Optimization of chitosan treatments for managing microflora in lettuce seeds without affecting germination

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• 作者：M.G. Goñ ; i^a ; ^b ; ^{ggoni@fi.mdp.edu.ar} ; M.R. Moreira^a ; ^b ; G.E. Viacava^a ; ^b ; S.I. Roura^a ; ^b
• 关键词：Biopreservatives ; E. coli ; Organic ; Preharvest ; Food safety
• 刊名：Carbohydrate Polymers
• 出版年：2013
• 出版时间：30 January, 2013
• 年：2013
• 卷：92
• 期：1
• 页码：817-823
• 全文大小：541 K

文摘

Many studies have focused on seed decontamination but no one has been capable of eliminating all pathogenic bacteria. Two objectives were followed. First, to assess the in vitro antimicrobial activity of chitosan against: (a) Escherichia coli O157:H7, (b) native microflora of lettuce and (c) native microflora of lettuce seeds. Second, to evaluate the efficiency of chitosan on reducing microflora on lettuce seeds. The overall goal was to find a combination of contact time and chitosan concentration that reduces the microflora of lettuce seeds, without affecting germination. After treatment lettuce seeds presented no detectable microbial counts (<10² CFU/50 seeds) for all populations. Moreover, chitosan eliminated E. coli. Regardless of the reduction in the microbial load, a 90 % reduction on germination makes imbibition with chitosan, uneconomical. Subsequent treatments identified the optimal treatment as 10 min contact with a 10 g/L chitosan solution, which maintained the highest germination percentage.