The Effect of <i>Lactiplantibacillus plantarum</i> BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, <i>Lactiplantibacillus plantarum</i> BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut ap...

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Autores principales:	Qian Zhao, Shihua Tang, Xiang Fang, Zhuo Wang, Yu Jiang, Xusheng Guo, Jianning Zhu, Ying Zhang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fresh-cut apples <i>Lactiplantibacillus plantarum</i> bio-preservative chitosan Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/357bab7f2c374c17988fd3f9c650bc9f
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spelling	oai:doaj.org-article:357bab7f2c374c17988fd3f9c650bc9f2021-11-25T18:25:44ZThe Effect of <i>Lactiplantibacillus plantarum</i> BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage10.3390/microorganisms91124042076-2607https://doaj.org/article/357bab7f2c374c17988fd3f9c650bc9f2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-2607/9/11/2404https://doaj.org/toc/2076-2607In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, <i>Lactiplantibacillus plantarum</i> BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with <i>L. plantarum</i> BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with <i>L. plantarum</i> BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, <i>L. plantarum</i> BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, <i>L. plantarum</i> BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.Qian ZhaoShihua TangXiang FangZhuo WangYu JiangXusheng GuoJianning ZhuYing ZhangMDPI AGarticlefresh-cut apples<i>Lactiplantibacillus plantarum</i>bio-preservativechitosanBiology (General)QH301-705.5ENMicroorganisms, Vol 9, Iss 2404, p 2404 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fresh-cut apples <i>Lactiplantibacillus plantarum</i> bio-preservative chitosan Biology (General) QH301-705.5
spellingShingle	fresh-cut apples <i>Lactiplantibacillus plantarum</i> bio-preservative chitosan Biology (General) QH301-705.5 Qian Zhao Shihua Tang Xiang Fang Zhuo Wang Yu Jiang Xusheng Guo Jianning Zhu Ying Zhang The Effect of <i>Lactiplantibacillus plantarum</i> BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage
description	In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, <i>Lactiplantibacillus plantarum</i> BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with <i>L. plantarum</i> BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with <i>L. plantarum</i> BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, <i>L. plantarum</i> BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, <i>L. plantarum</i> BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.
format	article
author	Qian Zhao Shihua Tang Xiang Fang Zhuo Wang Yu Jiang Xusheng Guo Jianning Zhu Ying Zhang
author_facet	Qian Zhao Shihua Tang Xiang Fang Zhuo Wang Yu Jiang Xusheng Guo Jianning Zhu Ying Zhang
author_sort	Qian Zhao
title	The Effect of <i>Lactiplantibacillus plantarum</i> BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage
title_short	The Effect of <i>Lactiplantibacillus plantarum</i> BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage
title_full	The Effect of <i>Lactiplantibacillus plantarum</i> BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage
title_fullStr	The Effect of <i>Lactiplantibacillus plantarum</i> BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage
title_full_unstemmed	The Effect of <i>Lactiplantibacillus plantarum</i> BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage
title_sort	effect of <i>lactiplantibacillus plantarum</i> bx62 alone or in combination with chitosan on the qualitative characteristics of fresh-cut apples during cold storage
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/357bab7f2c374c17988fd3f9c650bc9f
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The Effect of <i>Lactiplantibacillus plantarum</i> BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

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