Combining biocontrol agent and high oxygen atmosphere, to reduce postharvest decay of strawberries
Combining biocontrol agent and high oxygen atmosphere, to reduce postharvest decay of strawberries
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发表时间：
2012
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通讯作者：
Kraiem Menel;Kachouri Faten;Hamdi Moktar
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作者：
Kraiem Menel;Kachouri Faten;Hamdi Moktar
研究了戊糖乳杆菌（Lactobacillus pentosus）与高氧包装气调（O2 MAP）相结合对草莓品质的保鲜作用，并在4°C下贮藏4 d，控制草莓腐烂。不经细菌处理和高氧气调包装（MAP）的果实失水率降低82.15%，腐烂率降低66.7%。然而，细菌处理的水果和高O2 MAP效果增强，使水分损失减少和水果腐烂保存在约33.81%和14.28%，分别。与对照相比，在80%O2的组合细菌-高MAP下，颜色指数（L x（a/B））有效地保持为21.9。L.添加戊糖果实可使高O2 MAP（80% O2）的霉菌和酵母菌的腐败率提高到31.47%（p<0.05），显著提高了苹果的品质。结果表明，细菌处理结合高氧包装气调可以作为草莓采后货架期品质保持的一种技术。它延长了鲜切水果的货架期，这要归功于微生物生防剂对与氧化应激气氛相关的真菌病原体的抑制。
The use of Lactobacillus pentosus, in combination with high oxygen packaging modified atmosphere (O2MAP) for the preservation of the good quality of strawberries to control fruit decay, was investigated for 4 storage days at 4°C. Fruits without bacterial treatment and high O2 modified atmosphere packaging (MAP) decreases water loss (82.15%) and fruit decay (66.7%). However, bacterial-treated fruits and high O2 MAP effects are enhanced giving water loss reduction and a fruit decay preservation at about 33.81 and 14.28%, respectively. The color index, (L x (a/b)), was effectively preserved under the combined bacterial-high MAP with 21.9 for 80% O2 compared to the control. L. pentosus fruit adding was significantly beneficial for quality preservation by enhancing the high O2 MAP (80% O2) moulds and yeasts spoilage to 31.47% (p<0.05). The results suggest that bacterial treatments combined with high oxygen packaging atmosphere can be a shelf-life postharvest technique for the strawberry quality preservation. It prolongs the shelf-life of fresh-cut fruit, thanks to the microbial biocontrol agents against fungal pathogen associated to the oxidative stress atmosphere.