Inactivation of Geobacillus stearothermophilus in canned food and coconut milk samples by addition of enterocin AS-48

The cyclic bacteriocin enterocin AS-48 was tested on a cocktail of two Geobacillus stearothermophilus strains in canned food samples (corn and peas), and in coconut milk. AS-48 (7 μg/g) reduced viable cell counts below detection levels in samples from canned corn and peas stored at 45 °C for 30 days. In coconut milk, bacterial inactivation by AS-48 (1.75 μg/ml) was even faster. In all canned food and drink samples inoculated with intact G. stearothermophilus endospores, bacteriocin addition (1.75 μg per g or ml of food sample) rapidly reduced viable cell counts below detection levels and avoided regrowth during storage. After a short-time bacteriocin treatment of endospores, trypsin addition markedly increased G. stearothermophilus survival, supporting the effect of residual bacteriocin on the observed loss of viability for endospores. Results from this study support the potential of enterocin AS-48 as a biopreservative against G. stearothermophilus.     

Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) — From isolation to application: Characterization of a bacteriocin

Strain ST16PA, isolated from papaya was identified as Lactobacillus plantarum based on biochemical tests, PCR with species-specific primers and 16S rDNA sequencing. L. plantarum ST16PA produces a 6.5 kDa bacteriocin, active against different species from genera Enterobacter, Enterococcus, Lactobacillus, Pseudomonas, Streptococcus and Staphylococcus and different serotypes of Listeria spp. The peptide is inactivated by proteolytic enzymes, but not when treated with ??-amylase, catalase, lipase, Triton X-100, SDS, Tween 20, Tween 80, urea, NaCl and EDTA. However, presence of 1% Triton X-114 deactivates the bacteriocin. No change in activity was recorded after 2 h at pH values between 2.0 and 12.0, and after treatment at 100 °C for 120 min or 121 °C for 20 min. The mode of activity against Lactobacillus sakei ATCC 15521, Enterococcus faecalis ATCC 19443 and Listeria innocua 2030C was bactericidal, resulting in cell lysis and enzyme-leakage. No significant differences in cell growth and bacteriocin production were observed when strain ST16Pa was cultured in MRS broth at 26 °C and 30 °C for 24 h (25 600 AU/ml). However, even though strain ST16PA grows well in MRS broth at 15 °C and 37 °C, a reduction of bacteriocin production was observed (400 AU/ml and 1600 AU/ml, respectively). In addition, effect of MRS medium components, different initial pH and additions of glycerol or vitamins to the media on bacteriocin ST16Pa production was studied.Peptide ST16PA adsorbs (400 AU/ml) to producer cells. However, bacteriocin ST16Pa was adsorbed at 50% to cells of L. innocua 2030C and at 75% to L. sakei ATCC 15521 and E. faecalis ATCC 19433 when experiments were conducted at 30 °C and pH 6.5. Adsorption of bacteriocin ST16Pa to target cells at different temperatures, pH and in presence of potassium sorbate, sodium nitrate, sodium chloride, ascorbic acid, Tween 80 and Tween 20 were also studied. To the best of our knowledge, this is the first report on detection of L. plantarum in papaya.     

Effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against the spoilage bacterium Lactobacillus diolivorans in apple juice

Enterocin AS-48 was tested in apple juice against the cider-spoilage, exopolysaccharide-producing strain Lactobacillus diolivorans 29 in combination with high-intensity pulsed-electric field (HIPEF) treatment (35 kV/cm, 150 Hz, 4 μs and bipolar mode). A response surface methodology was applied to study the bactericidal effects of the combined treatment, with AS-48 concentration and HIPEF treatment time as process variables. At subinhibitory bacteriocin concentrations, microbial inactivation by the combined treatment increased as the bacteriocin concentration and the HIPEF treatment time increased (from 0.5 to 2.0 μg/ml and from 100 to 1000 μs, respectively). Highest inactivation (4.87 logs) was achieved by 1000 μs HIPEF treatment in combination with 2.0 μg/ml AS-48. While application of treatments separately did not protect juice from survivors during storage, survivors to the combined treatment were inactivated within the following 24 h of storage, and the treated samples remained free from detectable lactobacilli for at least 15 days at temperatures of 4 °C as well as 22 °C. The combined treatment could be useful for inactivation of exopolysaccharide-producing L. diolivorans in apple juice.     

