risk has been developed and introduced into scientific circulation the author has proposed the classification and types of risks the reasons and the conditions promoting the risk occurrence. Practical significance the provisions and conclusions of the article can be used in the scientific lawmaking and lawenforcement activity as well as in the educational process of higher educational establishments. nbsp

  2. Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment.

    Science.gov (United States)

    Fabrizio, V; Vigentini, I; Parisi, N; Picozzi, C; Compagno, C; Foschino, R

    2015-08-01

    Cell suspensions of four Dekkera bruxellensis strains (CBS 2499, CBS 2797, CBS 4459 and CBS 4601) were subjected to heat treatment in deionized water at four different temperatures (55·0, 57·5, 60·0 and 62·5°C) to investigate their thermal resistance. The decimal reduction times at a specific temperature were calculated from the resulting inactivation curves: the D-values at 55·0°C ranged from 63 to 79·4 s, at 57·5°C from 39·6 to 46·1 s, at 60·0°C from 19·5 to 20·7 s, at 62·5°C from 10·2 to 13·7 s. The z-values were between 9·2 and 10·2°C, confirming that heat resistance is a strain-dependent character. A protocol for the sanitization of 225 l casks by immersion in hot water was set up and applied to contaminated 3-year-old barrels. The heat penetration through the staves was evaluated for each investigated temperature by positioning a thermal probe at 8 mm deep. A treatment at 60°C for an exposure time of 19 min allowed to eliminate the yeast populations up to a log count reduction of 8. Brettanomyces/Dekkera bruxellensis is the main yeast involved in red wine spoilage that occurs during ageing in barrel, generating considerable economic losses. Current sanitization protocols, performed using different chemicals, are ineffective due to the porous nature of the wood. The thermal inactivation of D. bruxellensis cells by hot water treatment proves to be efficacious and easy to perform, provided that the holding time at the killing temperature takes into account the filling time of the vessel and the time for the heat penetration into the wood structure. © 2015 The Society for Applied Microbiology.

  3. Selection of bioprotective cultures for preventing cold-smoked salmon spoilage.

    Science.gov (United States)

    Leroi, Françoise; Cornet, Josiane; Chevalier, Frédérique; Cardinal, Mireille; Coeuret, Gwendoline; Chaillou, Stéphane; Joffraud, Jean-Jacques

    2015-11-20

    Biopreservation is a natural technology of food preservation, which consists of inoculating food with microorganisms selected for their antibacterial properties. The objective of this study was to select lactic acid bacteria (LAB) to improve the quality of cold-smoked salmon (CSS). In this work, different strains representative of the 4 dominant species, identified in a previous study by pyrosequencing the 16S rRNA gene, were isolated and their spoiling potential in CSS blocks, sterilized by ionization, was assessed by twelve trained panelists along the vacuum storage at 8°C. Photobacterium phosphoreum, Brochothrix thermosphacta and Serratia proteamaculans released strong off-odors whereas the spoiling potential of Carnobacterium divergens was weaker. The spoiling capacity of Lactococcus piscium EU2241, Leuconostoc gelidum EU2247, Lactobacillus sakei EU2885, Staphylococcus equorum S030674 and 4 commercial starters was tested by the same method and 2 strains were eliminated due to off-odor production. The effect of the 6 selected LAB against the 4 specific spoiling organisms (SSOs) selected was tested by challenge tests in sterile CSS blocks. The protective effect of the LAB differed from one SSO to another and no correlation could be established between the sensory improvement, SSO inhibition, and the implantation or acidification of protective cultures (PCs). All the PCs except L. piscium reduced the off-odors released by P. phosphoreum although some of them had no effect on its growth. S. equorum, which did not grow in CSS, favored the implantation of P. phosphoreum but prevented its off-odor formation. L. piscium was the only strain that prevented the spoilage of B. thermosphacta and S. proteamaculans although it did not grow very well and did not acidify the product. L. gelidum EU2247 inhibited the growth of these 2 SSOs and lowered the pH but had no effect on the sensory quality. Finally, L. piscium was tested in 2 naturally contaminated products, with a

  4. Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures.

    Science.gov (United States)

    Dabadé, D Sylvain; den Besten, Heidy M W; Azokpota, Paulin; Nout, M J Robert; Hounhouigan, D Joseph; Zwietering, Marcel H

    2015-06-01

    Maintaining the freshness of shrimp is a concern to shrimp stakeholders. To improve shrimp quality management, it is of importance to evaluate shrimp spoilage characteristics. Therefore, microbiological, sensory, and chemical changes of naturally contaminated tropical brackish water shrimp (Penaeus notialis) during storage at 28 °C, 7 °C and 0 °C were assessed. H2S-producing bacteria were the dominant group of microorganisms at 28 °C and 7 °C whereas Pseudomonas spp. were dominant at 0 °C. Total volatile basic nitrogen and trimethylamine correlated well (R(2) > 0.90) with the sensory scores. An empirical model to predict the shelf-life of naturally contaminated tropical shrimp as a function of storage temperature was developed. Specific groups of organisms were isolated at the sensory rejection times and assessed for spoilage potential in shrimps of which the endogenous flora was heat inactivated. Isolates capable of producing strong off-odor identified by 16S rRNA sequencing were mainly lactic acid bacteria (LAB) and Enterobacteriaceae at 28 °C or 7 °C and Pseudomonas spp. and LAB at 0 °C. The study contributes to the knowledge about tropical shrimp spoilage and provides a basis for the development of methods and tools to improve shrimp quality management. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Qualidade de sementes de quiabeiro em função da idade e do repouso pós-colheita dos frutos Okra seed quality as a function of age and fruit post harvest rest

    Directory of Open Access Journals (Sweden)

    Márcia Maria Castro

    2008-10-01

    Full Text Available O trabalho foi conduzido na FCA-UNESP, em Botucatu (SP, objetivando-se estudar o efeito da idade do fruto e o período de repouso pós-colheita sobre a qualidade de sementes de quiabeiro cv. Santa Cruz-47 (Abelmoschus esculentus Moench.. No dia da antese, as flores foram etiquetadas e os frutos foram colhidos com 34, 41, 48 e 55 dias após a antese (DAA. Para cada idade, em metade dos frutos as sementes foram extraídas imediatamente e a outra metade ficou em repouso por quatorze dias, antes da extração das sementes. Para verificar a qualidade das sementes os seguintes testes foram realizados: teor de água no dia da extração das sementes, massa de 100 sementes, teste de germinação, primeira contagem do teste de germinação e condutividade elétrica. Pode-se concluir que o armazenamento para qualquer idade do fruto melhora o vigor das sementes. Para germinação final, o armazenamento é favorável quando os frutos são colhidos ainda novos (34 e 41 DAA.The work was carried out at FCA-UNESP, in Botucatu (SP, with the aim of studying the effect of fruit age and post harvest rest on quality of okra seeds cv. Santa Cruz-47 (Abelmoschus esculentus Moench.. At the day of the anthesis, the flowers were labeled and fruits were picked with 34,41,48 and 55 days after the anthesis (DAA. For each age, in half of the fruits the seeds were immediately extracted and the another half was stored for fourteen days before seed extraction. To verify the quality of seeds the following tests were accomplished: seed water content at extraction, weight of 100 seeds, germination test, first counted of germinated seeds and eletrical conductivity. It may be concluded that the fruit storage for any fruit age increases seed vigour, and for final germination, the rest is favorable when fruits are picked still new (34 and 41 DAA.

  6. Efeito de produtos alternativos para o controle do bolor verde (Penicillium digitatum em pós-colheita de citros Effect of the alternative products for control of green mold (Penicillium digitatum in post-harvest citrus fruit

    Directory of Open Access Journals (Sweden)

    DANIEL ANDRADE DE SIQUEIRA FRANCO

    2002-08-01

    Full Text Available O objetivo do trabalho foi verificar a ocorrência de sinergismo entre misturas de produtos alternativos aos fungicidas, para o controle do bolor verde (Penicillium digitatum em pós-colheita de citros. Foram testados dez produtos individualmente e trinta e cinco combinações destes produtos dois a dois, em comparação com tiabendazole e testemunha, com e sem inoculação. Os produtos testados não apresentaram efeito de sinergismo, exceto a mistura carbonato de Na + ácido bórico. Carbonato de Na e ácido bórico controlaram a doença em 78 e 87%, respectivamente, e, utilizando a mistura, o controle foi de 93%. Destacaram-se, ainda no controle da doença, o bicarbonato de Na, metabissulfito de Na e as misturas de bicarbonato de sódio + ácido bórico, carbonato de Na + carbonato de K, carbonato de Na + sorbato de K, bicarbonato de Na + carbonato de Na, controlando 92; 77; 81; 77; 75 e 71%, respectivamente. O tiabendazole utilizado como padrão controlou totalmente a doença.The objective of this work was verify the ocurrence of synergism of mixtures for alternative products to the fungicides for the control of the green mold (Penicillium digitatum in post-harvest citrus fruits. The efficiency of ten products, tested individually, and thirty five combinations among them, in pairs, were compared to thiabendazole and control, with and without inoculation. The products didn't present a synergism effect, except the mixture sodium carbonate + boric acid, that had a disease control of 93%. The products, sodium carbonate and boric acid controled 78 and 87%, respectively. The sodium bicarbonate, sodium methabisulphite and the mixtures of sodium bicarbonate + boric acid, sodium carbonate + potassium carbonate, sodium carbonate + potassium sorbate, sodium bicarbonate + sodium carbonate had a disease control of 92%, 77%, 81%, 77%, 75% and 71%, respectively. The fungicide treatment with thiabendazole used by standard had a whole disease control.

  7. Redução de perdas pós-colheita em tomate de mesa acondicionado em três tipos de caixas Reduction of tomato post-harvest losses stored in three different types of boxes

    Directory of Open Access Journals (Sweden)

    Rita Fátima A. Luengo

    2001-07-01

    was significantly different and lower in the Embrapa box, reducing post-harvest losses in tomato fruits.

  8. Single elimination competition

    Science.gov (United States)

    Fink, T. M. A.; Coe, J. B.; Ahnert, S. E.

    2008-09-01

    We study a simple model of competition in which each player has a fixed strength: randomly selected pairs of players compete, the stronger one wins and the loser is eliminated. We show that the best indicator of future success is not the number of wins but a player's wealth: the accumulated wealth of all defeated players. We calculate the distributions of strength and wealth for two versions of the problem: in the first, the loser is replaced; in the second, the loser is not. The probability of attaining a given wealth is shown to be path-independent. We illustrate our model with the popular game of conkers and discuss an extension to round-robin sports competition.

  9. Effect of Some Plant Extracts on the Microbial Spoilage of Cajanus ...

    African Journals Online (AJOL)

    The effect of ethanolic extracts of seven plant sources on the microbial spoilage of Cajanus cajan extract was investigated. The results showed that the extracts obtained from Aloe vera, bitter leaf, Gultiferae (garcinia or bitter kola), Ocimum gratissimum (scent leaf) and Zingiber officialae (ginger) were effective against ...

  10. Diversity and Control of Spoilage Fungi in Dairy Products: An Update.

    Science.gov (United States)

    Garnier, Lucille; Valence, Florence; Mounier, Jérôme

    2017-07-28

    Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.

  11. Oligonucleotide microarrays for the detection and identification of viable beer spoilage bacteria.

    Science.gov (United States)

    Weber, D G; Sahm, K; Polen, T; Wendisch, V F; Antranikian, G

    2008-10-01

    The design and evaluation of an oligonucleotide microarray in order to detect and identify viable bacterial species that play a significant role in beer spoilage. These belong to the species of the genera Lactobacillus, Megasphaera, Pediococcus and Pectinatus. Oligonucleotide probes specific to beer spoilage bacteria were designed. In order to detect viable bacteria, the probes were designed to target the intergenic spacer regions (ISR) between 16S and 23S rRNA. Prior to hybridization the ISR were amplified by combining reverse transcriptase and polymerase chain reactions using a designed consenus primer. The developed oligonucleotide microarrays allows the detection of viable beer spoilage bacteria. This method allows the detection and discrimination of single bacterial species in a sample containing complex microbial community. Furthermore, microarrays using oligonucleotide probes targeting the ISR allow the distinction between viable bacteria with the potential to grow and non growing bacteria. The results demonstrate the feasibility of oligonucleotide microarrays as a contamination control in food industry for the detection and identification of spoilage micro-organisms within a mixed population.

  12. The occurrence of spoilage yeasts in cream-filled bakery products.

    Science.gov (United States)

    Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Cardinali, Federica; Pasquini, Marina; Aquilanti, Lucia; Clementi, Francesca

    2017-04-01

    Filling creams can provide an adequate substrate for spoilage yeasts because some yeasts can tolerate the high osmotic stress in these products. To discover the source of spoilage of a cream-filled baked product, end products, raw materials, indoor air and work surfaces were subjected to microbiological and molecular analyses. The efficacy of disinfectants against spoilage yeasts was also assessed. The analyses on end products revealed the presence of the closest relatives to Zygosaccharomyces bailii with counts ranging from 1.40 to 4.72 log cfu g(-1) . No spoilage yeasts were found in the indoor air and work surfaces. Polymerase chain reaction-denaturing gradient gel electrophoresis analysis, carried out directly on filling creams collected from unopened cans, showed the presence of bands ascribed to the closest relatives to Z. bailii sensu lato, although with counts < 1 log cfu g(-1) . Susceptibility testing of yeast isolates to disinfectants showed a significantly lower effect of 10% alkyl dimethyl benzyl ammonium chloride. Different responses of isolates to the tested disinfectants were seen. To guarantee the quality of end products, reliable and sensitive methods must be used. Moreover, hygiene and the application of good manufacturing practices represent the most efficient way for the prevention and minimization of cross-contamination. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  13. Diversity and Control of Spoilage Fungi in Dairy Products: An Update

    Science.gov (United States)

    Valence, Florence; Mounier, Jérôme

    2017-01-01

    Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods. PMID:28788096

  14. Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2

    Science.gov (United States)

    Photocatalytic disinfection of spoilage bacteria gram-negative (G-) P. fluorescens and gram-positive (G+) M. caseolyticus by nano-TiO2 under different experimental conditions and the disinfection mechanism were investigated. The experimental conditions included the initial bacterial populations, nan...

  15. Inhibitory activity of plumbagin produced by Drosera intermedia on food spoilage fungi

    NARCIS (Netherlands)

    Grevenstuk, T.; Gonçalves, S.; Domingos, T.; Quintas, C.; Hooft, van der J.J.J.; Vervoort, J.J.M.; Romano, A.

    2012-01-01

    BACKGROUND: The aim of this study was to investigate the growth-inhibiting efficacy of Drosera intermedia extracts (water, methanol and n-hexane) against four food spoilage yeasts and five filamentous fungi strains responsible for food deterioration and associated with mycotoxin production, in order

  16. Diversity and Control of Spoilage Fungi in Dairy Products: An Update

    Directory of Open Access Journals (Sweden)

    Lucille Garnier

    2017-07-01

    Full Text Available Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially new hurdle technologies to control their occurrence in dairy foods.

  17. Involvement of bacterial quorum-sensing signals in spoilage of bean sprouts

    DEFF Research Database (Denmark)

    Rasch, Maria; Andersen, Jens Bo; Nielsen, Kristian Fog

    2005-01-01

    sprouts. Thin-layer chromatography and liquid chromatography-high-resolution mass spectrometry revealed the presence of N-3-oxo-hexanoyl-l-homoserine lactone in spoiled bean sprouts and in extracts from pure cultures of bacteria. During normal spoilage, the pH of the sprouts increased due to proteolytic...

  18. Características pós-colheita de frutos de genótipos de bananeira (Musa spp. Post-harvest fruit characteristics of different banana (Musa spp. genotypes

    Directory of Open Access Journals (Sweden)

    Reginaldo Conceição Cerqueira

    2002-12-01

    íbridos da Prata São Tomé (ST42-08 e Pacovan (PV42-85, PV42-81, PV42-68, PV42-53, PV42-129 e PV42-143 podem substituir as cultivares Prata Comum e Pacovan nos sitemas produção.The knowledge of the post-harvest characteristics of new banana hybrids is an important information that helps the breeder in making his decision. This work has the objective to evaluate banana genotypes in relation to their post-harvest characteristics and resistance to fruit drop. Fruits of the second hand of 16 hybrids (Calipso, Bucaneiro, Ambrosia, YB42-21, PV42-53, PV42-68, PV42-81, PV42-85, PV42-129, PV42-142, PV42-143, ST12-31, ST42-08, PV03-44, FHIA-03 and SH 3640 and four cultivars (Pacovan, Prata Comum, Nam and Figue Pomme Naine were evaluated according to their weight, length, circumference, pulp/peel ratio, resistance to fruit drop, firmness, total soluble solids (TSS, total titratable acidity (TTA, TSS/TTA ratio and maturation period. A completely randomized experimental design was used, with five replications, except fruit firmness with ten replications, each unit was constituted by one fruit. The data were submitted to the analysis of variance and the means were compared by the Scott & Knott test at 5% of probability. The cultivar Nam had the lowest TTA and the highest TSS/TTA ratio, while the highest fruit firmness was observed in PV42-81 and PV42-53. The SH 3640 produced the heaviest fruits, and Bucaneiro and PV42-81 produced the longest ones. PV42-85 and ST42-08 showed high resistance to fruit drop, with no statistical difference from 'Pacovan'. 'Prata Comum' showed the lowest resistance. The genotypes ' Nam', PV42-143 and PV42-129 showed longer shelf life when compared to 'Prata Comum'. 'Nam' genotype can be considered as alternative in banana production. SH3640 the Prata dwarf hybrid, might be considered as a new cultivar. Hybrids from Prata São Tomé (ST42-08 and from Pacovan (PV42-68, PV42-81, PV42-85, PV42-129 e PV42-143 can replace Prata Comum and Pacovan in the banana

  19. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.

    Science.gov (United States)

    Johanningsmeier, Suzanne D; Franco, Wendy; Perez-Diaz, Ilenys; McFeeters, Roger F

    2012-07-01

    Cucumbers are preserved commercially by natural fermentations in 5% to 8% sodium chloride (NaCl) brines. Occasionally, fermented cucumbers spoil after the primary fermentation is complete. This spoilage has been characterized by decreases in lactic acid and a rise in brine pH caused by microbial instability. Objectives of this study were to determine the combined effects of NaCl and pH on fermented cucumber spoilage and to determine the ability of lactic acid bacteria (LAB) spoilage isolates to initiate lactic acid degradation in fermented cucumbers. Cucumbers fermented with 0%, 2%, 4%, and 6% NaCl were blended into slurries (FCS) and adjusted to pH 3.2, 3.8, 4.3, and 5.0 prior to centrifugation, sterile-filtration, and inoculation with spoilage organisms. Organic acids and pH were measured initially and after 3 wk, 2, 6, 12, and 18 mo anaerobic incubation at 25 °C. Anaerobic lactic acid degradation occurred in FCS at pH 3.8, 4.3, and 5.0 regardless of NaCl concentration. At pH 3.2, reduced NaCl concentrations resulted in increased susceptibility to spoilage, indicating that the pH limit for lactic acid utilization in reduced NaCl fermented cucumbers is 3.2 or lower. Over 18 mo incubation, only cucumbers fermented with 6% NaCl to pH 3.2 prevented anaerobic lactic acid degradation by spoilage bacteria. Among several LAB species isolated from fermented cucumber spoilage, Lactobacillus buchneri was unique in its ability to metabolize lactic acid in FCS with concurrent increases in acetic acid and 1,2-propanediol. Therefore, L. buchneri may be one of multiple organisms that contribute to development of fermented cucumber spoilage. Microbial spoilage of fermented cucumbers during bulk storage causes economic losses for producers. Current knowledge is insufficient to predict or control these losses. This study demonstrated that in the absence of oxygen, cucumbers fermented with 6% sodium chloride to pH 3.2 were not subject to spoilage. However, lactic acid was degraded

  20. Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast

    Directory of Open Access Journals (Sweden)

    Michael Lentz

    2015-10-01

    Full Text Available Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part by Brettanomyces’ metabolism of hydroxycinnamic acids (HCAs present in beverage raw materials. Here we compare growth inhibition by, and metabolism of, HCAs among commercial brewing strains and spoilage strains of B. bruxellensis and B. anomalus. These properties vary widely among the different strains tested and between the HCAs analyzed. Brewing strains showed more efficient metabolism of ferulic acid over p-coumaric acid, a trait not shared among the spoilage strains.

  1. Eliminating rabies in Estonia.

    Science.gov (United States)

    Cliquet, Florence; Robardet, Emmanuelle; Must, Kylli; Laine, Marjana; Peik, Katrin; Picard-Meyer, Evelyne; Guiot, Anne-Laure; Niin, Enel

    2012-01-01

    The compulsory vaccination of pets, the recommended vaccination of farm animals in grazing areas and the extermination of stray animals did not succeed in eliminating rabies in Estonia because the virus was maintained in two main wildlife reservoirs, foxes and raccoon dogs. These two species became a priority target therefore in order to control rabies. Supported by the European Community, successive oral vaccination (OV) campaigns were conducted twice a year using Rabigen® SAG2 baits, beginning in autumn 2005 in North Estonia. They were then extended to the whole territory from spring 2006. Following the vaccination campaigns, the incidence of rabies cases dramatically decreased, with 266 cases in 2005, 114 in 2006, four in 2007 and three in 2008. Since March 2008, no rabies cases have been detected in Estonia other than three cases reported in summer 2009 and one case in January 2011, all in areas close to the South-Eastern border with Russia. The bait uptake was satisfactory, with tetracycline positivity rates ranging from 85% to 93% in foxes and from 82% to 88% in raccoon dogs. Immunisation rates evaluated by ELISA ranged from 34% to 55% in foxes and from 38% to 55% in raccoon dogs. The rabies situation in Estonia was compared to that of the other two Baltic States, Latvia and Lithuania. Despite regular OV campaigns conducted throughout their territory since 2006, and an improvement in the epidemiological situation, rabies has still not been eradicated in these countries. An analysis of the number of baits distributed and the funding allocated by the European Commission showed that the strategy for rabies control is more cost-effective in Estonia than in Latvia and Lithuania.

  2. Eliminating Rabies in Estonia

    Science.gov (United States)

    Cliquet, Florence; Robardet, Emmanuelle; Must, Kylli; Laine, Marjana; Peik, Katrin; Picard-Meyer, Evelyne; Guiot, Anne-Laure; Niin, Enel

    2012-01-01

    The compulsory vaccination of pets, the recommended vaccination of farm animals in grazing areas and the extermination of stray animals did not succeed in eliminating rabies in Estonia because the virus was maintained in two main wildlife reservoirs, foxes and raccoon dogs. These two species became a priority target therefore in order to control rabies. Supported by the European Community, successive oral vaccination (OV) campaigns were conducted twice a year using Rabigen® SAG2 baits, beginning in autumn 2005 in North Estonia. They were then extended to the whole territory from spring 2006. Following the vaccination campaigns, the incidence of rabies cases dramatically decreased, with 266 cases in 2005, 114 in 2006, four in 2007 and three in 2008. Since March 2008, no rabies cases have been detected in Estonia other than three cases reported in summer 2009 and one case in January 2011, all in areas close to the South-Eastern border with Russia. The bait uptake was satisfactory, with tetracycline positivity rates ranging from 85% to 93% in foxes and from 82% to 88% in raccoon dogs. Immunisation rates evaluated by ELISA ranged from 34% to 55% in foxes and from 38% to 55% in raccoon dogs. The rabies situation in Estonia was compared to that of the other two Baltic States, Latvia and Lithuania. Despite regular OV campaigns conducted throughout their territory since 2006, and an improvement in the epidemiological situation, rabies has still not been eradicated in these countries. An analysis of the number of baits distributed and the funding allocated by the European Commission showed that the strategy for rabies control is more cost-effective in Estonia than in Latvia and Lithuania. PMID:22393461

  3. Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: ranch dressing as a model food.

    Science.gov (United States)

    Waite, Joy G; Jones, Joseph M; Yousef, Ahmed E

    2009-05-01

    Investigating microbial spoilage of food is hampered by the lack of suitable growth media and protocols to characterize the causative agents. Microbial spoilage of salad dressing is sporadic and relatively unpredictable, thus processors struggle to develop strategies to minimize or prevent spoilage of this product. The objectives of this study were to (i) induce and characterize spoilage events in ranch-style dressing as a model food, and (ii) isolate and identify the causative microorganisms using traditional and food-based media, coupled with rDNA sequence analysis. Ranch dressing (pH 4.4) was prepared and stored at 25 degrees C for 14 d and microbial populations were recovered on MRS agar and ranch dressing agar (RDA), a newly formulated food-based medium. When isolates suspected as the spoilage agents were inoculated into ranch dressing and held at 25 degrees C for 9-10 d, three unique spoilage events were characterized. Using rDNA sequence comparisons, spoilage organisms were identified as Lactobacillus brevis, Pediococcus acidilactici, and Torulaspora delbrueckii. P. acidilactici produced flat-sour spoilage, whereas Lb. brevis resulted in product acidification and moderate gas production. The RDA medium allowed for optimum recovery of the excessive gas-producing spoilage yeast, T. delbrueckii. The isolation and identification strategy utilized in this work should assist in the characterization of spoilage organisms in other food systems.

  4. Chemical treatment of post-harvest Marandu grass seed residues with different moisture contents Tratamento químico do resíduo pós-colheita de sementes de capim-marandu com diferentes teores de umidade

    Directory of Open Access Journals (Sweden)

    Marcella de Toledo Piza Roth

    2010-03-01

    Full Text Available The objective of this was to evaluate the effect of chemical treatments with urea (3 or 5% DM and anhydrous ammonia (3% DM applied to the post-harvest hay residues of Brachiaria brizantha cv. Marandu that contained different moisture contents (15, 25 or 30%. A randomized block design was used with eight treatments and four replications (defined as the bale layers within the hay stacks. The hay treated with 3% anhydrous ammonia and 15% moisture content reduced the levels of neutral detergent fiber (NDF from 84.3 to 79.1% and increased the in vitro digestibility of the dry matter (DM from 37.3 to 55.5% compared to the control group. The variation in the moisture content did not significantly alter the action of ammonia, with mean values of 77.6% NDF and 57.3% in vitro digestibility of DM. The hay with 5% urea reduces the NDF content from 84.3 to 79.6% compared to the untreated hay, so the hay moisture content has to be increased to 30% to achieve a greater effect on the DM digestibility, which subsequently increases by 12 percentage units.Objetivou-se avaliar o efeito do tratamento químico com ureia (3 ou 5% na MS e amônia anidra (3% na MS no feno de resíduo pós-colheita de sementes de Brachiaria brizantha, cv. Marandu, contendo diferentes teores de umidade (15, 25 ou 30%. O delineamento experimental foi em blocos ao acaso com oito tratamentos e quatro repetições (camadas de fardos dentro das pilhas. O feno tratado com 3% de amônia anidra com 15% de umidade ocasionou redução de 84,3 para 79,1% nos teores de fibra em detergente neutro (FDN e elevação de 37,3 para 55,5% na digestibilidade in vitro da matéria seca (MS em relação ao grupo controle. A variação na umidade não alterou de maneira significativa a ação da amônia, cujos valores médios foram 77,6% de FDN e 57,3% de digestibilidade in vitro da MS. O feno com 5% de ureia reduziu os teores de FDN de 84,3 para 79,6% em relação ao feno não-tratado, o que tornou necess

  5. Evaluation of vegetable extracts for control of the pathogenic fungi in banana and strawberry in post harvest storage Evaluación de extractos vegetales para manejo de hongos patógenos en banano y fresa almacenados

    Directory of Open Access Journals (Sweden)

    Bonilla Correa Carmen Rosa

    2006-12-01

    Full Text Available

    This study was carried out get knowledge about fungicidal properties of vegetable extracts to the control of the pathogenyc fungi (Colletotrichum musae and Botrytis cinerea in banana (Musa sapientum and strawberry (Fragaria sp during the pos harvest storage, at the National University of Colombia headquarters in Palmira. Ethanolics extracts of the following vegetable species were evaluated: Plantago major L, Ruta graveolens L, Lippia alba (Mill NE BROS, Pteridium aquilinum (Kaulf Maxon. The extracts were obtained by the percolation method starting from the macerated material (100 g and 1000 ml of solvent. The fungi was isolated from the strawberry (Fragaria sp affected by B. cinerea and banana Gross mitchel affected by C. musae. To evaluate the control of the fungi C. musae and B. cinerea sixteen treatments were used (four extracts of plants, two extraction media, two dilutions and three repetitions. Three control treatments were added: absolute (PDA; solvent (PDA + ethanol or water; and chemical (PDA + chemical fungicide. The dilutions were prepared with the solvent used to obtain the extract. The evaluation in vitro was maid with ethanolics extracts diluted at 25%, because these presented the best results in the previous tests. The results indicate that the ethanolic solvent decreased the development of the fungi in 68%. The fruits in which the etanolic extract of ruda and pronto alivio was applied presented bigger incidence and grade of severity.

    Keys words: Vegetable extract; patogenic fungi; Colletotrichum musae; Botrytis cinérea; post harvest

    En la Universidad Nacional de Colombia -Sede Palmira, se obtuvieron extractos etanólicos (1.000 ml, macerados (100 g de llantén (Plantago major L, ruda (Ruta graveolens L, pronto alivio [Lippia alba (Mill NE BROS] y helecho marranero [Pteridium aquilinum (Kaulf Maxon]. Para la evaluación del control

  6. Draft genome sequence and annotation of Lactobacillus acetotolerans BM-LA14527, a beer-spoilage bacteria.

    Science.gov (United States)

    Liu, Junyan; Li, Lin; Peters, Brian M; Li, Bing; Deng, Yang; Xu, Zhenbo; Shirtliff, Mark E

    2016-09-01

    Lactobacillus acetotolerans is a hard-to-culture beer-spoilage bacterium capable of entering into the viable putative nonculturable (VPNC) state. As part of an initial strategy to investigate the phenotypic behavior of L. acetotolerans, draft genome sequencing was performed. Results demonstrated a total of 1824 predicted annotated genes, with several potential VPNC- and beer-spoilage-associated genes identified. Importantly, this is the first genome sequence of L. acetotolerans as beer-spoilage bacteria and it may aid in further analysis of L. acetotolerans and other beer-spoilage bacteria, with direct implications for food safety control in the beer brewing industry. © FEMS 2016. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  7. Influence of calcium lactate on the fate of spoilage and pathogenic microorganisms in orange juice.

