International Journal of Nutrition and Food Sciences

Submit a Manuscript

Publishing with us to make your research visible to the widest possible audience.

Propose a Special Issue

Building a community of authors and readers to discuss the latest research and develop new ideas.

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

APA Style

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.

ACS Style

Meng Zhu; Suishan Yang; Lidan Kou; Xiuting Chang; Xiaoju Luo, et al. 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. Int. J. Nutr. Food Sci. 2023, 12(5), 158-165. doi: 10.11648/j.ijnfs.20231205.16

AMA Style

Meng Zhu, Suishan Yang, Lidan Kou, Xiuting Chang, Xiaoju Luo, et al. 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. Int J Nutr Food Sci. 2023;12(5):158-165. doi: 10.11648/j.ijnfs.20231205.16

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.

1. CHENG Li-lin WU Bo YUAN Hai-jun. et. Al Research Progress in Storage and Preservation Technologies of Fresh-cut Fruits and Vegetables [J]. Storage and Process, 2019, 19(01): 147-152.
2. BASELICE A, COLANTUONI F, DANIEL AL, et al. Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables [J]. Food Qual Prefer, 2017, 59: 87–96.
3. CHENG S. Mechanism and regulation of enzymatic browning of fresh cutfruits and vegetables [D]. Dalian: Dalian University of Technology, 2010.
4. MA JJ, LI FQ, HUANG MY, et al. Research progress of food-borne pathogens contamination in fresh-cut fruits and vegetables [J]. J Food SafQual, 2021, 12(7): 2591-2599.
5. Xue SiYue. Application Progress of Biological Preservation Technology in Fruit and Vegetable Preservation from the Perspective of Food Safety [J]. Modern Food, 2021, (15): 37-41-45.
6. Wang Wen, Xiao YingPing et al., Investigation of microbial contamination in Myrica rubra in Zhejiang Province and standard analysis [J]. Journal of Zhejiang Agricultural Sciences, 2018, 59(7): 1261–1263.
7. BAI Y, LIN XH, ZHU JH, et al. Quantification of Cross Contamination of Campylobacter jejuni during Food Preparation in a Model Kitchen in China [J]. Journal of Food Protection, 2021, 84(5): 850-856.
8. DIKEOU, DAVIDJG, LEEC, et al. Appearance and overall acceptability Of fresh-cut cantaloup epieces from whole melon treated with wet steam process [J]. LWT Food Sci Technol, 2017, 82: 235–242.
9. Kunming University of Science and Technology, etal. Recent advances in gas detection related to food spoilage [J]. Journal of Food Safety and Quality, 2023, v. 14(06): 31-39.
10. FENG K, HU W Z, JIANG A L, et al. Growth potential ofListeria monocytogenes and Staphylococcus aureus on fresh-cut tropical fruits [J]. Journal of Food Science, 2015, 80(11): 2548-2554.
11. Zheng Rui, Carbapenem resistant characteristics and environment impact factors of clinical isolated Enterobacteriaceae [D]. KunMing, China: Kunming University of Science and Technology, 2017.
12. ABADIAS M, USALL J, ANGUERA M, et al. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments [J]. International Journal of Food Microbiology, 2008, 123(1-2): 121-129.
13. CARTER MQ, XUE K, BRANDL MT, et al. Functional metagenomics of Enterobacteriaceae O157: H7 interactions with spinach indigenous microorganisms during biofilm formation [J]. PLoS One, 2012, 7(9): 1–10.
14. Karch H, Denamur E, Dobrindt U, et al. The enemy with-in us: Lessons from the 2011 European Enterobacteriaceae O104: H4 outbreak [J]. EMBO Molecular Medicine, 2012, 4(9): 841-848.
15. MAHMOUDI S, POURAKBARI B, MORADZADEH M, et al. Prevalence and antimicrobial susceptibility of Salmonella and Shigella spp. among children with gastroenteritis in an Iranian referral hospital [J]. Microbial Pathogen, 2017, 109: 45–48.
