請用此 Handle URI 來引用此文件:
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/19398
完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 羅翊禎(Yi-Chen Lo) | |
dc.contributor.author | Jia Swin Khor | en |
dc.contributor.author | 許嘉訊 | zh_TW |
dc.date.accessioned | 2021-06-08T01:57:08Z | - |
dc.date.copyright | 2021-02-20 | |
dc.date.issued | 2021 | |
dc.date.submitted | 2021-02-17 | |
dc.identifier.citation | Abadias, M.; Usall, J.; Anguera, M.; Solsona, C.; Viñas, I., Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. International journal of food microbiology 2008, 123 (1-2), 121-129. Ajlouni, S.; Sibrani, H.; Premier, R.; Tomkins, B., Ultrasonication and Fresh Produce (Cos lettuce) Preservation. Journal of Food Science 2006, 71 (2), M62-M68. Alegbeleye, O. O.; Singleton, I.; Sant’Ana, A. S., Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review. Food Microbiology 2018, 73, 177-208. Alfonzo, A.; Gaglio, R.; Miceli, A.; Francesca, N.; Di Gerlando, R.; Moschetti, G.; Settanni, L., Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes. Food Microbiology 2018, 73, 298-304. Alklint, C.; Wadsö, L.; Sjöholm, I., Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf-life. Journal of the Science of Food and Agriculture 2005, 85 (2), 281-285. Alongi, M.; Sillani, S.; Lagazio, C.; Manzocco, L., Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures. Food Research International 2019, 116, 1121-1125. Aycicek, H.; Oguz, U.; Karci, K., Determination of total aerobic and indicator bacteria on some raw eaten vegetables from wholesalers in Ankara, Turkey. International Journal of Hygiene and Environmental Health 2006, 209 (2), 197-201. Barth, M.; Hankinson, T. R.; Zhuang, H.; Breidt, F., Microbiological Spoilage of Fruits and Vegetables. In Compendium of the Microbiological Spoilage of Foods and Beverages, Sperber, W. H.; Doyle, M. P., Eds. Springer New York: New York, NY, 2009; pp 135-183. Baselice, A.; Colantuoni, F.; Lass, D. A.; Nardone, G.; Stasi, A., Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables. Food Quality and Preference 2017, 59, 87-96. Berger, C. N.; Sodha, S. V.; Shaw, R. K.; Griffin, P. M.; Pink, D.; Hand, P.; Frankel, G., Fresh fruit and vegetables as vehicles for the transmission of human pathogens. Environmental Microbiology 2010, 12 (9), 2385-2397. Beuchat, L. R., Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes Infect 2002, 4 (4), 413-23. Blau, K.; Bettermann, A.; Jechalke, S.; Fornefeld, E.; Vanrobaeys, Y.; Stalder, T.; Top, E. M.; Smalla, K., The Transferable Resistome of Produce. mBio 2018, 9 (6), e01300-18. Brasil, I. M.; Gomes, C.; Puerta-Gomez, A.; Castell-Perez, M. E.; Moreira, R. G., Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya. LWT - Food Science and Technology 2012, 47 (1), 39-45. Buck, J. D., Nonstaining (KOH) method for determination of gram reactions of marine bacteria. Applied and Environmental Microbiology 1982, 44 (4), 992-993. Caldera, L.; Franzetti, L.; Van Coillie, E.; De Vos, P.; Stragier, P.; De Block, J.; Heyndrickx, M., Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods. Food Microbiology 2016, 54, 142-153. Candir, E.; Ozdemir, A. E.; Kamiloglu, O.; Soylu, E. M.; Dilbaz, R.; Ustun, D., Modified atmosphere packaging and ethanol vapor to control decay of ‘Red Globe’ table grapes during storage. Postharvest Biology and Technology 2012, 63 (1), 98-106. Cardamone, C.; Aleo, A.; Mammina, C.; Oliveri, G.; Di Noto, A. M., Assessment of the microbiological quality of fresh produce on sale in Sicily, Italy: preliminary results. Journal of Biological Research-Thessaloniki 2015, 22 (1), 3. Christaki, E.; Marcou, M.; Tofarides, A., Antimicrobial resistance in bacteria: mechanisms, evolution, and persistence. Journal of molecular evolution 2020, 88 (1), 26-40. Costa, C.; Conte, A.; Buonocore, G. G.; Del Nobile, M. A., Antimicrobial silver-montmorillonite nanoparticles to prolong the shelf life of fresh fruit salad. International Journal of Food Microbiology 2011, 148 (3), 164-167. D’Agostino, M.; Cook, N., Foodborne Pathogens. In Encyclopedia of Food and Health, Caballero, B.; Finglas, P. M.; Toldrá, F., Eds. Academic Press: Oxford, 2016; pp 83-86. Davidson, P. M. T., T. Matthew; ; Schmidt, S. E., Chemical Preservatives and Natural Antimicrobial