Sequino, Giuseppina and Valentino, Vincenzo and Torrieri, Elena and De Filippis, Francesca (2022) Specific Microbial Communities Are Selected in Minimally-Processed Fruit and Vegetables according to the Type of Product. [Pubblicazione in rivista scientifica]


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Item Type: Pubblicazione in rivista scientifica
Lingua: English
Title: Specific Microbial Communities Are Selected in Minimally-Processed Fruit and Vegetables according to the Type of Product
Sequino, GiuseppinaUNSPECIFIED
Valentino, VincenzoUNSPECIFIED
De Filippis,
Date: 21 July 2022
Institution: Università degli Studi di Napoli Federico II
Department: Agraria
Identification Number: 10.3390/foods11142164
Official URL:
Journal or Publication Title: Foods
Nazione dell'editore: Switzerland
Place of Publication: Basel
Publisher: MDPI
Date: 21 July 2022
Number: 11
Page Range: p. 2164
Uncontrolled Keywords: fruit microbiota; vegetable microbiota; vegetable spoilage; fresh-cut; minimally-processed vegetables
Identification Number: 10.3390/foods11142164
Settori scientifico-disciplinari del MIUR: Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari
Area 07 - Scienze agrarie e veterinarie > AGR/16 - Microbiologia agraria
Access rights: Open access
Date Deposited: 14 Oct 2022 07:36
Last Modified: 14 Oct 2022 07:36
DOI: 10.3390/foods11142164


Fruits and vegetables (F&V) products are recommended for the daily diet due to their low caloric content, high amount of vitamins, minerals and fiber. Furthermore, these foods are a source of various phytochemical compounds, such as polyphenols, flavonoids and sterols, exerting antioxidant activity. Despite the benefits derived from eating raw F&V, the quality and safety of these products may represent a source of concern, since they can be quickly spoiled and have a very short shelf-life. Moreover, they may be a vehicle of pathogenic microorganisms. This study aims to evaluate the bacterial and fungal populations in F&V products (i.e., iceberg lettuces, arugula, spinaches, fennels, tomatoes and pears) by using culture-dependent microbiological analysis and high-throughput sequencing (HTS), in order to decipher the microbial populations that characterize minimally-processed F&V. Our results show that F&V harbor diverse and product-specific bacterial and fungal communities, with vegetables leaf morphology and type of edible fraction of fruits exerting the highest influence. In addition, we observed that several alterative (e.g., Pseudomonas and Aspergillus) and potentially pathogenic taxa (such as Staphylococcus and Cladosporium) are present, thus emphasizing the need for novel product-specific strategies to control the microbial composition of F&V and extend their shelf-life.


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