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Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses

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Abstract

This study investigated the impact of intense light pulses (ILP) on inactivation of Listeria innocua and Escherichia coli as well as quality changes in fresh-cut avocado. Cylinders of avocado inoculated with L. innocua or E. coli were placed in plastic trays, which were sealed with a 64-μm-thick polypropylene film (oxygen permeability of 110 cm3 O2 m−2 bar−1 day−1 at 23 °C and 0% RH) and subjected to 15 or 30 pulses at fluencies of 0.4 J/cm2 per pulse and then stored for 15 days at 5 °C. In addition to L. innocua and E. coli counts, the headspace atmosphere, pH, colour and firmness were measured. The growth of E. coli and L. innocua was more effectively inhibited when increasing treatment intensity. Hence, significant inactivation was obtained in samples treated with 15 and 30 pulses for L. innocua (2.61 and 2.97 log CFU/g, respectively) and E. coli (2.90 and 3.33 log CFU/g, respectively) just after processing. Oxygen concentrations were significantly reduced, whereas CO2 and ethanol concentrations increased due to product respiration; however, ethylene production was decreased by the effect of ILP treatments. The use of 30 pulses affected the colour and firmness of fresh-cut avocado, causing browning and softening.

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Acknowledgments

The Spanish Ministry of Science and Technology supported this work through the project AGL 2006-04775. The Coordination Human Resources of University of Orient, Venezuela, brings a grant for doctoral studies to Ana Yndira Ramos Villarroel and the University of Lleida for Jade Plus grants. ICREA Academia Award to Prof. Olga Martín-Belloso is also acknowledged.

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Authors and Affiliations

  1. Department of Biology and Animal Health, University of Oriente, Núcleo Monagas, Av. University, Los Guaritos, Maturín, 6201, Venezuela

    A. Y. Ramos-Villarroel

  2. Department of Food Technology, TPV-XaRTA, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain

    O. Martín-Belloso & R. Soliva-Fortuny

Authors
  1. A. Y. Ramos-Villarroel
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  2. O. Martín-Belloso
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  3. R. Soliva-Fortuny
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Correspondence to O. Martín-Belloso.

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Ramos-Villarroel, A.Y., Martín-Belloso, O. & Soliva-Fortuny, R. Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses. Eur Food Res Technol 233, 395–402 (2011). https://doi.org/10.1007/s00217-011-1533-6

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  • DOI: https://doi.org/10.1007/s00217-011-1533-6

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