Causes of Decay of Fresh-cut Celery

Autor: G. McFIE, N. C. Hodge, J.A. Bartz, P.G. Robbs
Rok vydání: 1996
Předmět:
Zdroj: Journal of Food Science. 61:444-448
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1996.tb14213.x
Popis: A decay of fresh-cut celery (Apium graveolens) segments stored at < 5°C in sealed film bags began with a water soaking of the cut surfaces. Slimy moisture accumulated inside the bags. The segments water soaked completely, softened, discolored and sometimes disintegrated. Total aerobic bacterial populations isolated from decayed segments ranged from log10 7.0–7.7 CFU/g tissue weight. The predominant bacteria, identified by fatty acid analysis as Pseudomonas fluorescens and P. marginalis, caused water soaking, soft rot, and discoloration in freshly inoculated celery tissues stored at 5 or 25°C. Leuconostoc mesenteroides was also isolated and may have been responsible for slime production.
Databáze: OpenAIRE
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