| Autor: |
Larry R. Beuchat, Manjeet S. Chinnan, R. L. Shewfelt, R. Zhuang, Yao-Wen Huang |
| Rok vydání: |
2019 |
| Předmět: |
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| Zdroj: |
Journal of food protection. 59(8) |
| ISSN: |
1944-9097 |
| Popis: |
The effect of applying edible coatings to mature-green tomatoes on the survival of Salmonella montevideo on the surface and in core tissue was investigated. A hydroxypropyl methylcellulose (HPMC) coating significantly (P ≤ 0.05) reduced the number of viable S. montevideo cells on the surface of tomatoes. However, only about a 2-log-unit reduction was achieved in core tissue. The addition of citric acid, acetic acid, or sorbic acid (0.2 to 0.4%) to HPMC did not substantially enhance bactericidal activity. Concentrations of 72 to 88% ethanol in HPMC were most effective in inactivating S. montevideo on the surface of tomatoes. Inactivation of S. montevideo in core tissue was similar when tomatoes were dipped in 55 to 88% ethanol solutions. Application of HPMC coating retarded the rate of loss of firmness and change in color of tomatoes stored at 20°C for up to 18 days. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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