AI Article Synopsis
- The study explores how different packaging films affect the quality of fresh-cut lettuce by examining bacterial community changes and protein modifications.
- Total viable counts showed a complex microbial ecosystem, with variations linked to the type of packaging used and storage time.
- Proteomic analysis revealed significant alterations in proteins related to energy metabolism and plant defense, highlighting the impact of packaging on the overall freshness and safety of the vegetables.
Article Abstract
With the growing demand of fresh-cut vegetables, a variety of packaging films are produced specifically to improve safety and quality of the fresh vegetables over the storage period. The aim of our work was to evaluate the influence of different packaging films on the quality of fresh-cut lettuce analyzing changes in bacterial community composition and modifications at the proteome level, by means of culture-dependent/culture-independent methods and differential gel electrophoresis combined with mass spectrometry analysis. Total viable counts indicated the presence of a highly variable and complex microbial flora, around a mean value of 6.26 log10 CFU g(-1). Analysis of terminal-restriction fragment length polymorphism data indicated that bacterial communities changed with packaging films and time, showing differences in community composition and diversity indices between the commercially available package (F) and the new packages (A and C), in the first days after packaging. Also proteomic analysis revealed significant changes, involving proteins related to energy metabolism, photosynthesis, plant defense and oxidative stress processes, between F and A/C packages. In conclusion, microbiological and proteomic analysis have proved to be powerful tools to provide new insights into both the composition of leaf-associated bacterial communities and protein content of fresh-cut lettuce during the shelf-life storage process.
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| http://dx.doi.org/10.1093/femsle/fnv209 | DOI Listing |
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