Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage

文献类型： 外文期刊

第一作者： Jiang, Qianqian

作者： Jiang, Qianqian;Lu, Rongrong;Hou, Wanfu;Han, Mengtong;Wang, Pan;Zhao, Xiaoyan;Wang, Dan;Ma, Zhihong;He, Zhaoying

作者机构：

关键词： Green peppers; Disinfection; Bacteria; Texture; Color; Flavor

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2024 年 196 卷

页码：

收录情况： SCI

摘要： The microbial safety and quality properties of fresh-cut peppers ( Capsicum annuum L.) are influenced by disinfection. In this study, the effects of disinfection on the microbial community composition and quality attributes of green peppers stored at 4 degree celsius for 8 days were investigated. The findings revealed that disinfection effectively reduced the total bacterial counts to approximately 6 log CFU/g at the end of storage compared to undisinfection samples (>7 log CFU/g) and altered bacterial community composition. Moreover, disinfection suppressed adverse changes in texture, maintained color by delaying chlorophyll degradation, and inhibited the accumulation of 12 screened key volatile organic compounds (VOCs) that produced mixed undesirable flavors, such as 2hexenal and (E, E)-2,4-decadienal. Through the correlation analysis of microbiota and quality indicators, Pseudomonas was considered a marker of quality deterioration because of its significant negative correlation with firmness and positive correlations with Delta E and odor-causing VOCs, and disinfection decreased the relative abundance of this bacterium over time. These findings will provide vital guidance for fresh-cut pepper practices.

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