Compounds. In Food Microbiology, 2012; pp 765-801. De Corato, U., Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements. Critical Reviews in Food Science and Nutrition 2020, 60 (6), 940-975. Dermesonluoglu, E.; Fileri, K.; Orfanoudaki, A.; Tsevdou, M.; Tsironi, T.; Taoukis, P., Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature. Journal of Food Engineering 2016, 184, 21-30. Dinnella, C.; Torri, L.; Caporale, G.; Monteleone, E., An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy. Food Research International 2014, 59, 108-116. Dodd, C. E. R., PSEUDOMONAS | Introduction. In Encyclopedia of Food Microbiology (Second Edition), Batt, C. A.; Tortorello, M. L., Eds. Academic Press: Oxford, 2014; pp 244-247. Donnenberg, M. S., 220 - Enterobacteriaceae. In Mandell, Douglas, and Bennett's Principles and Practice of Infectious Diseases (Eighth Edition), Bennett, J. E.; Dolin, R.; Blaser, M. J., Eds. Content Repository Only: Philadelphia, 2015; pp 2503-2517.e5. Eden, R., ENTEROBACTERIACEAE, COLIFORMS AND E. COLI | Classical and Modern Methods for Detection and Enumeration. In Encyclopedia of Food Microbiology (Second Edition), Batt, C. A.; Tortorello, M. L., Eds. Academic Press: Oxford, 2014; pp 667-673. Fan, L.; Song, J., Microbial quality assessment methods for fresh-cut fruits and vegetables. Stewart Postharvest Review 2008, 4 (3), 1-9. Fan, W.; Cao, Y.; Ren, H.; Wang, Y.; Wang, Q.-g., Effects of ethanol fumigation on inhibiting fresh-cut yam enzymatic browning and microbial growth. Journal of Food Processing and Preservation 2018, 42 (2), e13434. FAO, Major tropical fruits - Preliminary market results 2019. Rome. 2020. Faour-Klingbeil, D.; Todd, E. C. D.; Kuri, V., Microbiological quality of ready-to-eat fresh vegetables and their link to food safety environment and handling practices in restaurants. LWT 2016, 74, 224-233. Fung, D. Y. C.; Kastner, C. l.; Hunt, M. C.; Dikeman, M. E.; Kropf, D. H., Mesophilic and Psychrotrophic Bacterial Populations on Hot-Boned and Conventionally Processed Beef'1. Journal of Food Protection 1980, 43 (7), 547-550. Funke, B. R.; Tortora, G. J.; Case, C. L., Microbiology (5MB/6MB): Adapted from microbiology: an introduction. Pearson Education south Asia Pte Limited: 2016. Garrett, E. H., Fresh-cut produce. In Principles and Applications of Modified Atmosphere Packaging of Foods, Blakistone, B. A., Ed. Springer US: Boston, MA, 1999; pp 125-134. Gayosso-García, S.; Yahia, E. M.; Martínez-Téllez, M. A.; González-Aguilar, G. A., Effect of maturity stage of papaya maradol on physiological and biochemical parameters. American Journal of Agricultural and Biological Sciences 2010, 5 (2), 194-203. Gayosso-García Sancho, L. E.; Yahia, E. M.; González-Aguilar, G. A., Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI. Food Research International 2011, 44 (5), 1284-1291. Giménez, A.; Ares, F.; Ares, G., Sensory shelf-life estimation: A review of current methodological approaches. Food Research International 2012, 49 (1), 311-325. Golomb, B. L.; Morales, V.; Jung, A.; Yau, B.; Boundy-Mills, K. L.; Marco, M. L., Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations. Food Microbiology 2013, 33 (1), 97-106. Gram, L.; Ravn, L.; Rasch, M.; Bruhn, J. B.; Christensen, A. B.; Givskov, M., Food spoilage—interactions between food spoilage bacteria. International Journal of Food Microbiology 2002, 78 (1), 79-97. Gunders, D.; Bloom, J., Wasted: How America is losing up to 40 percent of its food from farm to fork to landfill. 2017. Halkman, H. B. D.; Halkman, A. K., Indicator Organisms. In Encyclopedia of Food Microbiology (Second Edition), Batt, C. A.; Tortorello, M. L., Eds. Academic Press: Oxford, 2014; pp 358-363. Hallmann, J.; Quadt-Hallmann, A.; Mahaffee, W.; Kloepper, J., Bacterial endophytes in agricultural crops. Canadian journal of microbiology 1997, 43 (10), 895-914. Helmond, M.; Groot, M. N. N.; van Bokhorst-van de Veen, H., Characterization of four Paenibacillus species isolated from pasteurized, chilled ready-to-eat meals. International journal of food microbiology 2017, 252, 35-41. Helmond, M.; Nierop Groot, M. N.; van Bokhorst-van de Veen, H., Characterization of four Paenibacillus species isolated from pasteurized, chilled ready-to-eat meals. International Journal of Food