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. 2021 Nov 22;9(11):2404.
doi: 10.3390/microorganisms9112404.

The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

Qian Zhao  1 , Shihua Tang  1 , Xiang Fang  1 , Zhuo Wang  1 , Yu Jiang  1 , Xusheng Guo  2 , Jianning Zhu  3 , Ying Zhang  1
Affiliations

The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

Qian Zhao et al. Microorganisms. .

Abstract

In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with L. plantarum BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with L. plantarum BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, L. plantarum BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, L. plantarum BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.

Keywords: Lactiplantibacillus plantarum; bio-preservative; chitosan; fresh-cut apples.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Changes in weight loss rate for the control apples (●), chitosan-treated (CT) apples (■), L. plantarum BX62-treated (BX62) apples (▲), and chitosan in combination with L. plantarum BX62-treated (CT + BX62) apples (◆) after being stored at 4 °C for 8 days. Each data point is the mean of three replicate samples.
Figure 2
Figure 2
Changes in browning rate for the control apples (●), chitosan-treated apples (■), L. plantarum BX62-treated apples (▲), and chitosan in combination with L. plantarum BX62-treated apples (◆) after being stored at 4 °C for 8 days. Each data point is the mean of three replicate samples.
Figure 3
Figure 3
Changes in TA (a) and SSC (b) for the control apples (●), chitosan-treated apples (■), L. plantarum BX62-treated apples (▲), and chitosan in combination with L. plantarum BX62-treated apples (◆) after being stored at 4 °C for 8 days. Each data point is the mean of three replicate samples.
Figure 4
Figure 4
Changes in TPC for the control apples (●), chitosan-treated apples (■), L. plantarum BX62-treated apples (▲), and chitosan in combination with L. plantarum BX62-treated apples (◆) after being stored at 4 °C for 8 days. Each data point is the mean of three replicate samples.
Figure 5
Figure 5
Changes in DPPH scavenging capacity for the control apples (●), chitosan-treated apples (■), L. plantarum BX62-treated apples (▲), and chitosan in combination with L. plantarum BX62-treated apples (◆) after being stored at 4 °C for 8 days. Each data point is the mean of three replicate samples.
Figure 6
Figure 6
The changes of PPO (a) and POD (b) activities for the control apples (●), chitosan-treated apples (■), L. plantarum BX62-treated apples (▲), and chitosan in combination with L. plantarum BX62-treated apples (◆) after being stored at 4 °C for 8 days. Each data point is the mean of three replicate samples.
Figure 7
Figure 7
Sensory characteristics of fresh-cut apples treated with L. plantarum BX62 alone or incorporated with chitosan on days 0 (a), 2 (b), 4 (c), 6 (d), 8 (e).
Figure 7
Figure 7
Sensory characteristics of fresh-cut apples treated with L. plantarum BX62 alone or incorporated with chitosan on days 0 (a), 2 (b), 4 (c), 6 (d), 8 (e).
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