Menel Kraiem - Academia.edu (original) (raw)
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Papers by Menel Kraiem
African Journal of Microbiology Research, Jun 28, 2012
The use of Lactobacillus pentosus, in combination with high oxygen packaging modified atmosphere ... more The use of Lactobacillus pentosus, in combination with high oxygen packaging modified atmosphere (O 2 MAP) for the preservation of the good quality of strawberries to control fruit decay, was investigated for 4 storage days at 4°C. Fruits without bacterial treatment and high O 2 modified atmosphere packaging (MAP) decreases water loss (82.15%) and fruit decay (66.7%). However, bacterial-treated fruits and high O 2 MAP effects are enhanced giving water loss reduction and a fruit decay preservation at about 33.81 and 14.28%, respectively. The color index, (L x (a/b)), was effectively preserved under the combined bacterial-high MAP with 21.9 for 80% O 2 compared to the control. L. pentosus fruit adding was significantly beneficial for quality preservation by enhancing the high O 2 MAP (80% O 2) moulds and yeasts spoilage to 31.47% (p<0.05). The results suggest that bacterial treatments combined with high oxygen packaging atmosphere can be a shelf-life postharvest technique for the strawberry quality preservation. It prolongs the shelf-life of fresh-cut fruit, thanks to the microbial biocontrol agents against fungal pathogen associated to the oxidative stress atmosphere.
African Journal of Microbiology Research, Jun 28, 2012
The use of Lactobacillus pentosus, in combination with high oxygen packaging modified atmosphere ... more The use of Lactobacillus pentosus, in combination with high oxygen packaging modified atmosphere (O 2 MAP) for the preservation of the good quality of strawberries to control fruit decay, was investigated for 4 storage days at 4°C. Fruits without bacterial treatment and high O 2 modified atmosphere packaging (MAP) decreases water loss (82.15%) and fruit decay (66.7%). However, bacterial-treated fruits and high O 2 MAP effects are enhanced giving water loss reduction and a fruit decay preservation at about 33.81 and 14.28%, respectively. The color index, (L x (a/b)), was effectively preserved under the combined bacterial-high MAP with 21.9 for 80% O 2 compared to the control. L. pentosus fruit adding was significantly beneficial for quality preservation by enhancing the high O 2 MAP (80% O 2) moulds and yeasts spoilage to 31.47% (p<0.05). The results suggest that bacterial treatments combined with high oxygen packaging atmosphere can be a shelf-life postharvest technique for the strawberry quality preservation. It prolongs the shelf-life of fresh-cut fruit, thanks to the microbial biocontrol agents against fungal pathogen associated to the oxidative stress atmosphere.