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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Contributeur : Michel Courcelles <>
Soumis le : lundi 1 août 2016 - 22:16:40
Dernière modification le : jeudi 20 septembre 2018 - 13:16:05

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Afia Boumail, Stephane 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-01350850〉

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