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

Meng Zhu; Suishan Yang; Lidan Kou; Xiuting Chang; Xiaoju Luo; Zuorong Xie

doi:doi:10.11648/j.ijnfs.20231205.16

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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

Meng Zhu, Suishan Yang, Lidan Kou, Xiuting Chang, Xiaoju Luo, Zuorong Xie

Published in International Journal of Nutrition and Food Sciences (Volume 12, Issue 5)

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), 2024. Published by Science Publishing Group

Keywords

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

References

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APA Style

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

Meng Zhu

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

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

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

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

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

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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APA Style

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

Copy | Download

@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}
}

Copy | Download

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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