Different postharvest storage conditions of Arbutus unedo L. fruits and their physicochemical and microbiological characterisation

Pintado C. S., . and Goulão M., . and Domingues J., . and Coelho M. T., . and Gonçalves J. C., . Different postharvest storage conditions of Arbutus unedo L. fruits and their physicochemical and microbiological characterisation. pp. 32-41. ISSN 22317546

Arbutus unedo L. is a species with great economic impact in rural areas and its fruits have several food applications and beneficial properties on human health. However the fruits are highly perishable and little is known about their characteristics. The present work thus aimed to evaluate the physicochemical and microbiological parameters of Arbutus unedo L. during two consecutive years from four different samples. Microbiological analysis was conducted at different times of preservation (days 0 4 11 and 21) and temperatures (room temperature refrigeration and freezing). Six fungal strains as representatives of the most prevalent mycobiota in fruits were used for molecular identification. The fruits had aw values of 0.916 0.01 to 0.930 0.01 pH values of 3.81 0.01 to 3.82 0.01 and Brix values of 25.02 0.49 to 28.52 1.02. Microbiological analysis revealed that the predominant microbiota in fresh fruits were psychrotrophs (4.07 0.25 log CFU/g) yeasts (3.39 0.18 log CFU/g) mesophiles (3.26 1.20 log CFU/g) and moulds (2.70 0.55 log CFU/g). After a preservation period of 11 days the microbial loads increased from 66 to 116 at 25 1C; while at 6.5 1C the increase varied from 3 to 53; except for moulds for which a decrease was observed. The application of freezing temperature (21 days) showed a small increase for psychrotrophs and yeasts of 1.5 and 2.9 respectively. The most prevalent moulds identified belonged to Rhizopus stolonifer var. stolonifer Aspergillus carbonarius and Penicillium brevicompactum while yeasts belonged to Aureobasidium sp. and Saccothecium rubi.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(01)%202022/DONE%2...

Abstract

Arbutus unedo L. is a species with great economic impact in rural areas and its fruits have several food applications and beneficial properties on human health. However the fruits are highly perishable and little is known about their characteristics. The present work thus aimed to evaluate the physicochemical and microbiological parameters of Arbutus unedo L. during two consecutive years from four different samples. Microbiological analysis was conducted at different times of preservation (days 0 4 11 and 21) and temperatures (room temperature refrigeration and freezing). Six fungal strains as representatives of the most prevalent mycobiota in fruits were used for molecular identification. The fruits had aw values of 0.916 0.01 to 0.930 0.01 pH values of 3.81 0.01 to 3.82 0.01 and Brix values of 25.02 0.49 to 28.52 1.02. Microbiological analysis revealed that the predominant microbiota in fresh fruits were psychrotrophs (4.07 0.25 log CFU/g) yeasts (3.39 0.18 log CFU/g) mesophiles (3.26 1.20 log CFU/g) and moulds (2.70 0.55 log CFU/g). After a preservation period of 11 days the microbial loads increased from 66 to 116 at 25 1C; while at 6.5 1C the increase varied from 3 to 53; except for moulds for which a decrease was observed. The application of freezing temperature (21 days) showed a small increase for psychrotrophs and yeasts of 1.5 and 2.9 respectively. The most prevalent moulds identified belonged to Rhizopus stolonifer var. stolonifer Aspergillus carbonarius and Penicillium brevicompactum while yeasts belonged to Aureobasidium sp. and Saccothecium rubi.

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Item Type:	Article
AGROVOC Term:	Arbutus unedo
AGROVOC Term:	Strawberry (tree)
AGROVOC Term:	Fruits
AGROVOC Term:	Preservation
AGROVOC Term:	Postharvest treatment
AGROVOC Term:	Frozen storage
AGROVOC Term:	Moulds
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Plant quality
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10614

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