Histamine production by Enterobacter aerogenes in tuna dumpling stuffing at various storage temperatures

Enterobacter aerogenes was studied for its growth, and promoting the formation of total volatile base nitrogen (TVBN) and histamine in tuna dumpling stuffing stored at various temperatures from −20 °C to 37 °C. The bacterial number rapidly increased in low (2.0 log CFU/g) or high (5.0 log CFU/g) inoculated concentrations at temperature above 15 °C and reached the highest bacterial count at 37 °C. In addition, the low spiked sample stored at 37 °C for 12 h and the high spiked sample stored at 25 and 37 °C for 12 h, formed histamine at above 50 mg/100 g of the potential hazard level in most illness cases. However, bacterial growth was controlled by cold storage of the samples at 4 °C or below, but histamine formation was stopped only by frozen storage. Once the frozen stuffing samples were thawed and stored at 25 °C, histamine started to accumulate rapidly.     

Changes of radical-scavenging capacity and ferrous reducing power in chub mackerel Scomber japonicus and Pacific saury Cololabis saira during 4 °C storage and retorting

To clarify the effects of freshness of raw fishes and boil-retort process on the antioxidant activities, we determined stable 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capacity and ferrous reducing power in the ethanol extract solution of chub mackerel Scomber japonicus and Pacific saury Cololabis saira meat before and after retort process (115 °C for 80 min). The antioxidant activities in boiled (mizu-ni) and canned fish were also investigated. The mizu-ni can products contain only fish meat and little salt. The radical-scavenging capacity was increased about ten times in chub mackerel and about six times in Pacific saury by the retort treatment. Both antioxidant activities of raw chub mackerel meat increased during 10 days storage at 4 °C. On the other hand, the increasing of antioxidant activity in the stored and retorted meat was observed until four days storage. In the case of mizu-ni canned products, the antioxidant activities were high in common-grade cans rather than high-grade cans. Almost the antioxidant activities shown in this study were correlated with absorbance at 245 nm. We consider that the results about differences of antioxidant activities between raw and retorted fishes or fresh and several day stored fishes are useful for the food functions and safeties.     

Determination of the effect of plant essential oils obtained by supercritical fluid extraction on the growth and viability of Listeria monocytogenes in broth and food systems using flow cytometry

The antimicrobial properties of oregano, rosemary and laurel extracts obtained by supercritical fluid extraction were investigated by examining their influence on the growth and viability of Listeria monocytogenes in laboratory medium and broccoli juice at 30 and 8 °C. Important decreases in the L. monocytogenes population were shown in presence of all the extracts obtained from rosemary and one oregano extract. The counts were reduced below the level of detection after 4 h of exposure at 30 °C in laboratory medium. A bactericidal effect was observed also when L. monocytogenes was exposed to rosemary at 30 °C and 8 °C in broccoli juice. Significant reductions in growth rate and an increase in lag phase of L. monocytogenes were observed in presence of some of the laurel and oregano extracts at both temperatures.Flow cytometry was used as a rapid method to determine the antibacterial effect of supercritical extracts and the physiological state of L. monocytogenes. Bacterial viability performed by dual staining of L. monocytogenes with SYTO 9 and propidium iodide revealed three different cell populations, specifically, living, dead and compromised cells. Live cell percentage decreased with the time of exposure, whereas the percentage of compromised cells remained constant and the dead cells increased in the same period.     

Biochemical,antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS

Lactobacillus (Lb.) plantarum ST71KS was isolated from homemade goat feta cheese and identified using biochemical and molecular biology techniques. As shown by Tricine-SDS-PAGE, this lactic acid bacterium produces a bacteriocin (ST71KS) with an estimated molecular weight of 5.0 kDa. Bacteriocin ST71KS was not affected by the presence of α-amylase, catalase and remained stable in a wide range of pH and after treatment with Triton X-100, Triton X-114, Tween 20, Tween 80, NaCl, SDS, urea and EDTA. This bacteriocin also remained active after being heated at 100 °C for 2 h and even after 20 min at 121 °C; however, it was inactivated by proteolitic enzymes. Production of bacteriocin ST71KS reached 6400 AU/mL during stationary growth phase of Lb. plantarum cultivated in MRS at 30 °C and 37 °C. Bacteriocin ST71KS displayed a bactericidal effect against Listeria monocytogenes strains 603 and 607 and did not adsorb to the producer cells. Lb. plantarum ST71KS harbors two bacteriocin genes with homology to plantaricin S and pediocin PA-1. These characteristics indicate that bacteriocin ST71KS is a class IIa bacteriocin. The peptide presented no toxic effect when tested in vitro with kidney Vero cells, indicating safe technological application to control L. monocytogenes in foods.     

