INFLUENCE OF LACTIC ACID BACTERIAL INOCULATION ON ENHANCEMENT OF SHELF LIFE OF MINIMALLY PROCESSED CUT FRUITS AND VEGETABLES STORED IN ACTIVE BREATHABLE BAGS
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Date
2015-07-14
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
A study was conducted to investigate the influence of isolated Lactic Acid
Bacterial (LAB) inoculation and modified atmosphere packaging using Active Breathable
Bags (ARB) on post-harvest qualities of minimally processed cut fruits and vegetables
like Pineapple, Pomegranate, Carrot and Cucumber, kept at 4 and 10ᴼ C. High
permeabilities of ARB film to O2 (18 % v/v) and CO2 (< 1% v/v) significantly affected
levels of modified atmosphere conditions in package headspaces. On the other hand
LDPE (control) packaging maintained O2 (9 % v/v) and CO2 (8.2 % v/v). High levels of
O2 in ARB bags apparently increased the rates of respiration resulting in spoilage,
although there was less per cent spoilage in LDPE compared to ARB. Mean while
treatment with ARB+LAB was on par with LDPE. Increased microbial load was
observed in ARB bags. However, in ARB+LAB treated significantly reduced the total
viable counts in storage. Whilst vitamin C and antioxidants of cut fruits and vegetables
packed in ARB+LAB bags were higher than those in ARB. Evaluation of organoleptic
characteristics scored good acceptability with respect to LDPE and ARB+LAB compared
to ARB bags alone. This study suggests that Lactobacillus plantarum could be
successfully applied during processing of fresh-cut fruits and vegetables, contributing as
a bio-preservative agent inducing a protective effect against relevant food borne
pathogens
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