Critical points affecting the microbiological safety of bell peppers washed with peroxyacetic acid in a commercial packinghouse.

The washing stage from a bell pepper commercial packinghouse was assessed to study some of the critical control points related to bacterial cross-contamination. The washing line comprised two overhead spray bars applications: a pre-wash step without peroxyacetic acid (PAA), and a wash step with PAA. The physicochemical characteristics of the wash water and the bacterial quality and safety of the wash water and bell peppers (including aerobic mesophilic bacteria (AMB), Salmonella spp., and Shiga-toxigenic E. coli (STEC)) were studied. Additionally, the performance of commercial test methods (reflectometry, amperometric probe, chronoamperometric sensor) for measuring the residual concentration of PAA was examined. The bacterial load of the pre-wash water (8.7 ± 1.3 log cfu/100 mL AMB) was very high and thus peppers after the pre-wash showed a significantly higher bacterial load (4.9 ± 0.9 log cfu/g AMB) than the unwashed (3.8 ± 0.7 log cfu/g AMB) or the washed peppers (3.3 ± 0.8 log cfu/g AMB) (p < 0.05). However, no pathogenic bacteria were detected in bell pepper samples (n = 40), and only one water sample was confirmed positive for STEC (n = 64, 1.6% prevalence). The chronoamperometric sensor (PAASense) and the online amperometric probe showed similar results, while the reflectometry (Quantofix) significantly sub estimated (p < 0.05) PAA concentration. The results obtained highlight the need for interventions to improve hygiene in the washing line to ensure the microbiological quality and safety of bell peppers. The maintenance of optimal PAA concentrations in all the washing steps is critical for reducing the chance of water-mediated cross-contamination.

Disinfection by-products in baby lettuce irrigated with electrolysed water.

BACKGROUND: Irrigation water disinfection reduces the microbial load but it might lead to the formation and accumulation of disinfection by-products (DBPs) in the crop. If DBPs are present in the irrigation water, they can accumulate in the crop, particularly after the regrowth, and be affected by the postharvest handling such as washing and storage. To evaluate the potential accumulation of DBPs, baby lettuce was grown using irrigation water treated with electrolysed water (EW) in a commercial greenhouse over three consecutive harvests and regrowths. The impact of postharvest practices such as washing and storage on DBP content was also assessed. RESULTS: Use of EW caused the accumulation of chlorates in irrigation water (0.02-0.14 mg L-1 ), and in the fresh produce (0.05-0.10 mg kg-1 ). On the other hand, the disinfection treatment had minor impact regarding the presence of trihalomethanes (THMs) in water (0.3-8.7 µg L-1 max), and in baby lettuce (0.3-2.9 µg kg-1 max). CONCLUSIONS: Disinfection of irrigation water with EW caused the accumulation of chlorates in the crop reaching levels higher than the current maximum residual limit established in the EU legislation for leafy greens. © 2017 Society of Chemical Industry.

Effects of oxygen-depleted atmospheres on survival and growth of Listeria monocytogenes on fresh-cut Iceberg lettuce stored at mild abuse commercial temperatures.

The effects of oxygen-depleted atmospheres, 0.25% O2+12% CO2 (balance N2) and 2% O2 + 6% CO2 (balance N2), on growth of Listeria monocytogenes on fresh-cut Iceberg lettuce were determined. The study was carried out at mild abuse temperatures using controlled atmosphere chambers. During storage at a constant temperature of 7 °C, growth was enhanced at the lower oxygen level of 0.25% O2 by Day 10. Over 17 days of storage at temperatures designed to mimic mild abuse commercial conditions, there were again significantly higher counts under 0.25% O2 from Day 10 onwards. These were 0.9 and 0.7 log cycles higher on Days 14 and 17, respectively. When a model lettuce agar medium was used to eliminate possible interactions with competing flora the direct effects of the atmosphere enhancing the growth of L. monocytogenes was also observed. It is concluded that use of very O2-depleted atmospheres for control of enzymatic browning of fresh-cut Iceberg lettuce may introduce a potential hazard under some commercial conditions. There is a need for greater vigilance and possibly additional measures to ensure consumer safety.

Physiological, phytochemical and structural changes of multi-leaf lettuce caused by salt stress.

BACKGROUND: Environmental stress due to salt has been described to enhance lettuce processability, shelf life and consumer acceptability. Moderate salinity causes altered leaf carotenoid, lignin, phenolic and flavonol levels without noticeable changes in the green colour and morphology of lettuce. The aim of this study was to understand the improvements in processability, due to salt stress, related to textural properties and structural characteristics. RESULTS: Physiological, phytochemical and structural changes were observed that were of significant relevance to salt stress (50, 100 and 150 mmol L(-1) NaCl). Fresh weight per plant, fresh weight per leaf, leaf area, water content, colour saturation, chlorophyll a and b and the area of the intercellular spaces decreased when the concentration of salt was increased. Solute concentration, elasticity, total and individual phenolic acids and the areas occupied by the palisade and spongy parenchyma cells increased when the concentration of salt was increased. CONCLUSION: These data illustrate that salt stress can have a positive impact on certain structural parameters, especially tissue elasticity, that can be closely linked to a higher number of cells, of lower size and high leaf strength, explaining the postharvest longevity of lettuce. However, leaf growth and visual quality could be negatively affected by salt stress.

