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dc.contributor.authorZudaire Villanueva, Lorena
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorIglesias Valenzuela, María Belén
dc.contributor.authorPlaza, Lucía
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.date.accessioned2019-02-18T08:41:50Z
dc.date.available2019-02-18T08:41:50Z
dc.date.issued2018
dc.identifier.issn1082-0132
dc.identifier.urihttp://hdl.handle.net/10459.1/65745
dc.description.abstractBiological preservation methods with bacterial antagonists have emerged as alternatives to chemical sanitizers for extending shelf-life and reducing the population of pathogenic microorganisms. In addition, calcium plays an important role in maintaining the quality of fruit, and postharvest calcium treatments might determine the potential of fruit for processing. The objective of this work was to evaluate the effect of the postharvest application of calcium and biopreservation with the CPA-7 strain of Pseudomonas graminis on the quality parameters of fresh-cut pears. After harvest, whole pears were dipped in calcium chloride solution (1%, w/v) or water (control) for 10 min at 25 ℃ and stored for five months at temperatures ranging from 0 to −0.5 ℃. Both batches of fruit were minimally processed and dipped in a solution containing CPA-7 and an antioxidant solution or kept untreated, and both groups were stored at 4 ℃ for six days. The postharvest calcium treatment had no remarkable effect on the quality of the whole and fresh-cut pears. The enzymatic activities (PPO, PME and PG) related to browning and softening were constant in fresh-cut pears after storage, and the application of P. graminis CPA-7 had a positive effect on the activity of PPO. Finally, a combined effect of the biocontrol agent and calcium treatment was not demonstrated.ca_ES
dc.description.sponsorshipAuthors thank the CERCA Program of Generalitat de Catalunya. Dr Aguiló -Aguayo thanks the Ministry of Economy and Competitiveness from the Government of Spain for the ‘Ayuda para contratos para la formacio´ n postdoctoral’ (FPDI-2013-15583). L. Plaza thanks the National Institute for Agronomic Research (INIA) for a DOC-INIA research contract. The authors thank Daniel Martı´n and Silvia Villaro´ for their technical support.ca_ES
dc.language.isoengca_ES
dc.publisherSAGE Publicationsca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1177/1082013218816483ca_ES
dc.relation.ispartofFood Science and Technology International, 2018, p. 1-11ca_ES
dc.rights(c) Zudaire et al., 2018ca_ES
dc.subjectFresh-cut fruits and vegetablesca_ES
dc.subjectAntimicrobial agentsca_ES
dc.subjectAntioxidantsca_ES
dc.subjectFruit postharvestca_ES
dc.titleEvaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional qualityca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec028775
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccess
dc.identifier.doihttps://doi.org/10.1177/1082013218816483
dc.date.embargoEndDate2019-12-13


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