Modeling Botrytis Cinerea Spores Growth in Carbon Dioxide Enriched Atmospheres

Journal of Food Science (Impact Factor: 1.78). 07/2006; 67(5):1904 - 1907. DOI: 10.1111/j.1365-2621.2002.tb08744.x

ABSTRACT This study simulates the conditions in which Botrytis may appear in a modified atmosphere packed horticulture product, such as strawberry, so as to elaborate a predictive model that could allow us to estimate the shelf-life of a contaminated food product in such atmosphere conditions (0 to 40% CO2). The estimated shelf-lives obtained at 18 °C were 92, 164, and 236 h in storage atmospheres of 0, 10, and 20% CO2, respectively, very close to observed values; no growth was observed above 30% CO2. The elaborated predictive model allows us to: (a) control development of this fungi if the food product is maintained in an atmosphere containing more than 20% CO2 and (b) predict the time taken for potential colonies to become visible (3 mm dia) and, thus, cause immediate rejection by consumers.

  • [Show abstract] [Hide abstract]
    ABSTRACT: Botrytis cinerea cultures were stored on potato dextrose agar in air with or without 1.5 μL/L ozone at 2 °C. Cultures stored in the presence of ozone grew slower. Strawberry fruits (Fragaria×ananassa cv. Camarosa) were stored for 3 d at 2 °C in air with or without 1.5 μL/L ozone and then transferred to room temperature. Each group was inoculated with B. cinerea grown in air with or without ozone. Visible mycelial growth developed more rapidly on fruit previously stored in air. Ozone-enriched cold storage of naturally infected ‘Camarosa’ fruit reduced decay incidence, weight loss, and fruit softening, but resulted in a reversible loss of fruit aroma.
    Journal of Food Science 07/2006; 68(5):1798 - 1802. · 1.78 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Wild strawberries (Fragaria vesca L.) are high-added-value fruits but their marketing is complex owing to their short postharvest life. In this work, equilibrium modified atmosphere packaging (EMAP) technology was used to maintain their quality and consequently to extend their life. Fresh strawberries were packaged with two continuous and three microperforated films (with different gas permeabilities) with the purpose of obtaining equilibrium atmospheres of diverse compositions. Weight loss, pH and acidity, solid content, colour, firmness, fungal decay and development of off-flavours were selected to monitor fruit quality during 6 days at 10 °C. Among the five packages tested, microperforated films with one and three perforations provided adequate CO2 and O2 equilibrium concentrations in view of the evolution of chemical and physical quality parameters. These results were confirmed by sensory analysis. Copyright © 2007 Society of Chemical Industry
    Journal of the Science of Food and Agriculture 05/2007; 87(10):1931 - 1939. · 1.88 Impact Factor
  • Source
    Dataset: Food micr