title: Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante).
abstract: BACKGROUND
  The greatest hurdle to the commercial marketing of fresh-cut fruits is related to their higher susceptibility to enzymatic browning, tissue softening, and microbial growth. The aim of this study was to test the efficacy of a pectin-based edible coating and low oxygen modified atmosphere packaging (MAP) to control enzymatic browning and reduce microbial growth of fresh-cut 'Rojo Brillante' persimmon. The survival of Escherichia coli, Salmonella enteritidis and Listeria monocytogenes artificially inoculated on fresh-cut fruit was also assessed. The pectin coating was amended with 500 IU mL-1nisin (NI) as antimicrobial agent and 10 g kg-1citric acid and 10 g kg-1calcium chloride as anti-browning and firming agents, respectively. Persimmon slices were dipped in the coating or in water (control) and packed under 5 kPa O2(MAP) or in ambient atmosphere for up to 9 days at 5 °C. Microbial growth, package gas composition, colour, firmness, polyphenol oxidase activity, visual quality and overall sensory flavour of persimmon slices were measured during storage.
  
  
  RESULTS
  Coating application combined with active MAP significantly reduced the CO2emission and O2consumption in the package. The coating was effective in reducing browning and also inhibited the growth of mesophilic aerobic bacteria. Coating also reduced the populations of E. coli, S. enteritidis and L. monocytogenes.
  
  
  CONCLUSIONS
  The combination of the pectin-based edible coating and active MAP proved to be the most effective treatment to maintain the sensory and microbiological quality of persimmon slices for more than 9 days of storage. © 2016 Society of Chemical Industry.
authors.affiliation: Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), 46113 Moncada, Valencia, Spain.
authors.forename: Elena
authors.initials: E
authors.lastname: Sanchís
authors.affiliation: Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), 46113 Moncada, Valencia, Spain.
authors.forename: Christian
authors.initials: C
authors.lastname: Ghidelli
authors.affiliation: PASAPTA, Universidad CEU-Cardenal Herrera, 46113 Moncada, Valencia, Spain.
authors.forename: Chirag C
authors.initials: CC
authors.lastname: Sheth
authors.affiliation: PASAPTA, Universidad CEU-Cardenal Herrera, 46113 Moncada, Valencia, Spain.
authors.forename: Milagros
authors.initials: M
authors.lastname: Mateos
authors.affiliation: Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), 46113 Moncada, Valencia, Spain.
authors.forename: Lluís
authors.identifier: http://orcid.org/0000-0002-9385-6814
authors.initials: L
authors.lastname: Palou
authors.affiliation: Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), 46113 Moncada, Valencia, Spain.
authors.forename: María B
authors.initials: MB
authors.lastname: Pérez-Gago
mesh_terms: D000890:Anti-Infective Agents; D002122:Calcium Chloride; D002245:Carbon Dioxide / Q000032:analysis; D029788:Diospyros / Q000382:microbiology*; D004926:Escherichia coli / Q000254:growth & development; D018857:Food Packaging / Q000295:instrumentation* / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D063427:Food Quality; D005638:Fruit / Q000382:microbiology*; D006801:Humans; D008089:Listeria monocytogenes / Q000254:growth & development; D015416:Maillard Reaction; D009561:Nisin; D010100:Oxygen / Q000032:analysis; D010368:Pectins; D012477:Salmonella enteritidis / Q000254:growth & development; D012677:Sensation; D013649:Taste
chemical_list: D000890:Anti-Infective Agents; D009561:Nisin; D002245:Carbon Dioxide; D010368:Pectins; C102526:nisin A; D002122:Calcium Chloride; D010100:Oxygen
keywords: anti-browning agents; antimicrobial activity; food-borne human pathogens; minimally processed persimmon; shelf-life