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

Boumail, Afia; Salmieri, Stéphane; St-Yves, France; Lauzon, Martine et Lacroix, Monique (2016). Effect of antimicrobial coatings on microbiological, sensorial and physico-chemical properties of pre-cut cauliflowers Postharvest Biology and Technology , vol. 116 . pp. 1-7. DOI: 10.1016/j.postharvbio.2015.12.017.

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Résumé

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 8-10mLL-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. © 2015 Elsevier B.V.

Type de document:	Article
Mots-clés libres:	Antimicrobial coating; Quality; Ready-to-eat vegetable; Shelf-life
Centre:	Centre INRS-Institut Armand Frappier
Date de dépôt:	19 juin 2017 19:22
Dernière modification:	19 juin 2017 20:40
URI:	https://espace.inrs.ca/id/eprint/4563

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