    Science.gov (United States)

    Yeh, Jui-Yueh; Hoogetoorn, Ellis; Chen, Jinru

    2004-07-01

    Calcium lactate is used by the beverage industry as a source of calcium to fortify fruit juice. The objective of this study was to evaluate the influence of various concentrations of calcium lactate on the fate of pathogenic and spoilage microorganisms in orange juice. Commercial nonfortified orange juice was supplemented with calcium lactate at a concentration equivalent to 0, 5, 10, 15, 20, 25, or 30% dietary reference intake. The pH of each fortified juice was adjusted to 3.6 or 4.1. The prepared juice samples were inoculated separately with a three-strain mixture of salmonellae, a three-strain mixture of spoilage yeasts, and three single strains of spoilage bacteria including Alicyclobacillus acidoterrestris, Lactobacillus plantarum, and Lactobacillus sake. The contaminated juice was stored at 4 and 10 degrees C, respectively, for 6 to 7 weeks and assayed once a week for populations of salmonellae, spoilage yeasts, or spoilage bacteria. The results indicated that A. acidoterrestris was inhibited in all juice stored at 4 degrees C and low-pH juice stored at 10 degrees C. The bacterium, however, was able to grow at 10 degrees C in the high-pH juice with calcium lactate concentrations equivalent to 0 and 5% dietary reference intake. The cells of L. sake declined and eventually died off in low-pH juice stored at 4 and 10 degrees C and in high pH stored at 4 degrees C. But the organism flourished at 10 degrees C in the high-pH juice containing 0, 10, and 20% dietary reference intake of calcium lactate. The populations of L. plantarum remained approximately stable in low- as well as in high-pH juice stored at both 4 and 10 degrees C. While inhibited at 4 degrees C, the spoilage yeasts grew at 10 degrees C. Salmonellae died off in all juice stored at 4 degrees C and in low-pH juice stored at 10 degrees C. However, they persisted in the high-pH juice stored at 10 degrees C except in the samples that contained 20 to 30% dietary reference intake of calcium lactate.

  8. Effect of white mustard essential oil on the growth of foodborne pathogens and spoilage microorganisms and the effect of food components on its efficacy.

    Science.gov (United States)

    Monu, Emefa A; David, Jairus R D; Schmidt, Marcel; Davidson, P Michael

    2014-12-01

    Antimicrobial preservative compounds are added to foods to target specific pathogens and spoilage organisms. White mustard essential oil (WMEO) is an extract that contains 4-hydroxybenzyl isothiocyanate, a compound which has been demonstrated to have antimicrobial activity in limited studies. The objective of this research was to determine the in vitro antimicrobial activity of WMEO against gram-positive and gram-negative spoilage and pathogenic bacteria and determine the effect of food components on the antimicrobial activity. The bacteria Escherichia coli, Salmonella enterica serovar Enteritidis, Enterobacter aerogenes, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Lactobacillus fermentum, as well as the acid- and preservative-resistant yeast Schizosaccharomyces pombe, were evaluated. All microorganisms were inhibited by WMEO at 8.3 g/liter (equivalent to 1,000 mg/liter 4-hydroxybenzyl isothiocyanate). In general, WMEO was more effective against gram-negative than against gram-positive bacteria. Salmonella Enteritidis and S. pombe were the most sensitive, with inhibition at as low as 2.1 g/liter. The effects on growth profiles varied but included increased lag phases and lethality, indicating both bacteriostatic and bactericidal activity. Soybean oil had a negative effect on the efficacy of WMEO against L. monocytogenes, and at 5% soybean oil, the antimicrobial activity against Salmonella Enteritidis was eliminated after 48 h. Sodium caseinate at 1% also negated the antimicrobial effect of WMEO against Salmonella Enteritidis and decreased its effectiveness against L. monocytogenes. The presence of starch had no significant effect on the antimicrobial activity of WMEO against L. monocytogenes and Salmonella Enteritidis. Thus, WMEO is effective against a wide range of microorganisms and has potential to be used in foods, depending upon the target microorganism and food components present.

  9. Inhibition of pathogenic and spoilage bacteria by a novel biofilm-forming Lactobacillus isolate: a potential host for the expression of heterologous proteins.

    Science.gov (United States)

    Jalilsood, Tannaz; Baradaran, Ali; Song, Adelene Ai-Lian; Foo, Hooi Ling; Mustafa, Shuhaimi; Saad, Wan Zuhainis; Yusoff, Khatijah; Rahim, Raha Abdul

    2015-07-07

    Bacterial biofilms are a preferred mode of growth for many types of microorganisms in their natural environments. The ability of pathogens to integrate within a biofilm is pivotal to their survival. The possibility of biofilm formation in Lactobacillus communities is also important in various industrial and medical settings. Lactobacilli can eliminate the colonization of different pathogenic microorganisms. Alternatively, new opportunities are now arising with the rapidly expanding potential of lactic acid bacteria biofilms as bio-control agents against food-borne pathogens. A new isolate Lactobacillus plantarum PA21 could form a strong biofilm in pure culture and in combination with several pathogenic and food-spoilage bacteria such as Salmonella enterica, Bacillus cereus, Pseudomonas fluorescens, and Aeromonas hydrophila. Exposure to Lb. plantarum PA21 significantly reduced the number of P. fluorescens, A. hydrophila and B. cereus cells in the biofilm over 2-, 4- and 6-day time periods. However, despite the reduction in S. enterica cells, this pathogen showed greater resistance in the presence of PA21 developed biofilm, either in the planktonic or biofilm phase. Lb. plantarum PA21 was also found to be able to constitutively express GFP when transformed with the expression vector pMG36e which harbors the gfp gene as a reporter demonstrating that the newly isolated strain can be used as host for genetic engineering. In this study, we evaluate the ability of a new Lactobacillus isolate to form strong biofilm, which would provide the inhibitory effect against several spoilage and pathogenic bacteria. This new isolate has the potential to serve as a safe and effective cell factory for recombinant proteins.

  10. Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging.

    Science.gov (United States)

    Macé, Sabrina; Joffraud, Jean-Jacques; Cardinal, Mireille; Malcheva, Mariya; Cornet, Josiane; Lalanne, Valérie; Chevalier, Frédérique; Sérot, Thierry; Pilet, Marie-France; Dousset, Xavier

    2013-01-01

    The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere packaging (MAP) was evaluated by inoculation into sterile raw salmon cubes followed by storage for 12days at 8°C. Microbial growth and sensory changes were monitored during the storage period. The dominant spoilage bacteria were C. maltaromaticum, H. alvei and P. phosphoreum. In order to further characterize their spoilage potential and to study the effect of their interactions, each of these 3 specific spoilage organisms (SSO) and two mixed-cultures, C. maltaromaticum/H. alvei and C. maltaromaticum/P. phosphoreum were tested in the sterile salmon model system using a combination of complementary methods: molecular (PCR-TTGE), sensory, chemical and conventional microbiological analyses. It was concluded that, in the mixed-culture inoculated samples, the dominant species determined the spoilage characteristics. The volatile fraction of P. phosphoreum inoculated samples was analyzed by solid-phase microextraction (SPME) followed by gas chromatography coupled to mass spectrometry (GC-MS). Among the specific volatile compounds present on P. phosphoreum spoiled inoculated samples, acetic acid was correlated with sensory analysis and can be proposed as a raw salmon spoilage marker. Copyright © 2012 Elsevier B.V. All rights reserved.

  11. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations.

    Science.gov (United States)

    Johanningsmeier, Suzanne D; McFeeters, Roger F

    2013-09-01

    Recent evidence suggests that Lactobacillus buchneri may play an important role in spoilage-associated secondary fermentation of cucumbers. Lactic acid degradation during fermented cucumber spoilage is influenced by sodium chloride (NaCl) concentration, pH, and presence of oxygen. Objectives were to evaluate these factors on lactic acid utilization by L. buchneri, and to compare the biochemical changes to those which occur during fermented cucumber spoilage. Effects of NaCl (0, 2, 4, and 6% w/w), pH (3.8 vs 5.0), and aerobic environment were investigated using fermented cucumber media (FC) inoculated with spoilage microorganisms. At pH 3.8, L. buchneri degraded lactic acid in all NaCl concentrations. The highest rate of lactic acid utilization occurred in FC with 2% NaCl (P spoilage in a wide range of environmental conditions that may be present in commercial cucumber fermentations, and L. rapi may act syntrophically with L. buchneri to produce the commonly observed spoilage metabolites. Published by Elsevier Ltd.

  12. Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease.

    Science.gov (United States)

    Hughey, V L; Johnson, E A

    1987-09-01

    Egg white lysozyme was demonstrated to have antibacterial activity against organisms of concern in food safety, including Listeria monocytogenes and certain strains of Clostridium botulinum. We also found that the food spoilage thermophile Clostridium thermosaccharolyticum was highly susceptible to lysozyme and confirmed that the spoilage organisms Bacillus stearothermophilus and Clostridium tyrobutyricum were also extremely sensitive. Several gram-positive and gram-negative pathogens isolated from food poisoning outbreaks, including Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, Campylobacter jejuni, Escherichia coli O157:H7, Salmonella typhimurium, and Yersinia enterocolitica, were all resistant. The results of this study suggest that lysozyme may have selected applications in food preservation, especially when thermophilic sporeformers are problems, and as a safeguard against food poisoning caused by C. botulinum and L. monocytogenes.

  13. Isolation and Identification of Spoilage Yeasts in Wine Samples by MALDI-TOF MS Biotyper

    Directory of Open Access Journals (Sweden)

    Attila Kántor

    2015-05-01

    Full Text Available Many genera and species of microorganisms can be found in grape musts and wines at various times during the winemaking process. For instance, Saccharomyces, Brettanomyces, and Pediococcus can be found together in wine. There are many species of yeast involved in wine spoilage during storage. Aim of this study was to isolate the spoilage yeasts from wine samples with using special selective agar media and identified on species level by Matrix-Assisted Laser Desorption/Ionization-Time of Fly Mass Spectrometry (MALDI-TOF MS. Six red wines used in this study. We identified 10 yeast species from 152 isolates. The most common species in wine samples was Saccharomyces cerevisiae. We also identified four Candida species, two Zygosaccharomyces species and one species from genus Rhodotorula, Saccharomycodes and Dekkera.

  14. Antimicrobial efficacy of citron essential oil on spoilage and pathogenic microorganisms in fruit-based salads.

    Science.gov (United States)

    Belletti, N; Lanciotti, R; Patrignani, F; Gardini, F

    2008-09-01

    The aim of this study was the evaluation of the effects of pure citral and citron essential oil on microbial spoilage and growth and survival of pathogenic microorganisms during storage. They were added in the syrup of industrial ready-to-eat fruit salads stored at 9 degrees C. Both citral (25 to 125 ppm) and citron essential oil (300, 600, 900 ppm) were able to prolong the microbial shelf life of the fruit-based salads. The essential oil gave excellent results, avoiding the undesirable effects attributable to the cytotoxicity of citral. Citron essential oil doubled the time needed for the wild microflora to reach concentrations able to produce a perceivable spoilage in condition of thermal abuse (9 degrees C). The same essential oil had reduced effects on the survival of Gram-negative species Salmonella Enteritidis and Escherichia coli, but showed a strong inhibition toward the Gram-positive pathogen Listeria monocytogenes.

  15. Antimicrobial characteristics of chitosans against food spoilage microorganisms in liquid media and mayonnaise.

    Science.gov (United States)

    Oh, H I; Kim, Y J; Chang, E J; Kim, J Y

    2001-11-01

    Four different kinds of chitosans were prepared by treating crude chitin with various NaOH concentrations. The antimicrobial activities of the chitosans were tested against four species of food spoilage microorganisms (Lactobacillus plantarum, Lactobacillus fructivorans, Serratia liquefaciens, and Zygosaccharomyces bailii). The initial effect of the chitosans was biocidal, and counts of viable cells were significantly reduced. After an extended lag phase, some strains recovered and resumed growth. The activities of chitosan against these microorganisms increased with the concentration. Chitosan-50 was most effective against L. fructivorans, but inhibition of L. plantarum was greatest with chitosan-55. There was no significant difference among the chitosans in their antimicrobial activity against S. liquefaciens and Z. bailii. The addition of chitosan to mayonnaise significantly decreased the viable cell counts of L. fructivorans and Z. bailii during storage at 25 degrees C. These results suggest that chitosan can be used as a food preservative to inhibit the growth of spoilage microorganisms in mayonnaise.

  16. Thermal Inactivation Kinetics of Sporolactobacillus nakayamae Spores, a Spoilage Bacterium Isolated from a Model Mashed Potato-Scallion Mixture.

    Science.gov (United States)

    Bozkurt, Hayriye; David, Jairus R D; Talley, Ryan J; Lineback, D Scott; Davidson, P Michael

    2016-09-01

    Sporolactobacillus species have been occasionally isolated from spoiled foods and environmental sources. Thus, food processors should be aware of their potential presence and characteristics. In this study, the heat resistance and influence of the growth and recovery media on apparent heat resistance of Sporolactobacillus nakayamae spores were studied and described mathematically. For each medium, survivor curves and thermal death curves were generated for different treatment times (0 to 25 min) at different temperatures (70, 75, and 80°C) and Weibull and first-order models were compared. Thermal inactivation data for S. nakayamae spores varied widely depending on the media formulations used, with glucose yeast peptone consistently yielding the highest D-values for the three temperatures tested. For this same medium, the D-values ranged from 25.24 ± 1.57 to 3.45 ± 0.27 min for the first-order model and from 24.18 ± 0.62 to 3.50 ± 0.24 min for the Weibull model at 70 and 80°C, respectively. The z-values determined for S. nakayamae spores were 11.91 ± 0.29°C for the Weibull model and 11.58 ± 0.43°C for the first-order model. The calculated activation energy was 200.5 ± 7.3 kJ/mol for the first-order model and 192.8 ± 22.1 kJ/mol for the Weibull model. The Weibull model consistently produced the best fit for all the survival curves. This study provides novel and precise information on thermal inactivation kinetics of S. nakayamae spores that will enable reliable thermal process calculations for eliminating this spoilage bacterium.

  17. Effect of temperature on spoilage of fresh and frozen fish sold in ...

    African Journals Online (AJOL)

    TMA values revealed no statistically significant (p=0.99) difference at p<0.05 in the spoilage rate of frozen and fresh fish while the difference in the optical densities was statistically significant (p=0.01).The TMA value recorded in live-fish at the start of the experiment (2.2 mg TMA/100g of fresh-fish muscle) was considerably ...

  18. A Rapid Detection of Meat Spoilage using an Electronic Nose and Fuzzy-Wavelet systems

    OpenAIRE

    Kodogiannis, V.

    2018-01-01

    Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. To address the rapid detection of meat spoilage microorganisms during aerobic or modified atmosphere storage, an electronic nose with the aid of fuzzy wavelet network has been considered in this research. The proposed model incorporates a clustering pre-processing stage for the definition of fuzzy rules. The dual purpose of the proposed modelling approach is not only to classi...

  19. Development of omics methodologies for the detection and indetification of pathogenic and spoilage bacteria in seafood

    OpenAIRE

    Böhme, Karola

    2012-01-01

    The project bases on the development of analytical methods for the rapid detection and identification of the main pathogenic and food-borne spoilage microorganisms, present in fish products and products of the aquaculture. Traditionally the methods to identify bacteria were time consuming and tediously. However the application of molecular methods by genomic and proteomic analysis offer an attractive alternative for the rapid and simple identification and characterization of bacteria. The mai...

  20. Antimicrobial activity of Lactobacillus acidophilus against pathogenic and food spoilage microorganisms: A review

    OpenAIRE

    T. Dinev; G. Beev; Denev, S.; D. Dermendzhieva; M. Tzanova; E. Valkova

    2017-01-01

    Abstract. The purpose of this review is to summarize the information regarding the antimicrobial activity of Lactobacillus acidophilus, an important species of lactic acid bacteria. Lactic acid bacteria are constituents of many beneficent for the consumer's health food products. They are considered potentially promising in the strategy to combat infections and prevent the growth of spoilage microorganisms, and also have antimutagenic, anticarcinogenic, hypolipidemic and hypocholester...

  1. Spoilage of lightly salted lumpfish (Cyclopterus lumpus) roe at 5°C

    DEFF Research Database (Denmark)

    Basby, Merethe; Jeppesen, V.F.; Huss, Hans Henrik

    1998-01-01

    Lightly salted lumpfish roe (3.5–4.8% fw/w] salt in the water-phase, pH 5.4, vacuum-packed) was stored at 5°C. After 2 1/2 or 3 months of storage, different degrees of spoilage, caused by bacterial activity, occurred in eleven roe batches. Off-odors ranged from no or very weak odors to strong...

  2. Decarboxylation of Sorbic Acid by Spoilage Yeasts Is Associated with the PAD1 Gene▿

    OpenAIRE

    Stratford, Malcolm; Plumridge, Andrew; Archer, David B.

    2007-01-01

    The spoilage yeast Saccharomyces cerevisiae degraded the food preservative sorbic acid (2,4-hexadienoic acid) to a volatile hydrocarbon, identified by gas chromatography mass spectrometry as 1,3-pentadiene. The gene responsible was identified as PAD1, previously associated with the decarboxylation of the aromatic carboxylic acids cinnamic acid, ferulic acid, and coumaric acid to styrene, 4-vinylguaiacol, and 4-vinylphenol, respectively. The loss of PAD1 resulted in the simultaneous loss of de...

  3. Antimicrobial activity of Lactobacillus acidophilus against pathogenic and food spoilage microorganisms: A review

    Directory of Open Access Journals (Sweden)

    T. Dinev

    2017-03-01

    Full Text Available Abstract. The purpose of this review is to summarize the information regarding the antimicrobial activity of Lactobacillus acidophilus, an important species of lactic acid bacteria. Lactic acid bacteria are constituents of many beneficent for the consumer's health food products. They are considered potentially promising in the strategy to combat infections and prevent the growth of spoilage microorganisms, and also have antimutagenic, anticarcinogenic, hypolipidemic and hypocholesterolemic properties, improve the lactose metabolism, stimulate the immune system, etc. In the resent years Lactobacillus acidophilus is considered the main probiotic species in the intestinal tract of healthy humans and is widely used in functional dairy foods. It produces a variety of metabolic products with antimicrobial properties, including organic acids and bacteriocins, such as lactacins B and F, acidophilin, acidocin, acidophilucin, acidophilicin, which are active against many pathogenic and spoilage microorganisms - Escherichia coli (including Escherichi coli 0157:H7, Staphylococcus aureus, Pseudomonas aeruginosa, Listeria monocytogenes, Vibrio parahaemolyticus, Vibrio cholerae, Helicobacter pylori, Klebsiella, Salmonella, Shigella, Bacillus, Clostridium, Mucor, Aspergillus, Fusarium, Trichoderma and Candida spp., etc. Because of the above mentioned reasons Lactobacillus acidophilus could be used as an alternative therapeutic agent against infections caused by susceptible microorganisms. On the other hand Lactobacillus acidophilus based antimicrobial products (mainly bacteriocins and pure cultures could also be applied to food products to prevent the growth of spoilage microorganisms and food-borne pathogens. To better understand the mode of action and the spectrum of antifungal activity more clinical and laboratory studies of different Lactobacillus acidophilus strains are required.

  4. A combination of heat treatment and Pichia guilliermondii prevents cherry tomato spoilage by fungi.

    Science.gov (United States)

    Zhao, Yan; Tu, Kang; Tu, Sicong; Liu, Ming; Su, Jing; Hou, Yue-Peng

    2010-01-31

    This study investigated the effectiveness of heat treatment and Pichia guilliermondii, either alone or in combination, to combat postharvest fungal spoilage in cherry tomato fruit. In vitro experiments demonstrated that heat treatment at 38 degrees C significantly inhibited mycelial growth of three different pathogens (Botrytis cinerea, Alternaria alternata and Rhizopus stolonifer Ehrenb). In vivo experiments unveiled that either heat treatment or P. guilliermondii reduced decay caused by these pathogens. Furthermore, a combination of heat treatment followed by the application of P. guilliermondii (H+P) provided the best efficacy in prevention of cherry tomato from fungal spoilage. Following, H+P treatment, electronic nose detected a reduction of volatility in cherry tomato fruit odor, an indicator of preserving fruit's freshness. Scanning electron microscopy unveiled that heat treatment at 38 degrees C for 24h inhibited hyphae growth and spore germination of R. stolonifer Ehrenb while P. guilliermondii multiplied rapidly on fruit wounds, and its cells had a strong capability of adhesion to the hyphae of R. stolonifer Ehrenb. However, heat treatment also seriously injured P. guilliermondii, therefore P. guilliermondii should be applied after heat treatment. A combination of heat treatment and P. guilliermondii is one of the most effective techniques at controlling postharvest fungal spoilage in cherry tomato fruit. Copyright 2009 Elsevier B.V. All rights reserved.

  5. Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC).

    Science.gov (United States)

    Lustrato, G; Vigentini, I; De Leonardis, A; Alfano, G; Tirelli, A; Foschino, R; Ranalli, G

    2010-08-01

    The objective of this study was to investigate the inactivation of a selected yeast Dekkera bruxellensis strain 4481 in red wine by application of low electric current treatment (LEC). LEC (200 mA) was applied for 60 days to a red wine, Montepulciano d'Abruzzo, in an alternative strategy to the SO(2) addition during wine storage. The LEC effect on both cell activity and microflora viability was assessed. LEC decreased significantly the survival viable cells and increased the death rate of D. bruxellensis strain 4481 yeast. A final comparison was made of the main physico-chemical parameters of the wine after the different treatments. The study suggests the importance of an appropriate LEC treatment which limits wine deterioration in terms of off-flavours synthesis. The results demonstrate that the growth of undesirable Dekkera can be inhibited by low voltage treatment; LEC was shown to be useful to prevent wine spoilage and has the potential of being a concrete alternative method for controlling wine spoilage. Wine spoilage can be avoided by preventing the growth of undesirable Dekkera yeasts, through the effective use of LEC in the winemaking process.

  6. EFFECT OF ELECTROMAGNETIC FIELD ON THE SPOILAGE FUNGI OF SOME SELECTED EDIBLE FRUITS IN SOUTHWESTERN, NIGERIA

    Directory of Open Access Journals (Sweden)

    Bamidele J. Akinyele

    2012-10-01

    Full Text Available The influence of electromagnetic field wave on the survival of spoilage fungi associated with some edible fruits consumed in southwestern, Nigeria was studied using cashew (Anacardium occidentale L., pineapple (Ananas comosus, carrot (Daucus carota, cucumber (Cucumis sativus, apple (Malus domestica and African star apple (Chrysophyllum africanum. The spoilage fungi used include the genera of Aspergillus, Penicillium, Articulospora, Mucor, Staphylotrichum, Bisbyopeltis, Fusarium, Rhizopus and a yeast, Saccharomyces cerevisiae. There was a general decrease in fungal growth as shown in the number of spores produced with increase in exposure time of isolates to electromagnetic field except in Articulospora inflata, Penicillium italicum and Mucor mucedo where there was stimulatory effect as there was increase in the fungal spores compared to the control. A decrease was also observed in growth of the fungal isolates with increase in the intensity of the electromagnetic field at voltage of 7 V to 10 V and from 10 V to 13 V. The highest percentage reduction was recorded by Bisbyopeltis phoebesii at intensity of voltage 13V after 60 minutes of exposure. Exposure of the fruits to electromagnetic field wave did not alter the nutrient components of the fruits as observed in the proximate and mineral contents of the treated and untreated fruits. The result of the study revealed that electromagnetic field wave has great potential for use in the control of fruits spoilage and food preservation.

  7. Spoilage of foods monitored by native fluorescence spectroscopy with selective excitation wavelength

    Science.gov (United States)

    Pu, Yang; Wang, Wubao; Alfano, Robert R.

    2015-03-01

    The modern food processing and storage environments require the real-time monitoring and rapid microbiological testing. Optical spectroscopy with selective excitation wavelengths can be the basis of a novel, rapid, reagent less, noncontact and non-destructive technique for monitoring the food spoilage. The native fluorescence spectra of muscle foods stored at 2-4°C (in refrigerator) and 20-24°C (in room temperature) were measured as a function of time with a selective excitation wavelength of 340nm. The contributions of the principal molecular components to the native fluorescence spectra of meat were measured spectra of each fluorophore: collagen, reduced nicotinamide adenine dinucleotide (NADH), and flavin. The responsible components were extracted using a method namely Multivariate Curve Resolution with Alternating Least-Squares (MCR-ALS). The native fluorescence combined with MCR-ALS can be used directly on the surface of meat to produce biochemically interpretable "fingerprints", which reflects the microbial spoilage of foods involved with the metabolic processes. The results show that with time elapse, the emission from NADH in meat stored at 24°C increases much faster than that at 4°C. This is because multiplying of microorganisms and catabolism are accompanied by the generation of NADH. This study presents changes of relative content of NADH may be used as criterion for detection of spoilage degree of meat using native fluorescence spectroscopy.

  8. The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine.

    Science.gov (United States)

    Guzzon, Raffaele; Bernard, Manfred; Barnaba, Chiara; Bertoldi, Daniela; Pixner, Konrad; Larcher, Roberto

    2017-03-01

    Careful control of spoilage microflora inside wine containers is a key issue during winemaking. To date, attention has been paid to the development of an effective protocol for the eradication of spoilage agents, especially Brettanomyces, from barrels. Few studies have taken into account the modifications caused by sanitation treatments in wine and wood barrels. In the present study the effects of two sanitation treatments (ozone and sodium hydroxide) on barrel spoilage microflora and the composition of the wine stored inside them were evaluated. The phenols of wine (38 compounds) were characterised using a UHPLC-MS during the first 3 months of wine ageing, to see possible alterations in composition due to the chemical exchange from wood to wine in presence of sanitising agents. With the same scope, a panel of 13 judges carried out sensorial analysis of wines. The results showed that the tested treatments had little effect on the organoleptic characteristics of wines, but underline the different performance of the sanitation treatments in terms of eradicating microorganisms.

  9. Produtividade e qualidade pós-colheita de cebola adubada com doses crescentes de nitrogênio e potássio Yield and post-harvest quality of onion fertilized with increasing levels of nitrogen and potassium

    Directory of Open Access Journals (Sweden)

    Geraldo M de Resende

    2008-09-01

    Full Text Available O experimento foi conduzido de março a setembro de 2000, em campo experimental da Embrapa Semi-Árido, em Petrolina-PE com o objetivo de avaliar a influência de doses de nitrogênio e potássio sobre as características produtivas e qualidade pós-colheita da cebola (Allium cepa L.. Utilizou-se a cultivar Franciscana IPA-10 e o delineamento experimental de blocos ao acaso, em esquema fatorial 4 x 3, compreendendo quatro doses de nitrogênio (0; 60; 120 e 180 kg ha-1 e três doses de potássio (0; 90 e 180 kg ha-1 de K2O, com três repetições. A produtividade comercial apresentou comportamento linear na ausência da adubação potássica, enquanto as doses de 90 e 180 kg ha-1 de potássio proporcionaram máximas produtividades nas doses de 175,8 e 169,4 kg ha-1 de nitrogênio. Observou-se com o aumento das doses de nitrogênio uma redução gradativa na produção de bulbos refugos (não comerciais. Na ausência da adubação potássica obteve-se um efeito linear em função das doses de nitrogênio para massa fresca do bulbo. Para as doses de 90 e 180 kg ha-1 de potássio, o maior rendimento de massa fresca do bulbo foi obtido com a dose de 153,3 kg ha-1 de nitrogênio. A classificação de bulbos comerciais de cebola foi influenciada pelas doses de nitrogênio, sendo que a maior porcentagem de bulbos da classe 3 (85,8 % correspondeu à dose de 153,6 kg ha-1 de nitrogênio. Não se constatou efeitos significativos aos 20 dias para perda de massa, evidenciando-se efeitos significativos apenas aos 40 e 60 dias após cura (DAC, e não houve interação entre as doses de nitrogênio e potássio.This study was carried out from March to September 2000, in Petrolina, Pe rnambuco State, Brazil, to evaluate the influence of nitrogen and potassium levels on yield characteristics and post-harvest quality of onion bulbs (Allium cepa L.. The cultivar Franciscana IPA-10 was used. The experimental design was a randomized complete block in a 4 x 3 factorial

  10. Alternativas de controle pós-colheita da podridão-parda e da podridão-mole em frutos de pessegueiro Alternatives for post-harvest control of brown rot and soft rot in peach fruits

    Directory of Open Access Journals (Sweden)

    Vicente Luiz de Carvalho

    2009-03-01

    of this study was to evaluate the efficiency of alternative products, used during the post-harvest, in order to control the brown rot (Monilinia fructicola and the soft rot (Rhizopus spp. in peaches. The experiment was carried out in the municipality of Nepomuceno-MG in peaches of cultivar Diamond, of 10 years of planting. The experimental design was completely randomized, with 7 treatments and 3 repetitions. For the study, it was selected fruits without injuries and symptoms of the diseases. The fruits were immersed for 30 seconds in a solution containing the following treatments: 1- clove oil 0.01%; 2-Chlorine dioxide 0.1%; 3-Chlorine dioxide 0.05%; 4-Benzalkonium chloride 0.25%; 5-Dichloran 0.12%, 6-Iprodione 0.15% and 7-control (water only. After the treatments, the fruits, in a number of 10, were placed in sterile trays, in three replicates. The experiment was carried out in uncontrolled environmental conditions, the development of the diseases were evaluated 3 and 5 days after the treatments in 2005 and 3, 6 and 9 days after treatment in 2006. The use of Iprodione controlled the incidence and severity of M. fructicola and Rhizopus spp. The Dichloran was the most effective treatment in the control of Rhizopus spp. and intermediate in the control of M. fructicola. The treatments with clove oil and chlorine dioxide, at the highest concentration, reduced the incidence of Rhizopus spp. and to severity they showed intermediate results.

