Research Article | | Peer-Reviewed

Effect of Temperature and Time on the Bacterial Community Changes and Enterobacteriaceae Counts Analysis for Shelf Life Estimation of Hainan Tropical Fresh-Cut Fruit Trays

Received: 20 September 2023     Accepted: 26 October 2023     Published: 31 October 2023
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Abstract

Storage time and temperature are key factors in the growth of disease-causing and spoilage-causing microorganisms in tropical fresh-cut fruit trays, which affect the shelf life and food safety of fruit trays. The aim of this study was to characterize the bacterial community in tropical fresh-cut fruit trays and to establish a growth model and predict the shelf life of the fruit trays by the change in the number of Enterobacteriaceae bacteria to facilitate the control of storage temperature and time during the trading process. The results showed that Proteobacteria demonstrated significant changes at different storage temperatures conditions (6, 10 and 15°C). Sensory analysis showed a loss in freshness and texture and an increase in ripeness at the three storage temperatures, with shelf life of tropical fresh-cut fruit trays being within 24 hours at 6°C and sold within 10 hours if possible at 10°C. The growth model and shelf-life prediction model with Enterobacteriaceae bacterial population finally yielded a theoretical shelf-life of 7.8 h at 15°C. Based on the results of the above study, fruit retailers can adjust the storage conditions and time of tropical fresh-cut fruit trays to effectively reduce the spoilage rate of fruit trays and contribute to food loss and waste at the consumer and retail levels. Meanwhile, food safety risks can be effectively reduced.

Published in International Journal of Nutrition and Food Sciences (Volume 12, Issue 5)
DOI 10.11648/j.ijnfs.20231205.16
Page(s) 158-165
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Hainan Tropical Fresh-Cut Fruit Trays, Bacterial Community, Enterobacteriaceae Bacteria, Shelf-Life

References
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    Meng Zhu, Suishan Yang, Lidan Kou, Xiuting Chang, Xiaoju Luo, et al. (2023). Effect of Temperature and Time on the Bacterial Community Changes and Enterobacteriaceae Counts Analysis for Shelf Life Estimation of Hainan Tropical Fresh-Cut Fruit Trays. International Journal of Nutrition and Food Sciences, 12(5), 158-165. https://doi.org/10.11648/j.ijnfs.20231205.16

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    ACS Style

    Meng Zhu; Suishan Yang; Lidan Kou; Xiuting Chang; Xiaoju Luo, et al. Effect of Temperature and Time on the Bacterial Community Changes and Enterobacteriaceae Counts Analysis for Shelf Life Estimation of Hainan Tropical Fresh-Cut Fruit Trays. Int. J. Nutr. Food Sci. 2023, 12(5), 158-165. doi: 10.11648/j.ijnfs.20231205.16

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    AMA Style

    Meng Zhu, Suishan Yang, Lidan Kou, Xiuting Chang, Xiaoju Luo, et al. Effect of Temperature and Time on the Bacterial Community Changes and Enterobacteriaceae Counts Analysis for Shelf Life Estimation of Hainan Tropical Fresh-Cut Fruit Trays. Int J Nutr Food Sci. 2023;12(5):158-165. doi: 10.11648/j.ijnfs.20231205.16

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  • @article{10.11648/j.ijnfs.20231205.16,
      author = {Meng Zhu and Suishan Yang and Lidan Kou and Xiuting Chang and Xiaoju Luo and Zuorong Xie},
      title = {Effect of Temperature and Time on the Bacterial Community Changes and Enterobacteriaceae Counts Analysis for Shelf Life Estimation of Hainan Tropical Fresh-Cut Fruit Trays},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {12},
      number = {5},
      pages = {158-165},
      doi = {10.11648/j.ijnfs.20231205.16},
      url = {https://doi.org/10.11648/j.ijnfs.20231205.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20231205.16},
      abstract = {Storage time and temperature are key factors in the growth of disease-causing and spoilage-causing microorganisms in tropical fresh-cut fruit trays, which affect the shelf life and food safety of fruit trays. The aim of this study was to characterize the bacterial community in tropical fresh-cut fruit trays and to establish a growth model and predict the shelf life of the fruit trays by the change in the number of Enterobacteriaceae bacteria to facilitate the control of storage temperature and time during the trading process. The results showed that Proteobacteria demonstrated significant changes at different storage temperatures conditions (6, 10 and 15°C). Sensory analysis showed a loss in freshness and texture and an increase in ripeness at the three storage temperatures, with shelf life of tropical fresh-cut fruit trays being within 24 hours at 6°C and sold within 10 hours if possible at 10°C. The growth model and shelf-life prediction model with Enterobacteriaceae bacterial population finally yielded a theoretical shelf-life of 7.8 h at 15°C. Based on the results of the above study, fruit retailers can adjust the storage conditions and time of tropical fresh-cut fruit trays to effectively reduce the spoilage rate of fruit trays and contribute to food loss and waste at the consumer and retail levels. Meanwhile, food safety risks can be effectively reduced.
    },
     year = {2023}
    }
    

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  • TY  - JOUR
    T1  - Effect of Temperature and Time on the Bacterial Community Changes and Enterobacteriaceae Counts Analysis for Shelf Life Estimation of Hainan Tropical Fresh-Cut Fruit Trays
    AU  - Meng Zhu
    AU  - Suishan Yang
    AU  - Lidan Kou
    AU  - Xiuting Chang
    AU  - Xiaoju Luo
    AU  - Zuorong Xie
    Y1  - 2023/10/31
    PY  - 2023
    N1  - https://doi.org/10.11648/j.ijnfs.20231205.16
    DO  - 10.11648/j.ijnfs.20231205.16
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 158
    EP  - 165
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20231205.16
    AB  - Storage time and temperature are key factors in the growth of disease-causing and spoilage-causing microorganisms in tropical fresh-cut fruit trays, which affect the shelf life and food safety of fruit trays. The aim of this study was to characterize the bacterial community in tropical fresh-cut fruit trays and to establish a growth model and predict the shelf life of the fruit trays by the change in the number of Enterobacteriaceae bacteria to facilitate the control of storage temperature and time during the trading process. The results showed that Proteobacteria demonstrated significant changes at different storage temperatures conditions (6, 10 and 15°C). Sensory analysis showed a loss in freshness and texture and an increase in ripeness at the three storage temperatures, with shelf life of tropical fresh-cut fruit trays being within 24 hours at 6°C and sold within 10 hours if possible at 10°C. The growth model and shelf-life prediction model with Enterobacteriaceae bacterial population finally yielded a theoretical shelf-life of 7.8 h at 15°C. Based on the results of the above study, fruit retailers can adjust the storage conditions and time of tropical fresh-cut fruit trays to effectively reduce the spoilage rate of fruit trays and contribute to food loss and waste at the consumer and retail levels. Meanwhile, food safety risks can be effectively reduced.
    
    VL  - 12
    IS  - 5
    ER  - 

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Author Information
  • Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, China

  • Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, China

  • Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, China

  • Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, China

  • Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, China

  • Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, China

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