Microbiology 2017, 252, 35-41. Hernández, A.; Martín, A.; Aranda, E.; Pérez-Nevado, F.; Córdoba, M. G., Identification and characterization of yeast isolated from the elaboration of seasoned green table olives. Food Microbiology 2007, 24 (4), 346-351. Hernández, Y.; Lobo, M. G.; González, M., Factors affecting sample extraction in the liquid chromatographic determination of organic acids in papaya and pineapple. Food Chem 2009, 114 (2), 734-741. Herppich, W. B.; Huyskens-Keil, S.; Hassenberg, K., Impact of ethanol treatment on physiological and microbiological properties of fresh white asparagus (Asparagus officinalis L.) spears. LWT - Food Science and Technology 2014, 57 (1), 156-164. Hodges, D. M.; Toivonen, P. M. A., Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress. Postharvest Biology and Technology 2008, 48 (2), 155-162. Hossain, Z., Bacteria: Pseudomonas. In Encyclopedia of Food Safety, Motarjemi, Y., Ed. Academic Press: Waltham, 2014; pp 490-500. Hough, G., Sensory shelf life estimation of food products. Crc Press: 2010. Hovda, M. B.; Sivertsvik, M.; Lunestad, B. T.; Rosnes, J. T., Microflora assessments using PCR-denaturing gradient gel electrophoresis of ozone-treated and modified-atmosphere-packaged farmed cod fillets. Journal of food protection 2007, 70 (11), 2460-2465. Hudzicki, J., Kirby-Bauer disk diffusion susceptibility test protocol. 2009. Huson, D. H.; Rupp, R.; Scornavacca, C., Phylogenetic Networks: Concepts, Algorithms and Applications. Cambridge University Press: Cambridge, 2010. IFST, Shelf life of foods: Guidelines for its determination and prediction. Institute of Food Science Technology London, UK: 1993. Irkin, R.; Esmer, O. K., Novel food packaging systems with natural antimicrobial agents. Journal of Food Science and Technology 2015, 52 (10), 6095-6111. James, J., Overview of Microbial Hazards in Fresh Fruit and Vegetables Operations. In Microbial Hazard Identification in Fresh Fruit and Vegetables, 2005; pp 1-36. Jamieson, L. E.; Meier, X.; Smith, K. J.; Lewthwaite, S. E.; Dentener, P. R., Effect of ethanol vapor treatments on lightbrown apple moth larval mortality and ‘Braeburn’ apple fruit characterization. Postharvest Biology and Technology 2003, 28 (3), 391-403. Jin, Y. Z.; Lv, D. Q.; Liu, W. W.; Qi, H. Y.; Bai, X. H., Ethanol vapor treatment maintains postharvest storage quality and inhibits internal ethylene biosynthesis during storage of oriental sweet melons. Postharvest Biology and Technology 2013, 86, 372-380. Jung, Y. J.; Padmanabahn, A.; Hong, J. H.; Lim, J.; Kim, K. O., Consumer freshness perception of spinach samples exposed to different storage conditions. Postharvest Biology and Technology 2012, 73, 115-121. Kelebek, H.; Selli, S.; Gubbuk, H.; Gunes, E., Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties. Food Chem 2015, 173, 912-919. Kelly, W. J.; Davey, G. P.; Ward, L. J. H., Characterization of lactococci isolated from minimally processed fresh fruit and vegetables. International Journal of Food Microbiology 1998, 45 (2), 85-92. Kilonzo-Nthenge, A.; Liu, S.; Hashem, F.; Millner, P.; Githua, S., Prevalence of Enterobacteriaceae on fresh produce and food safety practices in small-acreage farms in Tennessee, USA. Journal of Consumer Protection and Food Safety 2018, 13 (3), 279-287. Kim, M.-J.; Bang, W. S.; Yuk, H.-G., 405 ± 5 nm light emitting diode illumination causes photodynamic inactivation of Salmonella spp. on fresh-cut papaya without deterioration. Food Microbiology 2017, 62, 124-132. Komali, A. S.; Zheng, Z.; Shetty, K., A mathematical model for the growth kinetics and synthesis of phenolics in oregano (Origanum vulgare) shoot cultures inoculated with Pseudomonas species. Process Biochemistry 1999, 35 (3), 227-235. Koransky, J. R.; Allen, S. D.; Dowell, V., Use of ethanol for selective isolation of sporeforming microorganisms. Applied and Environmental Microbiology 1978, 35 (4), 762-765. Korkeala, H.; Alanko, T.; Mäkelä, P.; Lindroth, S., Lactic acid and pH as indicators of spoilage for vacuum-packed cooked ring sausages. International Journal of Food Microbiology 1990, 10 (3), 245-253. Krishnan, P.; Bhat, R.; Kush, A.; Ravikumar, P., Isolation and functional characterization of bacterial endophytes from Carica papaya fruits. Journal of Applied Microbiology 2012, 113 (2), 308-17. Lee, D. G.; Urbach, J. M.; Wu, G.; Liberati, N. T.; Feinbaum, R. L.; Miyata, S.; Diggins, L. T.; He, J.; Saucier, M.; Déziel, E.; Friedman, L.; Li, L.; Grills, G.; Montgomery, K.; Kucherlapati, R.; Rahme, L. G.; Ausubel, F. M., Genomic analysis reveals that Pseudomonas aeruginosa virulence is combinatorial. Genome Biology 2006, 7 (10), R90. Lee, J.