  11. Defense Logistics Agency Revenue Eliminations

    National Research Council Canada - National Science Library

    1996-01-01

    The issue of revenue eliminations was identified during our work on the Defense Logistics Agency portion of the Audit of Revenue Accounts in the FY 1996 Financial Statements of the Defense Business Operations Fund...

  12. Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ.

    Science.gov (United States)

    Wang, Guang-Yu; Wang, Hu-Hu; Han, Yi-Wei; Xing, Tong; Ye, Ke-Ping; Xu, Xing-Lian; Zhou, Guang-Hong

    2017-05-01

    Microorganisms play an important role in the spoilage of chilled chicken. In this study, a total of 53 isolates, belonging to 7 species of 3 genera, were isolated using a selective medium based on the capacity to spoil chicken juice. Four isolates, namely Aeromonas salmonicida 35, Pseudomonas fluorescens H5, Pseudomonas fragi H8 and Serratia liquefaciens 17, were further characterized to assess their proteolytic activities in vitro using meat protein extracts and to evaluate their spoilage potential in situ. The in vitro studies showed that A. salmonicida 35 displayed the strongest proteolytic activity against both sarcoplasmic and myofibrillar proteins. However, the major spoilage isolate in situ was P. fragi H8, which exhibited a fast growth rate, slime formation and increased pH and total volatile basic nitrogen (TVBN) on chicken breast fillets. The relative amounts of volatile organic compounds (VOCs) originating from the microorganisms, including alcohols, aldehydes, ketones and several sulfur compounds, increased during storage. In sum, this study demonstrated the characteristics of 4 potential spoilage bacteria on chilled yellow-feather chicken and provides a simple and convenient method to assess spoilage bacteria during quality management. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. The viable but nonculturable state induction and genomic analyses of Lactobacillus casei BM-LC14617, a beer-spoilage bacterium.

    Science.gov (United States)

    Liu, Junyan; Li, Lin; Peters, Brian M; Li, Bing; Chen, Lequn; Deng, Yang; Xu, Zhenbo; Shirtliff, Mark E

    2017-10-01

    This study aimed to investigate the viable but nonculturable (VBNC) state and genomic features of a beer-spoilage strain, Lactobacillus caseiBM-LC14617. Induction on the VBNC state of L. casei strain BM-LC14617 was conducted by both low-temperature storage and continuous passage in beer, and formation of VBNC state was detected after 196 ± 3.3 days and 32 ± 1.6 subcultures, respectively. Resuscitation of VBNC cells was successfully induced by addition of catalase, and culturable, VBNC, and resuscitated cells shared similar beer-spoilage capability. Whole genome sequencing was performed, and out of a total of 3,964 predicted genes, several potential VBNC and beer-spoilage-associated genes were identified. L. casei is capable of entering into and resuscitating from the VBNC state and possesses beer-spoilage capability. The genomic characterization yield insightful elucidation of VBNC state for L. casei. This study represents the first evidence on VBNC state induction of L. casei and beer-spoilage capability of VBNC and resuscitated cells. Also, this is the first genomic characterization of L. casei as a beer-spoilage bacterium. The current study may aid in further study on L. casei and other beer-spoilage bacteria, and guide the prevention and control of beer spoilage. © 2017 The Authors. MicrobiologyOpen published by John Wiley & Sons Ltd.

  14. Role of plasmids in Lactobacillus brevis BSO 464 hop tolerance and beer spoilage.

    Science.gov (United States)

    Bergsveinson, Jordyn; Baecker, Nina; Pittet, Vanessa; Ziola, Barry

    2015-02-01

    Specific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such as horA, horC, and hitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universally correlate with the ability to grow in beer. Genome sequencing of the virulent beer spoilage organism Lactobacillus brevis BSO 464 revealed the presence of eight plasmids, with plasmids 1, 2, and 3 containing horA, horC, and hitA, respectively. To investigate the roles that these and the other five plasmids play in L. brevis BSO 464 growth in beer, plasmid curing with novobiocin was used to derive 10 plasmid variants. Multiplex PCRs were utilized to determine the presence or absence of each plasmid, and how plasmid loss affected hop tolerance and growth in degassed (noncarbonated) beer was assessed. Loss of three of the eight plasmids was found to affect hop tolerance and growth in beer. Loss of plasmid 2 (horC and 28 other genes) had the most dramatic effect, with loss of plasmid 4 (120 genes) and plasmid 8 (47 genes) having significant, but smaller, impacts. These results support the contention that genes on mobile genetic elements are essential for bacterial growth in beer and that beer spoilage ability is not dependent solely on the three previously described hop tolerance genes or on the chromosome of a beer spoilage LAB isolate.

  15. Modified-atmosphere packaging of hen table eggs: effects on pathogen and spoilage bacteria.

    Science.gov (United States)

    Pasquali, F; Manfreda, G; Olivi, P; Rocculi, P; Sirri, F; Meluzzi, A

    2012-12-01

    As part of a more comprehensive research activity on the use of modified-atmosphere packaging for the improvement of quality and functional properties of table eggs, the effects of air, 100% CO(2), and 100% O(2) packaging were also evaluated on the survival of experimentally inoculated pathogen bacteria (Salmonella Enteritidis, Escherichia coli, and Listeria monocytogenes) as well as on spoilage bacteria (total aerobic mesophilic bacteria) on table eggs during 30 d of storage at 4, 25, and 37°C by colony count method. In general, temperatures played a major role, rather than gasses, in influencing the bacterial survival. In particular, the lowest microbial loads were registered at 4°C on E. coli and spoilage bacteria, whereas 37°C was the best storage temperature to avoid the psychrotropic microorganism L. monocytogenes development regardless of the gas used. One hundred percent CO(2) packaging, in association with a low storage temperature (4°C), had a significant positive effect in reducing Salmonella loads. On eggs inoculated with L. monocytogenes and stored at 4°C as well as on eggs containing only spoilage bacteria and stored at 25°C, 100% CO(2) resulted the best gas in comparison with air and O(2). One hundred percent CO(2) packaging showed no negative effect on pathogen survival compared with air. Although further improvements are required to control RH within packaging to limit bacteria growth/survival, in view of the positive effects of CO(2) packaging on quality traits of table eggs, 100% CO(2) packaging might represent a promising innovative technique for the maintenance of egg characteristics during transport, retail, and domestic storage.

  16. The use of chitooligosaccharide in beer brewing for protection against beer-spoilage bacteria and its influence on beer performance.

    Science.gov (United States)

    Zhao, Xue; Yu, Zhimin; Wang, Ting; Guo, Xuan; Luan, Jing; Sun, Yumei; Li, Xianzhen

    2016-04-01

    To identify a biological preservative that can protect beer from microbial contamination, which often results in the production of turbidity and off-flavor. The antimicrobial activity of a chitooligosaccharide against beer-spoilage bacteria and its effect on the fermentation performance of brewer's yeast was studied. Chitooligosaccharide with an average 2 kDa molecular weight was the best at inhibiting all tested beer-spoilage bacteria. The application of chitooligosaccharide in the brewing process did not influence the fermentation of brewer's yeast. The change in beer performance induced by the contamination of Lactobacillus brevis could be effectively controlled by application of chitooligosaccharide in the beer brewing process. The experimental data suggested that chitooligosaccharide should be an excellent preservative to inhibit beer-spoilage bacteria in the brewing process and in the end product.

  17. Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

    OpenAIRE

    Kalschne, Daneysa Lahis; Womer, Rute; Mattana, Ademir; Sarmento, Cleonice Mendes Pereira; Colla, Luciane Maria; Colla, Eliane

    2015-01-01

    The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log c...

  18. Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

    OpenAIRE

    Daneysa Lahis Kalschne; Rute Womer; Ademir Mattana; Cleonice Mendes Pereira Sarmento; Luciane Maria Colla; Eliane Colla

    2015-01-01

    The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 ?C and 8 ?C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log c...

  19. Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts.

    Science.gov (United States)

    Comitini, Francesca; De Ingeniis, Jessica; Ingeniis De, Jessica; Pepe, Laura; Mannazzu, Ilaria; Ciani, Maurizio

    2004-09-01

    Two yeast killer toxins active on spoilage yeasts belonging to the genus Dekkera/Brettanomyces are here described for the first time. The two toxins produced by Pichia anomala (DBVPG 3003) and Kluyveromyces wickerhamii (DBVPG 6077), and named Pikt and Kwkt, respectively, differ for molecular weight and biochemical properties. Interestingly, the fungicidal effect exerted by Pikt and Kwkt against Dekkera bruxellensis is stable for at least 10 days in wine. Thus, a potential application for the two toxins as antimicrobial agents active on Dekkera/Brettanomyces during wine ageing and storage can be hypothesised.

  20. Classification of photobacteria associated with spoilage of fish products by numerical taxanomy and pyrolysis mass spectrometry

    DEFF Research Database (Denmark)

    Dalgaard, Paw; Manfio, G.P.; Goodfellow, M.

    1997-01-01

    Forty strains of luminous and non-luminous Photobacterium phosphoreum isolates from cod (Gadus morhua) and seven reference strains of psychrotolerant and mesophilic photobacteria were examined for 156 unit characters in a numerical taxonomic study. The fish strains were isolated from the intestines...... for the identification of luminous and nonluminous isolates of Photobacterium phosphoreum....... spectrometry. The mesophilic and psychrotolerant photobacteria were clearly separated in each of the analyses. Both procedures indicated that the spoilage isolates of P. phosphoreum had originated from the live fish as strains from the fish intestines and from the spoiled products were recovered in the same...

  1. Behaviour of co-inoculated pathogenic and spoilage bacteria on poultry following several decontamination treatments.

    Science.gov (United States)

    Alonso-Hernando, Alicia; Capita, Rosa; Alonso-Calleja, Carlos

    2012-10-01

    The potential of chemical decontaminants to cause harmful effects on human health is among the causes of the rejection of antimicrobial treatments for removing surface contamination from poultry carcasses in the European Union. This study was undertaken to determine whether decontaminants might give a competitive advantage to pathogenic bacteria on poultry and involve a potential risk to consumer. A total of 144 chicken legs were co-inoculated with similar concentrations of pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica serotype Enteritidis or Escherichia coli) and spoilage bacteria (Brochothrix thermosphacta or Pseudomonas fluorescens). Samples were dipped for 15min in solutions (w/v) of trisodium phosphate (12%; TSP), acidified sodium chlorite (1200ppm; ASC), citric acid (2%; CA), peroxyacids (220ppm; PA) or chlorine dioxide (50ppm; CD), or were left untreated (control). Microbiological analyses were carried out on day 0 and every 24h until day 7 of storage (at 10±1°C). The modified Gompertz equation was used as the primary model to fit observed data. TSP, ASC and CA were effective in extending the lag phase (L, ranging from 1.47±1.34days to 4.06±1.16days) and in decreasing the concentration of bacteria during the stationary phase (D, ranging from 2.46±0.51 log(10) cfu/cm(2) to 8.64±0.53 log(10) cfu/cm(2)), relative to the control samples (L values ranging from 0.59±0.38days and 2.52±2.28days, and D values ranging from 6.32±0.89 log(10) cfu/cm(2) to 9.39±0.39 log(10) cfu/cm(2), respectively). Both on untreated and on most decontaminated samples the overgrowth of spoilage bacteria among the species tested was observed throughout storage, suggesting that spoilage would occur prior to any noteworthy increase in the levels of pathogenic microorganisms. However, L. monocytogenes counts similar to, or higher than, those for spoilage bacteria were observed on samples treated with TSP, ASC or CA, suggesting that these

  2. qPCR as a powerful tool for microbial food spoilage quantification: Significance for food quality

    OpenAIRE

    Martínez Álvarez, Noelia; Martín, M. Cruz; Herrero, Ana; Fernández García, María; Álvarez González, Miguel Ángel; Ladero Losada, Víctor Manuel

    2011-01-01

    The use of real time quantitative PCR (qPCR) has recently been extended to food science. The literature has mainly focused on its use in ensuring food safety. However, it offers a number of advantages with respect to the quantification of non-pathogenic food spoilage microorganisms. Indeed, qPCR may have a promising future in improving the quality of food products. The present review examines the use of qPCR in this area, the basis of the technique, the requirements that must be met for optim...

  3. Avaliação de algumas características pós-colheita e índice de aceitação pelos consumidores de novas cultivares de banana Evaluation of some post-harvest characteristics and consumer acceptance index of new banana cultivars

    Directory of Open Access Journals (Sweden)

    Lair Victor Pereira

    2003-06-01

    Full Text Available RESUMO - As cultivares Nam, Pioneira, Caipira, SH 3640, FHIA 01, FHIA 18, Mysore, Nanicão, Grande Naine, Maçã, Prata e Prata Anã foram avaliadas quanto às características de pós-colheita (longevidade pós-colheita, período de comercialização e resistência ao despencamento dos frutos, aspectos visuais (tamanho do fruto e coloração da casca e da polpa, índice de aceitação pelos consumidores por meio da degustação da fruta madura (sabor, aroma, consistência da polpa e semelhança de sabor e aroma com as cultivares tradicionais Prata, Prata Anã, Maçã e Nanicão. O trabalho foi conduzido por meio de ensaios de laboratório usando 6 pencas de bananas de cada cultivar e entrevistas após os testes de degustação com 80 consumidores de Lavras e Maria da Fé-MG, no período de outubro de 2000 a abril de 2001. Pelos resultados, verifica-se que, quanto aos aspectos visuais, somente a cv. Caipira obteve baixo índice de aceitação pelos consumidores (ABSTRACT - The banana cultivars Nam, Pioneira, Caipira, SH 3640, FHIA 01, FHIA 18, Mysore, Nanicão, Grande Naine, Maçã, Prata and Prata Anã were evaluated as to their post-harvest characteristics (post-harvest longevity, marketing period and resistance to fruit dropping, visual aspects (fruit size and coloration of the peel and pulp and consumer acceptance index through tasting of the ripe fruit (flavor, pulp firmness and similarity of flavor with the traditional cultivars Prata, Prata Anã, Maçã and Nanicão. The work was conducted through laboratory trials by using six banana hands of each cultivar and interviews after the tasting tests with 80 consumers of Lavras and Maria da Fé-MG over the period of October 2000 to April 2001.The results pointed out that as to the visual aspects only the cultivar Caipira obtained a low consumer acceptance index (< 50%. As to the post-harvest characteristics the cultivars Prata Anã, Maçã, Prata and SH 3640 stood out with longer post-harvest

  4. Tratamento térmico e prochloraz no controle da antracnose em pós-colheita de frutos de banana 'Prata Anã' Thermotherapy and prochloraz to control of anthracnose on 'Prata Anã' bananas in post harvest conditions

    Directory of Open Access Journals (Sweden)

    Marcelo Barreto da Silva

    2008-12-01

    Full Text Available O controle químico, térmico e a refrigeração são os processos mais utilizados no tratamento pós-colheita das bananas. O objetivo deste trabalho foi avaliar o efeito do tratamento térmico, químico e da combinação dos dois métodos e estes associados à baixa temperatura de conservação no controle da antracnose na pós-colheita da banana. Para tanto os experimentos foram realizados em três épocas quando, bananas (Musa sp da variedade 'Prata Anã' (AAB no estádio pré-climatérico eram coletadas e suas pencas individualizadas. As pencas foram submetidas a quatro tratamentos com cinco repetições cada: 1. Tratamento térmico (imersão em água a 56ºC por seis minutos, seguido de resfriamento em água à temperatura ambiente; 2. Tratamento químico por seis minutos (imersão em calda fungicida (prochloraz 2,5 mL.L-1; 3. Tratamento térmico seguido do químico; 4. Testemunha, imersão em água por seis minutos. Após os tratamentos, as pencas eram divididas em duas partes iguais, sendo que uma parte ficou em câmara fria (14ºC com variação de 2ºC e a outra permaneceu à temperatura ambiente. O tratamento térmico não foi eficiente no controle da doença. O fungicida prochloraz a 2,5 mL.L-1 foi eficiente no controle da podridão pós-colheita. A refrigeração retardou o surgimento da doença em até 12 dias. Os resultados indicam que a baixa temperatura, associada ou não ao controle químico, é capaz de controlar a podridão pós-colheita dos frutos por 12 dias.Chemical control and refrigeration are two processes usually adopted in the treatment of the banana post harvest rot. This work has for objective to evaluate the effect on the control of the anthracnose in banana post harvest of the chemotherapy, of the thermotherapy, of the combination of the two listed methods and these all associated to the low conservation temperature. The experiments were replicate three times where banana fruit (Musa sp of the variety 'Prata An

  5. Comportamento pós-colheita de frutos de morangueiro após a aplicação pré-colheita de quitosana e acibenzolar-S-metil Post harvest behavior of strawberry fruits after pre harvest treatment with chitosan and acibenzolar-S-methyl

    Directory of Open Access Journals (Sweden)

    Sergio Miguel Mazaro

    2008-03-01

    Full Text Available O uso de indutores de resistência em plantas representa um método alternativo e promissor no controle de podridões pós-colheita de frutos. Assim sendo, foi conduzido um experimento na Universidade Tecnológica Federal do Paraná - Câmpus Dois Vizinhos - PR, no ano de 2004, com objetivo de avaliar a aplicação pré-colheita de quitosana e acibenzolar-S-metil (ASM sobre o comportamento pós-colheita de frutos de morangueiro da cultivar Aromas. O efeito da aplicação de quitosana (0,5; 1,0 e 2,0% e de uma dose de ASM (0,0025% foi verificado em relação à testemunha (água destilada e ao tratamento-controle com aplicação de fungicidas. A aplicação na pré-colheita de quitosana, nas três doses avaliadas, retardou a maturação dos frutos, manteve maior firmeza de polpa e acidez titulável e diminuiu a perda de massa. Esses tratamentos também diminuíram a produção de etileno, o teor de açúcares redutores e mantiveram mais elevado os teores de polifenóis totais. A aplicação de quitosana, nas três doses avaliadas, induziu maior resistência das plantas a patógenos, resultando na diminuição de podridão dos frutos em pós-colheita. No entanto, a concentração de 2% de quitosana causou dano aos frutos na pós-colheita, elevando a taxa respiratória e o teor de açúcares redutores. O ASM teve efeito na retenção da acidez titulável e na redução de podridões, similar ao tratamento com fungicidas. A aplicação de quitosana e ASM na pré-colheita não interferiu na qualidade organoléptica dos frutos em pós-colheita.The use of inductors of resistance in plants represents an alternative and a promising method to control fruit rots at post harvest. The experiment was carried out at Federal Technological University of Paraná - Dois Vizinhos - Campus, during 2004 with the objective to evaluate the induction of chitosan resistance and acibenzolar-S-methyl (ASM on strawberry plants. The treatments compared the effect of chitosan

  6. Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp.

    Science.gov (United States)

    Mantzourani, I; Plessas, S; Saxami, G; Alexopoulos, A; Galanis, A; Bezirtzoglou, E

    2014-01-15

    Sourdough breads prepared with kefir grains resulted in appearance of rope spoilage at the 15th day of bread storage, while the control samples (sourdough breads prepared with wild microflora) were spoiled approximately at the 7th day. Denaturing Gradient Gel Electrophoresis (DGGE) analysis confirmed the above macroscopic observation since Bacillus spp. were detected on sourdough breads prepared with kefir grains at the 15th day of bread storage. The content of organic acids that play synergistic role regarding the enhancement of bread self life was also determined. Lactic acid concentration of sourdough breads prepared with kefir grains were approximately 41-82% higher than the control samples, while acetic acid concentration was about 0.5-1-fold higher respectively. The concentration of some other organic acids studied was also found in higher levels (up to 0.06μg/g) than the control samples. These findings could probably explain the stability of breads prepared with kefir grains against rope spoilage. Copyright © 2013 Elsevier Ltd. All rights reserved.

  7. Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

    Science.gov (United States)

    Kalschne, Daneysa Lahis; Womer, Rute; Mattana, Ademir; Sarmento, Cleonice Mendes Pereira; Colla, Luciane Maria; Colla, Eliane

    2015-01-01

    The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples. PMID:26221105

  8. Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

    Directory of Open Access Journals (Sweden)

    Daneysa Lahis Kalschne

    2015-03-01

    Full Text Available The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc/Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus, following by Lactobacillus sakei and Leuconostoc mesentereoides; the Enterococcus sp. was not present in the samples.

  9. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

    Directory of Open Access Journals (Sweden)

    Kamal Rai Aneja

    2014-01-01

    Full Text Available Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

  10. Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham".

    Science.gov (United States)

    Kalschne, Daneysa Lahis; Womer, Rute; Mattana, Ademir; Sarmento, Cleonice Mendes Pereira; Colla, Luciane Maria; Colla, Eliane

    2015-03-01

    The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples.

  11. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.

    Science.gov (United States)

    Garofalo, Cristiana; Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca

    2015-12-01

    Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant. © 2015 Institute of Food Technologists®

  12. American lobsters (Homarus americanus not surviving during air transport: evaluation of microbial spoilage

    Directory of Open Access Journals (Sweden)

    Erica Tirloni

    2016-05-01

    Full Text Available Eighteen American lobsters (Homarus americanus, dead during air transport, were analysed in order to evaluate the microbial population of meat, gills and gut: no specific studies have ever been conducted so far on the microbiological quality of American lobsters’ meats in terms of spoilage microbiota. The meat samples showed very limited total viable counts, in almost all the cases below the level of 6 Log CFU/g, while higher loads were found, as expected, in gut and gills, the most probable source of contamination. These data could justify the possibility to commercialise these notsurviving subjects, without quality concerns for the consumers. Most of the isolates resulted to be clustered with type strains of Pseudoalteromonas spp. (43.1% and Photobacterium spp. (24.1%, and in particular to species related to the natural marine environment. The distribution of the genera showed a marked inhomogeneity among the samples. The majority of the isolates identified resulted to possess proteolytic (69.3% and lipolytic ability (75.5%, suggesting their potential spoilage ability. The maintanance of good hygienical practices, especially during the production of ready-to-eat lobsters-based products, and a proper storage could limit the possible replication of these microorganisms.

  13. Risk assessment of fungal spoilage: A case study of Aspergillus niger on yogurt.

    Science.gov (United States)

    Gougouli, Maria; Koutsoumanis, Konstantinos P

    2017-08-01

    A quantitative risk assessment model of yogurt spoilage by Aspergillus niger was developed based on a stochastic modeling approach for mycelium growth by taking into account the important sources of variability such as time-temperature conditions during the different stages of chill chain and individual spore behavior. Input parameters were fitted to the appropriate distributions and A. niger colony's diameter at each stage of the chill chain was estimated using Monte Carlo simulation. By combining the output of the growth model with the fungus prevalence, that can be estimated by the industry using challenge tests, the risk of spoilage translated to number of yogurt cups in which a visible mycelium of A. niger is being formed at the time of consumption was assessed. The risk assessment output showed that for a batch of 100,000 cups in which the percentage of contaminated cups with A. niger was 1% the predicted numbers (median (5(th), 95(th) percentiles)) of the cups with a visible mycelium at consumption time were 8 (5, 14). For higher percentages of 3, 5 and 10 the predicted numbers (median (5(th), 95(th) percentiles)) of the spoiled cups at consumption time were estimated to be 24 (16, 35), 39 (29, 52) and 80 (64, 94), respectively. The developed model can lead to a more effective risk-based quality management of yogurt and support the decision making in yogurt production. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. American Lobsters (Homarus Americanus) not Surviving During Air Transport: Evaluation of Microbial Spoilage.

    Science.gov (United States)

    Tirloni, Erica; Stella, Simone; Gennari, Mario; Colombo, Fabio; Bernardi, Cristian

    2016-04-19

    Eighteen American lobsters (Homarus americanus), dead during air transport, were analysed in order to evaluate the microbial population of meat, gills and gut: no specific studies have ever been conducted so far on the microbiological quality of American lobsters' meats in terms of spoilage microbiota. The meat samples showed very limited total viable counts, in almost all the cases below the level of 6 Log CFU/g, while higher loads were found, as expected, in gut and gills, the most probable source of contamination. These data could justify the possibility to commercialise these not-surviving subjects, without quality concerns for the consumers. Most of the isolates resulted to be clustered with type strains of Pseudoalteromonas spp. (43.1%) and Photobacterium spp. (24.1%), and in particular to species related to the natural marine environment. The distribution of the genera showed a marked inhomogeneity among the samples. The majority of the isolates identified resulted to possess proteolytic (69.3%) and lipolytic ability (75.5%), suggesting their potential spoilage ability. The maintanance of good hygienical practices, especially during the production of ready-to-eat lobsters-based products, and a proper storage could limit the possible replication of these microorganisms.

  15. Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.

    Science.gov (United States)

    Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

    2014-01-01

    Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

  16. Testing commercial biopreservative against spoilage microorganisms in MAP packed Ricotta fresca cheese.

    Science.gov (United States)

    Spanu, C; Scarano, C; Piras, F; Spanu, V; Pala, C; Casti, D; Lamon, S; Cossu, F; Ibba, M; Nieddu, G; De Santis, E P L

    2017-09-01

    Ricotta fresca cheese is susceptible to secondary contamination and is able to support the growth of pathogens or spoilage psychotrophic bacteria during storage. The aim of the present study was to evaluate which among three commercial biopreservatives was suitable to be used to control the growth of spoilage microorganisms in sheep's milk MAP ricotta fresca cheese. 144 Ricotta fresca cheese samples were inoculated either with the bioprotective culture Lyofast FPR 2 (including Enterococcus faecium, Lactobacillus plantarum e Lactobacillus rhamnosus) or Lyofast CNBAL (Carnobacterium spp) or the fermentate MicroGARD 430. Not inoculated control and experimental ricotta were MAP packed (30% CO2 and 70% N2) and stored at 4 °C. Triplicate samples were analyzed after 5 h and 7, 14 and 21 days after inoculation for total bacterial count, mesophilic lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp, Listeria monocytogenes, moulds and yeasts. Among the tested biopreservatives only Carnobacterium spp was able to control Pseudomonas spp and Enterobacteriaceae. The maximum reduction in the concentration of Pseudomonas spp and Enterobacteriaceae was respectively 1.93 and 2.66 log10 cfu/g, observed 14 days after production. Therefore, Carnobacterium spp was selected as the culture of choice to conduct a challenge study against Pseudomonas spp. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Controlling Brochothrix thermosphacta as a spoilage risk using in-package atmospheric cold plasma.

    Science.gov (United States)

    Patange, Apurva; Boehm, Daniela; Bueno-Ferrer, Carmen; Cullen, P J; Bourke, Paula

    2017-09-01

    Brochothrix thermosphacta is the predominant spoilage microorganism in meat and its control in processing environments is important to maintain meat product quality. Atmospheric cold plasma is of interest for control of pathogenic and spoilage microorganisms in foods. This study ascertained the potential of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) for control of B. thermosphacta, taking microbial and food environment factors into consideration, and investigated the shelf-life of lamb chop after in-package plasma treatment in modified atmosphere. Community profiling was used to assess the treatment effects on the lamb microflora. ACP treatment (80 kV) for 30s inactivated B. thermosphacta populations below detection levels in PBS, while 5 min treatment achieved a 2 Log cycle reduction using a complex meat model medium and attached cells. The antimicrobial efficacy of plasma was reduced but still apparent on lamb chop surface-inoculated with high concentrations of B. thermosphacta. Lamb chop treated under modified atmosphere exhibited reduced microbial growth over the product shelf-life and community profiling showed no evident changes to the microbial populations after the treatment. The overall results indicated potential of ACP to enhance microbial control leading to meat storage life extension through adjusting the modality of treatment. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Optimized dispersion of ZnO nanoparticles and antimicrobial activity against foodborne pathogens and spoilage microorganisms

    Science.gov (United States)

    Espitia, Paula Judith Perez; Soares, Nilda de Fátima Ferreira; Teófilo, Reinaldo F.; Vitor, Débora M.; Coimbra, Jane Sélia dos Reis; de Andrade, Nélio José; de Sousa, Frederico B.; Sinisterra, Rubén D.; Medeiros, Eber Antonio Alves

    2013-01-01

    Single primary nanoparticles of zinc oxide (nanoZnO) tend to form particle collectives, resulting in loss of antimicrobial activity. This work studied the effects of probe sonication conditions: power, time, and the presence of a dispersing agent (Na4P2O7), on the size of nanoZnO particles. NanoZnO dispersion was optimized by response surface methodology (RSM) and characterized by the zeta potential (ZP) technique. NanoZnO antimicrobial activity was investigated at different concentrations (1, 5, and 10 % w/w) against four foodborne pathogens and four spoilage microorganisms. The presence of the dispersing agent had a significant effect on the size of dispersed nanoZnO. Minimum size after sonication was 238 nm. An optimal dispersion condition was achieved at 200 W for 45 min of sonication in the presence of the dispersing agent. ZP analysis indicated that the ZnO nanoparticle surface charge was altered by the addition of the dispersing agent and changes in pH. At tested concentrations and optimal dispersion, nanoZnO had no antimicrobial activity against Pseudomonas aeruginosa, Lactobacillus plantarum, and Listeria monocytogenes. However, it did have antimicrobial activity against Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus, Saccharomyces cerevisiae, and Aspergillus niger. Based on the exhibited antimicrobial activity of optimized nanoZnO against some foodborne pathogens and spoilage microorganisms, nanoZnO is a promising antimicrobial for food preservation with potential application for incorporation in polymers intended as food-contact surfaces.

  19. Antagonistic intestinal microflora produces antimicrobial substance inhibitory to Pseudomonas species and other spoilage organisms.

