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Antimicrobial effects of a commercial fermentation product on fresh-cut onions

En Yang1, Lihua Fan, Yueming Jiang

  • 1South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, People's Republic of China.

Journal of Food Protection
|March 8, 2011
PubMed

Insights

A commercial fermentation product (CFP) significantly reduces microbial loads in fresh-cut onions, extending their shelf life. Lower temperatures further enhance the preservation effects of CFP on onion quality.

Area of Science:

  • Food Science
  • Microbiology
  • Agricultural Science

Background:

  • Fresh-cut produce is susceptible to microbial spoilage, necessitating effective preservation methods.
  • Commercial fermentation products (CFP) show potential as natural antimicrobial agents.
  • Optimizing storage conditions is crucial for maintaining the quality and safety of fresh-cut onions.

Purpose of the Study:

  • To evaluate the antimicrobial efficacy of a commercial fermentation product (CFP) on fresh-cut onions.
  • To determine the impact of CFP on the microbial load and quality of fresh-cut onions during storage.
  • To assess the influence of storage temperature on the effectiveness of CFP.

Main Methods:

  • Fresh-cut onions were treated with varying concentrations of CFP (0.5% and 1%) or left untreated (control).
  • Samples were packaged in polyethylene bags and stored at 4°C and 7°C.
  • Microbial loads (total aerobic bacteria, yeasts, molds, coliforms) and quality parameters (gas composition, pH, soluble solids, conductivity) were assessed over 18 days.

Main Results:

  • CFP treatment significantly reduced microbial loads, including aerobic plate counts, yeast and mold counts, and coliform counts, compared to controls.
  • CFP at 0.5% and 1% extended the shelf life of fresh-cut onions to 14 and 18 days, respectively, compared to 10 days for controls.
  • Storage temperature significantly impacted microbial loads and product quality, with 4°C being more effective than 7°C.

Conclusions:

  • Commercial fermentation product (CFP) is effective in inhibiting microbial growth and extending the shelf life of fresh-cut onions.
  • The efficacy of CFP is influenced by concentration and storage temperature, with lower temperatures enhancing preservation.
  • CFP offers a promising natural solution for improving the microbiological safety and quality of fresh-cut onions.

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