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Effects of Biopreservatives Combined with Modified Atmosphere Packaging on the Quality of Apples and Tomatoes
Olga Babich 1,2  
,   Lyubov Dyshlyuk 3  
,   Stanislav Sukhikh 2  
,   Alexander Prosekov 1  
,   Svetlana Ivanova 4,3  
,   Valery Pavsky 4,3  
,   Tatiana Chaplygina 4,3  
,   Olga Kriger 2  
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Laboratory of Biocatalysis, Kemerovo State University, Russia
Institute of Living Systems, Immanuel Kant Baltic Federal University, Russia
Research Institute of Biotechnology, Kemerovo State University, Russia
Department of General Mathematics and Informatics, Kemerovo State University, Russia
Svetlana Ivanova   

Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya 6, 650003, Kemerovo, Russia
Submission date: 2019-02-18
Final revision date: 2019-06-21
Acceptance date: 2019-07-09
Online publication date: 2019-07-22
Publication date: 2019-08-22
Pol. J. Food Nutr. Sci. 2019;69(3):289–296
During the cultivation and harvesting of fruit and vegetables, a large number of microorganisms accumulate on their surface. Their active and excessive reproduction leads to spoilage of products. The purpose of the study was to assess the effect of combining various packaging technologies with different biopreservatives on the stability of physicochemical and microbiological characteristics of fresh vegetables and fruit during storage. Samples of fruit and vegetable products (apples, tomatoes) were subjected to the following procedures: packaging without treatment, treatment with a mixture of bacteriocin-like substances and packaging with or without modified atmosphere. Packaged samples were stored in a refrigerator at a temperature of 4°C for 25 days. The bacteriocin-like substances in combination with modified atmosphere reduced the contamination of samples by pathogenic microorganisms at least 4 times while maintaining the quality characteristics of the fruit during the storage period. A biopreservative in combination with modified atmosphere can be used to control microbial spoilage and to keep fruit and vegetables fresh after harvest.
The work was carried out with partial financial support of the international financial initiative Eurotransbio [12467r/23886], Russian Foundation for Basic Research [18-016-00063], and Council of the President of the Russian Federation on grants [SP-1374.2018.4].
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