    Science.gov (United States)

    Hatew, Bayissa; Delessa, Tenagne; Zakin, Vered; Gollop, Natan

    2011-10-01

    Chicken intestine harbors a vast number of bacterial strains. In the present study, antimicrobial substance produced by lactic acid bacteria (LAB) isolated from the gastrointestinal tract of healthy chicken was detected, characterized, and purified. Based on 16S rRNA sequencing, the bacteria were identified as Lactobacillus plantarum vN. The antimicrobial substance produced by this bacterium was designated vN-1 and exhibited a broad-spectrum of activity against many important pathogenic and spoilage microorganisms, including Pseudomonas aeruginosa, Staphylococcus aureus, Micrococcus luteus, Salmonella Typhimurium, and Erwinia amylovova. vN-1 was determined to be thermostable, insensitive to pH values ranging from 2.0 to 8.0, resistant to various organic solvents and to enzymatic inactivation. The inhibition kinetics displayed a bactericidal mode of action. This study revealed an antimicrobial substance with low molecular mass of less than 1 kDa as determined by ultrafiltration and having features not previously reported for LAB isolated from chicken intestines. The detection of this antimicrobial substance addresses an important aspect of biotechnological control agents of spoilage caused by Pseudomonas spp. and promises the possibility for preservation of refrigerated poultry meat. Practical Application:  The newly characterized antimicrobial substance and designated as vN-1 may have the potential to be used in food preservation. © 2011 Institute of Food Technologists®

  20. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis

    Directory of Open Access Journals (Sweden)

    Francesca Silva Dias

    2013-09-01

    Full Text Available To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (a w were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE. The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g-1. A significant (P < 0.005 increase was observed in pH and a w values at the end of the storage time. The PCR-DGGE allowed a rapid identification of dominant communities present in sausages. PCR-DGGE discriminated 15 species and seven genera of bacteria that frequently constitute the microbiota in sausage products. The most frequent spoilage bacteria identified in the sausages were Lactobacillus sakei and Brochothrix thermosphacta. The identification of dominant communities present in fresh pork sausages can help in the choice of the most effective preservation method for extending the product shelf-life.

  1. Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon

    DEFF Research Database (Denmark)

    Gimenez, B.; Dalgaard, Paw

    2004-01-01

    Aims: To evaluate and model the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon.Methods and Results: Growth kinetics of L. monocytogenes, lactic acid bacteria (LAB), Enterobacteriaceae, enterococci and Photobacterium phosphoreum were determined...

  2. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C

    DEFF Research Database (Denmark)

    Dalgaard, Paw; Vancanneyt, M.; Vilalta, N.E.

    2003-01-01

    MAP shrimps were characterized by phenotypic tests and identified as lactic acid bacteria (78 isolates), other Gram-positive bacteria (13 isolates) and Gram-negative bacteria (11 isolates). A selection of 48 LAB isolates were further characterized and identified by phenotypic tests and SDS......Aims: To evaluate spoilage and identify lactic acid bacteria (LAB) from spoilage associations of cooked and brined shrimps stored under modified atmosphere packaging (MAP) at 0, 5, 8, 15 and 25degreesC. Methods and Results: Bacterial isolates (102) from spoilage associations of cooked and brined...

  3. Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi

    DEFF Research Database (Denmark)

    Suhr, Karin Isabel; Nielsen, Per Væggemose

    2003-01-01

    Aims: To study how antifungal activity of natural essential oils depends on the assay method used.Methods and Results: Oils of bay, cinnamon leaf, clove, lemongrass, mustard, orange, sage, thyme and two rosemary oils were tested by two methods: (1) a rye bread-based agar medium was supplemented...... with 100 and 250 mu l l(-1) essential oil and (2) real rye bread was exposed to 136 and 272 mu l l(-1) volatile oil in air. Rye bread spoilage fungi were used for testing. Method 1 proved thyme oil to be the overall best growth inhibitor, followed by clove and cinnamon. On the contrary, orange, sage...... on the application method. Larger phenolic compounds such as thymol and eugenol (thyme, cinnamon and clove) had best effect applied directly to medium, whereas smaller compounds such as allyl isothiocyanate and citral (mustard and lemongrass) were most efficient when added as volatiles.Significance and Impact...

  4. Predictive models as means to quantify the interactions of spoilage organisms.

    Science.gov (United States)

    Pin, C; Baranyi, J

    1998-05-05

    The purpose of this paper is to quantify the interactions of some groups of spoilage organisms that can be usually found in refrigerated meat stored in air, such as: Enterobacteriaceae, Pseudomonas, Acinetobacter, Psychrobacter, Shewanella, Carnobacterium, Lactobacillus, Leuconostoc, Brochothrix and Kurthia spp. The growth of these organisms was studied in the range of temperature 2-11 degrees C and pH 5.2-6.4, which is characteristic of refrigerated meat. The main growth parameters (maximum specific growth rate and lag time) were modelled by multivariate quadratic polynomials of temperature and pH. The interactions of the organisms were analyzed by comparing their growth models obtained in isolation with those obtained in mixture. The difference between the models was quantified by statistical F-values which were used to measure how much the growth of an organism or group of organisms was affected by others and which of them dominated their joint growth.

  5. Effects of dietary rosemary extract on lamb spoilage under retail display conditions.

    Science.gov (United States)

    Bañón, Sancho; Méndez, Lorena; Almela, Elisabet

    2012-03-01

    A dietary rosemary extract (RE) was tested to extend the shelf life of raw lamb meat. Lambs were supplemented with 0.6mgkg(-1) RE during fattening (from 13 to 25kg live weight). Meat spoilage (total viable counts, psycrophilic bacteria, Enterobacteriaceae, molds and yeasts), TBARS, CIE L*a*b* color and the sensory traits of lamb cuts were analyzed on days 0, 7, 14 or 21 under retail display conditions (70/30 O(2)/CO(2) atmosphere, 2°C temperature and 1600lx lighting). Supplementation of the lamb diet with RE was effective (Pmeat preservation were limited, the dietary use of rosemary extracts in lambs seems to be promising as a nutritional strategy for improving meat quality. Copyright © 2011 Elsevier Ltd. All rights reserved.

  6. Importance of Photobacterium phosphoreum in relation to spoilage of modified atmosphere-packed fish products

    DEFF Research Database (Denmark)

    Dalgaard, Paw; Mejlholm, Ole; Christiansen, T.J.

    1997-01-01

    products and the organism is likely to be of importance for spoilage of several modified atmosphere-packed (MAP) marine fish species when stored at chill temperatures. Some microbiological methods recommended for control of fish products by national and international authorities are inappropriate......Occurrence and growth of Photobacterium phosphoreum were studied in 20 experiments with fresh fish from Denmark, Iceland and Greece. The organism was detected in all marine fish species but not in fish from fresh water. Growth of P. phosphoreum to high levels (>10(7) cfu g(-1)) was observed in most...... for detection of psychrotolerant and heat-labile micro-organisms like P. phosphoreum. These methods have been used in many previous studies of MAP fish and this could explain why, contrary to the findings in the present study, P. phosphoreum in general was not detected previously in spoiled MAP fish....

  7. Occurrence and growth of yeasts in processed meat products - implications for potential spoilage

    DEFF Research Database (Denmark)

    Nielsen, Dennis Sandris; Jacobsen, Tomas; Jespersen, Lene

    2008-01-01

    role of yeast in spoilage of five different processed meat products (bacon, ham, salami and two different liver patés), yeasts were isolated, enumerated and identified during processing, in the final product and in the final product at the end of shelf life. Yeasts were isolated along the bacon...... production line in numbers up to 4.2 log (CFU/g). Smoking of the bacon reduced the yeast counts to lower than 1.0 log (CFU/g) or non-detectable levels. In general, yeasts were only isolated in low numbers during the production of salami, cooked ham and liver paté. In the final products yeasts were detected...... previously undescribed yeast species were isolated. Fourteen isolates, representing seven different species isolated during the production of the processed meat products and one species isolated from spoiled, modified atmosphere packed, sliced ham, were screened for their ability to grow in a meat model...

  8. The influence of substrate on siderophore production by fish spoilage bacteria

    DEFF Research Database (Denmark)

    Gram, Lone

    1996-01-01

    , the isolates formed orange halos on a fish extract agar to which CAS was added. Outer membrane proteins (OMPs) were analyzed by SDS-PAGE and, for each siderophore positive isolate, the same iron repressed OMPs were expressed in the different media supporting siderophore production. One S. putrefaciens isolate......Siderophore production of fish spoilage bacteria (5 isolates of Shewanella putrefaciens and 5 of Pseudomonas sp.) was determined in fish extract, Tris-succinate medium, a liquid medium of the Chrome-Azurol-S (CAS) agar and in M9 medium supplemented with glucose and casamino acids (M9GC). One...... Pseudomonas isolate produced siderophores in all four media whereas the other isolates varied. One isolate was negative in all media except for the M9GC that supported siderophore production for all five Pseudomonas isolates. Neither the hydroxamate nor catechol reaction was found for any of the Pseudomonas...

  9. Developing a sensor layer for the optical detection of amines during food spoilage.

    Science.gov (United States)

    Schaude, Cindy; Meindl, Claudia; Fröhlich, Eleonore; Attard, Jennifer; Mohr, Gerhard J

    2017-08-01

    A colourimetric sensor layer has been developed for ammonia and biogenic amines. Amine exposure induces a traffic light colour change from green to red. Recognition is performed by a pH indicator dye, covalently immobilised onto cellulose microparticles. The sensor microparticles are embedded into food-grade silicone. Selectivity of the pH indicator dye towards gaseous amine is obtained by complete embedding of the sensor particles within the ion-impermeable silicone. A response time of 1.5h has been achieved, with a reverse response occurring after 20h. This time frame is considered sufficient for spoilage processes. Cytotoxicity studies confirm the layers are non-toxic. Copyright © 2017 Elsevier B.V. All rights reserved.

  10. The fate of acetic acid during glucose co-metabolism by the spoilage yeast Zygosaccharomyces bailii.

    Directory of Open Access Journals (Sweden)

    Fernando Rodrigues

    Full Text Available Zygosaccharomyces bailii is one of the most widely represented spoilage yeast species, being able to metabolise acetic acid in the presence of glucose. To clarify whether simultaneous utilisation of the two substrates affects growth efficiency, we examined growth in single- and mixed-substrate cultures with glucose and acetic acid. Our findings indicate that the biomass yield in the first phase of growth is the result of the weighted sum of the respective biomass yields on single-substrate medium, supporting the conclusion that biomass yield on each substrate is not affected by the presence of the other at pH 3.0 and 5.0, at least for the substrate concentrations examined. In vivo(13C-NMR spectroscopy studies showed that the gluconeogenic pathway is not operational and that [2-(13C]acetate is metabolised via the Krebs cycle leading to the production of glutamate labelled on C(2, C(3 and C(4. The incorporation of [U-(14C]acetate in the cellular constituents resulted mainly in the labelling of the protein and lipid pools 51.5% and 31.5%, respectively. Overall, our data establish that glucose is metabolised primarily through the glycolytic pathway, and acetic acid is used as an additional source of acetyl-CoA both for lipid synthesis and the Krebs cycle. This study provides useful clues for the design of new strategies aimed at overcoming yeast spoilage in acidic, sugar-containing food environments. Moreover, the elucidation of the molecular basis underlying the resistance phenotype of Z. bailii to acetic acid will have a potential impact on the improvement of the performance of S. cerevisiae industrial strains often exposed to acetic acid stress conditions, such as in wine and bioethanol production.

  11. Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys.

    Science.gov (United States)

    Mundo, Melissa A; Padilla-Zakour, Olga I; Worobo, Randy W

    2004-12-01

    Twenty-seven honey samples from different floral sources and geographical locations were evaluated for their ability to inhibit the growth of seven food spoilage organisms (Alcaligenes faecalis, Aspergillus niger, Bacillus stearothermophilus, Geotrichum candidum, Lactobacillus acidophilus, Penicillium expansum, Pseudomonas fluorescens) and five foodborne pathogens (Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica Ser. Typhimurium, and Staphylococcus aureus) using an overlay inhibition assay. They were also tested for specific activity against S. aureus 9144 and B. stearothermophilus using the equivalent percent phenol test--a well diffusion assay corresponding to a dilute phenol standard curve. Honey inhibited bacterial growth due to high sugar concentration (reduced water activity), hydrogen peroxide generation, and proteinaceous compounds present in the honey. Some antibacterial activity was due to other unidentified components. The ability of honey to inhibit the growth of microorganisms varies widely, and could not be attributed to a specific floral source or demographic region produced in this study. Antibacterially active samples in this study included Montana buckwheat, tarweed, manuka, melaleuca, and saw palmetto. Furthermore, the bacteria were not uniformly affected by honey. Varying sensitivities to the antimicrobial properties were observed with four strains of S. aureus thus emphasizing the variability in the antibacterial effect of honey samples. Mold growth was not inhibited by any of the honeys tested. B. stearothermophilus, a heat-resistant spoilage bacteria, was shown to be highly sensitive to honey in both the overlay and well diffusion assays; other sensitive bacteria included A. faecalis and L. acidophilus. Non-peroxide antibacterial activity was observed in both assays; the highest instance was observed in the specific activity assay against B. stearothermophilus. Further research could indicate whether

  12. Optimized dispersion of ZnO nanoparticles and antimicrobial activity against foodborne pathogens and spoilage microorganisms

    Energy Technology Data Exchange (ETDEWEB)

    Perez Espitia, Paula Judith; Ferreira Soares, Nilda de Fatima, E-mail: nfsoares1@gmail.com [Department of Food Technology, Federal University of Vicosa (Brazil); Teofilo, Reinaldo F. [Federal University of Vicosa, Department of Chemistry (Brazil); Vitor, Debora M.; Reis Coimbra, Jane Selia dos; Andrade, Nelio Jose de [Department of Food Technology, Federal University of Vicosa (Brazil); Sousa, Frederico B. de; Sinisterra, Ruben D. [Federal University of Minas Gerais, Department of Chemistry (Brazil); Medeiros, Eber Antonio Alves [Department of Food Technology, Federal University of Vicosa (Brazil)

    2013-01-15

    Single primary nanoparticles of zinc oxide (nanoZnO) tend to form particle collectives, resulting in loss of antimicrobial activity. This work studied the effects of probe sonication conditions: power, time, and the presence of a dispersing agent (Na{sub 4}P{sub 2}O{sub 7}), on the size of nanoZnO particles. NanoZnO dispersion was optimized by response surface methodology (RSM) and characterized by the zeta potential (ZP) technique. NanoZnO antimicrobial activity was investigated at different concentrations (1, 5, and 10 % w/w) against four foodborne pathogens and four spoilage microorganisms. The presence of the dispersing agent had a significant effect on the size of dispersed nanoZnO. Minimum size after sonication was 238 nm. An optimal dispersion condition was achieved at 200 W for 45 min of sonication in the presence of the dispersing agent. ZP analysis indicated that the ZnO nanoparticle surface charge was altered by the addition of the dispersing agent and changes in pH. At tested concentrations and optimal dispersion, nanoZnO had no antimicrobial activity against Pseudomonas aeruginosa, Lactobacillus plantarum, and Listeria monocytogenes. However, it did have antimicrobial activity against Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus, Saccharomyces cerevisiae, and Aspergillus niger. Based on the exhibited antimicrobial activity of optimized nanoZnO against some foodborne pathogens and spoilage microorganisms, nanoZnO is a promising antimicrobial for food preservation with potential application for incorporation in polymers intended as food-contact surfaces.

  13. Toxigenic genes, spoilage potential, and antimicrobial resistance of Bacillus cereus group strains from ice cream.

    Science.gov (United States)

    Arslan, Seza; Eyi, Ayla; Küçüksarı, Rümeysa

    2014-02-01

    Bacillus spp. can be recovered from almost every environment. It is also found readily in foods, where it may cause food spoilage and/or food poisoning due to its toxigenic and pathogenic nature, and extracellular enzymes. In this study, 29 Bacillus cereus group strains from ice cream were examined for the presence of following virulence genes hblC, nheA, cytK and ces genes, and tested for a range of the extracellular enzymes, and antimicrobial susceptibility. The strains were found to produce extracellular enzymes: proteolytic and lipolytic activity, gelatin hydrolysis and lecithinase production (100%), DNase production (93.1%) and amylase activity (93.1%). Of 29 strains examined, 24 (82.8%) showed hemolytic activity on blood agar. Beta-lactamase enzyme was only produced by 20.7% of B. cereus group. Among 29 B. cereus group from ice cream, nheA was the most common virulence gene detected in 44.8% of the strains, followed by hblC gene with 17.2%. Four (13.8%) of the 29 strains were positive for both hblC gene and nheA gene. Contrarily, cytK and ces genes were not detected in any of the strains. Antimicrobial susceptibility of ice cream isolates was tested to 14 different antimicrobial agents using the disc diffusion method. We detected resistance to penicillin and ampicillin with the same rate of 89.7%. Thirty-one percent of the strains were multiresistant to three or more antibiotics. This study emphasizes that the presence of natural isolates of Bacillus spp. harboring one or more enterotoxin genes, producing extracellular enzymes which may cause spoilage and acquiring antibiotic resistance might hold crucial importance in the food safety and quality. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Killer yeasts as biocontrol agents of spoilage yeasts and bacteria isolated from wine

    Directory of Open Access Journals (Sweden)

    Fernández de Ullivarri Miguel

    2014-01-01

    Full Text Available During the winemaking process Saccharomyces cerevisiae is the main yeast species but other yeasts called non-Saccharomyces as well as different species of lactic acid bacteria (LAB are also present. Then, one strategy to prevent or reduce microbial contamination during the winemaking process is the use of killer yeasts. The aim of this study was to evaluate the killer activity (KA of autochthonous yeasts from Northwest region of Argentine (S. cerevisiae Cf8 and Wickerhamomyces anomalus Cf20 on spoilage yeasts and in LAB of the wine. The KA was evaluated using cell-free supernatants obtained from pure and mixed cultures of strains Cf8-Cf20. S. cerevisiae Cf8 showed a growth reduction between 7 and 48% on D. anomala BDa15, P. membranifaciens BPm481 and Z. bailii Bzb317 while W. anomalus Cf20 exhibited KA of 20, 61, 91 and 92% against B. bruxellensis Ld1, D. anomala BDa15, P. membranifaciens BPm481 and P. guilliermondii Cd6, respectively. Killer mixed supernatants showed growth inhibition similar to strain Cf20. Screening against LAB showed that both killer toxins were able to inhibit the growth of L. hilgardii 5w as well as to reduce a 16–31% histamine production by this LAB strain. These results confirm the potential of autochthonous killer yeasts as biocontrol agents in winemaking process. The mixed culture S. cerevisiae Cf8-W. anomalus Cf20 presented a wide range of KA on spoilage yeasts as well as on L. hilgardii. Therefore, the use of killer yeasts as starter cultures would allow producing wines with controlled quality.

  15. Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials

    Directory of Open Access Journals (Sweden)

    Lorenzo Siroli

    2017-12-01

    Full Text Available The aim of this work was to study the interaction of corrugated and plastic materials with pathogenic and spoiling microorganisms frequently associated to fresh produce. The effect of the two packaging materials on the survival during the storage of microorganisms belonging to the species Escherichia coli, Listeria monocytogenes, Salmonella enteritidis, Saccharomyces cerevisiae, Lactobacillus plantarum, Pseudomonas fluorescens, and Aspergillus flavus was studied through traditional plate counting and scanning electron microscopy (SEM. The results obtained showed that cardboard materials, if correctly stored, reduced the potential of packaging to cross-contaminate food due to a faster viability loss by spoilage and pathogenic microorganisms compared to the plastic ones. In fact, the cell loads of the pathogenic species considered decreased over time independently on the inoculation level and packaging material used. However, the superficial viability losses were significantly faster in cardboard compared to plastic materials. The same behavior was observed for the spoilage microorganisms considered. The SEM microphotographs indicate that the reduction of superficial contamination on cardboard surfaces was due to the entrapping of the microbial cells within the fibers and the pores of this material. In addition, SEM data showed that the entrapped cells were subjected to more or less rapid lyses, depending on the species, due to the absence of water and nutrients, with the exception of molds. The latter spoilers were able to proliferate inside the cardboard fibers only when the absorption of water was not prevented during the storage. In conclusion, the findings of this work showed the reduction of cross-contamination potential of corrugated compared to plastic packaging materials used in fruit and vegetable sector. However, the findings outlined the importance of hygiene and low humidity during cardboard storage to prevent the mold growth on

  16. Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface.

    Science.gov (United States)

    Proulx, J; Hsu, L C; Miller, B M; Sullivan, G; Paradis, K; Moraru, C I

    2015-09-01

    Cheese products are susceptible to postprocessing cross-contamination by bacterial surface contamination during slicing, handling, or packaging, which can lead to food safety issues and significant losses due to spoilage. This study examined the effectiveness of pulsed-light (PL) treatment on the inactivation of the spoilage microorganism Pseudomonas fluorescens, the nonenterohemorrhagic Escherichia coli ATCC 25922 (nonpathogenic surrogate of Escherichia coli O157:H7), and Listeria innocua (nonpathogenic surrogate of Listeria monocytogenes) on cheese surface. The effects of inoculum level and cheese surface topography and the presence of clear polyethylene packaging were evaluated in a full factorial experimental design. The challenge microorganisms were grown to early stationary phase and subsequently diluted to reach initial inoculum levels of either 5 or 7 log cfu/slice. White Cheddar and process cheeses were cut into 2.5×5 cm slices, which were spot-inoculated with 100 µL of bacterial suspension. Inoculated cheese samples were exposed to PL doses of 1.02 to 12.29 J/cm(2). Recovered survivors were enumerated by standard plate counting or the most probable number technique, as appropriate. The PL treatments were performed in triplicate and data were analyzed using a general linear model. Listeria innocua was the least sensitive to PL treatment, with a maximum inactivation level of 3.37±0.2 log, followed by P. fluorescens, with a maximum inactivation of 3.74±0.8 log. Escherichia coli was the most sensitive to PL, with a maximum reduction of 5.41±0.1 log. All PL inactivation curves were nonlinear, and inactivation reached a plateau after 3 pulses (3.07 J/cm(2)). The PL treatments through UV-transparent packaging and without packaging consistently resulted in similar inactivation levels. This study demonstrates that PL has strong potential for decontamination of the cheese surface. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc

  17. Oxygen Requirements of the Food Spoilage Yeast Zygosaccharomyces bailii in Synthetic and Complex Media

    Science.gov (United States)

    Rodrigues, Fernando; Côrte-Real, Manuela; Leão, Cecília; van Dijken, Johannes P.; Pronk, Jack T.

    2001-01-01

    Most yeast species can ferment sugars to ethanol, but only a few can grow in the complete absence of oxygen. Oxygen availability might, therefore, be a key parameter in spoilage of food caused by fermentative yeasts. In this study, the oxygen requirement and regulation of alcoholic fermentation were studied in batch cultures of the spoilage yeast Zygosaccharomyces bailii at a constant pH, pH 3.0. In aerobic, glucose-grown cultures, Z. bailii exhibited aerobic alcoholic fermentation similar to that of Saccharomyces cerevisiae and other Crabtree-positive yeasts. In anaerobic fermentor cultures grown on a synthetic medium supplemented with glucose, Tween 80, and ergosterol, S. cerevisiae exhibited rapid exponential growth. Growth of Z. bailii under these conditions was extremely slow and linear. These linear growth kinetics indicate that cell proliferation of Z. bailii in the anaerobic fermentors was limited by a constant, low rate of oxygen leakage into the system. Similar results were obtained with the facultatively fermentative yeast Candida utilis. When the same experimental setup was used for anaerobic cultivation, in complex YPD medium, Z. bailii exhibited exponential growth and vigorous fermentation, indicating that a nutritional requirement for anaerobic growth was met by complex-medium components. Our results demonstrate that restriction of oxygen entry into foods and beverages, which are rich in nutrients, is not a promising strategy for preventing growth and gas formation by Z. bailii. In contrast to the growth of Z. bailii, anaerobic growth of S. cerevisiae on complex YPD medium was much slower than growth in synthetic medium, which probably reflected the superior tolerance of the former yeast to organic acids at low pH. PMID:11319090

  18. Oxygen requirements of the food spoilage yeast Zygosaccharomyces bailii in synthetic and complex media.

    Science.gov (United States)

    Rodrigues, F; Côrte-Real, M; Leão, C; van Dijken, J P; Pronk, J T

    2001-05-01

    Most yeast species can ferment sugars to ethanol, but only a few can grow in the complete absence of oxygen. Oxygen availability might, therefore, be a key parameter in spoilage of food caused by fermentative yeasts. In this study, the oxygen requirement and regulation of alcoholic fermentation were studied in batch cultures of the spoilage yeast Zygosaccharomyces bailii at a constant pH, pH 3.0. In aerobic, glucose-grown cultures, Z. bailii exhibited aerobic alcoholic fermentation similar to that of Saccharomyces cerevisiae and other Crabtree-positive yeasts. In anaerobic fermentor cultures grown on a synthetic medium supplemented with glucose, Tween 80, and ergosterol, S. cerevisiae exhibited rapid exponential growth. Growth of Z. bailii under these conditions was extremely slow and linear. These linear growth kinetics indicate that cell proliferation of Z. bailii in the anaerobic fermentors was limited by a constant, low rate of oxygen leakage into the system. Similar results were obtained with the facultatively fermentative yeast Candida utilis. When the same experimental setup was used for anaerobic cultivation, in complex YPD medium, Z. bailii exhibited exponential growth and vigorous fermentation, indicating that a nutritional requirement for anaerobic growth was met by complex-medium components. Our results demonstrate that restriction of oxygen entry into foods and beverages, which are rich in nutrients, is not a promising strategy for preventing growth and gas formation by Z. bailii. In contrast to the growth of Z. bailii, anaerobic growth of S. cerevisiae on complex YPD medium was much slower than growth in synthetic medium, which probably reflected the superior tolerance of the former yeast to organic acids at low pH.

  19. Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions.

    Science.gov (United States)

    Parlapani, Foteini F; Mallouchos, Athanasios; Haroutounian, Serkos A; Boziaris, Ioannis S

    2014-10-17

    Volatile organic compound (VOC) profile was determined during storage of sea bream (Sparus aurata) fillets under air and Modified Atmosphere Packaging (MAP - CO2/O2/N2: 60/10/30) at 0, 5 and 15°C. Microbiological, TVB-N (Total Volatile Base Nitrogen) and sensory changes were also monitored. Shelf-life of sea bream fillets stored under air was 14, 5 and 2days (d) at 0, 5 and 15°C respectively, while under MAP was 18, 8, and 2d at 0, 5 and 15°C respectively. At the end of shelf life, the total microbial population ranged from 7.5 to 8.5logcfu/g. Pseudomonas spp. were among the dominant spoilage microorganisms in all cases, however growth of Brochothrix thermosphacta and Lactic Acid Bacteria (LAB) were favoured under MAP compared to air. TVB-N production was favoured at higher temperatures and under air compared to lower temperatures and MAP. TVB-N increased substantially from the middle of storage and its value never reached concentrations higher than 30-35mgN/100g, which is the legislation limit, making it a poor chemical spoilage index (CSI). A lot of alcohols, aldehydes, ketones and ethyl esters that were detected in the present study have been reported as bacterial metabolites, others as products of chemical oxidation while others as aroma constituents. VOCs such as 3-methylbutanal, acetic acid, ethanol, ethyl esters of isovaleric and 2-methylbutyric acids, 1-penten-3-ol, 1-octen-3-ol and cis-4-heptenal appeared from the early or middle stages and increased until the end of storage. From those only 3-methylbutanal, acetic acid, ethanol and the ethyl esters have been reported as microbial origin, making them potential CSI candidates of sea bream fillets. Copyright © 2014. Published by Elsevier B.V.

  20. Surveillance considerations for malaria elimination

    Directory of Open Access Journals (Sweden)

    Barclay Victoria C

    2012-08-01

    Full Text Available Abstract Constant malaria monitoring and surveillance systems have been highlighted as critical for malaria elimination. The absence of robust monitoring and surveillance systems able to respond to outbreaks in a timely manner undeniably contributed to the failure of the last global attempt to eradicate malaria. Today, technological advances could allow for rapid detection of focal outbreaks and improved deployment of diagnostic and treatment supplies to areas needing support. However, optimizing diffusion activities (e.g., distributing vector controls and medicines, as well as deploying behaviour change campaigns requires networks of diverse scholars to monitor, learn, and evaluate data and multiple organizations to coordinate their intervention activities. Surveillance systems that can gather, store and process information, from communities to national levels, in a centralized, widely accessible system will allow tailoring of surveillance and intervention efforts. Different systems and, thus reactions, will be effective in different endemic, geographical or socio-cultural contexts. Investing in carefully designed monitoring technologies, built for a multiple-acter, dynamic system, will help to improve malaria elimination efforts by improving the coordination, timing, coverage, and deployment of malaria technologies.

  1. Surveillance considerations for malaria elimination.

    Science.gov (United States)

    Barclay, Victoria C; Smith, Rachel A; Findeis, Jill L

    2012-08-31

    Constant malaria monitoring and surveillance systems have been highlighted as critical for malaria elimination. The absence of robust monitoring and surveillance systems able to respond to outbreaks in a timely manner undeniably contributed to the failure of the last global attempt to eradicate malaria. Today, technological advances could allow for rapid detection of focal outbreaks and improved deployment of diagnostic and treatment supplies to areas needing support. However, optimizing diffusion activities (e.g., distributing vector controls and medicines, as well as deploying behaviour change campaigns) requires networks of diverse scholars to monitor, learn, and evaluate data and multiple organizations to coordinate their intervention activities. Surveillance systems that can gather, store and process information, from communities to national levels, in a centralized, widely accessible system will allow tailoring of surveillance and intervention efforts. Different systems and, thus reactions, will be effective in different endemic, geographical or socio-cultural contexts. Investing in carefully designed monitoring technologies, built for a multiple-acter, dynamic system, will help to improve malaria elimination efforts by improving the coordination, timing, coverage, and deployment of malaria technologies.