Assessment of factors influencing antimicrobial activity of carvacrol and cymene against Vibrio cholerae in food

Carvacrol and cymene, phenolic compounds naturally present in the essential oil of oregano and thyme, were examined for their antimicrobial activity against Vibrio cholerae (ATCC 14033, VC1, and VC7) inoculated in carrot juice. Carvacrol exhibited a dose dependent inhibitory effect on the bacteria. Although cymene did not have antimicrobial activity against the bacteria, it enhanced the inhibitory ability of carvacrol. At 25 °C, the lowest concentrations of carvacrol and cymene required for zero detectable viable count varied depending on bacterial strains; 5 and 5 ppm, respectively, for VC7; 5 and 7.5 ppm, respectively, for VC1; and 7.5 and 7.5 ppm, respectively, for ATCC 14033. This study also examined several factors influencing the antimicrobial activity of carvacrol and cymene against V. cholerae ATCC 14033, including temperature, bacterial cell number, and food substrate. Carvacrol and cymene inhibited the bacterium in carrot juice at 25 °C more efficiently than at 15 and 4 °C. The doses of both compounds required for zero detectable viable count increased as the number of the bacterial cells in the carrot juice increased. The fat content and the complexity of foods were shown to decrease the antimicrobial activity of the compounds.     

Growth of Carnobacterium divergens M35 and production of Divergicin M35 in snow crab by-product, a natural-grade medium

This work aimed to study the factors influencing the growth of Carnobacterium divergens strain M35 and its ability to produce a new class IIa bacteriocin (divergicin M35) in various synthetic media and in medium supplemented with snow crab hepatopancreas (SCH), a natural-grade by-product of crustacean processing. C. divergens M35 growth and bacteriocin production in SCH-supplemented medium was evaluated at different temperatures in batch fermentations and under controlled pH. C. divergens M35 was shown to grow well in SCH medium at tested temperatures between 4 and 30 °C, except at 37 °C. Maximum divergicin M35 production was obtained after 10 h of growth in SCH medium at 25 and 30 °C with a total activity of 3.7 × 10⁴ AU mL⁻¹. Less growth was observed at 37 °C, for which a total bacteriocin activity of only 256 AU mL⁻¹ was obtained. The production of divergicin M35 was greatly influenced by the medium composition, especially by the type of added carbon source. The best production of divergicin M35 in SCH medium was observed at a controlled pH of 7.0. This study describes the optimal parameters for the growth of C. divergens M35 and production of divergicin M35 and demonstrates the effectiveness of the marine by-product as a medium supplement for this culture.     

Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life

The effect of nisin and EDTA treatments on the shelf-life of fresh chicken meat stored under modified atmosphere packaging at 4 °C was evaluated. Chicken meat was subjected to the following antimicrobial treatment combinations: Nisin–EDTA treatments (added post-production to the chicken samples) included: N1 (no nisin–EDTA added; control sample), N2 (500 IU/g; no EDTA added), N3 (1500 IU/g; no EDTA added), N4 (500 IU/g-10 mM EDTA), N5 (1500 IU/g-10 EDTA), N6 (500 IU/g-50 mM EDTA), N7 (1500 IU/g-50 EDTA), N8 (10 mM EDTA; no nisin added), and N9 (50 mM EDTA; no nisin added). N3, N4, N5, N6 and N7 affected populations of mesophilic bacteria, Pseudomonas sp., Brochothrix thermosphacta, lactic acid bacteria, and Enterobacteriaceae. The antimicrobial combination treatments N5, N6 and N7 had a significant effect on the formation of volatile amines, trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) in chicken meat. The use of MAP in combination with nisin–EDTA antimicrobial treatments resulted in an organoleptic extension of refrigerated, fresh chicken meat by approximately 1–2 days (N2), 3–4 days (N3 and N4), 7–8 days (N5), 9–10 (N7) and by 13–14 days (N6). Chicken was better preserved under treatments N6 and N7, maintaining acceptable odour attributes even up to 24 and 20 days of storage, respectively.     

Sugar metabolism and involvement of enzymes in sugarcane (Saccharum officinarum L.) stems during storage

Sugarcane (Saccharum officinarum L. cv. Badila) was harvested at the mature stage and stored at 2, 10, and 20 °C for 30, 90, and 120 days, respectively. Metabolic changes in the contents of sucrose and reducing sugar in relation to the activities of soluble acid invertase (SAI), neutral invertase (NI) and sucrose-phosphate synthase (SPS), in sugarcane juice, were studied. Extractable juice, sucrose and vitamin C declined significantly with increasing storage temperatures, while respiration rate increased. There was a rapid increase in titratable acidity during storage, with a more rapid rate at higher temperatures. A sharp increase in reducing sugar was observed within 20 days at 20 °C and 70 days at 10 °C, followed by a rapid decrease. Both SAI and NI activities showed a sharp increase within 15 days at 20 °C, followed by a rapid decrease, while a moderate increase occurred within 40–60 days at 10 °C. Slight increases were observed in SPS activity within 20 days at 20 °C and 50 days at 10 °C. Enzyme activities remained steady or underwent a small change in canes stored at 2 °C. Enzyme activities were significantly correlated with reducing sugar content.     