16. CHEN JR, YAN RX, HU YF, et al. Compositional shifts in the fungal diversity of garlic scapes during postharvest transportation and cold storage [J]. LWT, 2019, 115: 108453.
17. JIANG LL, GUO TD, GONG QT, et al. Microbial community structure analysis on different phenophases of late-maturing peach ‘Snow Giant’ [J]. Chin Agric Sci Bull, 2022, 38(1): 44-52.
18. GB/T 4789.41-2016, Food safety national standard food microbiology test Enterobacteriaceae test [S]. Beijing, China Standard Press. Inc, 2017.
19. LI XT, FANG T, et al. Modelling growth kinetics of Salmonella and background microorganisms in chicken [J]. Food Sci, 2019, 40(9): 7-15.
20. CHANG Siang; LIU Yi; SHAO, et al. Goodness-of-fit Comparison of Prediction Models for Aerobic Bacterial Count and Shelf Life Prediction [J]. Meat research, 2019, v. 33; No. 242(04): 42-48.
21. ZHOU Guo CUI Yan YANG Wenge, et al. Impact of Controlled Freezing-point Storage on the Portunus trituberculatus Quality and Model Construction of Its Shelf-life [J]. Acta Agriculturae Nucleatae Sinica (J Nucl Agric Sci), 2017, v. 31(04): 719-727.
22. JOSHI B, MOREIRA R G, OMAC B, et al. A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation [J]. LWT-Food Science and Technology, 2018, 91: 95-101.
23. LUO Haibo, HE Xiong, BAO Yonghua, etal. Affecting factors and possible mechanisms of quality deterioration in fresh-cut fruits and vegetables [J]. Food Science, 2012, 33(15): 324-330.
24. Yuan Yang. The Spoilage Microorganisms and Risks of Cold Dishes of Fruits and Vegetables [J]. China Food Safety Magazine, 2021, No. 324(31): 1-3.
25. Whitman R L, Shively D A, Pawlik H, et al. Occurrence of Enterobacteriaceae and enterococci in Cladophora (Chlorophyta) in nearshore water and beach sand of Lake Michigan [J]. Appl Environ Microbiol, 2003, 69 (8): 4714−4719.
26. MA Yue, HU Wenzhong, CHENG Shuang, et al. Effects of fresh-cut on the physio-biochemical changes of fruits and vegetables and its controlling methods [J]. Science and Technology of Food Industry, 2010, 31(2): 338-341.
27. COSTA JCCP, BOLÍVAR A, VALERO A, et al. Evaluation of the effect of Lactobacillus sakei strain L115 on Listeria monocytogenes at different conditions of temperature by using predictive interaction models [J]. Food Res Int, 2020, 131: 108928.
28. YUE XY, HU ZX, LIU XD, et al. Advances in predictive food microbiology model [J]. J Zhengzhou Coll Anim Husb Eng, 2014, 34(3): 14-16, 26.
29. ZHANG ZW, HE JJ, FAN CH, et. al. Microbial Diversity Analysis of Fresh-Cut Lotus Root During Cold Storage [J]. Food Sci and Tech, 2023, v. 48; No. 381(07): 16-21.
30. ZHAO XM, CUI H, HUANG ZH, et. al. Effects of Limonene Treatment on Storage Physiology and Quality of Fresh-Cut Cantaloupes [J]. Food Research and Development, 2023, v. 44; No. 458(13): 70-76.
31. GUO D, HAN YQ, WEI X, et. al. Relationship between Quality and Browning Physiological Changes of Fresh-cutting Apples during Cold Storage Period [J]. Journal of Henan Agricultural Sciences, 2020, v. 49; No. 547(08): 173-180.
32. HALAMICKOVA A, MALOTA L. Muscle thiobarbituric acid reactive substance of the Atlantic herring (Clupea harengus) in marinades collected in the market network [J]. Acta Veterinaria Brno, 2010, 79(2): 329-333.
33. CAPILLAS CR, MORAL A. Correlation between biochemical and sensory quality indices in hake stored in ice [J]. Food Res Int, 2001, 34(5): 441-447.
34. ZHANG ZH, LOU Y, DU SP, et al. Application and prospects of molecular biology techniques in predictive microbiology: A review [J]. Food Science, 2017, 38(9): 248-257.