Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

Risultato della ricerca: Articlepeer review

20 Citazioni (Scopus)

Abstract

Microbiological, chemical and physical parameters of minimally processed red chicory (Cichorium intybus L.) subjected to two different transformation processes were investigated. A classic ready-to-eat (RTE) process (P1) and a production without cutting (P2) were monitored during refrigerated (4 °C) storage (15 d). Total mesophilic microorganisms, total psychrotrophic microorganisms and pseudomonads were detected at the highest cell densities in all samples. Presumptive Pseudomonas population dominated the cultivable microbial community of RTE red chicory and were characterized genetically. Twenty-two randomly amplified polymorphic DNA (RAPD) types were investigated by 16S rRNA gene sequencing, resulting in members of Rahnella and Pseudomonas. The identification of Pseudomonas species was further determined by sequencing of gyrB, rpoB and rpoD genes resulting in 16 species. A highest visual quality and a lower weight loss and colour variation were registered for P2, while soluble solid, nitrate and ascorbic acid contents were not affected by processing and storage. The integrated microbiological, chemical and physical approach applied in this study demonstrated the longer shelf-life of P2 red chicory.
Lingua originaleEnglish
pagine (da-a)298-304
Numero di pagine7
RivistaFood Microbiology
Volume73
Stato di pubblicazionePublished - 2018

All Science Journal Classification (ASJC) codes

  • ???subjectarea.asjc.1100.1106???
  • ???subjectarea.asjc.2400.2404???

Fingerprint

Entra nei temi di ricerca di 'Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes'. Insieme formano una fingerprint unica.

Cita questo