Sequino, Giuseppina, Valentino, Vincenzo, 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 |
|---|---|
| Resource language: | English |
| Title: | Specific Microbial Communities Are Selected in Minimally-Processed Fruit and Vegetables according to the Type of Product |
| Creators: | Creators Email Sequino, Giuseppina UNSPECIFIED Valentino, Vincenzo UNSPECIFIED Torrieri, Elena elena.torrieri@unina.it De Filippis, Francesca francesca.defilippis@unina.it |
| Date: | 21 July 2022 |
| Institution: | Università degli Studi di Napoli Federico II |
| Department: | Agraria |
| Identification Number: | 10.3390/foods11142164 |
| Original publication URL: | https://www.mdpi.com/2304-8158/11/14/2164 |
| 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 |
| 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 |
| URI: | http://www.fedoa.unina.it/id/eprint/13446 |
| DOI: | 10.3390/foods11142164 |
Collection description
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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