  2. Survival Processing Eliminates Collaborative Inhibition.

    Science.gov (United States)

    Reysen, Matthew B; Bliss, Heather; Baker, Melissa A

    2017-04-11

    The present experiments examined the effect of processing words for their survival value, relevance to moving, and pleasantness on participants' free recall scores in both nominal groups (non-redundant pooled individual scores) and collaborative dyads. Overall, participants recalled more words in the survival processing conditions than in the moving and pleasantness processing conditions. Furthermore, nominal groups in both the pleasantness condition (Experiment 1) and the moving and pleasantness conditions (Experiment 2) recalled more words than collaborative groups, thereby replicating the oft-observed effect of collaborative inhibition. However, processing words for their survival value appeared to eliminate the deleterious effects of collaborative remembering in both Experiments 1 and 2. These results are discussed in the context of the retrieval strategy disruption hypothesis and the effects of both expertise and collaborative skill on group remembering.

  3. Leprosy elimination: A myth busted

    Directory of Open Access Journals (Sweden)

    Nidhi Yadav

    2014-01-01

    Full Text Available Background: Leprosy is mainly a chronic infectious disease caused by Mycobacterium leprae. The disease mainly affects the skin, the peripheral nerves, mucosa of the upper respiratory tract and eyes. Though the target of leprosy elimination was achieved at national level in 2006 even then a large proportion of leprosy cases reported globally still constitute from India. Aim and Objective: To study the clinico-epidemiological profile of new cases of leprosy in a rural tertiary hospital. Materials and Methods: Thirty-five newly diagnosed cases of leprosy presented in out-patient/admitted in the department of Dermatology, Venereology and Leprosy (between September 2012 and August 2013 were included in the study. Detailed history regarding leprosy, deformity, sensory loss, skin smear for AFB and histopathological examination were done in every patient. Results: The incidence was more in age group of 20 to 39 years (48.57% and 40 to 59 years (37.14%. 68.57% were males. 48.57% cases were found to have facial deformity and ear lobe thickening was found to be pre-dominant form of facial deformity. Ulnar (88.87% and common peroneal nerve (34.28% were the most commonly involved nerves. The split skin smear examination was found to be positive in 27 out of 35 cases. On histopathological examination 10 patients (28.57% were of lepromatous pole (LL, 4 (11.43% were of indeterminate, 6 (17.14% were of tuberculoid type (TT, 4 BT (11.4% and 1 BL type (2.8%. Conclusions: This study helps in concluding that leprosy is still not eliminated. Active surveillance is still needed to detect the sub-clinical cases and undiagnosed cases.

  4. Elimination communication as colic therapy.

    Science.gov (United States)

    Jordan, Geraldine J

    2014-09-01

    Colic is generally defined as excessive crying in early infancy and can have negative consequences on the infant as well as on the infant's family life. Excessive crying can result in escalating parental stress levels, abusive caregiver response, increased risk of shaken baby syndrome and parental postpartum depression. In addition to excessive crying, symptoms and descriptors of infant colic include inconsolable crying, screaming, legs drawn up against the abdomen, furrowing of eyebrows, distended abdomen, arched back, passing gas, post-feeding crying and difficulty defecating. There are few well-designed, reproducible, randomized, large-scale studies which demonstrate efficacy of any therapeutic method for colic. An unexplored etiology is that colic is functionally related to a decrease in stooling frequency. Gut distention may periodically result in intensifying discomfort for the infant and in concomitant inconsolable crying. Elimination communication (EC; also known as Natural Infant Hygiene and sometimes referred to as infant potty training, baby-led potty training or assisted infant toilet training) involves the use of cues by which the infant signals to the caregiver that the infant needs to micturate or defecate. Such cues can include types of crying, squirming, straining, wriggling, grimacing, fussing, vocalizing, intent look at caregiver, red face, passing gas and grunting, many of which are the same initial symptoms related to the onset of colicky infant states. A caregiver's attentive and nurturant response to an infant's cues involve uncovering the infant's intergluteal cleft and cradling the infant gently and non-coercively in a supported, secure squatting position. This position will increase the infant's anorectal angle thus facilitating complete defecation. It is hypothesized that effective and timely elimination will cause increased physical comfort for the infant; colic symptoms will concomitantly decrease. Copyright © 2014 Elsevier Ltd. All

  5. Eliminating US hospital medical errors.

    Science.gov (United States)

    Kumar, Sameer; Steinebach, Marc

    2008-01-01

    Healthcare costs in the USA have continued to rise steadily since the 1980s. Medical errors are one of the major causes of deaths and injuries of thousands of patients every year, contributing to soaring healthcare costs. The purpose of this study is to examine what has been done to deal with the medical-error problem in the last two decades and present a closed-loop mistake-proof operation system for surgery processes that would likely eliminate preventable medical errors. The design method used is a combination of creating a service blueprint, implementing the six sigma DMAIC cycle, developing cause-and-effect diagrams as well as devising poka-yokes in order to develop a robust surgery operation process for a typical US hospital. In the improve phase of the six sigma DMAIC cycle, a number of poka-yoke techniques are introduced to prevent typical medical errors (identified through cause-and-effect diagrams) that may occur in surgery operation processes in US hospitals. It is the authors' assertion that implementing the new service blueprint along with the poka-yokes, will likely result in the current medical error rate to significantly improve to the six-sigma level. Additionally, designing as many redundancies as possible in the delivery of care will help reduce medical errors. Primary healthcare providers should strongly consider investing in adequate doctor and nurse staffing, and improving their education related to the quality of service delivery to minimize clinical errors. This will lead to an increase in higher fixed costs, especially in the shorter time frame. This paper focuses additional attention needed to make a sound technical and business case for implementing six sigma tools to eliminate medical errors that will enable hospital managers to increase their hospital's profitability in the long run and also ensure patient safety.

  6. Test Bias and the Elimination of Racism

    Science.gov (United States)

    Sedlacek, William E.

    1977-01-01

    Three types of test bias are discussed: content bias, atmosphere bias, and use bias. Use bias is considered the most important. Tests reflect the bias in society, and eliminating test bias means eliminating racism and sexism in society. A six-stage model to eliminate racism and sexism is presented. (Author)

  7. Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds

    Directory of Open Access Journals (Sweden)

    Marín P.

    2017-10-01

    Full Text Available This work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride and non-ioinic (glycerol water activity (aw, on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and presence of preservatives enhanced fungal inhibition. However, some doses of potassium sorbate (0.02% and natamycin (1, 5 and 10 ppm were able to stimulate growth of Aspergillus varians, Mucor racemosus, Penicillium chrysogenum and P. roqueforti at aw values in the range of 0.93–0.97. P. solitum was the only species whose growth was consistently reduced by any doses of preservative. The results also showed that sodium chloride and glycerol differentially affected the efficacy of preservatives. This study indicates that aw of cheese is a critical parameter to be considered in the formulation of preservative coatings used against fungal spoilage.

  8. Use of indirect conductimetry to predict the growth of spoilage yeasts, with special consideration of Zygosaccharomyces bailii.

    Science.gov (United States)

    Deak, T; Beuchat, L R

    1994-11-01

    In recent years, modeling for the purpose of predicting microbiological spoilage of foods has gained much interest. Predictive modeling requires a concentrated mathematical and experimental approach; to collect data of adequate quality is a technically demanding task when several experimental parameters are involved. Rapid, non-traditional, automated techniques are particularly useful in modeling. Of these, electrometric techniques appear to be most promising. Indirect conductimetry was used to study the effect of temperature, aw, pH and potassium sorbate concentration on the growth of Zygosaccharomyces bailii. The automated Malthus 2000 instrument proved to be convenient for gathering a large amount of data that were then used to develop polynomial models describing the response of the yeast to combinations of experimental factors in terms of conductimetric detection time and maximum rate of change in conductance. Results demonstrated that indirect conductimetry is suitable for monitoring the effect of environmental factors on the growth and activity of Z. bailii and perhaps other food spoilage yeasts.

  9. The Biodiversity of the Microbiota Producing Heat-Resistant Enzymes Responsible for Spoilage in Processed Bovine Milk and Dairy Products

    Science.gov (United States)

    Machado, Solimar G.; Baglinière, François; Marchand, Sophie; Van Coillie, Els; Vanetti, Maria C. D.; De Block, Jan; Heyndrickx, Marc

    2017-01-01

    Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for microbial growth. The microbiota of raw milk is diverse and originates from several sources of contamination including the external udder surface, milking equipment, air, water, feed, grass, feces, and soil. Many bacterial and fungal species can be found in raw milk. The autochthonous microbiota of raw milk immediately after milking generally comprises lactic acid bacteria such as Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc species, which are technologically important for the dairy industry, although they do occasionally cause spoilage of dairy products. Differences in milking practices and storage conditions on each continent, country and region result in variable microbial population structures in raw milk. Raw milk is usually stored at cold temperatures, e.g., about 4°C before processing to reduce the growth of most bacteria. However, psychrotrophic bacteria can proliferate and contribute to spoilage of ultra-high temperature (UHT) treated and sterilized milk and other dairy products with a long shelf life due to their ability to produce extracellular heat resistant enzymes such as peptidases and lipases. Worldwide, species of Pseudomonas, with the ability to produce these spoilage enzymes, are the most common contaminants isolated from cold raw milk although other genera such as Serratia are also reported as important milk spoilers, while for others more research is needed on the heat resistance of the spoilage enzymes produced. The residual activity of extracellular enzymes after high heat treatment may lead to technological problems (off flavors, physico-chemical instability) during the shelf life of milk and dairy products. This review covers the contamination patterns of cold raw milk in several parts of the world, the growth potential of psychrotrophic bacteria, their ability to produce extracellular heat-resistant enzymes and the consequences for

  10. The Biodiversity of the Microbiota Producing Heat-Resistant Enzymes Responsible for Spoilage in Processed Bovine Milk and Dairy Products.

    Science.gov (United States)

    Machado, Solimar G; Baglinière, François; Marchand, Sophie; Van Coillie, Els; Vanetti, Maria C D; De Block, Jan; Heyndrickx, Marc

    2017-01-01

    Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for microbial growth. The microbiota of raw milk is diverse and originates from several sources of contamination including the external udder surface, milking equipment, air, water, feed, grass, feces, and soil. Many bacterial and fungal species can be found in raw milk. The autochthonous microbiota of raw milk immediately after milking generally comprises lactic acid bacteria such as Lactococcus , Lactobacillus , Streptococcus , and Leuconostoc species, which are technologically important for the dairy industry, although they do occasionally cause spoilage of dairy products. Differences in milking practices and storage conditions on each continent, country and region result in variable microbial population structures in raw milk. Raw milk is usually stored at cold temperatures, e.g., about 4°C before processing to reduce the growth of most bacteria. However, psychrotrophic bacteria can proliferate and contribute to spoilage of ultra-high temperature (UHT) treated and sterilized milk and other dairy products with a long shelf life due to their ability to produce extracellular heat resistant enzymes such as peptidases and lipases. Worldwide, species of Pseudomonas , with the ability to produce these spoilage enzymes, are the most common contaminants isolated from cold raw milk although other genera such as Serratia are also reported as important milk spoilers, while for others more research is needed on the heat resistance of the spoilage enzymes produced. The residual activity of extracellular enzymes after high heat treatment may lead to technological problems (off flavors, physico-chemical instability) during the shelf life of milk and dairy products. This review covers the contamination patterns of cold raw milk in several parts of the world, the growth potential of psychrotrophic bacteria, their ability to produce extracellular heat-resistant enzymes and the consequences

  11. Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Non-Culture Based Methods

    Science.gov (United States)

    Medina, Eduardo; Pérez-Díaz, Ilenys M.; Breidt, Fred; Hayes, Janet; Franco, Wendy; Butz, Natasha; Azcarate-Peril, María Andrea

    2016-01-01

    Fermented cucumber spoilage (FCS) characterized by rising pH and the appearance of manure and cheese like aromas is a challenge of significant economical impact for the pickling industry. Previous culture based studies identified the yeasts Pichia manshurica and Issatchenkia occidentalis, four gram positive bacteria, Lactobacillus buchneri, Lactobacillus parrafaraginis, Clostridium sp. and Propionibacterium and one gram-negative genus, Pectinatus as relevant in various stages of FCS given their ability to metabolize lactic acid. It was the objective of this study to augment the current knowledge of FCS using culture independent methods to microbiologically characterize commercial spoilage samples. Ion Torrent data and 16S rRNA cloning library analyses of samples collected from commercial fermentation tanks confirmed the presence of L. rapi and L. buchneri and revealed the presence of additional species involved in the development of FCS such as Lactobacillus namurensis, Lactobacillus acetotolerans, Lactobacillus panis, Acetobacter peroxydans, Acetobacter aceti, and Acetobacter pasteurianus at pH below 3.4. The culture independent analyses also revealed the presence of species of Veillonella and Dialister in spoilage samples with pH above 4.0 and confirmed the presence of Pectinatus spp. during lactic acid degradation at the higher pH. Acetobacter spp. were successfully isolated from commercial samples collected from tanks subjected to air purging by plating on Mannitol Yeast Peptone agar. In contrast, Lactobacillus spp. were primarily identified in samples of FCS collected from tanks not subjected to air purging for more than 4 months. Thus, it is speculated that oxygen availability may be a determining factor in the initiation of spoilage and the leading microbiota. Practical Application Understanding of the underlying microbiology and biochemistry driving FCS is essential to enhancing the sodium chloride (NaCl)-free cucumber fermentation technology and in

  12. Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods.

    Science.gov (United States)

    Medina, Eduardo; Pérez-Díaz, Ilenys M; Breidt, Fred; Hayes, Janet; Franco, Wendy; Butz, Natasha; Azcarate-Peril, María Andrea

    2016-01-01

    Fermented cucumber spoilage (FCS) characterized by rising pH and the appearance of manure- and cheese-like aromas is a challenge of significant economical impact for the pickling industry. Previous culture-based studies identified the yeasts Pichia manshurica and Issatchenkia occidentalis, 4 Gram-positive bacteria, Lactobacillus buchneri, Lactobacillus parrafaraginis, Clostridium sp., and Propionibacterium and 1 Gram-negative genus, Pectinatus, as relevant in various stages of FCS given their ability to metabolize lactic acid. It was the objective of this study to augment the current knowledge of FCS using culture-independent methods to microbiologically characterize commercial spoilage samples. Ion Torrent data and 16S rRNA cloning library analyses of samples collected from commercial fermentation tanks confirmed the presence of L. rapi and L. buchneri and revealed the presence of additional species involved in the development of FCS such as Lactobacillus namurensis, Lactobacillus acetotolerans, Lactobacillus panis, Acetobacter peroxydans, Acetobacter aceti, and Acetobacter pasteurianus at pH below 3.4. The culture-independent analyses also revealed the presence of species of Veillonella and Dialister in spoilage samples with pH above 4.0 and confirmed the presence of Pectinatus spp. during lactic acid degradation at the higher pH. Acetobacter spp. were successfully isolated from commercial samples collected from tanks subjected to air purging by plating on Mannitol Yeast Peptone agar. In contrast, Lactobacillus spp. were primarily identified in samples of FCS collected from tanks not subjected to air purging for more than 4 mo. Thus, it is speculated that oxygen availability may be a determining factor in the initiation of spoilage and the leading microbiota. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

  13. First study on the formation and resuscitation of viable but nonculturable state and beer spoilage capability of Lactobacillus lindneri.

    Science.gov (United States)

    Liu, Junyan; Li, Lin; Li, Bing; Peters, Brian M; Deng, Yang; Xu, Zhenbo; Shirtliff, Mark E

    2017-06-01

    This study aimed to investigate the spoilage capability of Lactobacillus lindneri during the induction and resuscitation of viable but nonculturable (VBNC) state. L. lindneri strain was identified by sequencing the PCR product (amplifying 16S rRNA gene) using ABI Prism 377 DNA Sequencer. During the VBNC state induction by low temperature storage and beer adaption, total, culturable, and viable cells were assessed by acridine orange direct counting, plate counting, and Live/Dead BacLight bacterial viability kit, respectively. Organic acids and diacetyl concentration were measured by reversed-phase high performance liquid chromatography and head dpace gas chromatography, respectively. VBNC state of L. lindneri was successfully induced by both beer adaption and low temperature storage, and glycerol frozen stock was the optimal way to maintain the VBNC state. Addition of catalase was found to be an effective method for the resuscitation of VBNC L. lindneri cells. Furthermore, spoilage capability remained similar during the induction and resuscitation of VBNC L. lindneri. This is the first report of induction by low temperature storage and resuscitation of VBNC L. lindneri strain, as well as the first identification of spoilage capability of VBNC and resuscitated L. lindneri cells. This study indicated that the potential colonization of L. lindneri strain in brewery environment, formation and resuscitation of VBNC state, as well as maintenance in beer spoilage capability, may be an important risk factor for brewery environment. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar.

    Science.gov (United States)

    Li, Pan; Li, Sha; Cheng, Lili; Luo, Lixin

    2014-07-01

    Vinegar is a traditional fermented condiment, and the microbial diversity of DaQu makes the quality of vinegar products. Recently, turbidity spoilage of vinegar sharply tampered with the quality of vinegar. In this study, the relation between the microbial diversity of DaQu and turbidity spoilage of vinegar was analyzed by plating technique, PCR-denaturing gradient gel electrophoresis (DGGE), and high-performance liquid chromatography (HPLC). The 16S rRNA sequencing and DGGE analysis indicated that Bacillus (Bacillus subtilis, Bacillus amyloliquefaciens, and Bacillus thuringiensis) and Lactobacillus (including Lactobacillus acidipiscis and Lactobacillus pobuzihii) species were the dominant contaminants in vinegar products. Meanwhile, DGGE analysis showed that the dominant bacteria in DaQu belonged to genera Bacillus, Lactobacillus, Pseudomonas, Weissella, Saccharopolyspora, Enterobacter, and Pantoea. However, only two yeast species (Pichia kudriavzevii and Saccharomycopsis fibuligera) and seven mold species including Aspergillus oryzae, Aspergillus niger, Aspergillus candidus, Rhizopus microspores, Eurotium herbariorum, Absidia corymbifera, and Eupenicillium javanicum were detected in the DaQu. The population level of fungi was below 5 log CFU/g in DaQu. The chemical and physical properties of vinegar and sediments were also determined. On the basis of a combined microbial diversity-chemical analysis, we demonstrated that turbidity spoilage of vinegar was a result of cooperation among the low population level and abundance of fungal species in DaQu, the suitable climate conditions, and the contaminants in vinegar. This is the first report to analyze the relation between the microbial diversity of DaQu and turbidity spoilage of vinegar.

  15. Costs and financial feasibility of malaria elimination

    Science.gov (United States)

    Sabot, Oliver; Cohen, Justin M; Hsiang, Michelle S; Kahn, James G; Basu, Suprotik; Tang, Linhua; Zheng, Bin; Gao, Qi; Zou, Linda; Tatarsky, Allison; Aboobakar, Shahina; Usas, Jennifer; Barrett, Scott; Cohen, Jessica L; Jamison, Dean T; Feachem, Richard GA

    2010-01-01

    Summary The marginal costs and benefits of converting malaria programmes from a control to an elimination goal are central to strategic decisions, but empirical evidence is scarce. We present a conceptual framework to assess the economics of elimination and analyse a central component of that framework—potential short-term to medium-term financial savings. After a review that showed a dearth of existing evidence, the net present value of elimination in five sites was calculated and compared with effective control. The probability that elimination would be cost-saving over 50 years ranged from 0% to 42%, with only one site achieving cost-savings in the base case. These findings show that financial savings should not be a primary rationale for elimination, but that elimination might still be a worthy investment if total benefits are sufficient to outweigh marginal costs. Robust research into these elimination benefits is urgently needed. PMID:21035839

  16. Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables.

    Science.gov (United States)

    Biranjia-Hurdoyal, Susheela; Latouche, Melissa Cathleen

    2016-01-01

    The aim was to study the bacterial load and isolate potential pathogens and food spoilage bacteria from kitchen tables, including preparation tables and dining tables. Methods. A total of 53 households gave their consent for participation. The samples were collected by swabbing over an area of 5 cm by 5 cm of the tables and processed for bacterial count which was read as colony forming units (CFU), followed by isolation and identification of potential pathogens and food spoilage bacteria. Result. Knowledge about hygiene was not always put into practice. Coliforms, Enterococcus spp., Pseudomonas spp., Proteus spp., and S. aureus were detected from both dining and preparation tables. The mean CFU and presence of potential pathogens were significantly affected by the hygienic practices of the main food handler of the house, materials of kitchen tables, use of plastic covers, time of sample collection, use of multipurpose sponges/towels for cleaning, and the use of preparation tables as chopping boards (p pathogens and food spoilage bacteria causing foodborne diseases. Lack of hygiene was confirmed by presence of coliforms, S. aureus, and Enterococcus spp. The use of plastic covers, multipurpose sponges, and towels should be discouraged.

  17. Predictive model for the growth of spoilage bacteria on modified atmosphere packaged Atlantic salmon produced in Australia.

    Science.gov (United States)

    Powell, S M; Ratkowsky, D A; Tamplin, M L

    2015-05-01

    Most existing models for the spoilage of modified atmosphere packed Atlantic salmon are based on the growth of the spoilage organism Photobacterium phosphoreum. However, there is evidence that this organism is not the specific spoilage organism on salmon produced and packaged in Australia. We developed a predictive model for the growth of bacteria in Australian-produced Atlantic salmon stored under modified atmosphere conditions (30-98% carbon dioxide in nitrogen) at refrigeration temperatures (0-10 °C). As expected, both higher levels of carbon dioxide and lower temperatures decreased the observed growth rates of the total population. A Bělehrádek-type model for growth rate fitted the data best with an acceptably low root mean square error. At low temperatures (∼0 °C) the growth rates in this study were similar to those predicted by other models but at higher temperatures (∼10 °C) the growth rates were significantly lower in the current study. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

  18. Effect of high-oxygen and oxygen-free modified atmosphere packaging on the spoilage process of poultry breast fillets.

    Science.gov (United States)

    Rossaint, Sonja; Klausmann, Sonja; Kreyenschmidt, Judith

    2015-01-01

    A comparison was made of the effect of atmospheres containing high oxygen (70% O2 and 30% CO2) or high nitrogen (70% N2 and 30% CO2) on the spoilage process during storage (at 4°C) of poultry fillets. Four samples of each gas atmosphere were analyzed at 7 sample points during storage. For this analysis, the growth of typical spoilage organisms (Brochothrix thermosphacta, Pseudomonas spp., Enterobacteriaceae, and Lactobacilli spp.) and total viable count (TVC) were analyzed and modeled by using the Gompertz function. Sensory analyses of the poultry samples were carried out by trained sensory panelists to analyze color, odor, texture, drip loss, and general appearance. The composition of the spoilage flora differed between the oxygen-free atmosphere and the high-oxygen atmosphere. Anaerobic conditions favored the growth of Lactobacilli spp., whereas aerobic gas composition favored the growth of B. thermosphacta. However, no significant difference (Patmosphere in comparison to a high-nitrogen atmosphere. These results indicate that high-oxygen packaging has no additional beneficial effect on the quality maintenance and shelf life of fresh poultry fillets. © 2014 Poultry Science Association Inc.

  19. Susceptibility of Pediococcus isolates to antimicrobial compounds in relation to hop-resistance and beer-spoilage

    Directory of Open Access Journals (Sweden)

    Ziola Barry

    2009-09-01

    Full Text Available Abstract Background Though important in the context of food microbiology and as potential pathogens in immuno-compromised humans, bacterial isolates belonging to the genus Pediococcus are best known for their association with contamination of ethanol fermentation processes (beer, wine, or fuel ethanol. Use of antimicrobial compounds (e.g., hop-compounds, Penicillin by some industries to combat Pediococcus contaminants is long-standing, yet knowledge about the resistance of pediococci to antimicrobial agents is minimal. Here we examined Pediococcus isolates to determine whether antibiotic resistance is associated with resistance to hops, presence of genes known to correlate with beer spoilage, or with ability to grow in beer. Results Lactic acid bacteria susceptibility test broth medium (LSM used in combination with commercially available GPN3F antimicrobial susceptibility plates was an effective method for assessing antimicrobial susceptibility of Pediococcus isolates. We report the finding of Vancomycin-susceptible Pediococcus isolates from four species. Interestingly, we found that hop-resistant, beer-spoilage, and beer-spoilage gene-harbouring isolates had a tendency to be more susceptible, rather than more resistant, to antimicrobial compounds. Conclusion Our findings indicate that the mechanisms involved in conferring hop-resistance or ability to spoil beer by Pediococcus isolates are not associated with resistance to antibiotics commonly used for treatment of human infections. Also, Vancomycin-resistance was found to be isolate-specific and not intrinsic to the genus as previously believed.

  20. Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit.

    Science.gov (United States)

    Franco, Wendy; Pérez-Díaz, Ilenys M

    2012-12-01

    Changes during the spoilage of fermented cucumber pickles have been attributed to the metabolism of different yeasts and bacteria. In this study six organisms isolated from commercial spoiled cucumber pickles were evaluated for their possible role in primary and secondary cucumber fermentations. The ability of the yeasts Issatchenkia occidentalis and Pichia manshurica to utilize lactic and acetic acids during aerobic metabolism was confirmed and associated with increases in brine pH and the chemical reduction of the fermentation matrix. Lactobacillus buchneri and Pediococcus ethanolidurans were able to produce lactic acid from sugars, but only L. buchneri produced acetic acid at the expense of lactic acid under both aerobic and anaerobic conditions regardless of the initial acidic pH of 3.2 in the medium. The formation of secondary products was associated with the metabolism of Clostridium bifermentans and Enterobacter cloacae, which metabolic activity was observed at medium pH above 4.5. Individually, the selected spoilage microorganisms were found to be able to produce changes associated with secondary cucumber fermentations. The fact that oxidative yeasts and L. buchneri were able to produce chemical changes associated with the initiation of the spoilage process indicates that prevention of the secondary fermentation could be achieved by inhibiting these organisms. Published by Elsevier Ltd.

  1. Identification and growth dynamics of meat spoilage microorganisms in modified atmosphere packaged poultry meat by MALDI-TOF MS.

    Science.gov (United States)

    Höll, Linda; Behr, Jürgen; Vogel, Rudi F

    2016-12-01

    Modified atmosphere packaging (MAP) is widely used in food industry to extend the microbiological shelf-life of meat. Typically, poultry meat has been packaged in a CO2/N2 atmosphere (with residual low O2). Recently, some producers use high O2 MAP for poultry meat to empirically reach comparable shelf lifes. In this work, we compared spoilage microbiota of skinless chicken breast in high (80% O2, 20% CO2) and low O2 MAP (65% N2 and 35% CO2). Two batches of meat were incubated in each atmosphere for 14 days at 4 °C and 10 °C. Atmospheric composition of each pack and colony forming units (25 °C, 48 h, BHI agar) of poultry samples were determined at seven timepoints. Identification of spoilage organisms was carried out by MALDI-TOF MS. Brochothrix thermosphacta, Carnobacterium sp. and Pseudomonas sp. were the main organisms found after eight days at 4 °C and 10 °C in high O2 MAP. In low O2 MAP, the main spoilage microbiota was represented by species Hafnia alvei at 10 °C, and genera Carnobacterium sp., Serratia sp., and Yersinia sp. at 4 °C. High O2 MAP is suggested as preferential gas because were less detrimental and pathogens like Yersinia were not observed. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii☆

    Science.gov (United States)

    Stratford, Malcolm; Steels, Hazel; Nebe-von-Caron, Gerhard; Novodvorska, Michaela; Hayer, Kimran; Archer, David B.

    2013-01-01

    Weak-acid preservatives, such as sorbic acid and acetic acid, are used in many low pH foods to prevent spoilage by fungi. The spoilage yeast Zygosaccharomyces bailii is notorious for its extreme resistance to preservatives and ability to grow in excess of legally-permitted concentrations of preservatives. Extreme resistance was confirmed in 38 strains of Z. bailii to several weak-acid preservatives. Using the brewing yeast Saccharomyces cerevisiae as a control, tests showed that Z. bailii was ~ 3-fold more resistant to a variety of weak-acids but was not more resistant to alcohols, aldehydes, esters, ethers, ketones, or hydrophilic chelating acids. The weak acids were chemically very diverse in structure, making it improbable that the universal resistance was caused by degradation or metabolism. Examination of Z. bailii cell populations showed that extreme resistance to sorbic acid, benzoic acid and acetic acid was limited to a few cells within the population, numbers decreasing with concentration of weak acid to < 1 in 1000. Re-inoculation of resistant sub-populations into weak-acid-containing media showed that all cells now possessed extreme resistance. Resistant sub-populations grown in any weak-acid preservative also showed ~ 100% cross-resistance to other weak-acid preservatives. Tests using 14C-acetic acid showed that weak-acid accumulation was much lower in the resistant sub-populations. Acid accumulation is caused by acid dissociation in the higher pH of the cytoplasm. Tests on intracellular pH (pHi) in the resistant sub-population showed that the pH was much lower, ~ pH 5.6, than in the sensitive bulk population. The hypothesis is proposed that extreme resistance to weak-acid preservatives in Z. bailii is due to population heterogeneity, with a small proportion of cells having a lower intracellular pH. This reduces the level of accumulation of any weak acid in the cytoplasm, thus conferring resistance to all weak acids, but not to other inhibitors

  3. Physiology and development of Pectinatus cerevisiiphilus and Pectinatus frisingensis, two strict anaerobic beer spoilage bacteria.

