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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #347612
Research Project: Integration of Multiple Interventions to Enhance Microbial Safety, Quality, and Shelf-life of Foods

Location: Microbial and Chemical Food Safety

Title: Microbial inactivation and quality improvement of tomatoes treated by package film with Allyl Isothiocyanate vapor

Author
item GAO, HAIYAN - Zhejiang Academy Of Agricultural Sciences
item FAN, XIANGJUN - Zhejiang Academy Of Agricultural Sciences
item CHEN, HANGJUN - Zhejiang Academy Of Agricultural Sciences
item QIN, YANHONG - Zhejiang Academy Of Agricultural Sciences
item WU, WEIJIE - Zhejiang Academy Of Agricultural Sciences
item Jin, Zhonglin

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/17/2018
Publication Date: 4/16/2018
Citation: Gao, H., Fan, X., Chen, H., Qin, Y., Wu, W., Jin, Z.T. 2018. Microbial inactivation and quality improvement of tomatoes treated by package film with Allyl Isothiocyanate vapor. International Journal of Food Science and Technology. 53:1983-1991.

Interpretive Summary: Foodborne pathogens and spoilage fungi in fresh produce can be inactivated after packaging. In this study, tomatoes were stored in a food container with an antimicrobial polylactic acid (PLA) film on the lid. The antimicrobial film released allyl isothiocyanate (mustard oil) vapor into the container headspace and inhibited E. coli and fungi growth in fresh tomatoes stored at 4 and 10 degrees C for 21 days. The developed antimicrobial PLA film has the potential to enhance the safety and extend the shelf-life of perishable fresh produce.

Technical Abstract: Antimicrobial polylactic acid (PLA) films releasing allyl isothiocyanate (AIT) vapor were developed for in-package pasteurization. Tomatoes were artificially inoculated with E. coli, Geotrichum candidum, and Fusarium oxysporum and stored in clamshell boxes with the film on the lid. The changes in bacterial and fungal populations and the quality of tomatoes during storage at 4 and 10 degrees C were evaluated. The results reveal that film treatment (4 x 8 cm2 film in 1 liter box) reduced the populations of inoculated bacteria and molds on tomatoes by 2 to 3 log CFU/g, and then significantly (p < 0.05) inhibited their growth during the 21d storage period at both temperatures. Tomatoes subject to film treatment had fewer changes in quality (color, firmness, contents of total soluble solid, titratable acids and Vitamin C) than the control samples during storage. The antimicrobial PLA film has the potential to be utilized for in package pasteurization to extend the shelf-life of packaged perishable food products.