Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at −2 °C

• Published in: Food Science and Technology Research 2024, Vol.30(3), pp.323-330
• Main Authors: Sugisawa, Ryunosuke, Orikasa, Takahiro, Koide, Shoji
• Format: Article
• Language: English
• Subjects: 2 °C; Aerobic bacteria; Cold storage; Coliforms; Color; Cucumbers; Food chains; Food consumption; Freezing; microbiological population; Microorganisms; near-freezing temperature storage; Oxygen consumption; Physicochemical properties; Population studies; Weight loss
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.FSTR-D-23-00210

In this study, fresh-cut cucumbers were subjected to near-freezing temperature storage at −2 °C (NF) for 12 d, and microbial population (aerobic bacteria and coliforms), physicochemical properties (weight loss, color, firmness, and pH), and O2 consumption were compared with samples stored at 5 °C (C). Observation indicated that no sample showed any critical freezing phenomena during near-freezing temperature storage. Results showed that the microbial population (aerobic bacteria and coliforms) was suppressed in NF samples but increased significantly in C samples compared with the stored samples on day 0. Results of physicochemical properties showed that weight loss and total color difference of NF samples were less than those of C samples. Moreover, near-freezing temperature storage at −2 °C inhibited O2 consumption compared with storage at 5 °C. These results provide new insights into the application of near-freezing temperature storage for fruits and vegetables in the food cold chain.