Effect of antimicrobial coatings on microbiological, sensorial and physico-chemical properties of pre-cut cauliflowers

Abstract : Six coatings containing different ratios of polysaccharides and antimicrobials were prepared and tested in vitro against Listeria monocytogenes. Best coating mixtures were then applied on vegetables and submitted to a sensorial analysis. Finally, their effect on the quality, the color and the consistency of vegetables during a one-week storage was determined. All selected coatings showed a total in vitro inhibition of bacteria at concentrations of 8–10 mL L−1. One formulation containing the antimicrobials induced vegetables to have similar characteristics (smell, taste and texture) as compared to the non-treated vegetables. Treatments with this coating generated minor changes concerning the respiration rate and no differences were visually observed on cauliflowers. Finally, in situ analyses showed a good antimicrobial effect and allowed a complete inhibition of Listeria innocua after seven days of storage at 4 °C.
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Postharvest Biology and Technology, Elsevier, 2016, 116, pp.1 - 7. 〈10.1016/j.postharvbio.2015.12.017〉
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https://hal-pasteur.archives-ouvertes.fr/pasteur-01420516
Contributeur : Michel Courcelles <>
Soumis le : mardi 20 décembre 2016 - 16:55:44
Dernière modification le : vendredi 3 février 2017 - 01:03:31

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Afia Boumail, Stéphane Salmieri, France St-Yves, Martine Lauzon, Monique Lacroix. Effect of antimicrobial coatings on microbiological, sensorial and physico-chemical properties of pre-cut cauliflowers. Postharvest Biology and Technology, Elsevier, 2016, 116, pp.1 - 7. 〈10.1016/j.postharvbio.2015.12.017〉. 〈pasteur-01420516〉

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