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Research Article |

Effect of Temperature and Time on the Bacterial Community Changes and Enterobacteriaceae Counts Analysis for Shelf Life Estimation of Hainan Tropical Fresh-Cut Fruit Trays

Storage time and temperature are key factors in the growth of disease-causing and spoilage-causing microorganisms in tropical fresh-cut fruit trays, which affect the shelf life and food safety of fruit trays. The aim of this study was to characterize the bacterial community in tropical fresh-cut fruit trays and to establish a growth model and predict the shelf life of the fruit trays by the change in the number of Enterobacteriaceae bacteria to facilitate the control of storage temperature and time during the trading process. The results showed that Proteobacteria demonstrated significant changes at different storage temperatures conditions (6, 10 and 15°C). Sensory analysis showed a loss in freshness and texture and an increase in ripeness at the three storage temperatures, with shelf life of tropical fresh-cut fruit trays being within 24 hours at 6°C and sold within 10 hours if possible at 10°C. The growth model and shelf-life prediction model with Enterobacteriaceae bacterial population finally yielded a theoretical shelf-life of 7.8 h at 15°C. Based on the results of the above study, fruit retailers can adjust the storage conditions and time of tropical fresh-cut fruit trays to effectively reduce the spoilage rate of fruit trays and contribute to food loss and waste at the consumer and retail levels. Meanwhile, food safety risks can be effectively reduced.

Hainan Tropical Fresh-Cut Fruit Trays, Bacterial Community, Enterobacteriaceae Bacteria, Shelf-Life

Meng Zhu, Suishan Yang, Lidan Kou, Xiuting Chang, Xiaoju Luo, et al. (2023). Effect of Temperature and Time on the Bacterial Community Changes and Enterobacteriaceae Counts Analysis for Shelf Life Estimation of Hainan Tropical Fresh-Cut Fruit Trays. International Journal of Nutrition and Food Sciences, 12(5), 158-165.

Copyright © 2023 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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