title: Quality attributes and microbial survival on whole cantaloupes with antimicrobial coatings containing chitosan, lauric arginate, cinnamon oil and ethylenediaminetetraacetic acid.
abstract: Cantaloupes are susceptible to microbiological contamination in pre- or postharvest environments. Novel intervention strategies, such as antimicrobial coatings, are needed to improve the microbiological safety of cantaloupes. The objective of this study was to prepare whole cantaloupes coated with mixtures containing chitosan, lauric arginate (LAE), cinnamon oil (CO), and ethylenediaminetetraacetic acid (EDTA) and determine survival characteristics of inoculated foodborne pathogens during storage as well as cantaloupe quality attributes. Chitosan coating with 0.1% LAE, 0.1% EDTA, and 1% CO was the most effective for inactivating foodborne pathogens inoculated on cantaloupes. This coating caused a >3logCFU/cm(2) reduction of Escherichia coli O157:H7 and Listeria monocytogenes immediately after coating and reduced Salmonella enterica to below the detection limit during a 14-day storage. Total molds and yeasts also were reduced to the detection limit by the coating. The redness and yellowness of uncoated cantaloupes were significantly higher than coated ones from day 6. The firmness of uncoated cantaloupes and those coated with chitosan only was significantly lower than other treatments from day 10. No significant differences were found in total soluble solids content or weight loss between coated and uncoated cantaloupes. Results showed the potential benefits of applying the coating mixtures to improve the quality and microbiological safety of cantaloupes.
authors.affiliation: Department of Food Science and Technology, University of Tennessee, Knoxville, USA.
authors.forename: Qiumin
authors.initials: Q
authors.lastname: Ma
authors.affiliation: Department of Food Science and Technology, University of Tennessee, Knoxville, USA.
authors.forename: Yue
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Technology, University of Tennessee, Knoxville, USA.
authors.forename: Faith
authors.initials: F
authors.lastname: Critzer
authors.affiliation: Department of Food Science and Technology, University of Tennessee, Knoxville, USA.
authors.forename: P Michael
authors.initials: PM
authors.lastname: Davidson
authors.affiliation: Department of Food Science and Technology, University of Tennessee, Knoxville, USA. Electronic address: qzhong@utk.edu.
authors.forename: Qixin
authors.initials: Q
authors.lastname: Zhong
mesh_terms: D000890:Anti-Infective Agents / Q000494:pharmacology*; D001120:Arginine / Q000031:analogs & derivatives* / Q000494:pharmacology; D048271:Chitosan / Q000494:pharmacology*; D002935:Cinnamomum zeylanicum / Q000378:metabolism*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D028463:Cucumis melo / Q000382:microbiology*; D004203:Disinfection / Q000379:methods; D004492:Edetic Acid / Q000494:pharmacology*; D019453:Escherichia coli O157 / Q000187:drug effects; D005516:Food Microbiology / Q000379:methods; D005519:Food Preservation / Q000379:methods; D005517:Foodborne Diseases / Q000382:microbiology / Q000517:prevention & control*; D005658:Fungi / Q000187:drug effects; D008089:Listeria monocytogenes / Q000187:drug effects; D009822:Oils, Volatile / Q000494:pharmacology*; D019779:Salmonella enterica / Q000187:drug effects
chemical_list: D000890:Anti-Infective Agents; D009822:Oils, Volatile; C031371:N(alpha)-lauroylarginine ethyl ester; D048271:Chitosan; D001120:Arginine; D004492:Edetic Acid
keywords: Cantaloupe; Chitosan; Cinnamon oil; Coating; EDTA; Lauric arginate