STUDY OF MICROBIOLOGICAL QUALITY OF 'AMBRUNÉS' SWEET CHERRY DURING POSTHARVEST STORAGE
The purpose of this work was to study the microbiological quality of the Ambrunés sweet cherry during cold storage. Sweet cherries were hydro-cooled at a water temperature of 1°C in a 1000-L immersion hydrocooler equipped with a water recirculation system. Sodium hypochlorite was added to the water to achieve a chlorine concentration of 100 µl L-1. Then, cherries were classified into 3 commercial ripening stages based on skin colour and size by automatic colour sorter and stored at 1°C with 95% RH during 28 days. After 0, 7, 15, 21 and 28 storage days, microbial analyses of total mesophilic aerobic, Enterobacteriaceae spp., Coliforms, Pseudomonas spp., lactic acid bacteria, moulds and yeasts, Staphylococcus spp., psychrotrophic bacteria and Enteroccocus spp. were carried out. Yeast, psychrotrophic bacteria, Enterobacteriaceae spp. and Pseudomonas spp. were the most prevalant micro-organisms during all storage evaluations. Yeasts counts between 0 and 28 days were 2.30 and 6.01 log CFU g-1, respectively. During the same period, psychrotrophic bacteria were <1 and 5.99 log CFU g-1, Enterobacteriaceae spp. were 1.52 and 5.61 log CFU g-1, and Pseudomonas spp. were <1 and 4.87 log CFU g-1, respectively. However, average mould counts slightly exceeded 2.48 log CFU g-1 after 15 days. Enteroccocus spp. were not detected during storage. Staphylococcus spp. were <1 and 1.92 log CFU g-1 at 0 and 28 days, respectively. Significant differences were found during storage at 1°C for different microbial groups studied, however among studied ripening stages were not found significant differences for microbial groups during storage. The microbial counts provided evidence that 21 days of cold storage is near the maximum extension of Ambrunés sweet cherry storage in maintaining the minimal microbial quality during their cold storage.
Serradilla, M.J., Martín, A., Hernández, A., Ruiz-Moyano, S., Casquete, R., López-Corrales, M. and Córdoba, M.G. (2012). STUDY OF MICROBIOLOGICAL QUALITY OF 'AMBRUNÉS' SWEET CHERRY DURING POSTHARVEST STORAGE. Acta Hortic. 934, 401-404
sweet cherry, microbiological quality, ripening stage, postharvest storage