-H., Perspectives towards antibiotic resistance: from molecules to population. Springer: 2019. Li, M.; Li, X.; Li, J.; Ji, Y.; Han, C.; Jin, P.; Zheng, Y., Responses of Fresh-Cut Strawberries to Ethanol Vapor Pretreatment: Improved Quality Maintenance and Associated Antioxidant Metabolism in Gene Expression and Enzyme Activity Levels. Journal of Agricultural and Food Chemistry 2018, 66 (31), 8382-8390. Li, T.; Wang, D.; Ren, L.; Mei, Y.; Ding, T.; Li, Q.; Chen, H.; Li, J., Involvement of Exogenous N-Acyl-Homoserine Lactones in Spoilage Potential of Pseudomonas fluorescens Isolated From Refrigerated Turbot. Frontiers in Microbiology 2019, 10 (2716). Liao, C.-H.; Sullivan, J.; Grady, J.; Wong, L.-J. C., Biochemical characterization of pectate lyases produced by fluorescent pseudomonads associated with spoilage of fresh fruits and vegetables. Journal of Applied Microbiology 1997, 83 (1), 10-16. Liu, H.; Meng, F.; Chen, S.; Yin, T.; Hu, S.; Shao, Z.; Liu, Y.; Zhu, C.; Ye, H.; Wang, Q., Ethanol treatment improves the sensory quality of cherry tomatoes stored at room temperature. Food Chem 2019, 298, 125069. Luo, Z.; Wang, Y.; Wang, H.; Feng, S., Impact of nano-CaCO3-LDPE packaging on quality of fresh-cut sugarcane. Journal of the Science of Food and Agriculture 2014, 94 (15), 3273-3280. Manzocco, L., The acceptability limit in food shelf life studies. Critical reviews in food science and nutrition 2016, 56 (10), 1640-1646. Martín‐Belloso, O., Soliva‐Fortuny, R. and Oms‐Oliu, G., Fresh-Cut Fruits. In Handbook of Fruits and Fruit Processing, Hui, Y. H., Ed. 2006; pp 129-144. Martinez, J. L.; Baquero, F., Mutation Frequencies and Antibiotic Resistance. Antimicrobial Agents and Chemotherapy 2000, 44 (7), 1771-1777. Martiñon, M. E.; Moreira, R. G.; Castell-Perez, M. E.; Gomes, C., Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C. LWT - Food Science and Technology 2014, 56 (2), 341-350. McManus, P. S.; Stockwell, V. O.; Sundin, G. W.; Jones, A. L., ANTIBIOTIC USE IN PLANT AGRICULTURE. Annual Review of Phytopathology 2002, 40 (1), 443-465. Miao, J.; Liang, Y.; Chen, L.; Wang, W.; Wang, J.; Li, B.; Li, L.; Chen, D.; Xu, Z., Formation and development of Staphylococcus biofilm: with focus on food safety. Journal of Food Safety 2017, 37 (4), e12358. MOHW, Sanitation Standard for Ready-to-Eat (RTE) Foods Provisions of Article 17 of the Act Governing Food Sanitation 2013. Naknaen, P., Utilization possibilities of antimicrobial biodegradable packaging produced by poly (butylene succinate) modified with zinc oxide nanoparticles in fresh-cut apple slices. International Food Research Journal 2014, 21 (6). Nam, J.-S.; Park, S.-Y.; Oh, H.-J.; Jang, H.-L.; Rhee, Y. H., Phenolic Profiles, Antioxidant and Antimicrobial Activities of Pawpaw Pulp (Asimina triloba [L.] Dunal) at Different Ripening Stages. Journal of Food Science 2019, 84 (1), 174-182. Nousiainen, L. L.; Joutsen, S.; Lunden, J.; Hänninen, M. L.; Fredriksson-Ahomaa, M., Bacterial quality and safety of packaged fresh leafy vegetables at the retail level in Finland. International Journal of Food Microbiology 2016, 232, 73-79. Nüesch-inderbinen, M.; Zurfluh, K.; Peterhans, S.; Hächler, H.; Stephan, R., Assessment of the prevalence of extended-spectrum β-Lactamase–producing Enterobacteriaceae in Ready-to-Eat Salads, Fresh-Cut Fruit, and Sprouts from the Swiss Market. Journal of Food Protection 2015, 78 (6), 1178-1181. Ostojić, G.; Stankovski, S.; Tegeltija, S.; Đukić, N.; Tejić, B. In Implementation of IoT for food wastage minimisation, XVII International Scientific Conference on Industrial Systems, 2017. Patanè, C.; Malvuccio, A.; Saita, A.; Rizzarelli, P.; Siracusa, L.; Rizzo, V.; Muratore, G., Nutritional changes during storage in fresh-cut long storage tomato as affected by biocompostable polylactide and cellulose based packaging. LWT 2019, 101, 618-624. Paull, R. E.; Chen, W., Minimal