Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage
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 °C were studied, and a corr...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/8/1147 |
| _version_ | 1797434729909190656 |
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| author | Zudi Li Wenting Zhao Yue Ma Hao Liang Dan Wang Xiaoyan Zhao |
| author_facet | Zudi Li Wenting Zhao Yue Ma Hao Liang Dan Wang Xiaoyan Zhao |
| author_sort | Zudi Li |
| collection | DOAJ |
| description | 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 °C were studied, and a correlation analysis was performed between the bacterial community and VOCs. During the whole storage, the dominant bacteria changed from <i>Ralstonia</i>, <i>Pseudomonas</i>, <i>Pantoea</i> and <i>Comamonas</i> to <i>Clostridia</i>, <i>Clostridium</i>, <i>Lacrimispora</i>, <i>Lactococcus</i> and <i>Leuconostoc</i>. 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 μg/kg during the whole storage. A correlation analysis showed that <i>Enterobacteriaceae</i>, <i>Erwinia</i>, <i>Lacrimispora</i>, <i>Lactococcus</i>, <i>Serratia</i>, <i>Pantoea</i>, <i>Clostridium</i>, <i>Flavobacterium</i> and <i>Clostridia</i> 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 <i>Enterobacteriaceae</i>, <i>Erwinia</i>, <i>Lacrimispora</i> and <i>Lactococcus</i>. The results of this study have great practical significance for prolonging the shelf life of fresh-cut agricultural produce. |
| first_indexed | 2024-03-09T10:36:35Z |
| format | Article |
| id | doaj.art-c39dfc454b6d4e7a8a038c5bc17e31b4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:36:35Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c39dfc454b6d4e7a8a038c5bc17e31b42023-12-01T20:55:01ZengMDPI AGFoods2304-81582022-04-01118114710.3390/foods11081147Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during StorageZudi Li0Wenting Zhao1Yue Ma2Hao Liang3Dan Wang4Xiaoyan Zhao5Institute 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, ChinaInstitute 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, ChinaInstitute 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, ChinaLongda Food Group Co., Ltd., Jinan 265231, ChinaInstitute 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, ChinaInstitute 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, ChinaTo 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 °C were studied, and a correlation analysis was performed between the bacterial community and VOCs. During the whole storage, the dominant bacteria changed from <i>Ralstonia</i>, <i>Pseudomonas</i>, <i>Pantoea</i> and <i>Comamonas</i> to <i>Clostridia</i>, <i>Clostridium</i>, <i>Lacrimispora</i>, <i>Lactococcus</i> and <i>Leuconostoc</i>. 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 μg/kg during the whole storage. A correlation analysis showed that <i>Enterobacteriaceae</i>, <i>Erwinia</i>, <i>Lacrimispora</i>, <i>Lactococcus</i>, <i>Serratia</i>, <i>Pantoea</i>, <i>Clostridium</i>, <i>Flavobacterium</i> and <i>Clostridia</i> 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 <i>Enterobacteriaceae</i>, <i>Erwinia</i>, <i>Lacrimispora</i> and <i>Lactococcus</i>. The results of this study have great practical significance for prolonging the shelf life of fresh-cut agricultural produce.https://www.mdpi.com/2304-8158/11/8/1147vacuum packagingpeeled potatobacterial communityqualityspoilagecorrelation analysis |
| spellingShingle | Zudi Li Wenting Zhao Yue Ma Hao Liang Dan Wang Xiaoyan Zhao Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage Foods vacuum packaging peeled potato bacterial community quality spoilage correlation analysis |
| title | Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage |
| title_full | Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage |
| title_fullStr | Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage |
| title_full_unstemmed | Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage |
| title_short | Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage |
| title_sort | shifts in the bacterial community related to quality properties of vacuum packaged peeled potatoes during storage |
| topic | vacuum packaging peeled potato bacterial community quality spoilage correlation analysis |
| url | https://www.mdpi.com/2304-8158/11/8/1147 |
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