2026-04-17T01:54:21Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/772025-10-22T11:19:11Zcom_2072_4428com_2072_4427col_2072_487898

2025-10-22T11:19:11Z urn:hdl:20.500.12327/77 Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds Iglesias, María Belén López, María Luisa Echeverría, Gemma Viñas, Inmaculada Zudaire, Lorena Abadias, Maribel Producció Vegetal Postcollita The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella enterica and Listeria monocytogenes on fresh-cut pear under conditions that simulate its commercial application at 5 ± 1 °C (under a modified atmosphere and antioxidant solution). The quality of the fresh-cut fruit, including the ethanol and acetaldehyde contents and the volatile profile, was determined. After the storage period, the L. monocytogenes population was reduced by 1-log unit by the presence of CPA-7; however, CPA-7 was not found to have antagonistic activity against S. enterica. The fruit quality (total soluble solids content and titratable acidity) was not negatively affected by CPA-7. The ethanol and acetaldehyde contents increased during the shelf-life of the fruit regardless of the presence of CPA-7. Some volatile compounds were key factors for discriminating samples from the two groups (the control group and the group that was inoculated with CPA-7). Some components are common in the volatile profile of pear (methyl acetate, 3-methylbutyl acetate, 1-butanol, 1-hexanol, and hexanal), and thus increases in their contents could enhance consumers flavour perception. 2025-10-22T11:19:11Z 2025-10-22T11:19:11Z 2018-04-27 info:eu-repo/semantics/article Iglesias, M., López, M., Echeverría, G., Viñas, I., Zudaire, L., & Abadias, M. (2018). Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds. Food Microbiology, 76, 226-236. doi:10.1016/j.fm.2018.04.007 0740-0020 http://hdl.handle.net/20.500.12327/77 https://doi.org/10.1016/j.fm.2018.04.007 eng Food Microbiology MICINN-FEDER/AGL-2012/AGL-2012-38671/ES/EFECTO DEL MANEJO POSCOSECHA EN LA CALIDAD MICROBIOLOGICA, NUTRICIONAL Y SENSORIAL DE PERA "CONFERENCE" ENTERA Y MINIMAMENTE PROCESADA/ http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 International Elsevier