Food and Fermentation Industries >

2025 , Vol. 51 >Issue 2: 242 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038235

Microbial diversity in five fresh-cut vegetables during low-temperature storage

  • FAN Menghao ,
  • ZHU Panpan ,
  • SU Bingqi ,
  • GAO Haoyang ,
  • ZHANG Jianhua
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  • (School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

Received date: 2023-12-12

  Revised date: 2024-03-29

  Online published: 2025-02-14

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Abstract

Microbial spoilage is one of the key factors affecting the shelf life of fresh-cut vegetables.Investigating the microbial diversity and major spoilage microorganisms during the spoilage process of fresh-cut vegetables may facilitate the development of targeted antimicrobial techniques to extend their shelf life.This study used spinach, pakchoi, celery, broccoli, and chives as experimental materials to investigate the effects of vacuum packaging and conventional packaging on the aerobic plate count and microbial diversity of five vegetables during storage at 4 ℃.The study also included the isolation and identification of the primary spoilage bacteria.The results showed that vacuum packaging effectively inhibited the increase in aerobic plate count.The bacterial diversity of both packaged vegetables increased during 8-15 d storage period.The dominant bacteria in the five conventionally packaged vegetables were Pseudomonas spp., Flavobacterium spp., Xanthonmonas spp.and Duganella spp.In the five vacuum-packaged vegetables the dominant bacteria varied considerably, but Lactococcus spp., Rahnella spp.and Weissella spp.were all present.There were significant differences in the dominant fungi between the different types of vegetables.Among them, Alternaria spp.and Filobasidium spp.are common microorganisms that cause fruit and vegetable spoilage at low temperatures.The main spoilage bacteria in all five conventionally packaged vegetables were gram-negative bacteria, whereas in the vacuum packaged vegetables they were mainly Raoultella spp., Pseudomonas spp.and Bacillus spp., and most of these were not the dominant bacteria in spoiled vegetables.This study provides a preliminary clarification of the microbial community structure and the main spoilage bacteria during the low-temperature storage of these five vegetables, and provides a reference for the development of preservation techniques for fresh-cut vegetables.

Key words： fresh-cut vegetables; microbial diversity; spoilage bacteria; low-temperature storage; package

Cite this article

FAN Menghao , ZHU Panpan , SU Bingqi , GAO Haoyang , ZHANG Jianhua . Microbial diversity in five fresh-cut vegetables during low-temperature storage[J]. Food and Fermentation Industries, 2025 , 51(2) : 242 -248 . DOI: 10.13995/j.cnki.11-1802/ts.038235

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