Effects of biopreservatives combined with modified atmosphere packaging on the quality of apples and tomatoes

• Autorzy: Babicz O. , Dyshlyuk L. , Sukhikh S. , Prosekov A. , Ivanova S. , Pavsky V. , Chaplygina T. , Kriger O.
• Języki publikacji: EN

Abstrakty

EN

During the cultivation and harvesting of fruit and vegetables, a large number of microorganisms accumulate on their surface. Their active and excessive reproduction leads to spoilage of products. The purpose of the study was to assess the effect of combining various packaging technologies with different biopreservatives on the stability of physicochemical and microbiological characteristics of fresh vegetables and fruit during storage. Samples of fruit and vegetable products (apples, tomatoes) were subjected to the following procedures: packaging without treatment, treatment with a mixture of bacteriocin-like substances and packaging with or without modified atmosphere. Packaged samples were stored in a refrigerator at a temperaturę of 4°C for 25 days. The bacteriocin-like substances in combination with modified atmosphere reduced the contamination of samples by pathogenic microorganisms at least 4 times while maintaining the quality characteristics of the fruit during the storage period. A biopreservative in combination with modified atmosphere can be used to control microbial spoilage and to keep fruit and vegetables fresh after harvest.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2019
• Tom: 69
• Numer: 3
• Opis fizyczny: p.289-296,ref.

Twórcy

autor

Babicz O.

• Laboratory of Biocatalysis, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
• Institute of Living Systems, Immanuel Kant Baltic Federal University, A.Nevskogo Street 14, Kaliningrad, 236016, Russia

autor

Dyshlyuk L.

• Research Institute of Biotechnology, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia

autor

Sukhikh S.

• Institute of Living Systems, Immanuel Kant Baltic Federal University, A.Nevskogo Street 14, Kaliningrad, 236016, Russia

autor

Prosekov A.

• Laboratory of Biocatalysis, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia

autor

Ivanova S.

• Research Institute of Biotechnology, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
• Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya Street, 6, Kemerovo 650043, Russia

autor

Pavsky V.

• Research Institute of Biotechnology, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
• Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya Street, 6, Kemerovo 650043, Russia

autor

Chaplygina T.

• Research Institute of Biotechnology, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
• Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya Street, 6, Kemerovo 650043, Russia

autor

Kriger O.

• Institute of Living Systems, Immanuel Kant Baltic Federal University, A.Nevskogo Street 14, Kaliningrad, 236016, Russia

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Identyfikatory

DOI

10.31883/pjfns/110564