processing of papaya (Carica papaya L.) and the physiology of halved fruit. Postharvest Biology and Technology 1997, 12 (1), 93-99. Petti, C. A.; Polage, C. R.; Schreckenberger, P., The Role of 16S rRNA Gene Sequencing in Identification of microorganisms misidentified by conventional Methods. Journal of Clinical Microbiology 2005, 43 (12), 6123-6125. Pinu, F. R., Early detection of food pathogens and food spoilage microorganisms: Application of metabolomics. Trends in Food Science Technology 2016, 54, 213-215. Powers, E. M., Efficacy of the Ryu nonstaining KOH technique for rapidly determining gram reactions of food-borne and waterborne bacteria and yeasts. Applied and Environmental Microbiology 1995, 61 (10), 3756-3758. Pradas-Baena, I.; Moreno-Rojas, J. M.; Luque de Castro, M. D., Chapter 1 - Effect of Processing on Active Compounds in Fresh-Cut Vegetables. In Processing and Impact on Active Components in Food, Preedy, V., Ed. Academic Press: San Diego, 2015; pp 3-10. Quintavalla, S.; Vicini, L., Antimicrobial food packaging in meat industry. Meat Science 2002, 62 (3), 373-380. Ragaert, P.; Verbeke, W.; Devlieghere, F.; Debevere, J., Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Quality and Preference 2004, 15 (3), 259-270. Raina, V.; Nayak, T.; Ray, L.; Kumari, K.; Suar, M., Chapter 9 - A Polyphasic Taxonomic Approach for Designation and Description of Novel Microbial Species. In Microbial Diversity in the Genomic Era, Das, S.; Dash, H. R., Eds. Academic Press: 2019; pp 137-152. Raybaudi-Massilia, R. M.; Mosqueda-Melgar, J.; Soliva-Fortuny, R.; Martín-Belloso, O., Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials. Comprehensive Reviews in Food Science and Food Safety 2009, 8 (3), 157-180. Reiner, K., Catalase test protocol. ASM MicrobeLibrary 2010. Remenant, B.; Jaffrès, E.; Dousset, X.; Pilet, M.-F.; Zagorec, M., Bacterial spoilers of food: Behavior, fitness and functional properties. Food Microbiology 2015, 45, 45-53. Rivera-López, J.; Vázquez-Ortiz, F. A.; Ayala-Zavala, J. F.; Sotelo-Mundo, R. R.; González-Aguilar, G. A., Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. ‘Maradol’. Journal of Food Science 2005, 70 (7), s482-s489. Rodrigues, M. X.; Lima, S. F.; Canniatti-Brazaca, S. G.; Bicalho, R. C., The microbiome of bulk tank milk: Characterization and associations with somatic cell count and bacterial count. Journal of Dairy Science 2017, 100 (4), 2536-2552. Rudi, K.; Flateland, S. L.; Hanssen, J. F.; Bengtsson, G.; Nissen, H., Development and evaluation of a 16S ribosomal DNA array-based approach for describing complex microbial communities in ready-to-eat vegetable salads packed in a modified atmosphere. Appl Environ Microbiol 2002, 68 (3), 1146-56. Sadler, G. D.; Murphy, P. A., pH and Titratable Acidity. In Food Analysis, Springer US: Boston, MA, 2010; pp 219-238. Santamaría Basulto, F.; Sauri Duch, E.; Espadas y Gil, F.; Díaz Plaza, R.; Larqué Saavedra, A.; Santamaría, J. M., Postharvest ripening and maturity indices for maradol papaya. Interciencia 2009, 34 (8), 583-588. Schill, F.; Abdulmawjood, A.; Klein, G.; Reich, F., Prevalence and characterization of extended-spectrum β-lactamase (ESBL) and AmpC β-lactamase producing Enterobacteriaceae in fresh pork meat at processing level in Germany. International Journal of Food Microbiology 2017, 257, 58-66. Shi, J.; Liu, A.; Li, X.; Chen, W., Control of Phytophthora nicotianae disease, induction of defense responses and genes expression of papaya fruits treated with Pseudomonas putida MGP1. Journal of the Science of Food and Agriculture 2013, 93 (3), 568-574. Shields, P.; Cathcart, L., Motility test medium protocol. 2011. Siddiqui, M. W.; Rahman, M. S.; Wani, A. A., Innovative packaging of fruits and vegetables: strategies for safety and quality maintenance. CRC Press: 2018. Singh, A.; Walia, D.; Batra, N., Chapter 6 - Fresh-Cut Fruits: Microbial Degradation and Preservation. In Microbial Contamination and Food Degradation, Holban, A. M.; Grumezescu, A. M., Eds. Academic Press: 2018; pp 149-176. Singh, O. V., Food Borne Pathogens and Antibiotic Resistance. John Wiley Sons: 2017. Singleton, V. L.; Rossi, J. A., Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture 1965, 16 (3), 144. Stanborough, T.; Fegan, N.; Powell, S. M.; Singh, T.; Tamplin, M.; Chandry, P. S., Genomic and metabolic characterization of spoilage-associated Pseudomonas species. International Journal of Food Microbiology 2018, 268, 61-72. Sung, S.