Wspólnotowy Serwis Informacyjny Badan i Rozwoju - CORDIS

Biopreservation of vegetables in modified atmosphere packaging

Post-harvest losses of both fresh and freshly processed agricultural produce have been estimated to be as high as 25 to 40% of the total production. To counteract post-harvest losses, the use of modified atmosphere (MA) storage techniques has increased for bulk storage, but also for consumer-sized packages. Moreover, MA packaging (MAP) complies with recent trends in the use of healthy convenient foods, that are minimally processed and less heavily preserved as compared with traditionally processed foods. Research on these and related issues has been published in a 96-page thesis from Wageningen Agricultural University. One of the objectives of the study was to obtain information on the impact of refrigerated MA storage conditions on the growth of microorganisms on minimally processed, MA packaged produce. Since initial studies substantiated the possible hazard which can be posed by psychrotrophic pathogens, the use of biopreservation for adequate control of these microorganisms was investigated. In this respect the focus was on lactic acid bacteria because they occur naturally on fresh and minimally processed vegetables, and are able to produce a variety of antimicrobial substances, including bacteriocins. The thesis deal with the following areas: MAP of vegetables, and biopreservation by the use of lactic acid bacteria; the influence of oxygen and carbon dioxide on the growth of prevalent Enterobacteriaceae and Pseudomonas species isolated from fresh and MA stored vegetables; growth of phychrotrophic foodborne pathogens in a solid surface model system under the influence of carbon dioxide and oxygen; vegetable-associated Pediococcus parvulus produces pediocin PA-1; a role for oblique peptides in pore formation by bacteriocins of lactic acid bacteria; interactions of nisin and pediocin PA-1 with closely related lactic acid bacteria that manifest over 100-fold differences in bacteriocin sensitivity; biopreservation for the control of Listeria monocytogenes on minimally processed, MA stored vegetables.

Reported by

Agrotechnological Research Institute (ATO-DLO)
The Library
6700 AA Wageningen
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