    Science.gov (United States)

    Tholozan, J L; Membré, J M; Grivet, J P

    1997-03-18

    The genus Pectinatus was isolated recently and the deposited strains were classified as beer spoilage bacteria producing propionate as a major fermentation product. A recent investigation of this genus demonstrated the existence of two species: Pectinatus cerevisiiphilus, the type strain and Pectinatus frisingensis, a new species with a different pattern of growth substrates. Different culture media tested for both species demonstrated a higher specific growth rate for P. cerevisiiphilus. However, final biomass production was in every case around 20% higher in P. frisingensis. A 400% decrease of final biomass production was measured when the species were cultivated on poor culture medium; this decrease was found to be broadly proportional to amounts of acetate excreted in the medium. Both species produced CO2 from glucose; however, no significant modifications of biomass and volatile fatty acid production were demonstrated when varying head space composition with regard to CO2 levels. Growth experiments on glucose with increasing amounts of ethanol added in the culture, revealed a higher sensitivity of P. cerevisiiphilus to ethanol inhibition. Ethanol concentrations over 1.7 M resulted in a complete inhibition of growth for both Pectinatus species. Combined effects of culture medium pH, lactate, and glucose concentrations, demonstrated the prevailing role of glucose in the development of the bacteria. However, these three parameters had a different influence on growth characteristics of both Pectinatus species. P cerevisiiphilus grew very poorly with a glucose concentration of 5 mM for pH values below 4.1. This species had optimal pH for growth between 6 and 6.2 and it excreted increasing amounts of acetate with increase of pH, glucose or lactate in the culture medium. P. frisingensis showed a wide range of pH allowing a good growth. For glucose concentrations below 20 mM, highest final biomass productions were measured in the culture for pH values around 4.9; this

  4. Effects of a spoilage yeast from silage on in vitro ruminal fermentation.

    Science.gov (United States)

    Santos, M C; Lock, A L; Mechor, G D; Kung, L

    2015-04-01

    Feeding silages with high concentrations of yeasts from aerobic spoilage is often implicated as a cause of poor animal performance on dairies. Our objective was to determine if a commonly found spoilage yeast, isolated from silage, had the potential to alter in vitro ruminal fermentations. A single colony of Issatchenkia orientalis, isolated from high-moisture corn, was grown in selective medium. The yeast culture was purified and added to in vitro culture tubes containing a total mixed ration (43% concentrate, 43% corn silage, 11% alfalfa haylage, and 3% alfalfa hay on a dry matter basis), buffer, and ruminal fluid to achieve added theoretical final concentrations of 0 (CTR), 4.40 (low yeast; LY), 6.40 (medium yeast; MY), and 8.40 (high yeast; HY) log10 cfu of yeast/mL of in vitro fluid. Seven separate tubes were prepared for each treatment and each time point and incubated for 12 and 24h at 39 °C. At the end of the incubation period, samples were analyzed for pH, yeast number, neutral detergent fiber (NDF) digestibility, volatile fatty acids (VFA), and fatty acids (FA). We found that total viable yeast counts decreased for all treatments in in vitro incubations but were still relatively high (5.3 log10 cfu of yeasts/mL) for HY after 24h of incubation. Addition of HY resulted in a lower pH and higher concentration of total VFA in culture fluid compared with other treatments. Moreover, additions of MY and HY decreased in vitro NDF digestibility compared with CTR, and the effect was greatest for HY. Overall, the biohydrogenation of dietary unsaturated FA was not altered by addition of I. orientalis and decreased over time with an increase in the accumulation of saturated FA, especially palmitic and stearic acids. We conclude that addition of I. orientalis, especially at high levels, has the potential to reduce in vitro NDF digestion and alter other aspects of ruminal fermentations. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All

  5. Lipidomics as an important key for the identification of beer-spoilage bacteria.

    Science.gov (United States)

    Řezanka, T; Matoulková, D; Benada, O; Sigler, K

    2015-06-01

    Electrospray ionization-tandem mass spectrometry (ESI-MS/MS) was used for characterizing intact plasmalogen phospholipid molecules in beer-spoilage bacteria. Identification of intact plasmalogens was carried out using collision-induced dissociation and the presence of suitable marker molecular species, both qualitative and quantitative, was determined in samples containing the anaerobic bacteria Megasphaera and Pectinatus. Using selected ion monitoring (SIM), this method had a limit of detection at 1 pg for the standard, i.e. 1-(1Z-octadecenyl)-2-oleoyl-sn-glycero-3-phosphoethanolamine and be linear in the range of four orders of magnitude from 2 pg to 20 ng. This technique was applied to intact plasmalogen extracts from the samples of contaminated and uncontaminated beer without derivatization and resulted in the identification of contamination of beer by Megasphaera and Pectinatus bacteria. The limit of detection was about 830 cells of anaerobic bacteria, i.e. bacteria containing natural cyclopropane plasmalogenes (c-p-19:0/15:0), which is the majority plasmalogen located in both Megasphaera and Pectinatus. The SIM ESI-MS method has been shown to be useful for the analysis of low concentration of plasmalogens in all biological samples, which were contaminated with anaerobic bacteria, e.g. juice, not only in beer. Significance and impact of the study: Electrospray ionization-tandem mass spectrometry (ESI-MS/MS) using collision-induced dissociation was used to characterize intact plasmalogen phospholipid molecules in beer-spoilage anaerobic bacteria Megasphaera and Pectinatus. Using selected ion monitoring (SIM), this method has a detection limit of 1 pg for the standard 1-(1Z-octadecenyl)-2-oleoyl-sn-glycero-3-phosphoethanolamine and is linear within four orders of magnitude (2 pg to 20 ng). The limit of detection was about 830 cells of bacteria containing natural cyclopropane plasmalogen (c-p-19:0/15:0). SIM ESI-MS method is useful for analyzing low

  6. Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii.

    Science.gov (United States)

    Stratford, Malcolm; Steels, Hazel; Nebe-von-Caron, Gerhard; Novodvorska, Michaela; Hayer, Kimran; Archer, David B

    2013-08-16

    Weak-acid preservatives, such as sorbic acid and acetic acid, are used in many low pH foods to prevent spoilage by fungi. The spoilage yeast Zygosaccharomyces bailii is notorious for its extreme resistance to preservatives and ability to grow in excess of legally-permitted concentrations of preservatives. Extreme resistance was confirmed in 38 strains of Z. bailii to several weak-acid preservatives. Using the brewing yeast Saccharomyces cerevisiae as a control, tests showed that Z. bailii was ~3-fold more resistant to a variety of weak-acids but was not more resistant to alcohols, aldehydes, esters, ethers, ketones, or hydrophilic chelating acids. The weak acids were chemically very diverse in structure, making it improbable that the universal resistance was caused by degradation or metabolism. Examination of Z. bailii cell populations showed that extreme resistance to sorbic acid, benzoic acid and acetic acid was limited to a few cells within the population, numbers decreasing with concentration of weak acid to acid-containing media showed that all cells now possessed extreme resistance. Resistant sub-populations grown in any weak-acid preservative also showed ~100% cross-resistance to other weak-acid preservatives. Tests using (14)C-acetic acid showed that weak-acid accumulation was much lower in the resistant sub-populations. Acid accumulation is caused by acid dissociation in the higher pH of the cytoplasm. Tests on intracellular pH (pHi) in the resistant sub-population showed that the pH was much lower, ~ pH5.6, than in the sensitive bulk population. The hypothesis is proposed that extreme resistance to weak-acid preservatives in Z. bailii is due to population heterogeneity, with a small proportion of cells having a lower intracellular pH. This reduces the level of accumulation of any weak acid in the cytoplasm, thus conferring resistance to all weak acids, but not to other inhibitors. © 2013. Published by Elsevier B.V. All rights reserved.

  7. Elimination of Onchocerciasis from Mexico.

    Directory of Open Access Journals (Sweden)

    Mario A Rodríguez-Pérez

    Full Text Available Mexico is one of the six countries formerly endemic for onchocerciasis in Latin America. Transmission has been interrupted in the three endemic foci of that country and mass drug distribution has ceased. Three years after mass drug distribution ended, post-treatment surveillance (PTS surveys were undertaken which employed entomological indicators to check for transmission recrudescence.In-depth entomologic assessments were performed in 18 communities in the three endemic foci of Mexico. None of the 108,212 Simulium ochraceum s.l. collected from the three foci were found to contain parasite DNA when tested by polymerase chain reaction-enzyme-linked immunosorbent assay (PCR-ELISA, resulting in a maximum upper bound of the 95% confidence interval (95%-ULCI of the infective rate in the vectors of 0.035/2,000 flies examined. This is an order of magnitude below the threshold of a 95%-ULCI of less than one infective fly per 2,000 flies tested, the current entomological criterion for interruption of transmission developed by the international community. The point estimate of seasonal transmission potential (STP was zero, and the upper bound of the 95% confidence interval for the STP ranged from 1.2 to 1.7 L3/person/season in the different foci. This value is below all previous estimates for the minimum transmission potential required to maintain the parasite population.The results from the in-depth entomological post treatment surveillance surveys strongly suggest that transmission has not resumed in the three foci of Mexico during the three years since the last distribution of ivermectin occurred; it was concluded that transmission remains undetectable without intervention, and Onchocerca volvulus has been eliminated from Mexico.

  8. Elimination of Onchocerciasis from Mexico

    Science.gov (United States)

    Rodríguez-Pérez, Mario A.; Fernández-Santos, Nadia A.; Orozco-Algarra, María E.; Rodríguez-Atanacio, José A.; Domínguez-Vázquez, Alfredo; Rodríguez-Morales, Kristel B.; Real-Najarro, Olga; Prado-Velasco, Francisco G.; Cupp, Eddie W.; Richards, Frank O.; Hassan, Hassan K.; González-Roldán, Jesús F.; Kuri-Morales, Pablo A.; Unnasch, Thomas R.

    2015-01-01

    Background Mexico is one of the six countries formerly endemic for onchocerciasis in Latin America. Transmission has been interrupted in the three endemic foci of that country and mass drug distribution has ceased. Three years after mass drug distribution ended, post-treatment surveillance (PTS) surveys were undertaken which employed entomological indicators to check for transmission recrudescence. Methodology/Principal findings In-depth entomologic assessments were performed in 18 communities in the three endemic foci of Mexico. None of the 108,212 Simulium ochraceum s.l. collected from the three foci were found to contain parasite DNA when tested by polymerase chain reaction-enzyme-linked immunosorbent assay (PCR-ELISA), resulting in a maximum upper bound of the 95% confidence interval (95%-ULCI) of the infective rate in the vectors of 0.035/2,000 flies examined. This is an order of magnitude below the threshold of a 95%-ULCI of less than one infective fly per 2,000 flies tested, the current entomological criterion for interruption of transmission developed by the international community. The point estimate of seasonal transmission potential (STP) was zero, and the upper bound of the 95% confidence interval for the STP ranged from 1.2 to 1.7 L3/person/season in the different foci. This value is below all previous estimates for the minimum transmission potential required to maintain the parasite population. Conclusions/Significance The results from the in-depth entomological post treatment surveillance surveys strongly suggest that transmission has not resumed in the three foci of Mexico during the three years since the last distribution of ivermectin occurred; it was concluded that transmission remains undetectable without intervention, and Onchocerca volvulus has been eliminated from Mexico. PMID:26161558

  9. Control of spoilage fungi by protective lactic acid bacteria displaying probiotic properties.

    Science.gov (United States)

    Varsha, Kontham Kulangara; Priya, Sulochana; Devendra, Leena; Nampoothiri, Kesavan Madhavan

    2014-04-01

    Thirty-six lactic acid bacteria belong to Lactococcus, Lactobacillus, Enterococcus, and Pediococcus were isolated, and the spectrum of antifungal activity was verified against Fusarium oxysporum (KACC 42109), Aspergillus niger (KACC 42589), Fusarium moniliforme (KACC 08141), Penicillium chrysogenum (NII 08137), and the yeast Candida albicans (MTCC 3017). Three isolates, identified as Pediococcus pentosaceus (TG2), Lactobacillus casei (DY2), and Lactococcus (BSN) were selected further, and their antifungal compounds were identified by ESI-MS and HPLC analysis as a range of carboxylic acids along with some unidentified, higher molecular weight compounds. An attempt to check out the shelf life extension of wheat bread without fungal spoilage was performed by fermenting the dough with the Lactococcus isolate. Apart from growth in low pH and tolerance to bile salts, probiotic potential of these three isolates was further substantiated by in vitro screening methods that include transit tolerance to the conditions in the upper human gastrointestinal tract and bacterial adhesion capacity to human intestinal cell lines.

  10. Electrochemical sandwich assay for attomole analysis of DNA and RNA from beer spoilage bacteria Lactobacillus brevis.

    Science.gov (United States)

    Shipovskov, Stepan; Saunders, Aaron M; Nielsen, Jesper S; Hansen, Majken H; Gothelf, Kurt V; Ferapontova, Elena E

    2012-01-01

    Attomole (10(-18)mol) levels of RNA and DNA isolated from beer spoilage bacterial cells Lactobacillus brevis have been detected by the electrochemical sandwich DNA hybridization assay exploiting enzymatic activity of lipase. DNA sequences specific exclusively to L. brevis DNA and RNA were selected and used for probe and target DNA design. The assay employs magnetic beads (MB) modified with a capture DNA sequence and a reporter DNA probe labeled with the enzyme, both made to be highly specific for L. brevis DNA. Lipase-labeled DNAs captured on MBs in the sandwich assay were collected on gold electrodes modified with a ferrocene (Fc)-terminated SAM formed by aliphatic esters. Lipase hydrolysis of the ester bond released a fraction of the Fc redox active groups from the electrode surface, decreasing the electrochemical signal from the surface-confined Fc. The assay, shown to be efficient for analysis of short synthetic DNA sequences, was ineffective with genomic double stranded bacterial DNA, but it allowed down to 16 amole detection of 1563 nts long RNA, isolated from bacterial ribosomes without the need for PCR amplification, and single DNA strands produced from ribosomal RNA. No interference from E. coli RNA was registered. The assay allowed analysis of 400 L. brevis cells isolated from 1L of beer, which fits the "alarm signal" range (from 1 to 100 cells per 100mL). Copyright © 2012 Elsevier B.V. All rights reserved.

  11. Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria.

    Science.gov (United States)

    Pastorkova, E; Zakova, T; Landa, P; Novakova, J; Vadlejch, J; Kokoska, L

    2013-02-15

    This paper investigates the in vitro antimicrobial potential of 15 grape phenolic compounds of various chemical classes (phenolic acids, stilbenes and flavonoids) using the broth microdilution method against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs=32-128 μg/mL), resveratrol (MICs=256-512 μg/mL) and luteolin (MICs=256-512 μg/mL) are among six active compounds that possessed the strongest inhibitory effects against all microorganisms tested. In the case of phenolic acids, myricetin, p-coumaric and ferulic acids exhibited selective antimicrobial activity (MICs=256-512 μg/mL), depending upon yeasts and bacteria tested. In comparison with potassium metabisulphite, all microorganisms tested were more susceptible to the phenolics. The results revealed the antibacterial and antiyeast effects against wine spoilage microorganisms of several highly potent phenolics naturally occurring in grapes. These findings also provide arguments for further investigation of stilbenes as prospective compounds reducing the need for the use of sulphites in winemaking. Copyright © 2012 Elsevier B.V. All rights reserved.

  12. Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems.

    Science.gov (United States)

    Trinetta, Valentina; Morgan, Mark T; Coupland, John N; Yucel, Umut

    2017-02-01

    Essential oils (EO) are increasingly used as natural antimicrobial compounds, however the effect of delivery system to enhance their antimicrobial activity has not been widely studied. Limonene (0 to 10 μL/mL) was added to microbial suspensions (∼10 5 CFU/mL) of selected foodborne pathogens (Listeria monocytogenes Scott A, Salmonella enterica Typhimurium, Escherichia coli and Staphylococcus aureus), and spoilage microorganisms (Lactobacillus plantarum, Saccharomyces cerevisiae, and Candida albicans). S. aureus was found to be the most sensitive foodborne pathogen while Salmonella enterica showed continued growth under all concentrations. Stable nanoemulsions and solid lipid nanoparticles (SLN) (d ∼ 170 nm) were prepared using an alkane carrier oil (n-tetradecane and n-eicosane, respectively). Interfacial effects and homogenous distribution of limonene in nanoemulsions improved its (8 and 12 μL/mL) antimicrobial effect against S. aureus. Higher aqueous concentrations as a result of expulsion from SLN further enhanced the antimicrobial activity pronounced at higher limonene concentrations. Therefore, our findings confirm that the emulsion-based delivery systems are able to effectively distribute limonene inside a microbial suspension to improve its antimicrobial activity. © 2017 Institute of Food Technologists®.

  13. Antimicrobial Activity of Various Plant Extracts on Pseudomonas Species Associated with Spoilage of Chilled Fish

    Directory of Open Access Journals (Sweden)

    Osan Bahurmiz

    2016-11-01

    Full Text Available The antimicrobial activity of various plant extracts on Pseudomonas bacteria isolated from spoiled chilled tilapia (Oreochromis sp. was evaluated in this study. In the first stage of this study, red tilapia was subjected to chilled storage (4°C for 3 weeks, and spoilage bacteria were isolated and identified from the spoiled fish. Pseudomonas was the dominant bacteria isolated from the spoiled fish and further identification revealed that P. putida, P. fluorescens and Pseudomonas spp. were the main species of this group. In the second stage, methanolic extracts of 15 selected plant species were screened for their antimicrobial activity, by agar disc diffusion method, against the Pseudomonas isolates. Results indicated that most of the extracts had different degrees of activity against the bacterial isolates. The strongest activity was exhibited by bottlebrush flower (Callistemon viminalis extract. This was followed by extracts from guava bark (Psidium guajava and henna leaf (Lawsonia inermis. Moderate antimicrobial activities were observed in extracts of clove (Syzygium aromaticum, leaf and peel of tamarind (Tamarindus indica, cinnamon bark (Cinnamomum zeylanicum, wild betel leaf (Piper sarmentosum and fresh thyme (Thymus spp.. Weak or no antimicrobial activity was observed from the remaining extracts. The potential antimicrobial activity shown by some plant extracts in this study could significantly contribute to the fish preservation.

  14. The emulsifying effect of biosurfactants produced by food spoilage organisms in Nigeria

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    Christianah O. Ogunmola

    2016-04-01

    Full Text Available Food spoilage organisms were isolated using standard procedures on Nutrient Agar, Cetrimide Agar and Pseudomonas Agar Base (supplemented with CFC. The samples were categorized as animal products (raw fish, egg, raw chicken, corned beef, pasteurized milk and plant products (vegetable salad, water leaf (Talinium triangulare, boiled rice, tomatoes and pumpkin leaf (Teifairia occidentalis.They were characterised as Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas stutzeri, Burkholderia pseudomallei, Serratia rubidaea, Corynebacterium pilosum, Bacillus subtilis, Bacillus mycoides, Bacillus laterosporus, Bacillus laterosporus, Serratia marcescens, Bacillus cereus, Bacillus macerans, Alcaligenes faecalis and Alcaligenes eutrophus. Preliminary screening for biosurfactant production was done using red blood haemolysis test and confirmed by slide test, drop collapse and oil spreading assay. The biosurfactant produced was purified using acetone and the composition determined initially using Molisch’s test, thin layer chromatography and gas chromatography mass spectrometry. The components were found to be ethanol, amino acids, butoxyacetic acid, hexadecanoic acid, oleic acid, lauryl peroxide, octadecanoic acid and phthalic acid. The producing organisms grew readily on several hydrocarbons such as crude oil, diesel oil and aviation fuel when used as sole carbon sources.  The purified biosurfactants produced were able to cause emulsification of kerosene (19.71-27.14% as well as vegetable oil (16.91-28.12% based on the emulsification index. This result suggests that the isolates can be an asset and further work can exploit their optimal potential in industries.

  15. Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations.

    Science.gov (United States)

    Steensels, Jan; Daenen, Luk; Malcorps, Philippe; Derdelinckx, Guy; Verachtert, Hubert; Verstrepen, Kevin J

    2015-08-03

    Ever since the introduction of controlled fermentation processes, alcoholic fermentations and Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability of S. cerevisiae to produce and withstand high ethanol concentrations, its pleasant flavour profile and the absence of health-threatening toxin production are only a few of the features that make it the ideal alcoholic fermentation organism. However, in certain conditions or for certain specific fermentation processes, the physiological boundaries of this species limit its applicability. Therefore, there is currently a strong interest in non-Saccharomyces (or non-conventional) yeasts with peculiar features able to replace or accompany S. cerevisiae in specific industrial fermentations. Brettanomyces (teleomorph: Dekkera), with Brettanomyces bruxellensis as the most commonly encountered representative, is such a yeast. Whilst currently mainly considered a spoilage organism responsible for off-flavour production in wine, cider or dairy products, an increasing number of authors report that in some cases, these yeasts can add beneficial (or at least interesting) aromas that increase the flavour complexity of fermented beverages, such as specialty beers. Moreover, its intriguing physiology, with its exceptional stress tolerance and peculiar carbon- and nitrogen metabolism, holds great potential for the production of bioethanol in continuous fermentors. This review summarizes the most notable metabolic features of Brettanomyces, briefly highlights recent insights in its genetic and genomic characteristics and discusses its applications in industrial fermentation processes, such as the production of beer, wine and bioethanol. Copyright © 2015. Published by Elsevier B.V.

  16. Antimicrobial activity of essential oil components against potential food spoilage microorganisms.

    Science.gov (United States)

    Klein, G; Rüben, C; Upmann, M

    2013-08-01

    The antimicrobial activity of six essential oil components against the potential food spoilage bacteria Aeromonas (A.) hydrophila, Escherichia (E.) coli, Brochothrix (B.) thermosphacta, and Pseudomonas (P.) fragi at single use and in combination with each other was investigated. At single use, the most effective oil components were thymol (bacteriostatic effect starting from 40 ppm, bactericidal effect with 100 ppm) and carvacrol (50 ppm/100 ppm), followed by linalool (180 ppm/720 ppm), α-pinene (400 ppm/no bactericidal effect), 1,8-cineol (1,400 ppm/2,800 ppm), and α-terpineol (600 ppm/no bactericidal effect). Antimicrobial effects occurred only at high, sensorial not acceptable concentrations. The most susceptible bacterium was A. hydrophila, followed by B. thermosphacta and E. coli. Most of the essential oil component combinations tested showed a higher antimicrobial effect than tested at single use. Antagonistic antimicrobial effects were observed particularly against B. thermosphacta, rarely against A. hydrophila. The results show that the concentration of at least one of the components necessary for an antibacterial effect is higher than sensorial acceptable. So the use of herbs with a high content of thymol, carvacrol, linalool, 1,8-cineol, α-pinene or α-terpineol alone or in combination must be weighted against sensorial quality.

  17. Assessment of system reliability for a stochastic-flow distribution network with the spoilage property

    Science.gov (United States)

    Lin, Yi-Kuei; Huang, Cheng-Fu; Yeh, Cheng-Ta

    2016-04-01

    In supply chain management, satisfying customer demand is the most concerned for the manager. However, the goods may rot or be spoilt during delivery owing to natural disasters, inclement weather, traffic accidents, collisions, and so on, such that the intact goods may not meet market demand. This paper concentrates on a stochastic-flow distribution network (SFDN), in which a node denotes a supplier, a transfer station, or a market, while a route denotes a carrier providing the delivery service for a pair of nodes. The available capacity of the carrier is stochastic because the capacity may be partially reserved by other customers. The addressed problem is to evaluate the system reliability, the probability that the SFDN can satisfy the market demand with the spoilage rate under the budget constraint from multiple suppliers to the customer. An algorithm is developed in terms of minimal paths to evaluate the system reliability along with a numerical example to illustrate the solution procedure. A practical case of fruit distribution is presented accordingly to emphasise the management implication of the system reliability.

  18. Investigations on the Antifungal Effect of Nerol against Aspergillus flavus Causing Food Spoilage

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    Jun Tian

    2013-01-01

    Full Text Available The antifungal efficacy of nerol (NEL has been proved against Aspergillus flavus by using in vitro and in vivo tests. The mycelial growth of A. flavus was completely inhibited at concentrations of 0.8 μL/mL and 0.1 μL/mL NEL in the air at contact and vapor conditions, respectively. The NEL also had an evident inhibitory effect on spore germination in A. flavus along with NEL concentration as well as time-dependent kinetic inhibition. The NEL presented noticeable inhibition on dry mycelium weight and synthesis of aflatoxin B1 (AFB1 by A. flavus, totally restraining AFB1 production at 0.6 μL/mL. In real food system, the efficacy of the NEL on resistance to decay development in cherry tomatoes was investigated in vivo by exposing inoculated and control fruit groups to NEL vapor at different concentration. NEL vapors at 0.1 μL/mL air concentration significantly reduced artificially contaminated A. flavus and a broad spectrum of fungal microbiota. Results obtained from presented study showed that the NEL had a great antifungal activity and could be considered as a benefit and safe tool to control food spoilage.

  19. Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms.

    Science.gov (United States)

    Galindo-Cuspinera, Veronica; Westhoff, Dennis C; Rankin, Scott A

    2003-06-01

    Annatto preparations are used to impart distinctive flavor and color to foods and are a primary colorant in dairy foods such as cheese and butter. There are several reports indicating that certain fractions of the annatto plant have biological activities against microorganisms of significance in food fermentation, food preservation, and human health. However, little is reported describing the nature of the antimicrobial compound(s) or their potential presence in commercial annatto colorant preparations. This study was conducted to determine whether commonly available annatto extracts are capable of influencing the outgrowth of selected lactic acid, spoilage, and pathogenic microorganisms. Disk diffusion and tube macrodilution techniques were used to determine the MICs and MBCs of double-strength water-soluble annatto extracts. Standard antibiotic disks were used as controls for the disk diffusion assay. The results demonstrate that annatto has an inhibitory effect on Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus, with MICs of 0.08, 0.31, and 0.16% (vol/vol) and diameters of inhibition of 9 to 10, 12 to 13, and 15 to 16 mm, respectively. A concentration of 0.63% (vol/vol) inhibited the growth of Streptococcus thermophilus, Lactobacillus casei subsp. casei, Lactococcus lactis, and Paenibacillus polymyxa. The MICs for Listeria monocytogenes and Enterococcus durans were 1.25 and 2.5% (vol/vol), respectively. No activity was detected against Lactobacillus plantarum, Bifidobacterium bifidum, yeasts, or selected gram-negative bacteria.

  20. Complex Nature of the Genome in a Wine Spoilage Yeast, Dekkera bruxellensis▿ †

    Science.gov (United States)

    Hellborg, Linda; Piškur, Jure

    2009-01-01

    When the genome organizations of 30 native isolates belonging to a wine spoilage yeast, Dekkera (Brettanomyces) bruxellensis, a distant relative of Saccharomyces cerevisiae, were examined, the numbers of chromosomes varied drastically, from 4 to at least 9. When single gene probes were used in Southern analysis, the corresponding genes usually mapped to at least two chromosomal bands, excluding a simple haploid organization of the genome. When different loci were sequenced, in most cases, several different haplotypes were obtained for each single isolate, and they belonged to two subtypes. Phylogenetic reconstruction using haplotypes revealed that the sequences from different isolates belonging to one subtype were more similar to each other than to the sequences belonging to the other subtype within the isolate. Reanalysis of the genome sequence also confirmed that partially sequenced strain Y879 is not a simple haploid and that its genome contains approximately 1% polymorphic sites. The present situation could be explained by (i) a hybridization event where two similar but different genomes have recently fused together or (ii) an event where the diploid progenitor of all analyzed strains lost a regular sexual cycle, and the genome started to accumulate mutations. PMID:19717738

  1. Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides.

    Science.gov (United States)

    Enrique, María; Marcos, Jose F; Yuste, María; Martínez, Mireia; Vallés, Salvador; Manzanares, Paloma

    2008-10-31

    The antimicrobial action of lactoferrin (LF)-derived peptides against Dekkera bruxellensis strains isolated from spoiled wines has been examined. The study included a fifteen-residue peptide (LfcinB(17-31)) derived from bovine lactoferricin B and a bovine LF pepsin hydrolysate (LFH). In vitro assays showed the inhibitory properties of LfcinB(17-31) on D. bruxellensis growth with IC(50) and MIC values in the micromolar range. Strains tested showed different sensitivity to the peptide. LfcinB(17-31) showed fungicidal properties towards all strains tested in laboratory growth medium. However, the extent of fungicidal activity was strain-dependent in must and wine, confirming the different antimicrobial action of peptides depending on both the food matrix and the target micro-organism. The binding of LfcinB(17-31) to D. bruxellensis cells was visualized by fluorescence microscopy and correlated with the fungicidal activity in the different matrixes. LfcinB(17-31) and LFH showed growth inhibitory properties in wine suggesting their potential use for spoilage control.

  2. Astaxanthin from psychrotrophic Sphingomonas faeni exhibits antagonism against food-spoilage bacteria at low temperatures.

    Science.gov (United States)

    Mageswari, Anbazhagan; Subramanian, Parthiban; Srinivasan, Ramachandran; Karthikeyan, Sivashanmugam; Gothandam, Kodiveri Muthukaliannan

    2015-10-01

    Food production and processing industry holds a perpetual relationship with microorganisms and their by-products. In the present study, we aimed to identify beneficial cold-adapted bacteria devoid of any food spoilage properties and study their antagonism against common food-borne pathogens at low temperature conditions. Ten isolates were obtained on selective isolation at 5 °C, which were spread across genera Pseudomonas, Sphingomonas, Psychrobacter, Leuconostoc, Rhodococcus, and Arthrobacter. Methanol extracts of strains were found to contain several bioactive metabolites. Among the studied isolates, methanol extracts of S. faeni ISY and Rhodococcus fascians CS4 were found to show antagonism against growth of Escherichia coli, Proteus mirabilis, Enterobacter aerogenes, Listeria monocytogenes and Vibrio fischeri at refrigeration temperatures. Characterization of the abundant yellow pigment in methanol extracts of S. faeni ISY through UV-Vis spectrophotometry, high performance liquid chromatography (HPLC) and mass spectrometry (LC-MS) revealed the presence of astaxanthin, which, owing to its presence in very large amounts and evidenced to be responsible for antagonistic activity of the solvent extract. Copyright © 2015 Elsevier GmbH. All rights reserved.

  3. Antimicrobial activity of essential oils from Mediterranean aromatic plants against several foodborne and spoilage bacteria.

