Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at -2

In this study, fresh-cut cucumbers were subjected to near-freezing temperature storage at -2℃ (NF) for 12 d, and microbial population (aerobic bacteria and coliforms), physicochemical properties (weight loss, color, firmness, and pH), and O2 consumption were compared with samples stored at 5℃ (C). O...

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Bibliographic Details
Published inFOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 3; pp. 323 - 330
Main Authors Ryunosuke SUGISAWA, Takahiro ORIKASA, Shoji KOIDE
Format Journal Article
LanguageJapanese
Published The Japanese Society for Food Science and Technology 01.05.2024
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Summary:In this study, fresh-cut cucumbers were subjected to near-freezing temperature storage at -2℃ (NF) for 12 d, and microbial population (aerobic bacteria and coliforms), physicochemical properties (weight loss, color, firmness, and pH), and O2 consumption were compared with samples stored at 5℃ (C). Observation indicated that no sample showed any critical freezing phenomena during near-freezing temperature storage. Results showed that the microbial population (aerobic bacteria and coliforms) was suppressed in NF samples but increased significantly in C samples compared with the stored samples on day 0. Results of physicochemical properties showed that weight loss and total color difference of NF samples were less than those of C samples. Moreover, near-freezing temperature storage at -2℃ inhibited O2 consumption compared with storage at 5℃. These results provide new insights into the application of near-freezing temperature storage for fruits and vegetables in the food cold chain.
ISSN:1344-6606