-Y.; Sin, L. T.; Tee, T.-T.; Bee, S.-T.; Rahmat, A. R.; Rahman, W. A. W. A.; Tan, A.-C.; Vikhraman, M., Antimicrobial agents for food packaging applications. Trends in Food Science Technology 2013, 33 (2), 110-123. Takahashi, H.; Konuma, H.; Hara-kudo, Y., Development of a Quantitative Real-Time PCR Method To Enumerate Total Bacterial Counts in Ready-to-Eat Fruits and Vegetables. Journal of Food Protection 2006, 69 (10), 2504-2508. Tango, C. N.; Wei, S.; Khan, I.; Hussain, M. S.; Kounkeu, P.-F. N.; Park, J.-h.; Kim, S.-h.; Oh, D. H., Microbiological quality and safety of fresh fruits and Vegetables at Retail Levels in Korea. Journal of Food Science 2018, 83 (2), 386-392. TFDA, Guidelines for Evaluation of Effective Date of Commercially Packaged Food. Taiwan Food and Drug Administration: Taipei, Taiwan. 2013a. TFDA, Guidelines for Evaluation of Expiry Date of Commercially Packaged Food. Taiwan Food and Drug Administration: Taipei, Taiwan. 2013b. TFDA, Methods of Test for Food Microorganisms - Test of Standard Plate Count (Aerobic Plate Count). Taiwan Food and Drug Administration: Taipei, Taiwan. 2013c. TFDA, Laboratory Quality Standards - Microbiological Quality Control. Taiwan Food and Drug Administration: Taipei, Taiwan. . 2014. TFDA, Operations of minimizing microbiological hazard in fresh-cut fruits and vegetables. Taiwan Food and Drug Administration: Taipei, Taiwan. 2015. Thangavelu, R.; Palaniswami, A.; Doraiswamy, S.; Velazhahan, R., The Effect of Pseudomonas fluorescens and Fusarium oxysporum f.sp. cubense on Induction of Defense Enzymes and Phenolics in Banana. Biologia Plantarum 2003, 46 (1), 107-112. Thomas, P.; Kumari, S.; Swarna, G. K.; Gowda, T. K. S., Papaya shoot tip associated endophytic bacteria isolated from in vitro cultures and host–endophyte interaction in vitro and in vivo. Canadian Journal of Microbiology 2007, 53 (3), 380-390. Tirkey, B.; Pal, U. S.; Bal, L. M.; Sahoo, N. R.; Bakhara, C. K.; Panda, M. K., Evaluation of physico-chemical changes of fresh-cut unripe papaya during storage. Food Packaging and Shelf Life 2014, 1 (2), 190-197. Tseng, H.-J. P., Chia-Hsiang; Sung, Ming-Hsien U.S. Patent No. 9,877,493. 2014. Ustun, D.; Candir, E.; Ozdemir, A. E.; Kamiloglu, O.; Soylu, E. M.; Dilbaz, R., Effects of modified atmosphere packaging and ethanol vapor treatment on the chemical composition of ‘Red Globe’ table grapes during storage. Postharvest Biology and Technology 2012, 68, 8-15. Vartiainen, J.; Skytta, E.; Ahvenainen-Rantala, R.; Enqvist, J., Antimicrobial and barrier properties of LDPE films containing Imazalil and EDTA. Journal of Plastic Film Sheeting 2003, 19 (4), 249-261. Wang, G.-y.; Wang, H.-h.; Han, Y.-w.; Xing, T.; Ye, K.-p.; Xu, X.-l.; Zhou, G.-h., Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ. Food Microbiology 2017, 63, 139-146. Wang, Y.; Salazar, J. K., Culture-Independent Rapid Detection Methods for Bacterial Pathogens and Toxins in Food Matrices. Comprehensive Reviews in Food Science and Food Safety 2016, 15 (1), 183-205. Weisburg, W. G.; Barns, S. M.; Pelletier, D. A.; Lane, D. J., 16S ribosomal DNA amplification for phylogenetic study. J Bacteriol 1991, 173 (2), 697-703. Wisplinghoff, H., 181 - Pseudomonas spp., Acinetobacter spp. and Miscellaneous Gram-Negative Bacilli. In Infectious Diseases (Fourth Edition), Cohen, J.; Powderly, W. G.; Opal, S. M., Eds. Elsevier: 2017; pp 1579-1599.e2. Woo, P. C. Y.; Lau, S. K. P.; Teng, J. L. L.; Tse, H.; Yuen, K. Y., Then and now: use of 16S rDNA gene sequencing for bacterial identification and discovery of novel bacteria in clinical microbiology laboratories. Clinical Microbiology and Infection 2008, 14 (10), 908-934. You, Y.; Jiang, Y.; Sun, J.; Liu, H.; Song, L.; Duan, X., Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity. Food Chem 2012, 132 (3), 1191-1196. Zhan, L.; Hu, J.; Ai, Z.; Pang, L.; Li, Y.; Zhu, M., Light exposure during storage preserving soluble sugar and l-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia). Food Chem 2013, 136 (1), 273-278. Zhang, Y.; Wei, J.; Yuan, Y.; Yue, T., Diversity and characterization of spoilage-associated psychrotrophs in food in cold chain. Int J Food Microbiol 2019, 290, 86-95. Zuhair, R.; Aminah, A.; Sahilah, A.; Eqbal, D., Antioxidant activity and physicochemical properties changes of papaya (Carica papaya L. cv. Hongkong) during different ripening stage. International Food Research Journal 2013, 20 (4), 1653. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/19398 | - |