    Science.gov (United States)

    Silva, Nuno; Alves, Sofia; Gonçalves, Alexandre; Amaral, Joana S; Poeta, Patrícia

    2013-12-01

    The antimicrobial activity of essential oils extracted from a variety of aromatic plants, often used in the Portuguese gastronomy was studied in vitro by the agar diffusion method. The essential oils of thyme, oregano, rosemary, verbena, basil, peppermint, pennyroyal and mint were tested against Gram-positive (Listeria monocytogenes, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Enterococcus faecium, Enterococcus faecalis, and Staphylococcus epidermidis) and Gram-negative strains (Salmonella enterica, Escherichia coli, and Pseudomonas aeruginosa). For most essential oils examined, S. aureus, was the most susceptible bacteria, while P. aeruginosa showed, in general, least susceptibility. Among the eight essential oils evaluated, thyme, oregano and pennyroyal oils showed the greatest antimicrobial activity, followed by rosemary, peppermint and verbena, while basil and mint showed the weakest antimicrobial activity. Most of the essential oils considered in this study exhibited a significant inhibitory effect. Thyme oil showed a promising inhibitory activity even at low concentration, thus revealing its potential as a natural preservative in food products against several causal agents of foodborne diseases and food spoilage. In general, the results demonstrate that, besides flavoring the food, the use of aromatic herbs in gastronomy can also contribute to a bacteriostatic effect against pathogens.

  4. The flagellin gene and protein from the brewing spoilage bacteria Pectinatus cerevisiiphilus and Pectinatus frisingensis.

    Science.gov (United States)

    Chaban, Bonnie; Deneer, Harry; Dowgiert, Teri; Hymers, Jillian; Ziola, Barry

    2005-10-01

    Flagellin genes from the anaerobic Gram-negative beer-spoilage bacteria Pectinatus cerevisiiphilus and Pectinatus frisingensis were sequenced and the flagellin proteins initially characterized. Protein microsequencing led to the design of two degenerate PCR primers that allowed the P. cerevisiiphilus flagellin gene to be partially sequenced. A combination of PCR and Bubble PCR was then used to sequence the flagellin genes of three isolates from each species. Cloning and gene expression, followed by immunoblotting, confirmed the gene identities as flagellin. Analysis of the gene sequences revealed proteins similar to other bacterial flagellins, including lengths of 446 or 448 amino acids, putative sigma 28 promoters, and a termination loop. Antibody binding studies with isolated flagella correlated with gene sequence comparisons, with both indicating that the P. cerevisiiphilus isolates studied are very similar but that the P. frisingensis isolates show greater variation. Purified flagellins were found to be glycosylated, probably through an O linkage. Phylogenetic analysis revealed greater diversity within the flagellin sequences than within the 16S rRNA genes. Despite the Gram-negative morphology of Pectinatus, this genus proved most closely related to Gram-positive Firmicutes.

  5. Detection of beer spoilage bacteria Megasphaera and Pectinatus by polymerase chain reaction and colorimetric microplate hybridization.

    Science.gov (United States)

    Satokari, R; Juvonen, R; Mallison, K; von Wright, A; Haikara, A

    1998-12-08

    Anaerobic bacteria of the genera Megasphaera and Pectinatus cause beer spoilage by producing off flavours and turbidity. Detection of these organisms is complicated by the strict anaerobic conditions and lengthy incubation times required for their cultivation, consequently there is a need for more rapid detection methods. A polymerase chain reaction (PCR) method and a colorimetric microplate hybridization assay were developed for the rapid and specific detection of Megasphaera cerevisiae and Pectinatus spp. A biotinylated primer pair was designed for the amplification of a 403 base pair (bp) fragment of the M. cerevisiae 16S rRNA gene and a primer pair from literature was used for the amplification of an 816 bp fragment of Pectinatus 16S rRNA gene. Amplified PCR products were analyzed by the colorimetric microplate hybridization method in which a biotinylated PCR product was captured by streptavidin and hybridized with a digoxigenin-labelled oligonucleotide probe. In the final step an enzyme-linked antibody and a colorimetric reaction were utilized. A simple and rapid sample treatment was set up for the PCR detection of contaminants in beer. Detection of M. cerevisiae (> or = 5 x 10(3) colony forming units [cfu]/100 ml) and Pectinatus frisingensis (> or = 5 x 10(5) cfu/100 ml) in beer was successful, but the sensitivity of the assay still needs to be improved for direct detection of the small amounts of bacteria present in beer.

  6. Antimicrobial effect of emulsion-encapsulated isoeugenol against biofilms of food pathogens and spoilage bacteria.

    Science.gov (United States)

    Krogsgård Nielsen, Christina; Kjems, Jørgen; Mygind, Tina; Snabe, Torben; Schwarz, Karin; Serfert, Yvonne; Meyer, Rikke Louise

    2017-02-02

    Food-related biofilms can cause food-borne illnesses and spoilage, both of which are problems on a global level. Essential oils are compounds derived from plant material that have a potential to be used in natural food preservation in the future since they are natural antimicrobials. Bacterial biofilms are particularly resilient towards biocides, and preservatives that effectively eradicate biofilms are therefore needed. In this study, we test the antibacterial properties of emulsion-encapsulated and unencapsulated isoeugenol against biofilms of Lis. monocytogenes, S. aureus, P. fluorescens and Leu. mesenteroides in tryptic soy broth and carrot juice. We show that emulsion encapsulation enhances the antimicrobial properties of isoeugenol against biofilms in media but not in carrot juice. Some of the isoeugenol emulsions were coated with chitosan, and treatment of biofilms with these emulsions disrupted the biofilm structure. Furthermore, we show that addition of the surfactant Tween 80, which is commonly used to disperse oils in food, hampers the antibacterial properties of isoeugenol. This finding highlights that common food additives, such as surfactants, may have an adverse effect on the antibacterial activity of preservatives. Isoeugenol is a promising candidate as a future food preservative because it works almost equally well against planktonic bacteria and biofilms. Emulsion encapsulation has potential benefits for the efficacy of isoeugenol, but the effect of encapsulation depends on the properties of food matrix in which isoeugenol is to be applied. Copyright © 2016 Elsevier B.V. All rights reserved.

  7. Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.

    Science.gov (United States)

    Houtsma, P C; de Wit, J C; Rombouts, F M

    1993-12-01

    Pathogens and spoilage organisms occurring in meat products were screened in laboratory media, according to a method of Eklund (1983), in order to determine the specific inhibitory effect of lactate on growth of these microorganisms under optimum growth conditions (pH 6.5, 20 degrees C). In general, Gram-positive bacteria were more sensitive towards lactate than Gram-negative bacteria. It was shown especially, that strains that were able to grow at water activities of 0.95 and below in the presence of NaCl (Staphylococcus aureus, Listeria monocytogenes, Brochothrix thermosphacta) were inhibited by sodium lactate (NaL). It appeared, that yeasts were resistant to large amounts of NaL (> 10% w/v). However, NaL had a specific inhibitory effect on growth of these organisms when compared to the effect of NaCl. These results indicate that lactate addition to food products with a pH near neutrality offers good prospects for shelf life prolongation.

  8. Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork.

    Science.gov (United States)

    Nieminen, Timo T; Dalgaard, Paw; Björkroth, Johanna

    2016-02-02

    Accumulation of volatile organic compounds was monitored in association with sensory quality, bacterial concentrations and culture-independent microbial community analyses in raw pork loin and pork collar during storage under high-oxygen modified atmosphere at +4 °C. Of the 48 volatile compounds detected in the pork samples, the levels of acetoin, diacetyl and 3-methyl-1-butanol had the highest correlations with the sensory scores and bacterial concentrations. These compounds accumulated in all of the four monitored lots of non-sterile pork but not in the sterilized pork during chilled storage. According to the culture-dependent and culture-independent characterization of bacterial communities, Brochothrix thermosphacta, lactic acid bacteria (Carnobacterium, Lactobacillus, Lactococcus, Leuconostoc, Weissella) and Photobacterium spp. predominated in pork samples. Photobacterium spp., typically not associated with spoilage of meat, were detected also in 8 of the 11 retail packages of pork investigated subsequently. Eleven isolates from the pork samples were shown to belong to Photobacterium phosphoreum by phenotypic tests and sequencing of the 16S rRNA and gyrB gene fragments. Off-odors in pork samples with high proportion of Photobacterium spp. were associated with accumulation of acetoin, diacetyl and 3-methyl-1-butanol in meat, but these compounds did not explain all the off-odors reported in sensory analyses. Copyright © 2015 Elsevier B.V. All rights reserved.

  9. Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment.

    Science.gov (United States)

    Stellato, Giuseppina; De Filippis, Francesca; La Storia, Antonietta; Ercolini, Danilo

    2015-11-01

    Microbial contamination in food processing plants can play a fundamental role in food quality and safety. In this study, the microbiota in a dairy plant was studied by both 16S rRNA- and 26S rRNA-based culture-independent high-throughput amplicon sequencing. Environmental samples from surfaces and tools were studied along with the different types of cheese produced in the same plant. The microbiota of environmental swabs was very complex, including more than 200 operational taxonomic units with extremely variable relative abundances (0.01 to 99%) depending on the species and sample. A core microbiota shared by 70% of the samples indicated a coexistence of lactic acid bacteria with a remarkable level of Streptococcus thermophilus and possible spoilage-associated bacteria, including Pseudomonas, Acinetobacter, and Psychrobacter, with a relative abundance above 50%. The most abundant yeasts were Kluyveromyces marxianus, Yamadazyma triangularis, Trichosporon faecale, and Debaryomyces hansenii. Beta-diversity analyses showed a clear separation of environmental and cheese samples based on both yeast and bacterial community structure. In addition, predicted metagenomes also indicated differential distribution of metabolic pathways between the two categories of samples. Cooccurrence and coexclusion pattern analyses indicated that the occurrence of potential spoilers was excluded by lactic acid bacteria. In addition, their persistence in the environment can be helpful to counter the development of potential spoilers that may contaminate the cheeses, with possible negative effects on their microbiological quality. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

  10. Genome survey sequencing of the wine spoilage yeast Dekkera (Brettanomyces) bruxellensis.

    Science.gov (United States)

    Woolfit, Megan; Rozpedowska, Elzbieta; Piskur, Jure; Wolfe, Kenneth H

    2007-04-01

    The hemiascomycete yeast Dekkera bruxellensis, also known as Brettanomyces bruxellensis, is a major cause of wine spoilage worldwide. Wines infected with D. bruxellensis develop distinctive, unpleasant aromas due to volatile phenols produced by this species, which is highly ethanol tolerant and facultatively anaerobic. Despite its importance, however, D. bruxellensis has been poorly genetically characterized until now. We performed genome survey sequencing of a wine strain of D. bruxellensis to obtain 0.4x coverage of the genome. We identified approximately 3,000 genes, whose products averaged 49% amino acid identity to their Saccharomyces cerevisiae orthologs, with similar intron contents. Maximum likelihood phylogenetic analyses suggest that the relationship between D. bruxellensis, S. cerevisiae, and Candida albicans is close to a trichotomy. The estimated rate of chromosomal rearrangement in D. bruxellensis is slower than that calculated for C. albicans, while its rate of amino acid evolution is somewhat higher. The proteome of D. bruxellensis is enriched for transporters and genes involved in nitrogen and lipid metabolism, among other functions, which may reflect adaptations to its low-nutrient, high-ethanol niche. We also identified an adenyl deaminase gene that has high similarity to a gene in bacteria of the Burkholderia cepacia species complex and appears to be the result of horizontal gene transfer. These data provide a resource for further analyses of the population genetics and evolution of D. bruxellensis and of the genetic bases of its physiological capabilities.

  11. Complex nature of the genome in a wine spoilage yeast, Dekkera bruxellensis.

    Science.gov (United States)

    Hellborg, Linda; Piskur, Jure

    2009-11-01

    When the genome organizations of 30 native isolates belonging to a wine spoilage yeast, Dekkera (Brettanomyces) bruxellensis, a distant relative of Saccharomyces cerevisiae, were examined, the numbers of chromosomes varied drastically, from 4 to at least 9. When single gene probes were used in Southern analysis, the corresponding genes usually mapped to at least two chromosomal bands, excluding a simple haploid organization of the genome. When different loci were sequenced, in most cases, several different haplotypes were obtained for each single isolate, and they belonged to two subtypes. Phylogenetic reconstruction using haplotypes revealed that the sequences from different isolates belonging to one subtype were more similar to each other than to the sequences belonging to the other subtype within the isolate. Reanalysis of the genome sequence also confirmed that partially sequenced strain Y879 is not a simple haploid and that its genome contains approximately 1% polymorphic sites. The present situation could be explained by (i) a hybridization event where two similar but different genomes have recently fused together or (ii) an event where the diploid progenitor of all analyzed strains lost a regular sexual cycle, and the genome started to accumulate mutations.

  12. Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage

    Directory of Open Access Journals (Sweden)

    Joyce Regina de Barros

    2010-12-01

    Full Text Available This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1 0.1% food grade phosphoric acid; 2 5.0 mg/L nisin; 3 0.1% phosphoric acid and 5.0 mg/L nisin; and 4 sterile water (control. The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2³, totalizing 8 treatments that were repeated in 3 blocks. Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with phosphoric acid 0.1% alone did not inhibit the growth of lactic acid bacteria and reduced the aerobic plate count by 1 log. The activity of nisin against lactic acid bacteria was enhanced by the addition of phosphoric acid, demonstrating a synergistic effect. Furthermore nisin activity was more evident at lower storage temperature (4 ºC. Therefore treatment of the natural casings with nisin and phosphoric acid, combined with low storage temperature, are obstacles that present a potential for controlling the growth of lactic acid bacteria in vacuum packaged sausage.

  13. Antimicrobial efficacy of sequentially applied eugenol against food spoilage micro-organisms.

    Science.gov (United States)

    Manrique, Y; Gibis, M; Schmidt, H; Weiss, J

    2016-12-01

    Compare the survival behaviour of food spoilage micro-organisms treated with sequential doses or all at once treatments of eugenol. Staphylococcus carnosus, Listeria innocua, Escherichia coli and Pseudomonas fluorescens were exposed to a minimal lethal concentration (MLC) initially, or to half doses over time, with first half dose applied immediately and a second half dose applied after 3, 4, 6 and 8 h, of eugenol. Direct plate counts were determined at regular time intervals. Population dynamics were analysed using a combined growth and mortality model. Effect of sequential dosing varied significantly between tested organisms. High antimicrobial efficacy on E. coli K12 was observed regardless of timing of the two doses. Reduced effectiveness was observed against Staph. carnosus and L. innocua the later the second half dose was applied. Complete cell reduction occurred after immediate exposure to full MLC dose, while sequential half doses were bacteriostatic regardless of application times. Time in between antimicrobial dose application had substantial impact on effectiveness, attributed to organisms becoming more tolerant. This study contributes to the evaluation of encapsulated antimicrobial systems, where antimicrobials are released over time and antimicrobial concentrations may only reach MLC levels after some time. © 2016 The Society for Applied Microbiology.

  14. Survival of spoilage bacteria subjected to sequential eugenol and temperature treatments.

    Science.gov (United States)

    Manrique, Yudith; Suriyarak, Sarisa; Gibis, Monika; Schmidt, Herbert; Weiss, Jochen

    2016-02-02

    Effects of a sequential application of eugenol and temperature on the survival of two model spoilage organisms, Staphylococcus carnosus LTH1502 and Escherichia coli K12 C600, were studied. To assess effects of a "temperature first-antimicrobial later" treatment, cultures were treated with eugenol at 20, 37 and 42 °C at the beginning of the incubation period, and after 3h and 8h. To assess effects of an "antimicrobial first-temperature later" treatment, eugenol was added at the beginning of the incubation period at 37 °C and temperature was changed to 20 or 42 °C after 3 or 8h. Cell numbers were determined in regular intervals during the incubation period using plate counts. Partitioning of eugenol was measured by HPLC, and cell morphology was assessed by electron microscopy. Combined treatments were more effective against the Gram negative E. coli than against S. carnosus. Order of application influenced the effectiveness of treatments, especially at 42 °C. There, the temperature first-eugenol later treatment was less effective than other treatments, likely due to temperature-induced adaptation processes occurring in cellular membranes making them more resistant against a later eugenol treatment. Results are of significance in situations where combinations of sublethal stresses are used to build a hurdle concept for food preservation. Copyright © 2015 Elsevier B.V. All rights reserved.

  15. Effects of aqueous extract of Cinnamomum verum on growth of bread spoilage fungi

    Directory of Open Access Journals (Sweden)

    Monir Doudi

    2016-01-01

    Full Text Available Food waste has been identified as a considerable problem and bread is the most wasted food. This study aimed to evaluate In-vitro anti-fungal activity of cinnamon extract on bread spoilage fungi and to determine its anti-fungal effect in the bread slices. At first, the MIC and MFC values of the extract were determined against Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Penicillium chrysogenum, Penicillium notatum and Rhizopus oryzae. Then, Aspergillus sp was selected to assess antifungal activities of different doses of cinnamon extract in bread slices. Cinnamon extract at a dose of 64 mg/ml completely inhibited all standard and bread isolated fungi. This concentration of extract also inhibited Aspergillus growth on bread slices and delayed colony formation but adversely affected the sensory characteristics of bread. Cinnamon extract at 32 mg/ml not only delayed fungal growth, but also improved bread shelf life and delayed its staling. Moreover, 32mg/ml of extract did not adversely affect bread aroma, flavor and texture. However, sodium acetate inhibited the growth of Aspergillus sp but is not recommended for fungal control because it is considered as chemical. Therefore 32 mg/ml of extract is recommended for increasing the shelf-life of flat bread.

  16. The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice.

    Science.gov (United States)

    Hakguder Taze, Bengi; Unluturk, Sevcan; Buzrul, Sencer; Alpas, Hami

    2015-02-01

    The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural microflora which were mostly composed of yeasts and then exposed to UV-C irradiation at an intensity level of 1.32 mW/cm(2) and sample depth of 0.153 cm for several exposure times by using a collimated beam apparatus. Applied UV dose was in the range of 0 and 108.42 mJ/cm(2). Resistance of yeast to UV light and existence of suspended particles limited the effectiveness of the process. Survival data obtained for yeasts was either described by the Weibull or traditional first-order model and goodness-of-fit of these models was investigated. Weibull model produced a better fit to the data with higher adjusted determination coefficient (R(2) adj) and lower mean square error (MSE) values which were 0.99 and 0.003, respectively. Time and UV dose of first decimal reduction were obtained as 5.7 min and 31 mJ/cm(2), respectively. The data suggests that biodosimetric studies performed by using inoculated microorganisms for assesment of the efficiency of UV irradiation treatment in the shelf life extension of juices must be carefully evaluated. UV-C irradiation had no influence on the colour of orange juice.

  17. Antimicrobial activity of vanillin against spoilage microorganisms in stored fresh-cut mangoes.

    Science.gov (United States)

    Ngarmsak, Manatchaya; Delaquis, Pascal; Toivonen, Peter; Ngarmsak, Tipvanna; Ooraikul, Buncha; Mazza, G

    2006-07-01

    The antimicrobial activity of vanillin against four bacteria (Pantoea agglomerans, Aeromonas enteropelogenes, Micrococcus lylae, and Sphingobacterium spiritovorun), four fungi (Alternaria sp., Aspergillus sp., Penicillium sp., and Fusarium sp.), and three unidentified yeasts isolated from spoiling fresh-cut mango slices was verified in laboratory media adjusted to pH 5.0. MICs of vanillin against the fungi (12.5 to 13.3 mM), bacteria (10 to 13.3 mM), and yeasts (5.0 to 6.7 mM) indicated that all the test species were sensitive to the antimicrobial effects of vanillin. Fresh-cut mango slices were dipped for 1 min in solutions containing 40 and 80 mM vanillin before being packaged in rigid trays and stored at 5 and 10 degrees C to verify the effects of vanillin on the development of the spoilage microflora. Microbiological analysis for up to 14 days of storage revealed that treatment with 80 mM vanillin significantly delayed (P < 0.05) the development of total aerobic bacteria and yeast and mold populations. Vanillin may be a practical preservative for processing fresh-cut mango.

  18. Inhibitory activity of plumbagin produced by Drosera intermedia on food spoilage fungi.

    Science.gov (United States)

    Grevenstuk, Tomás; Gonçalves, Sandra; Domingos, Telma; Quintas, Célia; van der Hooft, Justin J J; Vervoort, Jacques; Romano, Anabela

    2012-06-01

    The aim of this study was to investigate the growth-inhibiting efficacy of Drosera intermedia extracts (water, methanol and n-hexane) against four food spoilage yeasts and five filamentous fungi strains responsible for food deterioration and associated with mycotoxin production, in order to identify potential antimycotic agents. The n-hexane extract showed a broad activity spectrum against all tested microorganisms, followed, in activity, by the methanol and water extracts. The major component of the n-hexane extract was purified using a solid-phase extraction column and identified as plumbagin. Results show that high-purity plumbagin can be produced from D. intermedia cultures following a simple and effective isolation procedure. A sample of purified plumbagin was tested against the same panel of microorganisms and high growth-inhibiting capacity was observed. Minimum inhibitory concentrations less than 2 µg mL(-1) were obtained against the filamentous fungi. In the case of the species Aspergillus fumigatus, A. niger and A. flavus, activities comparable to miconazole were obtained. The results obtained provided evidence of the antimycotic activity of plumbagin, suggesting that D. intermedia could be the source of an interesting compound for the food industry as an alternative to preservatives. Copyright © 2011 Society of Chemical Industry.

  19. Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilage.

    Science.gov (United States)

    Moreira, Diana; Gullón, Beatriz; Gullón, Patricia; Gomes, Ana; Tavaria, Freni

    2016-07-13

    Bioactive food packaging is an innovative approach for the prevention of the growth of food-spoilage microorganisms. Four active extracts from agroindustrial subproducts (Eucalyptus wood, almond shells, corn cobs and grape pomace) with demonstrated antioxidant activity have been investigated for bestowing antimicrobial activity to bioactive packaging. To carry out this evaluation, the antioxidant extracts were tested against five food pathogenic bacteria, namely, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. The results obtained showed that all the tested extracts inhibited the growth of all five pathogenic bacteria. From the analysis of the minimal bactericidal concentrations (MBCs), the Eucalyptus wood extract was the most active, being necessary only 2% (v/v) to inhibit Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus, whereas almond shells extract were less active requiring 4% (w/v) to inhibit the growth of Escherichia coli and Pseudomonas aeruginosa and the extract from corn cobs was bactericidal against Escherichia coli and Staphylococcus aureus at a concentration of 4% (w/v). After checking their antimicrobial activity, the antioxidant extracts have been incorporated into sodium alginate films and the maintenance of their antimicrobial properties was confirmed. This work showed that the antioxidant extracts from agroindustrial byproducts exhibited antimicrobial activity and were suitable for incorporation into edible films that could be used in bioactive packaging systems.

  20. Prevention of fungal spoilage in food products using natural compounds: A review.

    Science.gov (United States)

    Ribes, Susana; Fuentes, Ana; Talens, Pau; Barat, Jose Manuel

    2017-04-10

    The kingdom Fungi is the most important group of microorganism contaminating food commodities, and chemical additives are commonly used in the food industry to prevent fungal spoilage. However, the increasing consumer concern about synthetic additives has led to their substitution by natural compounds in foods. The current review provides an overview of using natural agents isolated from different sources (plants, animals, and microorganisms) as promising antifungal compounds, including information about their mechanism of action and their use in foods to preserve and prolong shelf life. Compounds derived from plants, chitosan, lactoferrin, and biocontrol agents (lactic acid bacteria, antagonistic yeast, and their metabolites) are able to control the decay caused by fungi in a wide variety of foods. Several strategies are employed to reduce the drawbacks of some antifungal agents, like their incorporation into oil-in-water emulsions and nanoemulsions, edible films and active packaging, and their combination with other natural preservatives. These strategies facilitate the addition of volatile agents into food products and, improve their antifungal effectiveness. Moreover, biological agents have been investigated as one of the most promising options in the control of postharvest decay. Numerous mechanisms of action have been elucidated and different approaches have been studied to enhance their antifungal effectiveness.

  1. Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage.

    Science.gov (United States)

    de Barros, Joyce Regina; Kunigk, Leo; Jurkiewicz, Cynthia Hyppolito

    2010-10-01

    This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric acid and 5.0 mg/L nisin; and 4) sterile water (control). The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2(3), totalizing 8 treatments that were repeated in 3 blocks. Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with phosphoric acid 0.1% alone did not inhibit the growth of lactic acid bacteria and reduced the aerobic plate count by 1 log. The activity of nisin against lactic acid bacteria was enhanced by the addition of phosphoric acid, demonstrating a synergistic effect. Furthermore nisin activity was more evident at lower storage temperature (4 ºC). Therefore treatment of the natural casings with nisin and phosphoric acid, combined with low storage temperature, are obstacles that present a potential for controlling the growth of lactic acid bacteria in vacuum packaged sausage.

  2. Post-harvest degradation of carotenoid glucose esters in saffron.

    Science.gov (United States)

    Morimoto, S; Umezaki, Y; Shoyama, Y; Saito, H; Nishi, K; Irino, N

    1994-10-01

    It has been found that an indoor cultivation system of Crocus sativus L. is more favorable with regard to the quality of saffron, as compared to the usual cultivation in an open field. Carotenoid glucose esters increase from the period before blooming and reach the maximum in the full blooming period, and are sensitive for the presence of oxygen, light irradiation, and beta-glucosidase. Moreover, it is evident that storage of saffron at -20 degrees C promotes the constant supply of saffron with a homogeneous pharmacological activity.

  3. Post-harvest production efficiency and output elasticity in cassava ...

    African Journals Online (AJOL)

    The study showed that in some agricultural zones in Rivers State and, in some products, there were negative response. A negative response to input use is an indication or suggests allocation inefficiency. Output efficiency measurement is very important in agricultural production in a profit oriented enterprise. Efficiency in ...

  4. Dry matter content and post-harvest physiological deterioration as ...

    African Journals Online (AJOL)

    PPD was quantified using visual streaking evaluation and DM was by oven drying to a constant weight. The results obtained showed a high effect of individual root and genotype on PPD susceptibility and DM content among the assessed cassava genotypes. A weak positive relationship was observed between PPD and DM ...

  5. Chemical composition changes of post-harvest coconut ...

    African Journals Online (AJOL)

    ajl yemi

    2011-10-26

    Oct 26, 2011 ... 0.1 mol/L sodium hydroxide using phenolphthalein as indicator and expressed as gram lactic acid per 100 ... the sample and then titrating the remaining nonvolatile acid using 0.1 mol/L sodium hydroxide and using .... binding with sugar, protein, cellulose and starch and forming glucosidic bonds. Glucoside ...

  6. Scaling Up Post-Harvest Management Innovations for Grain ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Boosting climate resilience for Colombian coffee growers. IDRC, Tim Hortons, and Cenicafé joining forces in a new partnership. Their goal is to reduce the vulnerability of Colombia's smallholder coffee growers to the climate-related challenges posing a... View moreBoosting climate resilience for Colombian coffee growers ...

  7. RESISTANCE TO POST-HARVEST MICROBIAL ROT IN YAM ...

    African Journals Online (AJOL)

    ACSS

    . GENOTYPE AND STORAGE METHODS. D. NYADANU, H. DAPAAH and A.D. AGYEKUM. Department of Crop and Soil Sciences Education, College of Agriculture Education, University of Education,. Winneba, P. O. Box 40, Asante Mampong ...

  8. 4647 evaluating post harvest opportunities and constraints to ...

    African Journals Online (AJOL)

    user

    2011-03-02

    Mar 2, 2011 ... A wholesaler could purchase a bundle of huckleberry for 50 FCFA (US$0.10), split the bundle into two and each was again sold at 50. FCFA to the retailer. The retailer repeated the same procedure before selling to the consumers. Producers. Wholesalers. Consumers. Figure 3: Marketing channels for ...

  9. Post-harvest bruchid richness and residual activity of pirimiphos ...

    African Journals Online (AJOL)

    The residual activity of actellic dust (pirimiphos-methyl) on Callosobruchus maculatus F. and the fieldto-store bruchid richness of pigeon pea grains were studied at Nsukka, Nigeria. Results of the bruchid richness study showed that there was no emergence or infestation of bruchids from both the treated and untreated grains ...

  10. Food Security: Agriculture and Gender Relations in Post Harvest ...

    African Journals Online (AJOL)

    Provision of food has always been a challenge facing mankind. A majorcornerstone in this challenge is the competition from insect pests. While some pest-associated losses occur when the crops are standing in the farms or greenhouses, others are caused during storage in bins and granaries. Improvements in agricultural ...

  11. assessment of post-harvest technologies and gender relations in ...

    African Journals Online (AJOL)

    Mgina

    at farm level is advocated as a strategy for household food security. The study was conducted in ... gendered maize post–harvest management in order to revitalize the agricultural sector. .... continuing evolution at local level (Lupatu. 1980). ..... service. The findings are in line with Walhaj and Harti (2007) who reported that.

  12. Improving fish post-harvest management and marketing in Malawi ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Poor processing and management are major factors, resulting in losses worth up to US$5 billion each year. These losses also have an important gender di- mension: women are often little involved in fish processing and marketing. This further weakens the economic and nu- tritional value of fish at household, community, ...

  13. Assessment of Post-Harvest Technologies and Gender Relations in ...

    African Journals Online (AJOL)

    harvest maize losses at farm level is advocated as a strategy for household food security. The study was conducted in Pangawe village, eastern Tanzania. It employed participatory approaches to investigate farmers' perceptions on loss ...

  14. Reducing post-harvest losses in South Asia's mango orchards ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    29 avr. 2016 ... Solar dryers are improving livelihoods in Bhutan. Des séchoirs à fruits et à légumes fonctionnant à l'énergie solaire aident les résidents de villages reculés du sud‑est du Bhoutan à accroître leur. Voir davantageSolar dryers are improving livelihoods in Bhutan · Ce que nous faisons · Financement ...

  15. Biological control of post harvest disease caused by Aspergillus ...

    African Journals Online (AJOL)

    Antagonistic activity of 24 selected bacterial strains detected by previous microbiological studies to Aspergillus flavus was tested in vitro and in vivo conditions. Within 24 strains, only ten strains showed remarkable inhibition zone (6-34 mm) against the pathogen in assays carried out in Petri plates. Both cell suspension and ...

