title: Effect of ripeness stage during processing on Listeria monocytogenes growth on fresh-cut 'Conference' pears.
abstract: There are several factors that affect the shelf life of fresh-cut fruit, including the cultivar, the ripeness stage of the fruit during processing and the fruit's storage atmosphere and temperature. The effect of fruit ripeness during processing on the survival and growth of Listeria monocytogenes on fresh-cut 'Conference' pear slices at different temperatures (5, 10 and 20 °C) was studied. The four ripeness stages studied in this work (assessed by a fruit's firmness) were mature-green (54-60 N), partially ripe (43-53 N), ripe (31-42 N) and overripe (<31 N). In our studies, pH, acidity and soluble solids content did not significantly change during conditioning at 20 °C. L. monocytogenes grew under all experimental conditions, showing an increase of approximately 2 log CFU g(-1) after 8 days of storage at 5 °C. There were significant differences in the L. monocytogenes population between different ripeness stages at the end of the experiments at 10 and 20 °C. Regardless of the ripeness stage of a fresh-cut pear, the growth potential of L. monocytogenes increased with increasing temperature. A pear's ripeness stage during processing is an important consideration to ensure the quality of a fresh-cut pear, but it is not as important for preventing L. monocytogenes growth at common storage temperatures.
authors.affiliation: Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center. Rovira Roure, 191, 25198-Lleida, Catalonia, Spain.
authors.forename: Pilar
authors.initials: P
authors.lastname: Colás-Medà
authors.affiliation: IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003-Lleida, Catalonia, Spain. Electronic address: isabel.abadias@irta.cat.
authors.forename: Maribel
authors.initials: M
authors.lastname: Abadias
authors.affiliation: Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center. Rovira Roure, 191, 25198-Lleida, Catalonia, Spain.
authors.forename: Isabel
authors.initials: I
authors.lastname: Alegre
authors.affiliation: IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003-Lleida, Catalonia, Spain.
authors.forename: Josep
authors.initials: J
authors.lastname: Usall
authors.affiliation: Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center. Rovira Roure, 191, 25198-Lleida, Catalonia, Spain.
authors.forename: Inmaculada
authors.initials: I
authors.lastname: Viñas
mesh_terms: D005511:Food Handling; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry / Q000254:growth & development* / Q000382:microbiology; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000254:growth & development*; D031989:Pyrus / Q000737:chemistry / Q000254:growth & development / Q000382:microbiology*; D013696:Temperature
keywords: Fresh-cut pear; Growth; Listeria monocytogenes; Ripeness stage