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Antimicrobial effects of a commercial fermentation product on fresh-cut onions

Yang, E., Fan, L., Jiang, Y., Doucette, C., Fillmore, S. (2011). Antimicrobial effects of a commercial fermentation product on fresh-cut onions, 74(3), 470-474. http://dx.doi.org/10.4315/0362-028X.JFP-10-194

Abstract

The antimicrobial effects of a commercial fermentation product (CFP) added to fresh-cut onions was assessed. Diced onions without treatment were packed in sealed and vented single-pinhole polyethylene bags, which served as controls. Treated and control samples were then stored at 4 and 7°C. Changes in the microbial loads including total aerobic bacteria, yeasts and molds, and coliforms were determined. Quality parameters including O2-CO 2 concentration, pH, soluble solids, and conductivity were also evaluated following 0, 3, 7, 10, 14, and 18 days of storage. After 10 days of storage at 4°C, CFP-treated samples had significantly lower microbial loads (P < 0.001), and aerobic plate counts, yeast and mold counts, and coliform counts were lower by 2.5, 3.2, and 1.4 log, respectively, compared with the controls. The addition of 0.5 or 1% CFP maintained the shelf life of fresh-cut onions for up to 14 and 18 days, respectively, compared with 10 days for the control. In addition, it was determined that storage temperature played an important role in maintaining the quality of fresh-cut onions. Significant (P ≤ 0.05) differences in microbial loads and product quality were found between 4 and 7°C in all treatments. Copyright © Her Majesty the Queen in Right of Canada,.

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