title: Effect of different film packaging on microbial growth in minimally processed cactus pear (Opuntia ficus-indica).
abstract: Microorganisms are natural contaminants of fresh produce and minimally processed products, and contamination arises from a number of sources, including the environment, postharvest handling and processing. Fresh-cut products are particularly susceptible to microbial contaminations because of the changes occurring in the tissues during processing. In package gas composition of modified atmosphere packaging (MAP) in combination with low storage temperatures besides reducing physiological activity of packaged produce, can also delay pathogen growth. Present study investigated on the effect of MAPs, achieved with different plastic films, on microbial growth of minimally processed cactus pear (Opuntio ficus-indica) fruit. Five different plastic materials were used for packaging the manually peeled fruit. That is: a) polypropylene film (Termoplast MY 40 micron thickness, O2 transmission rate 300 cc/m2/24h); b) polyethylene film (Bolphane BHE, 11 micron thickness, O2 transmission rate 19000 cc/m2/24h); c) polypropylene laser-perforated films (Mach Packaging) with 8, 16 or 32 100-micron holes. Total aerobic psychrophilic, mesophilic microorganisms, Enterobacteriaceae, yeast, mould populations and in-package CO2, O2 and C2H4 were determined at each storage time. Different final gas compositions, ranging from 7.8 KPa to 17.1 KPa O2, and 12.7 KPa to 2.6 KPa CO2, were achieved with MY and micro perforated films, respectively. Differences were detected in the mesophilic, Enterobacteriaceae and yeast loads, while no difference was detected in psychrophilic microorganisms. At the end of storage, microbial load in fruits sealed with MY film was significantly lower than in those sealed with BHE and micro perforated films. Furthermore, fruits packed with micro-perforated films showed the highest microbial load. This occurrence may in part be related to in-package gas composition and in part to a continuous contamination of microorganisms through micro-holes.
authors.forename: A
authors.initials: A
authors.lastname: Palma
authors.forename: N P
authors.initials: NP
authors.lastname: Mangia
authors.forename: A
authors.initials: A
authors.lastname: Fadda
authors.forename: A
authors.initials: A
authors.lastname: Barberis
authors.forename: M
authors.initials: M
authors.lastname: Schirra
authors.forename: S
authors.initials: S
authors.lastname: D'Aquino
mesh_terms: D001419:Bacteria / Q000254:growth & development; D005511:Food Handling; D018857:Food Packaging / Q000295:instrumentation / Q000379:methods*; D061353:Food Storage; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology; D005658:Fungi / Q000254:growth & development; D006801:Humans; D029747:Opuntia / Q000737:chemistry / Q000382:microbiology*; D013649:Taste