title: Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli (Brassica oleracea L.).
abstract: The use of edible coatings and mild heat shocks is proposed as postharvest treatments to prevent microbial deterioration of refrigerated broccoli. Minimally processed broccoli was coated with either chitosan or carboxymethyl-cellulose (CMC) combined or not with a previous application of a mild heat shock. The evolution of microbial populations (mesophilic, psycrotrophic, Enterobacteriaceae, molds and yeast, and lactic acid bacteria) was studied during 20 d of storage and fitted to Gompertz and logistic models. Results revealed that, at the end of the storage, chitosan coating significantly reduced all microbiological population counts, except lactic acid bacteria; while higher reduction was observed with chitosan coating combined with a heat shock treatment. A significant delay at the beginning of the exponential phase was observed for all the bacterial populations analyzed. On the other hand, CMC coating, with and without a previous thermal treatment, did not exert any antibacterial effect. Excellent agreement was found between experimental microbial counts and predicted values obtained from Gompertz and logistic models. Kinetic modeling was found to be valuable for prediction of microbiological shelf life of broccoli during storage. Results showed that the application of chitosan coating effectively maintained microbiological quality and extended shelf life of minimally processed broccoli. According to these results, the use of the edible chitosan coating alone or in combination with a heat mild shock appear to be a viable alternative for controlling microbiological growth and sensory attributes in minimally processed broccoli.
  
  
  CONCLUSIONS
  The continuous consumer interest in high quality and food safety, combined with environmental concern has induced to the development and study of edible coatings that avoid the use of synthetic materials. The edible coatings, formed from generally recognized as safe materials, have the potential to reduce weight loss, respiration rate, and improve food appearance and integrity. It is one of the most effective methods to maintain food quality. On the other hand, heat treatments have been demonstrated to be effective as a nonchemical means of improving postharvest quality for a variety of horticultural products. The applications of mild heat shocks combined with edible coatings constitute an alternative for the natural preservation of crops for which the use of synthetic chemicals is objectionable.
authors.affiliation: Grupo de Investigación en Ingeniería de Alimentos-Fac. de Ingeniería, UNMdP, Juan B. Justo 4302, (7600), Mar del Plata, Argentina. moreira_maria@fi.mdp.edu.ar
authors.forename: María del R
authors.initials: Mdel R
authors.lastname: Moreira
authors.forename: Alejandra
authors.initials: A
authors.lastname: Ponce
authors.forename: R
authors.initials: R
authors.lastname: Ansorena
authors.forename: Sara I
authors.initials: SI
authors.lastname: Roura
mesh_terms: D001937:Brassica / Q000737:chemistry* / Q000382:microbiology*; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry* / Q000378:metabolism; D055598:Chemical Phenomena; D048271:Chitosan / Q000737:chemistry* / Q000378:metabolism; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D005658:Fungi / Q000254:growth & development / Q000302:isolation & purification; D006090:Gram-Negative Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006094:Gram-Positive Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006358:Hot Temperature; D006801:Humans; D050296:Microbial Viability; D008954:Models, Biological; D010858:Pigmentation; D035261:Plant Components, Aerial / Q000737:chemistry / Q000382:microbiology*; D011786:Quality Control; D012034:Refrigeration; D012677:Sensation; D013499:Surface Properties; D013997:Time Factors
chemical_list: D048271:Chitosan; D002266:Carboxymethylcellulose Sodium