Agritrop
Home

Changes of quality of minimally-processed pineapple (Ananas comosus, var. 'Queen Victoria') during cold storage: Fungi in the leading role

Leneveu-Jenvrin Charlène, Quentin Baptiste, Assemat Sophie, Hoarau Mathilde, Meile Jean-Christophe, Remize Fabienne. 2020. Changes of quality of minimally-processed pineapple (Ananas comosus, var. 'Queen Victoria') during cold storage: Fungi in the leading role. Microorganisms, 8 (2), n.spéc. Preservation, Characterization and Exploitation of Microbial Biodiversity of Agri-Food and Environmental Interest:185, 18 p.

Journal article ; Article de recherche ; Article de revue à facteur d'impact Revue en libre accès total
[img]
Preview
Published version - Anglais
License Licence Creative Commons.
microorganisms-08-00185-v2.pdf

Télécharger (2MB) | Preview

Abstract : Minimally-processed pineapple stored under refrigerated conditions is highly perishable. We aimed to characterize the evolution of physicochemical, sensory and microbiological quality during cold storage. Pineapple batches were sampled from several locations in Reunion Island and then minimally processed. In the processing step, the variability of firmness and counts of yeasts and molds were observed. Moreover, correlations between the sampling season and pH and b* color component, as well as between fungal population and b* parameter were observed. During storage, the visual aspect of pineapple cuts changed to brown and shiny, whereas olfactive descriptors shifted from fruity descriptors and fresh to fermented, alcoholic and milky. The values for pH, TA and TSS did not significantly vary according to storage time. A decrease in firmness and C* color parameter was observed. Yeast and mold counts were significantly higher after 7 days of storage. The diversity in yeasts and molds was mainly dependent on the considered batches observed from PCR-DGGE profiles. Fungal species were isolated from spoiled pineapple cuts. The implication of Penicillium citrinum, Talaromyces amestolkiae, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, and Meyerozyma caribbica in the spoilage of minimally-processed pineapple cuts was further demonstrated.

Mots-clés Agrovoc : Ananas comosus, Qualité des aliments, Stockage au froid, Propriété organoleptique, Contrôle de qualité alimentaire, Penicillium citrinum, Rhodotorula rubra, Saccharomyces cerevisiae, Levure, Moisissure

Mots-clés géographiques Agrovoc : Réunion

Mots-clés complémentaires : Talaromyces amestolkiae, Meyerozyma caribbica

Mots-clés libres : Fruit, Pineapple, Microbiological quality, Sensory quality, Fresh-cut

Classification Agris : Q02 - Food processing and preservation

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

  • Leneveu-Jenvrin Charlène, Université de la Réunion (REU) - auteur correspondant
  • Quentin Baptiste, Université de la Réunion (REU)
  • Assemat Sophie, CIRAD-PERSYST-UMR Qualisud (REU)
  • Hoarau Mathilde, CIRAD-PERSYST-UMR Qualisud (REU)
  • Meile Jean-Christophe, CIRAD-PERSYST-UMR Qualisud (REU) ORCID: 0000-0002-6747-2104
  • Remize Fabienne, Université de la Réunion (REU)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/597182/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2021-06-09 ]