dc.description.abstract | 木瓜是熱帶更年性水果,為台灣主要的經濟農作物之一。由於木瓜是高水活性與低酸性的水果,組織經輕度加工後會被破壞,且會促進乙烯產生,加速水果之老化與熟成。不適當的加工與儲藏環境也將促使微生物容易在其中快速生長而造成食品腐敗進而影響產品品質。本研究動機為分離並鑑定截切木瓜中常見之微生物和分析各項物理與化學指標,並評估截切木瓜在儲藏期間之品質變化。以市售截切木瓜為樣品進行三批次的儲藏性試驗,一般儲藏 (5 ℃) 與加速儲藏 (15 ℃、25 ℃和35 ℃) 試驗,並分離與鑑定常見微生物,以及結果顯示所分離的菌株主要爲腸桿菌科 (Enterobacteriaceae) 菌種,且在低溫培養下分離出假單胞菌屬 (Pseudomonas spp.)。針對上述分離之微生物進行特性分析,發現腸桿菌科菌種與假單胞菌屬皆可在中性環境中生長良好。此外,在高於冷藏溫度時腸桿菌科菌種於截切木瓜中快速生長,低於7°C下則無法生長。然而Pseudomonas在低溫下,5°C可生長,且其可能在腸道中產生腸毒素且對抗生素具有抗性。由於從市售截切木瓜發現腸桿菌科菌種廣泛存在於樣品中,因此也進行自行截切木瓜之儲藏實驗。結果顯示自行截切木瓜所分離之菌種多數為腸桿菌科,推測腸桿菌科菌種為木瓜本身的原生菌群且在大自然環境中普遍存在。同時也利用自行截切木瓜接種Pseudomonas 菌株,藉由截切木瓜失重、顔色、總酚含量等指標改變,以了解菌株對截切木瓜品質之影響。另外,本研究也使用不同處理方式,如酒精處理之木瓜與不同包裝材質,探討微生物與物化學指標對於截切木瓜之影響。綜上所述,本研究希望能夠提供截切木瓜於製程中微生物控制,品管檢驗與評估保存期限之參考。 | zh_TW |
dc.description.abstract | Papaya is known to be one of the most profitable climacteric crops in Taiwan. The market sales of fresh-cut papaya have rapidly grown in recent years as a result of consumer demand. However, the minimal processing steps such as peeling or cutting will promote the production of ethylene which accelerates tissue senescence of fruits. Besides, microbial contamination is inevitable for minimally processed fresh-cut fruits. Its high water activity and low pH favours microbial growth, leads to early spoilage of the fresh-cut papaya. Inappropriate processing and storage condition is favourable for microbial growth, fresh-cut papaya will spoil faster and shelf-life will be reduced. Hence, microbial growth and physicochemical changes will affect both the quality and shelf-life of the fruit products. Therefore, the objective of this study is to evaluate the quality changes of fresh-cut papaya in the storage test by identifying and characterizing the common microorganisms in fresh-cut papaya as well as physical and chemical parameters analysis. 3 batches of storage assay on commercial fresh-cut papaya were conducted at 5°C, 15°C, 25°C and, 35°C. The results showed that most of the isolated bacteria were mainly belonging to the family Enterobacteriaceae. While Pseudomonas spp. were isolated during storage at low temperatures. Besides, we found that the isolated strains belonging to Enterobacteriaceae and Pseudomonas grew well in a neutral environment. Different species of the family Enterobacteriaceae grew faster when the temperature is higher than the refrigeration temperature, and cannot grow below 7°C. However, Pseudomonas can grow at a low temperature of 5°C, it was resistant to certain antibiotics and might be able to produce enterotoxins in the intestines. Since the species in the family Enterobacteriaceae found widely in the samples from the commercially fresh-cut papaya. Hence, the storage assay of self-cut papaya was also carried out. The results showed that most of the strains isolated from self-cut papaya belong to the family Enterobacteriaceae. It was possible to speculate that the strains of Enterobacteriaceae were the native microflora residing in fresh-cut papaya as well as widely existed in natural environments. Nevertheless, the Influence of Pseudomonas sp. towards the quality of fresh-cut papaya was studied by analyzing weight loss, color, total phenol content, and other indicators on the fresh-cut papaya. Also, the effects of microbiological and chemical parameters on self-cut papaya were studied by developing different treatments, such as the applicability of alcohol-treated papaya and different packaging materials on ready-to-eat papaya. Lastly, the findings in this study hope to provide the benchmark information and further insights for microbial control, quality control measures, and evaluation of the shelf life of cut papaya in the manufacturing process. | en |
dc.description.provenance | Made available in DSpace on 2021-06-08T01:57:08Z (GMT). No. of bitstreams: 1 U0001-0802202101285500.pdf: 4436049 bytes, checksum: 3993d3174dd320ed8d08f9dacb359b73 (MD5) Previous issue date: 2021 | en |