  16. Post-harvest bruchid richness and residual activity of pirimiphos ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-01-19

    Jan 19, 2009 ... covered with muslin cloth held in place with a rubber band. Three ventilation holes were made on the curved .... bruchid infestation, egg counts and mean developmental days of insects (MDD) decreased with ... deposit eggs on the surface of cowpea pods still hanging on the plant and the emerging larvae ...

  17. Chemical composition changes of post-harvest coconut ...

    African Journals Online (AJOL)

    Coconut inflorescence sap (CIS) is sweet, oyster-white and translucent and was reported to be highly nutritive and a good digestive agent. The chemical composition changes including total sugar, reducing sugar, ethanol, total acidity, volatile acid, amino acid, vitamin C and total phenolic contents of postharvest coconut ...

  18. Reducing post-harvest losses in South Asia's mango orchards ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    2016-04-29

    Apr 29, 2016 ... New opportunities for aquaculture in Sri Lanka. In Sri Lanka, the government is aiming to double fish consumption per capita from 11 to 22 kg per year by the end of 2014 to boost dietary protein. View moreNew opportunities for aquaculture in Sri Lanka ...

  19. Antagonistic properties of Trichoderma viride on post harvest ...

    African Journals Online (AJOL)

    SERVER

    2007-11-05

    Nov 5, 2007 ... be an effective biocontrol agent of a range of important airborne and soil borne pathogens. Trichoderma spp. is the most widely studied biocontrol agents (BCAs) against plant pathogens. Weindling and Emerson (1936) observed that they could excrete extracellular compound which was named gliotoxin.

  20. Improving fish post-harvest management and marketing in Malawi ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    issues connected to gender and power. These interventions will include improved processing methods, such as parboil- ing, solar drying, and kilning. Gender training and behavior change communication activities will address the gender and social relations in the fisheries value chain. The team will work with policymakers ...

  1. Fungi associated with post-harvest deterioration of dried Clarias ...

    African Journals Online (AJOL)

    Mycoflora of dried Clarias gariepinus (Burchell, 1822) were studied on samples obtained from Afaha, Okpokpo and Itam markets in Uyo, Akwa Ibom State using standard methods. Potato dextrose agar was used for isolation process. This was done twice (first and seventh day). Fungi were identified according to their ...

  2. Value-adding post harvest processing of cooking bananas (Musa ...

    African Journals Online (AJOL)

    Yomi

    2010-12-29

    Dec 29, 2010 ... fuel release. Bananas are famous as a good source of potassium, a mineral involved in proper muscle contraction. The International Institute of Tropical Agriculture (IITA) ... soaked in hot water before peeling, but this method rarely helps, and with ..... through a muslin (white, fine filter) cloth to obtain a clear.

  3. post harvest production efficiency and output elasticity in cassava

    African Journals Online (AJOL)

    d

    But, cassava is progressively shifting roles from being a staple food for human consumption to becoming an efficient industrial crop, particularly, in developing economies of Asia, Latin America and the African Caribbean and Pacific. (ACP) nations (Baguma and Kawuki, 2006). Cassava starch has numerous food application ...

  4. Alteration of post harvest diseases of mango Mangifera indica ...

    African Journals Online (AJOL)

    Administrator

    2007-05-02

    May 2, 2007 ... diseases during ripening. These diseases reduce the fruit quality and ... Alternaria sp., Botryodiplodia theobromae, Dothiorella sp., Aspergillus niger and non-identified fungi were responsible for mango rotting. ... nation of fungal quiescence on climacteric fruits like man- goes appears to be related to the ...

  5. Reducing post-harvest physiological deterioration in cassava ...

    African Journals Online (AJOL)

    The short shelf-life severely limits marketing options by increasing losses, marketing costs, and limiting access to urban markets and processing centres. ... Constructs carrying appropriate genes were successfully transferred into cassava and plants expressing the inserted genes have been obtained and are being ...

  6. Teor de nitrato em alface hidropônica em função de vazões e períodos de pós-colheita Nitrate content in hydroponic lettuce in function of flow rate and post-harvest periods

    Directory of Open Access Journals (Sweden)

    Antonio Aprígio

    2012-09-01

    Full Text Available O objetivo do trabalho foi determinar o teor de nitrato (NO3- presente em plantas de alface (Lactuca sativa L. da cultivar Vera, conduzida por hidroponia, em função de vazões e períodos de pós-colheita. O experimento foi realizado no município de Cascavel, PR, em casa de vegetação da Universidade Estadual do Oeste do Paraná (UNIOESTE. As plantas foram nutridas mediante utilização de uma solução nutritiva caracterizada por possuir condutividade elétrica média de 1,2 dS m-1 e que, ao percorrer toda a bancada de cultivo, retornava ao tanque de irrigação e reiniciava o processo, constituindo, desta forma, um sistema fechado. No experimento, utilizou-se o delineamento inteiramente casualizado com oito repetições que foram representadas, individualmente, por duas plantas de alface, no esquema fatorial (3 x 4. Os tratamentos resultaram da combinação entre três vazões (0,5; 1,0 e 1,5 L min-1 e quatro períodos de armazenamento pós-colheita (0; 24; 48 e 72 h. A determinação do teor de nitrato foi realizada por meio do método colorimétrico e os valores obtidos foram inferiores ao limite máximo exigido pela Comunidade Europeia. Os fatores investigados influenciaram significativamente os teores médios de nitrato.The objective of this study was to determine the nitrate (NO3- content present in lettuce plants (Lactuca sativa L. of the Vera cultivar, produced under hydroponic system, in function of different flow rates and post-harvest periods. The experiment was conducted in the city of Cascavel-PR, in a greenhouse of the Universidade Estadual do Oeste do Paraná (UNIOESTE. The plants were nourished by the use of a nutrient solution, characterized by mean electrical conductivity of 1.2 dS m-1 which after passing the entire growing bench, returned to the irrigation tank and restarted the process, forming a closed system. The experiment was conducted in completely randomized design with eight replications, which were represented

  7. Uso de películas de fécula de mandioca e pvc na conservação pós-colheita de pimentão Use cassava starch films and pvc on post-harvest conservation of bell pepper

    Directory of Open Access Journals (Sweden)

    Ellen Toews Doll Hojo

    2007-02-01

    Full Text Available Os produtos hortícolas apresentam vida útil pós-colheita limitada, devido às reações bioquímicas de natureza catabólica, que aumentam com a senescência, causando a morte dos tecidos. Avaliou-se o uso de películas de fécula de mandioca e PVC na manutenção da qualidade pós-colheita de pimentões (Capsicum annuum L. armazenados em condições ambiente. Pimentões cv. Ikeda foram submetidos a 4 tratamentos: PVC, biofilmes nas concentrações de 3,5%, 4% e 4,5% de fécula de mandioca. Como testemunha foram utilizados frutos sem recobrimento de filme. As análises químicas foram realizadas a cada 2 dias, durante 8 dias de armazenamento, sendo avaliados a perda de massa, firmeza, acidez titulável (AT, pH, sólidos solúveis (SS, pectina total e pectina solúvel, coloração da casca e clorofila. O delineamento experimental foi inteiramente casualizado, em esquema fatorial com 25 tratamentos, 3 repetições e 2 frutos por parcela. Em todos os tratamentos, a firmeza e o pH diminuíram, enquanto a AT e os SS aumentaram no final do período de armazenamento em condições ambiente. Os tratamentos utilizados não ocasionaram alterações significativas no teor de pectina total durante o período de armazenamento, entretanto, menor teor de pectina solúvel foi observado nos frutos envoltos em PVC. Os frutos recobertos com biofilmes a 4 e 4,5% de fécula de mandioca apresentaram descamação da película a partir do sexto dia de armazenamento. A aplicação de PVC foi efetiva na manutenção da qualidade de pimentões cv. Ikeda, armazenados em condições ambiente por 8 dias.Horticultural products present limited post-harvest life due to catabolic biochemical reactions, which increase with age. The use of cassava starch films and PVC on the maintenance of post-harvest quality of bell peppers cv. Ikeda stored at room temperature was evaluated. The bell peppers (Capsicum annuum L. were submitted to 4 modified atmospheres: PVC, edible coatings at

  8. Influência da adubação potássica na produção e na atividade de enzimas pós-colheita em escarola (Cichorium endivia L. / Influence of potassium fertilization in endive (Cichorium endiviaL. production and enzyme post-harvest activity

    Directory of Open Access Journals (Sweden)

    Paulo Sérgio Pavinato

    2009-12-01

    Full Text Available ResumoO potássio é um dos nutrientes mais abundantes no citoplasma das células vegetais, e sua alta contribuição no metabolismo das plantas está relacionada ao controle osmótico das células e à ativação de inúmeras enzimas. Sendo de conhecimento que a produção e manutenção da qualidade pós-colheita de sementes, frutos e hortaliças depende da boa nutrição potássica, o presente trabalho teve por objetivo avaliar o efeito de doses de potássio na produção e qualidade pós-colheita de escarola. A escarola, variedade Malan, foi cultivada em vasos com capacidade de 10 kg de solo, em casa de vegetação, na Fazenda Experimental Lajeado, Departamento de Produção Vegetal/Horticultura da FCA-UNESP, Botucatu-SP. Os tratamentos consistiram em cinco doses de potássio, correspondentes a 0, 75, 150, 300 e 600 kg ha-1 de K2O, aplicadas 1/3 no plantio e o restante em três coberturas (8, 16 e 28 dias após o transplante. Por ocasião do transplante, aplicou-se a adubação nitrogenada e fosfatada recomendadas para a cultura. Aos 35 dias após o transplante, as plantas foram colhidas e se efetuaram as avaliações de diâmetro de cabeça, massa fresca e área foliar. Ainda utilizando plantas frescas, determinou-se a atividade das enzimas polifenol oxidase e peroxidase. Em plantas secas, em estufa a 60°C por 72 h, foram determinadas a massa seca, o teor de K no tecido e o acúmulo total de proteínas. De maneira geral, a aplicação de 150 kg ha-1 de K2O, correspondente à dose recomendada pelos boletins de adubação para a escarola, resultou em máxima produção e qualidade pós-colheita, não respondendo a doses mais elevadas.AbstractPotassium is one of the nutrients that is present in higher levels in the cytoplasm of plant cells, and its contribution in plant metabolism is related to cell osmotic regulation and the activation of many enzymes. Given the knowledge that production and post-harvest quality maintenance of seeds, fruit

  9. Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging.

    Science.gov (United States)

    Macé, Sabrina; Cardinal, Mireille; Jaffrès, Emmanuel; Cornet, Josiane; Lalanne, Valérie; Chevalier, Frédérique; Sérot, Thierry; Pilet, Marie-France; Dousset, Xavier; Joffraud, Jean-Jacques

    2014-06-01

    The spoilage potential of isolates belonging to five bacterial groups/species (Shewanella baltica, Carnobacterium maltaromaticum, Aeromonas salmonicida, Vibrio sp., "other Gamma-Proteobacteria" [containing one strain of Pseudoalteromonas sp. and one strain of Psychrobacter sp.]) isolated from spoiled cooked and whole tropical shrimp stored under modified atmosphere packaging (MAP) was evaluated by inoculation into ionized cooked and peeled tropical shrimp followed by storage for 32 days at 8 °C. Microbial growth and sensory changes were monitored during the storage period. The major spoilage bacterial isolate groups were C. maltaromaticum and S. baltica. In order to characterize their spoilage potential further and to study the effect of their interactions, each of these two specific spoilage organisms (SSO) and one mixed-culture, C. maltaromaticum/S. baltica, were tested using a combination of complementary methods: molecular (PCR-TTGE), sensory, chemical, and conventional microbiological analyses. It was concluded that, in the mixed-culture-inoculated samples, both species groups imposed their spoilage characteristics. Copyright © 2013 Elsevier Ltd. All rights reserved.

  10. Binary combination of epsilon-poly-L-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat.

    Science.gov (United States)

    Hyldgaard, Morten; Meyer, Rikke L; Peng, Min; Hibberd, Ashley A; Fischer, Jana; Sigmundsson, Arnar; Mygind, Tina

    2015-12-23

    Proliferation of microbial population on fresh poultry meat over time elicits spoilage when reaching unacceptable levels, during which process slime production, microorganism colony formation, negative organoleptic impact and meat structure change are observed. Spoilage organisms in raw meat, especially Gram-negative bacteria can be difficult to combat due to their cell wall composition. In this study, the natural antimicrobial agents ε-poly-L-lysine (ε-PL) and isoeugenol were tested individually and in combinations for their activities against a selection of Gram-negative strains in vitro. All combinations resulted in additive interactions between ε-PL and isoeugenol towards the bacteria tested. The killing efficiency of different ratios of the two antimicrobial agents was further evaluated in vitro against Pseudomonas putida. Subsequently, the most efficient ratio was applied to a raw turkey meat model system which was incubated for 96 h at spoilage temperature. Half of the samples were challenged with P. putida, and the bacterial load and microbial community composition was followed over time. CFU counts revealed that the antimicrobial blend was able to lower the amount of viable Pseudomonas spp. by one log compared to untreated samples of challenged turkey meat, while the single compounds had no effect on the population. However, the compounds had no effect on Pseudomonas spp. CFU in unchallenged meat. Next-generation sequencing offered culture-independent insight into population diversity and changes in microbial composition of the meat during spoilage and in response to antimicrobial treatment. Spoilage of unchallenged turkey meat resulted in decreasing species diversity over time, regardless of whether the samples received antimicrobial treatment. The microbiota composition of untreated unchallenged meat progressed from a Pseudomonas spp. to a Pseudomonas spp., Photobacterium spp., and Brochothrix thermosphacta dominated food matrix on the expense of low

  11. Parallelisation of surface-related multiple elimination

    NARCIS (Netherlands)

    vanWaveren, GM; Godfrey, IM; Hertzberger, B; Serazzi, G

    1995-01-01

    This paper presents the first published parallelisation of the surface-related multiple elimination method from the Delphi (3) software release. This method is used in the seismic industry to eliminate multiple data from recorded seismic data. Both data-parallel and message-passing implementation

  12. Toxinogenic and spoilage potential of aerobic spore-formers isolated from raw milk.

    Science.gov (United States)

    De Jonghe, Valerie; Coorevits, An; De Block, Jan; Van Coillie, Els; Grijspeerdt, Koen; Herman, Lieve; De Vos, Paul; Heyndrickx, Marc

    2010-01-01

    The harmful effects on the quality and safety of dairy products caused by aerobic spore-forming isolates obtained from raw milk were characterized. Quantitative assessment showed strains of Bacillus subtilis, the Bacillus cereus group, Paenibacillus polymyxa and Bacillus amyloliquefaciens to be strongly proteolytic, along with Bacillus licheniformis, Bacillus pumilus and Lysinibacillus fusiformis to a lesser extent. Lipolytic activity could be demonstrated in strains of B. subtilis, B. pumilus and B. amyloliquefaciens. Qualitative screening for lecithinase activity also revealed that P. polymyxa strains produce this enzyme besides the B. cereus group that is well-known for causing a 'bitty cream' defect in pasteurized milk due to lecithinase activity. We found a strain of P. polymyxa to be capable of gas production during lactose fermentation. Strains belonging to the species B. amyloliquefaciens, Bacillus clausii, Lysinibacillus sphaericus, B. subtilis and P. polymyxa were able to reduce nitrate. A heat-stable cytotoxic component other than the emetic toxin was produced by strains of B. amyloliquefaciens and B. subtilis. Heat-labile cytotoxic substances were produced by strains identified as B. amyloliquefaciens, B. subtilis, B. pumilus and the B. cereus group. Variations in expression levels between strains from the same species were noticed for all tests. This study emphasizes the importance of aerobic spore-forming bacteria in raw milk as the species that are able to produce toxins and/or spoilage enzymes are all abundantly present in raw milk. Moreover, we demonstrated that some strains are capable of growing at room temperature and staying stable at refrigeration temperatures. 2009 Elsevier B.V. All rights reserved.

  13. The influence of Pichia killer toxins on the wine spoilage yeasts

    Directory of Open Access Journals (Sweden)

    Urszula Błaszczyk

    2015-08-01

    Full Text Available Killer yeasts are able to produce toxins that antagonize the growth of susceptible yeasts cells of the same species or the ones that are related to them. Killer strains are resistant to their own toxins but can be sensitive to killer proteins of other yeasts. The killer proteins of Pichia spp. are known for its broad spectrum of antifungal activity including pathogens such as Candida albicans. The aim of the study was to investigate the potential of the partly purified killer toxins to inhibit the growth of selected yeast strains which can contribute to wine spoilage. Three Pichia killer yeast strains (CBS 1982, CBS 5759, CBS 7373 were used in the study. The killer protein secreted by Pichia anomala CBS 1982 was characterized by the highest antifungal activity. The most pronounced effect of the reduction of cell proliferation by killer toxin preparations was found after 2 and 20 h cultivation. Among the 13 tested strains, all Pichia killer toxin preparations inhibited the growth of Rhodotorula graminis Rg, Rhodotorula mucilaginosa Rm and Schizosaccharomyces pombe DSM 70576. Killer toxins produced by Pichia anomala CBS 1982 (K8 and CBS 5759 (K4 limited the growth of Candida pulcherrima K5 and Hanseniaspora guillermondii DSM 3432 after 2, 20 and 168 h of incubation. A significant reduction of Debaryomyces hansenii DSM 3428 biomass was observed in medium with the addition of one toxin preparation (Pichia anomala CBS 1982. The growth limitation of Candida glabrata DSM 6425, Hanseniaspora uvarum DSM 2768, Metchnikowia pulcherrima DSM 70321 and Cryptococcus laurentii DSM 70766 was noticed only after 2 hours cultivation in presence of killer protein preparations. The killer toxins could be used in the food industry as selective tools to control infections during the fermentation of wine and improve the quality of the final product.

  14. Microbial Spoilage, Actions of Preservatives and Phytochemical Screening of Mango (Mangifera indica Seed Powder

    Directory of Open Access Journals (Sweden)

    Musa Olusegun AREKEMASE

    2015-03-01

    Full Text Available The work was carried out to determine the organisms responsible for the microbial spoilage of kernels of Mangifera indica. A specialized kit was employed to confirm the Gram negative organisms present in the spoilt kernels of M. indica. The effects of chemical preservatives such as sodium benzoate, sodium acetate, citric acid and sodium chloride at different concentrations on the microbial counts and pH of mango seed powder stored at room temperature over a period of 12 weeks were studied. The mango seed kernel powder (MSK was screened for phytochemicals. The bacteria isolated include: Bacillus subtilis, Staphylococcus aureus, Enterobacter clocae, Enterobacter asburiae and Stenotrophomonas maltophilia. The Gram negative organisms confirmed were Enterobacter clocae, Enterobacter asburiae and Stenotrophomonas maltophilia. The isolated fungus was Aspergillus niger. In the analysis of different chemical preservatives on mango seed powder, the most effective preservative was 3.0% sodium benzoate followed by 5% sodium acetate and 5% common salt. Citric acid was the least effective of all the preservatives used at equal concentrations. Sodium benzoate at 3% had the least bacterial count of 0.8 x 103 CFU/ml which was maintained from the 8th week to the last week of storage. Citric acid at 0.1% and 1.0% concentrations had bacterial counts of 3.50 x 103 CFU/ml and 2.0 x 103 CFU/ml respectively at the end of the 12 weeks of storage. The pH of the chemically preserved powdered kernels of M. indica from the 1st to the 12th week ranged from 2.70-6.01. The phytochemicals present in the mango seed powder included tannins, saponnins, polyphenol, alkaloids, flavonoids, cardiac glycosides and steroids.

  15. Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes.

    Science.gov (United States)

    Wang, Wenjun; Ma, Xiaobin; Zou, Mingming; Jiang, Peng; Hu, Weixin; Li, Jiao; Zhi, Zijian; Chen, Jianle; Li, Shan; Ding, Tian; Ye, Xingqian; Liu, Donghong

    2015-10-01

    Mature-green cherry tomato fruits (Lycopersicon esculentum cv. Jinyu) were exposed to different power densities of ultrasound (66.64, 106.19, and 145.74 W/L) at 25 °C to study ultrasound non-thermal effects on the storage properties. Among the three levels of ultrasound irradiation, 106.19 W/L ultrasound was effective in reducing the spoilage microorganisms, delaying postharvest ripening through inhibiting ethylene production and respiration rates, and consequently maintaining fruit firmness, flavor, enzyme activities, antioxidants (total phenolics, total flavonoids), and the total antioxidant capacity of cherry tomatoes. The 66.64 W/L ultrasound had similar effects but to a lesser extent. Meanwhile, although 145.74 W/L ultrasound resulted in higher content of ascorbic acid (AA), it showed many negative effects on the storage quality of fruits. These results demonstrated that ultrasound of appropriate power density had great potentials in inhibiting decay, maintaining flavor and nutritional quality of cherry tomatoes. Recently, ultrasound has been considered as a multifunctional pretreatment method for the preservation of postharvest fruits and vegetables. Although the preservation effects were slight because of the screening of the thermal effects, its non-thermal effects presented potentials in improving storage quality of cherry tomato. Further studies are needed to explore the combinations between ultrasound with heating as well as other postharvest preservation technologies to enhance the effects of ultrasound. These explorations would facilitate the large-scale application of ultrasound in the preservation of fresh fruits and vegetables. © 2015 Institute of Food Technologists®

  16. Efficacy of commercial natural antimicrobials alone and in combinations against pathogenic and spoilage microorganisms.

    Science.gov (United States)

    Techathuvanan, Chayapa; Reyes, Fatima; David, Jairus R D; Davidson, P Michael

    2014-02-01

    Microbial control strategies are needed in the food industry to prevent foodborne illnesses and outbreaks and prolong product shelf life. The aim of this study was to investigate and compare the efficacy of the commercial natural antimicrobials white mustard essential oil (WMEO), citrus flavonoid and acid blend (CFAB), olive extract (OE), Nisaplin (a compound containing nisin), and lauric arginate (LAE) alone and in combinations against foodborne pathogens and spoilage microorganisms. MICs of individual and combined antimicrobials against Escherichia coli, Salmonella Enteritidis, Enterobacter aerogenes, Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus were determined at pH 6.0 and 25 °C. WMEO was most effective against B. cereus and S. aureus, with MICs of 250 and 500 mg/liter, respectively. CFAB inhibited all tested microorganisms, requiring only 12 to 35 mg/liter for gram-positive bacteria. For OE, 2,000 mg/liter was needed to achieve microbial inhibition. Nisaplin at 400 to 1,200 mg/liter inhibited only gram-positive bacteria. LAE was effective at low concentrations and required only 20 to 50 mg/liter to inhibit all tested microorganisms. When WMEO was combined with other antimicrobials, the effects were usually additive except for WMEO plus Nisaplin and WMEO+OE, which had synergistic activity against L. monocytogenes and Salmonella Enteritidis, respectively. An antagonistic effect was observed for WMEO+CFAB against E. aerogenes. For WMEO+LAE+CFAB, additive antimicrobial effects were noted against all strains tested except S. aureus, where a synergistic effect occurred. These findings suggest that these commercial natural antimicrobials have potential to enhance food safety by inhibiting foodborne pathogens and extending product shelf life.

  17. Synergized antimicrobial activity of eugenol incorporated polyhydroxybutyrate films against food spoilage microorganisms in conjunction with pediocin.

    Science.gov (United States)

    Narayanan, Aarthi; Neera; Mallesha; Ramana, Karna Venkata

    2013-07-01

    Biopolymers and biopreservatives produced by microorganisms play an essential role in food technology. Polyhydroxyalkanoates and bacteriocins produced by bacteria are promising components to safeguard the environment and for food preservation applications. Polyhydroxybutyrate (PHB)-based antimicrobial films were prepared incorporating eugenol, from 10 to 200 μg/g of PHB. The films were evaluated for antimicrobial activity against foodborne pathogens, spoilage bacteria, and fungi such as Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, Bacillus cereus, Aspergillus flavus, Aspergillus niger, Penicillium sp., and Rhizopus sp. The synergistic antimicrobial activity of the films in the presence of crude pediocin was also investigated. The broth system containing pediocin (soluble form) as well as antimicrobial PHB film demonstrated an extended lag phase and a significant growth reduction at the end of 24 h against the bacteria. Crude pediocin alone could not elicit antifungal activity, while inhibition of growth and sporulation were observed in the presence of antimicrobial PHB film containing eugenol (80 μg/g) until 7 days in the case of molds, i.e., A. niger, A. flavus, Penicillium sp., and Rhizopus sp. in potato dextrose broth. In the present study, we identified that use of pediocin containing broth in conjunction with eugenol incorporated PHB film could function in synergized form, providing effective hurdle toward food contaminating microorganisms. Furthermore, tensile strength, percent crystallinity, melting point, percent elongation to break, glass transition temperature, and seal strength of the PHB film with and without eugenol incorporation were investigated. The migration of eugenol on exposure to different liquid food simulants was also analyzed using Fourier transform infrared spectroscopy. The study is expected to provide applications for pediocin in conjunction with eugenol containing PHB film to enhance the shelf life of foods in the

  18. Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe.

    Science.gov (United States)

    Fang, Ting; Liu, Yanhong; Huang, Lihan

    2013-05-01

    The main objective of this study was to investigate the growth kinetics of Listeria monocytogenes and background microorganisms in fresh-cut cantaloupe. Fresh-cut cantaloupe samples, inoculated with three main serotypes (1/2a, 1/2b, and 4b) of L. monocytogenes, were incubated at different temperatures, ranging from 4 to 43 °C, to develop kinetic growth models. During storage studies, the population of both background microorganisms and L. monocytogenes began to increase almost immediately, with little or no lag phase for most growth curves. All growth curves, except for two growth curves of L. monocytogenes 1/2a at 4 °C, developed to full curves (containing exponential and stationary phases), and can be described by a 3-parameter logistic model. There was no significant difference (P = 0.28) in the growth behaviors and the specific growth rates of three different serotypes of L. monocytogenes inoculated to fresh-cut cantaloupe. The effect of temperature on the growth of L. monocytogenes and spoilage microorganisms was evaluated using three secondary models. For L. monocytogenes, the minimum and maximum growth temperatures were estimated by both the Ratkowsky square-root and Cardinal parameter models, and the optimum temperature and the optimum specific growth rate by the Cardinal parameter model. An Arrhenius-type model provided more accurate estimation of the specific growth rate of L. monocytogenes at temperatures food processors for conducting risk assessment of L. monocytogenes in fresh-cut cantaloupe, and for estimating the shelf-life of fresh-cut products. Published by Elsevier Ltd.

  19. Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide.

    Science.gov (United States)

    Oro, L; Ciani, M; Bizzaro, D; Comitini, F

    2016-07-01

    Over the last few decades, the use of zymocins as biological tools to counteract contamination by spoilage yeast in beverages and food has been widely studied. This study examined the damage induced by the Kwkt and Pikt, two zymocins produced by Kluyeromyces wickerhamii and Wickerhanomyces anomalus, respectively, with antimicrobial activity against Brettanomyces/Dekkera wine-spoilage yeast. The physiological and biochemical characterization of both of these proteins revealed that only Pikt showed a strict relationship between β-glucosidase activity and killer activity. The minimum inhibitory concentrations and minimum fungicidal concentrations of Kwkt and Pikt showed inhibitory activities against Brettanomyces/Dekkera yeast. Cytofluorimetric evaluation of cell death was based on both cell membrane permeability and cell metabolism, using fluorescence techniques under increasing zymocin levels over different incubation times. The antimicrobial actions of Kwkt and Pikt were also compared with the mode of action of sulphur dioxide. In this last case, the induction of the viable but noncultivable (VBNC) state was confirmed, with the consequent recovery of Brettanomyces yeast after medium replacement. In contrast, Kwkt and Pikt caused irreversible death of these yeast, without recovery of sensitive cells. Kwkt and Pikt could be proposed as fungistatic or fungicide biocontrol agents in winemaking to control the colonization and development of Brettanomyces/Dekkera yeasts. These data support the potential use of zymocins to reduce wine contamination as an alternative to sulphur dioxide that act on sensitive cells. Differently from sulphur dioxide, that could induce a reversible VBNC state, Kwkt and Pikt determine the irreversible damage on sensitive yeasts, ensuring the complete control of spoilage Brettanomyces yeast. © 2016 The Society for Applied Microbiology.

  20. Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage.

    Science.gov (United States)

    Davies, E A; Milne, C F; Bevis, H E; Potter, R W; Harris, J M; Williams, G C; Thomas, L V; Delves-Broughton, J

    1999-09-01

    Lactic acid bacteria (LAB) commonly cause spoilage in minimal heat-treated vacuum-packed cured delicatessen meats. Predominant species are Lactobacillus sake and L. curvatus. LAB strains isolated from spoiled products of this type (liver sausage, ham and bologna sausage) were found to be sensitive to low nisin concentrations (maximum of 1.25 microg g(-1)). Addition of 25 microg g(-1) nisin (as Nisaplin) inhibited the growth of LAB spoilage organisms inoculated into vacuum-packed pasteurized bologna-type sausages stored at 8 degrees C. Control sausages became spoiled (>10(8) LAB CFU g(-1)) by day 7, whereas sausages containing nisin remained unspoiled for >50 days. The effect of three types of phosphates (used as emulsifiers) on nisin activity in the sausages was compared. LAB growth rate was fastest in samples containing orthophosphate, and slowest in sausages containing diphosphate. The shelf life was also greatly extended in the latter. Fat content also affected nisin activity. Nisin activity (as indicated by LAB inhibition) was greatest in samples containing 15% > 25% > 37% (wt/wt) fat. In a sausage formulation containing 37% fat and incorporating diphosphate as emulsifier, levels of nisin as low as 2.5 microg g(-1) showed antibacterial effects. A nisin level of 6.25 microg g(-1) totally inhibited LAB growth for over 4 weeks and 25 microg g(-1) for 5 weeks. Spoilage control was achieved in the same sausage formulation but with 25% (wt/wt) fat; 12.5 microg g(-1) nisin prevented LAB growth for 5 weeks.