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dc.contributor.authorOrtiz-Solà, J.
dc.contributor.authorValero, A.
dc.contributor.authorViñas, I.
dc.contributor.authorColás-Medà, P.
dc.contributor.authorAbadias, M.
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2021-02-24T15:35:51Z
dc.date.available2021-02-24T15:35:51Z
dc.date.issued2019-12-14
dc.identifier.citationOrtiz-Solà, J., A. Valero, I. Viñas, P. Colás-Medà, and M. Abadias. 2020. "Microbial Interaction Between Salmonella Enterica And Main Postharvest Fungal Pathogens On Strawberry Fruit". International Journal Of Food Microbiology 320: 108489. doi:10.1016/j.ijfoodmicro.2019.108489.ca
dc.identifier.issn0168-1605ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1150
dc.description.abstractThe microbial interaction between Salmonella enterica and the main postharvest fungal pathogens of strawberries was evaluated. Inoculation of fungal suspension was done 2 (D2) and 1 (D1) day(s) before and at the same time (D0) as S. enterica. Fruits were stored at 20 °C and 4 °C. At both temperatures, Botrytis cinerea and Rhizopus stolonifer caused a decrease in S. enterica population. Treatments where the mould was inoculated (D2, D1 and D0) achieved a significant logarithmic reduction (P < 0.05) of S. enterica populations after 48 h (20 °C) and 14 days (4 °C) compared to fungal-uninoculated fruits (CK). Regarding temperature, average reductions were significantly higher at 4 °C (3.38 log10 CFU/wound) than at 20 °C (1.16 log10 CFU/wound) (P < 0.05). Average reductions comprising all treatments were 1.91 and 0.41 log10 CFU/wound for B. cinerea and R. stolonifer at 20 °C, and 3.39 and 3.37 log10 CFU/wound for B. cinerea and R. stolonifer at 4 °C. A linear log10 model was fitted in order to predict the inactivation rate (kmax, log10 CFU/h) of S. enterica. Inactivation rates were higher at 20 °C for D2 treatments than at 4 °C throughout the running time. The main inactivation rate was obtained for B. cinerea at 20 °C (0.160 ± 0.027/h), which was found to have stronger inhibitory activity against S. enterica than R. stolonifer. Univariate analysis ANOVA was carried out to evaluate the effect of different external variables on the inhibition of S. enterica. Results found that single effects were significant (P < 0.05) except for the pH. The inhibitory effect caused by the action of moulds in conjunction with some environmental factors could indicate the potential interactions between strawberry fungal pathogens and S. enterica.ca
dc.format.extent29ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofInternational Journal of Food Microbiologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleMicrobial interaction between Salmonella enterica and main postharvest fungal pathogens on strawberry fruitca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.terms12 mesosca
dc.relation.projectIDMINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2016-78086-R/ES/ESTRATEGIAS DE MITIGACION DE LOS PROBLEMAS ASOCIADOS A PATOGENOS DE TRANSMISION ALIMENTARIA PARA MEJORAR LA CALIDAD E INOCUIDAD DE FRESAS CONGELADAS Y LISTAS PARA EL CONSUMO/ca
dc.subject.udc63ca
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2019.108489ca
dc.contributor.groupPostcollitaca


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