Microbial inactivation and quality improvement of tomatoes treated by package film with allyl isothiocyanate vapour

文献类型： 外文期刊

第一作者： Gao, Haiyan

作者： Gao, Haiyan;Wu, Weijie;Chen, Hangjun;Qin, Yanhong;Fang, Xiangjun;Gao, Haiyan;Wu, Weijie;Chen, Hangjun;Qin, Yanhong;Fang, Xiangjun;Gao, Haiyan;Wu, Weijie;Chen, Hangjun;Qin, Yanhong;Fang, Xiangjun;Jin, Tony Z.

作者机构：

关键词： Escherichia coli; essential oil; fungi; packaging film; shelf-life; tomatoes; vapour

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2018 年 53 卷 8 期

页码：

收录情况： SCI

摘要： In-package sanitisation was developed using polylactic acid (PLA) films with allyl isothiocyanate (AIT) vapour. Tomatoes were artificially inoculated with Escherichia coli, Geotrichum candidum and Fusarium oxysporum and stored in clamshell boxes with the film fixed to the underside of the lid. The changes in bacterial and fungal populations and the quality of tomatoes during storage at 4 and 10 degrees C were evaluated. The results revealed that the film treatment (4x8cm(2) film in 1L box) reduced the populations of inoculated bacteria and fungi on tomatoes by 2-3log CFUg(-1), and then significantly (P<0.05) inhibited their growth during the 21-day storage period at both temperatures. Tomatoes subject to film treatment had fewer changes in quality (colour, firmness, contents of total soluble solid, titratable acids and vitamin C) than the control samples during storage. The antimicrobial PLA film can be used for in-package sanitisation to extend the shelf-life of packaged tomatoes or similar perishable vegetables.

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