Good antimicrobial effect from coatings containing different ratios of polysaccharides for pre-cut cauliflowers

Six coatings containing different ratios of polysaccharides and antimicrobials were prepared and tested in vitro against Listeria monocytogenes. Best coating mixtures were then applied on vegetables and submitted to a sensorial analysis. Finally, their effect on the quality, the color and the consistency of vegetables during a one-week storage was determined. All selected coatings showed a total in vitro inhibition of bacteria at concentrations of 8?10 mL L?1. One formulation containing the antimicrobials induced vegetables to have similar characteristics (smell, taste and texture) as compared to the non-treated vegetables. Treatments with this coating generated minor changes concerning the respiration rate and no differences were visually observed on cauliflowers. Finally, in situ analyses showed a good antimicrobial effect and allowed a complete inhibition of Listeria innocua after seven days of storage at 4 ?C. SourceEffect of antimicrobial coatings on microbiological, sensorial and physico-chemical properties of pre-cut cauliflowersAfia Boumaila, St?phane Salmieria, France St-Yvesb, Martine Lauzonb, Monique LacroixaPostharvest Biology and Technology, Volume 116, June 2016, Pages 1?7Picture by rawon10.comMore information