| Title: | Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage |
| Author(s): | Li Z; Zhao W; Ma Y; Liang H; Wang D; Zhao X; |
| Address: | "Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China. Longda Food Group Co., Ltd., Jinan 265231, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "To reveal the potential relationship between the bacterial community and quality attributes of vacuum-packaged peeled potatoes, the bacterial community dynamics, visual quality, organic acids, flavor and volatile organic compounds (VOCs) during 12 days of storage under 10 degrees C were studied, and a correlation analysis was performed between the bacterial community and VOCs. During the whole storage, the dominant bacteria changed from Ralstonia, Pseudomonas, Pantoea and Comamonas to Clostridia, Clostridium, Lacrimispora, Lactococcus and Leuconostoc. The visual quality and hardness deteriorated significantly on day 12; meanwhile, lactic and acetic acid content accumulated to 0.79 and 4.87 mg/g FW, respectively. Potatoes' flavor deteriorated severely after 8 days, as evidenced by results of an electronic nose (e-nose). A total of 37 VOCs were detected, and the total content showed an increasing trend from 2164.85 to 10658.68 mug/kg during the whole storage. A correlation analysis showed that Enterobacteriaceae, Erwinia, Lacrimispora, Lactococcus, Serratia, Pantoea, Clostridium, Flavobacterium and Clostridia were positively correlated with the biosynthesis of VOCs. In addition, 10 spoilage markers were screened according to a variable importance in projection (VIP) >/= 1. Ethanol, which was the most abundant spoilage marker, was significantly related to Enterobacteriaceae, Erwinia, Lacrimispora and Lactococcus. The results of this study have great practical significance for prolonging the shelf life of fresh-cut agricultural produce" |
| Keywords: | bacterial community correlation analysis peeled potato quality spoilage vacuum packaging; |
| Notes: | "PubMed-not-MEDLINELi, Zudi Zhao, Wenting Ma, Yue Liang, Hao Wang, Dan Zhao, Xiaoyan eng 32101971/National Natural Science Foundation of China/ KJCX20220417/the Special Innovation Ability Construction Fund of Beijing Academy of Agricultural and Forestry Sciences/ KJCX20200208/the Special Innovation Ability Construction Fund of Beijing Academy of Agricultural and Forestry Sciences/ KJCX201915/the Collaborative Innovation Center of the Beijing Academy of Agricultural and Forestry Sciences/ CARS-23/China Agriculture Research System of MOF and MARA/ LJNY201705/Efficient Ecological Agriculture Innovation Project of Taishan Industry Leading Talent Program-ming Shandong Province/ Switzerland 2022/04/24 Foods. 2022 Apr 15; 11(8):1147. doi: 10.3390/foods11081147" |