Influence of nutrient solutions in an open-field soilless system on the quality characteristics and shelf life of fresh-cut red and green lettuces (Lactuca sativa L.) in different seasons.

BACKGROUND: Little information is available about the impact of nutrient solution ion concentration on quality characteristics and shelf life of fresh-cut lettuce grown in soilless systems in open field. Three lettuce genotypes, lollo rosso and red oak leaf as red-leafed genotypes and butterhead as green-leafed genotype, were studied. The influence of three nutrient solutions with low, medium and high ion concentrations, which varied in the macroanion (NO3⁻) and macrocations (K⁺, Ca²âº and NH4⁺), were compared in summer and winter. RESULTS: The nutrient solutions evaluated in this study for the production of lettuce in a soilless system did not strongly influence the quality characteristics of the raw material. When the ion concentration of the nutrient solution was increased, fresh weight decreased, although it depended on the genotype and season. Maturity index and dry matter content varied with the season but independently of the nutrient solution. In summer, maturity index was higher and dry matter lower than in winter. Initial texture and visual quality were not influenced by the nutrient solution. Medium ion concentration provided the highest content of vitamin C and phenolic compounds. Our observations pointed out that the genotype had a strong influence on the shelf life of the fresh-cut product with minor differences among nutrient solutions. In general, red-leafed lettuces showed the highest antioxidant content, helping the maintenance of sensory characteristics throughout storage. CONCLUSION: The combination of optimal nutrient solution ion concentration and suitable cultivar is considered essential to ensure lettuce post-cutting life.

HPLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15 strawberry cultivars.

The phenolic compounds of 15 strawberry cultivars grown in Spain were analyzed and quantified: anthocyanins (20.2-47.4 mg/100 g of fw) (cyanidin 3-glucoside and pelargonidin 3-glucoside, 3-rutinoside, and 3-malonyl glucoside), flavonols (1.5-3.4 mg/100 g of fw) (quercetin 3-glucuronide and kaempferol 3-glucoside and 3-p-coumaroyl-glucoside), proanthocyanidins (53.9-163.2 mg/100 g), p-coumaroyl-glucose (0.84-6.70 mg/100 g), ellagitannins (9.67-22.86 mg/100 g) (sanguiin H-6, lambertianin C, and galloyl bis-HHDP-glucose), and ellagic acid glycosides (0.88-2.06 mg/100 g of fw) (two ellagic acid deoxyhexosides). Proanthocyanidins, the main phenolic compounds, were characterized by phloroglucinol degradation. Their mean degree of polymerization ranged from 3.4 for cv. Chiflon to 5.8 for cv. Ventana, the average value being 4.3. The terminal unit of proanthocyanidin oligomers was always (epi)catechin (17.36-29.93%) and (epi)catechin (61.66-75.39%) or (epi)afzelechin (4.50-10.54%) as extension units. Different combinations of (epi)catechin and (epi)afzelechin were detected, and their sequence of linkage was characterized by HPLC-MS-MS. Relative percentages of dimers, trimers, tetramers, and pentamers were evaluated by the extracted ion chromatogram (EIC) analysis.

Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking.

The effect of fresh-cutting and subsequent cold storage on phenolic compounds from five long-term-stored potato cultivars (Agria, Cara, Liseta, Monalisa, and Spunta) was studied. Fresh-cutting induced the biosynthesis of three flavonols, which were identified by HPLC-DAD-ESIMS as quercetin 3-rutinoside, quercetin 3-diglucoside, and quercetin 3-glucosylrutinoside. The flavonols were detected after a lag period of 3 days of cold storage. The content ranged from 6 to 14 mg/100 g of fresh weight depending on the cultivar after 6 days of storage. Chlorogenic acid as the main caffeic acid derivative and the amino acids tyrosine and tryptophan were also quantified. The effect of cold storage under light or in dark was studied with new-season-harvested Monalisa potatoes. The flavonol induction was higher in fresh-cut potatoes stored under light than in the dark. However, caffeic acid derivatives were not affected. Domestic cooking such as boiling, microwaving, and frying provoked a partial loss of the flavonols, which were retained in the range of 4-16 mg per serving (213 g). Steam-cooking resulted in the highest retention of caffeic acid derivatives and aromatic amino acids compared with the other cooking methods studied. This means that due to the large amount of potatoes consumed in the Western diet, fresh-cut potatoes can be a significant source of health-promoting phenolics.