dc.description.tableofcontents | 摘要 ......... i Abstract ......... ii Table of Contents ......... iv List of Figures ......... v List of Tables ......... vi Appendix ......... viii CHAPTER 1 INTRODUCTION ......... 1 CHAPTER 2 LITERATURE REVIEW ......... 2 2.1 Fresh-cut produces ......... 2 2.1.1 Importance of fresh-cut produces ......... 2 2.1.2 The processing of fresh-cut produces ......... 2 2.1.3 Current challenges on quality of postharvest fresh-cut produces ......... 3 2.1.4 Microbiological criteria for ready-to-eat fresh cut fruits and vegetables ......... 4 2.1.5 Fresh-cut papaya ......... 4 2.2 Novel shelf-life extension methods of fresh-cut fruits ......... 5 2.2.1 Ethanol treatment ......... 5 2.2.2 Antimicrobial packaging ......... 6 2.3 Isolation and Identification of Microbial Strains ......... 8 2.3.1 Conventional phenotypic identification ......... 8 2.3.2 Molecular technologies used in the identification of microorganisms ......... 8 2.4 Shelf life and spoilage of food products ......... 9 2.4.1 Spoilage and wastage of food ......... 9 2.4.2 Evaluation of shelf life of food products ......... 9 2.5 Enterobacteriaceae strains and Pseudomonas spp. ......... 11 2.5.1 Characteristics of Enterobacteriaceae and Pseudomonas spp. ......... 11 2.5.2 Impacts of Enterobacteriaceae strains and Pseudomonas spp. on foods ......... 11 CHAPTER 3 RESEARCH OBJECTIVES AND EXPERIMENTAL DESIGN ......... 13 CHAPTER 4 MATERIALS AND METHODS ......... 15 4.1 Materials ......... 15 4.1.1 Preparation of fresh-cut papaya ......... 15 4.1.2 Bacteria strains ......... 15 4.1.3 Reagent ......... 16 4.1.4 Media composition ......... 18 4.1.5 Device and instrument ......... 19 4.1.6 Software ......... 19 4.2 Methods ......... 20 4.2.1 Storage assay ......... 20 4.2.2 Isolation and purification of spoilage microorganisms ......... 22 4.2.3 Molecular identification of microorganisms ......... 22 4.2.4 Characteristics of bacteria isolates ......... 25 4.2.5 Physical and physicochemical quality parameters ......... 27 CHAPTER 5 RESULTS AND DISCUSSION ......... 29 5.1 Storage assay of fresh-cut papaya ......... 29 5.1.1 Quality control measurements ......... 29 5.1.2 Hygienic indicators of samples ......... 31 5.1.3 Microbiological analysis in storage period ......... 32 5.1.4 Verification and morphological identification of spoilage microorganisms in fresh-cut papaya ......... 38 5.1.5 Molecular characterization ......... 40 5.2 Characterization of Enterobacteriaceae strains and Pseudomonas spp. isolated from fresh-cut papaya ......... 44 5.2.1 Biochemical tests for bacterial isolates ......... 44 5.2.2 Growth conditions of Enterobacteriaceae strains and Pseudomonas spp. ......... 45 5.2.3 Antimicrobial susceptibility testing of Enterobacter spp. and Pseudomonas spp. ......... 51 5.3 Changes in physical and chemical quality parameters ......... 55 5.3.1 Weight loss ......... 55 5.3.2 Soluble solids concentration (SSC) ......... 57 5.3.3 Determination of titratable acidity and organic acids ......... 58 5.3.4 Total phenolic content ......... 61 5.4 Impacts of Pseudomonas spp. strains towards fresh-cut papaya product ......... 62 5.4.1 Microbiological analysis ......... 63 5.4.2 Physical and physicochemical parameters ......... 64 CHAPTER 6 CONCLUSION ......... 68 CHAPTER 7 REFERENCES ......... 69 CHAPTER 8 APPENDIX ......... 78 | |
dc.language.iso | en | |
dc.title | 評估截切木瓜微生物與化學指標之變化 | zh_TW |
dc.title | Evaluation of microbiological and chemical parameters in fresh-cut papaya | en |
dc.type | Thesis | |
dc.date.schoolyear | 109-1 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 林旭陽(Hsu-Yang Lin),呂廷璋(Ting-Jang Lu),王如邦(Reuben Wang) | |
dc.subject.keyword | 截切木瓜,儲藏試驗,Enterobacteriaceae,Pseudomonas,保存期限, | zh_TW |
dc.subject.keyword | Fresh-cut papaya,Storage assay,Enterobacteriaceae,Pseudomonas,Shelf-life, | en |
dc.relation.page | 82 | |
dc.identifier.doi | 10.6342/NTU202100656 | |
dc.rights.note | 未授權 | |
dc.date.accepted | 2021-02-18 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
文件中的檔案:
檔案 | 大小 | 格式 | |
---|---|---|---|
U0001-0802202101285500.pdf 目前未授權公開取用 | 4.33 MB | Adobe PDF |
系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。