Antimicrobial effects of ascorbic acid and calcium lactate in freshcut jackfruit (Artocarpus heterophyllus Lam.)

Acta Horticulturae

Volumn 989, Issue , 2013, Pages 199-208

  Acedo, J Z ^a   Varron, D A C ^a   Emnace, I C ^a   Lauzon, R D ^a   Acedo, A L ^a  

^a VISAYAS STATE UNIVERSITY   (Philippines)

Author keywords

Fruit quality; Microbial load; Minimal processing; Natural preservation; Organic acid

Indexed keywords

EID: 84880258855     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2013.989.25     Document Type: Article

References (25)

1. Andrews W.H. and Hammack, T.S. 2003. Food sampling and preparation of sample homogenate. In: FDA Bacteriological Analytical Manual. U.S. Food and Drug Administration. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/ BacteriologicalAnalyticalManualBAM/UCM071363.
2. Anino, S.V., Salvatori, D.M. and Alzamore, S.M. 2006. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Res. Int. 39:154-164.
3. Aran, N. 2001. Effect of calcium and sodium lactates on growth of Bacillus cereus and Clostridium perfringens in 'sous-vide' beef goulash under temperature abuse. Int. J. Food Microbiol. 63:117-123.
4. Barry-Ryan, C., Martin-Diana, A., Rico, D. and Barat, J. 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci. Technol. 18:373-386.
5. Beuchat, L.R. 1996. Pathogenic organisms associated with fresh produce. J. Food Prot. 59:204-216.
6. Clydesdale, F.M. 1993. Color as a factor in food choice. Crc. Cr. Rev. Food Sci. 33:83-101.
7. Cvetkovic, B.R. and Jokanovic, M.R. 2009. Effect of preservation method and storage condition on ascorbic acid loss in beverages. Acta Period. Technol. 40:1-20.
8. Del Caro, A., Piga, A., Vacca, V. and Agabbio, M. 2004. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chem. 84:99-105.
9. Feng, P., Weagant, G. and Grant, M.A. 2002. Enumeration of Escherichia coli and the coliform bacteria. In: FDA Bacteriological Analytical Manual. U.S. Food and Drug Administration. http://www.fda.gov/Food/ScienceResearch/ LaboratoryMethods/BacteriologicalAnalyticalManualBAM/UCM071363.
10. Fillion, L. and Kilcast, D. 2002. Consumer perception of crispiness and crunchiness in fruits and vegetables. Food Qual. Prefer. 13:23-29.
11. Garg, N., Churey, J.J. and Splittstoesser, D.F. 1990. Effect of processing conditions on the microflora of fresh-cut vegetables. J. Food Prot. 53:701-703.
12. Gil, M.I., Selma, S.V., Galvez, F.L. and Alende, A. 2009. Fresh-cut product sanitation and wash water disinfection: problems and solutions. Int. J. Food Microbiol. 31:37-45.
13. rd edn. San Diego, California, USA: Academic Press. 487 p.
14. Martin-Diana, A.B., Rico, D., Barry-Ryan, C., Frias, J.M., Mulcahy, J. and Henehan, G.T.M. 2005. Comparison of calcium lactates with chlorine as a washing treatment for fresh-cut lettuce and carrots: quality and nutritional parameters. J. Sci. Food Agric. 85:2260-2268.
15. Maturin, L. and Peeler, J.T. 2001. Aerobic plate count. In: FDA Bacteriological Analytical Manual. U.S. Food and Drug Administration. http://www.fda.gov/Food/ScienceResearch/LaboratoryMethod/ bacteriologicalAnalyticalManualBAM/UCM07136.
16. McDonnell, G. and A.D. Rusell. 1999. Antiseptics and disinfectants: activity, action, and resistance. Clinical Micro. Rev. 12:147-179.
17. Oliu, G.O., Grau, A.R., Gonzales, L.A., Varela, P., Fortuny, R.S., Hernando, I.H., Munuera, I.P., Fiszman, S. and Belloso, O.M. 2010. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit. Postharvest Biol. Technol. 57:139-148.
18. Pereira, L.M., Guerreiro, S.M.C., Junqueira, V.C.A., Ferrari, V.C. and Hubinger, M.D. 2010. Calcium lactate effect on the shelf life of osmotically dehydrated guavas. J. Food Sci. 75:612-619.
19. Ponce, A.G., Roura, S.I., Del Valle, C.E. and Fritz, R. 2002. Characterization of native microbial population of Swiss Chaed (Beta vulgaris, type cicla). Lebensmittel-Wissenschaft und-Technologie. 37:199-204.
20. Puthmee, T., Bonyaritthongchai, P. and Kanlayanarat, S. 2010. Effect of ascorbic acid on shelf life and quality of fresh cut 'Mahachanok' mango. Acta Hort. 875:223-226.
21. Ruiz-Cruz, S., Alvarez-Parrilla, E., De La Rosa, L., Martinez-Gonzalez, A.L., Ornelas-Paz, J.D., Mendoza-Wilson, A.M. and Gonzalez-Aguilar, A.M. 2010. Effect of different sanitizers on microbial, sensory and nutritional quality of fresh-cut Jalapeno peppers. Am. J. Agric. Biol. Sci. 5:331-341.
22. Saftner, R.A., Baj, J., Abbott, J.A. and Lee, Y.S. 2003. Sanitary dips with calcium propionate, calcium chloride, or calcium amino acid chelates maintain quality and shelf stability of fresh cut honeydew chunks. Postharvest Biol. Technol. 29:257-269.
23. Shelef, L.A. 1994. Antimicrobial effects of lactates: A review. J. Food Prot. 57:445-450.
24. Tajkarimi, M. and Ibrahim, S.A. 2011. Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice. Food Control 22:801-804.
25. Weaver, R.A. and Shelef, L.A. 1993. Antilisterial activity of sodium, potassium and calcium lactate in pork liver sausage. J. Food Safety 13:133-146.