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Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds
- Iglesias, María Belén, López, María Luisa, Echeverría, Gemma, Viñas, Inmaculada, Zudaire, Lorena, Abadias, Maribel
- Food microbiology 2018 v.76 pp. 226-236
- Listeria monocytogenes, Pseudomonas graminis, Salmonella enterica, acetaldehyde, acetates, additives, antioxidants, biological control, biological control agents, butanol, ethanol, flavor, food pathogens, fresh-cut produce, fruit quality, fruits, microorganisms, pears, shelf life, storage time, titratable acidity, total soluble solids, volatile compounds
- The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella enterica and Listeria monocytogenes on fresh-cut pear under conditions that simulate its commercial application at 5 ± 1 °C (under a modified atmosphere and antioxidant solution). The quality of the fresh-cut fruit, including the ethanol and acetaldehyde contents and the volatile profile, was determined. After the storage period, the L. monocytogenes population was reduced by 1-log unit by the presence of CPA-7; however, CPA-7 was not found to have antagonistic activity against S. enterica. The fruit quality (total soluble solids content and titratable acidity) was not negatively affected by CPA-7. The ethanol and acetaldehyde contents increased during the shelf-life of the fruit regardless of the presence of CPA-7. Some volatile compounds were key factors for discriminating samples from the two groups (the control group and the group that was inoculated with CPA-7). Some components are common in the volatile profile of pear (methyl acetate, 3-methylbutyl acetate, 1-butanol, 1-hexanol, and hexanal), and thus increases in their contents could enhance consumers flavour perception.