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Chemical and Biological Technologies in Agriculture

Table 5 Evolution of microbial loads of ready-to-eat persimmon fruits samples (CTR PASSIVE, EC PASSIVE) during cold storage (9 days)

From: Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Microorganism

CTR PASSIVE

EC PASSIVE

0 d

3 d

6 d

9 d

0 d

3 d

6 d

9 d

TMM

 < 1a

 < 1a

3.8 ± 0.2b

6.8 ± 0.2b

 < 1a

 < 1a

 < 1a

 < 1a

Pseudomonads

 < 1a

 < 1a

4.2 ± 0.2b

6.6 ± 0.3b

 < 1a

 < 1a

 < 1a

 < 1a

Enterobacteriaceae

 < 1a

 < 1a

2.1 ± 0.1b

3.3 ± 0.3c

 < 1a

 < 1a

 < 1a

 < 1a

Yeasts

 < 1a

 < 1a

3.6 ± 0.3b

5.3 ± 0.2c

 < 1a

 < 1a

 < 1a

 < 1a

Molds

 < 1a

 < 1a

3.8 ± 0.2b

5.2 ± 0.1c

 < 1a

 < 1a

 < 1a

 < 1a

  1. aUnits are log cfu/g. Results indicate mean values ± S.D. of two plate counts
  2. bData within a line followed by the same letter for the CTR and EC at the same day are not significantly different according to Tukey’s test
  3. CTR control production, EC experimental production, TMM total mesophilic microorganisms
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