Postharvest quality of arazá fruit during low temperature storage

Arazá (Eugenia stipitata Mc Vaugh) fruits at breaker stage of maturity were stored at 7, 10, 12, or 20 °C and 85-90% RH for 2 weeks, with or without an additional simulated shelf-life period (3 days at 20 °C and 70% RH). Some half-yellow (turning) arazá fruit were also stored at 7 or 12 °C. Respiration rate, ethylene production, quality traits and physiological disorders and decay were monitored. Arazá fruit of both stages of maturity showed a climacteric pattern of ripening, with the maximum levels of respiration being reached after 5 days at 20 °C for breaker fruit, while half-yellow fruit ripened totally after one day. Weight loss was the most limiting quality trait for arazá fruit. Chilling injury symptoms included skin scald (only at 7 °C), uneven ripening (at 7 or 10 °C, including uneven softening during storage, particularly in breaker fruit), and slight acidification at 7 °C. Decay in the post-storage shelf-life periods (mainly Gloesporium sp.) was particularly high after storage at 7 °C in breaker fruit. The storage of breaker arazá fruit at 12 °C is recommended because this prevents chilling injury and flesh acidification, and allows normal fruit ripening during a post-storage shelf-life at 20 °C, as revealed by the lower organic acids (mainly malic) content and increased sugar (glucose, fructose and sucrose) content.     

Biocontrol of postharvest gray and blue mold decay of apples with Rhodotorula mucilaginosa and possible mechanisms of action

The efficacy of Rhodotorula mucilaginosa against postharvest gray mold, blue mold and natural decay development of apples and the possible mechanisms involved were investigated. The decay incidence and lesion diameter of gray mold and blue mold of apples treated by R. mucilaginosa were significantly reduced compared with the control fruits, and the higher concentration of R. mucilaginosa, the better the efficacy of the biocontrol. R. mucilaginosa also significantly reduced the natural decay development of apples following storage at 20 °C for 35 days or at 4 °C for 45 days followed by 20 °C for 15 days. Germination and survival of spores of Penicillium expansum and Botrytis cinerea were markedly inhibited by R. mucilaginosa in an in vitro test. Rapid colonization of the yeast in apple wounds was observed whether stored at 20 °C or 4 °C. In apples, the activities of peroxidase (POD) and polyphenoloxidase (PPO) were significantly induced and lipid peroxidation (malondialdehyde (MDA) content) was highly inhibited by R. mucilaginosa treatment compared with those of the control fruits. All these results indicated that R. mucilaginosa has great potential for development of commercial formulations to control postharvest pathogens on fruits. Its modes of action were based on competition for space and nutrients with pathogens, inducement of activities of defense-related enzymes such as POD, PPO and inhibition of lipid peroxidation (MDA content) of apples, so as to enhance the resistance and delay the ripening and senescence of apples.     

Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine,Makgeolli

We examined biogenic amine (BA) content and the diversity of lactic acid bacteria (LAB) population in Korean rice wine, Makgeolli, stored at 4 and 20 °C. Among 8 BAs examined by HPLC, only putrescine was detected in low levels during 30 days of storage at 4 °C. However, at 20 °C, several BAs were detected and total BA concentration increased during storage. The numbers of LAB in 4 °C Makgeolli remained constant while those in 20 °C Makgeolli were markedly changed. Denaturing gradient gel electrophoresis (DGGE) analysis shows the major LAB population in 4 °C Makgeolli to be Pediococcus acidilactici while that in 20 °C Makgeolli to be Lactobacillus plantarum, which has been known to produce BAs. The present study suggests that if Makgeolli is stored at an improper temperature, the diversity of LAB populations and BA formation can be markedly increased. Thus, low temperature storage and transport of the products are required to maintain a BA-free state.     

Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening

Selected physical and chemical characteristics of faba beans (Vicia faba L.) cv. Fiesta were studied after 12 months storage at 5, 15, 25, 37, 45 or 50 °C (±2 °C) in relation to the hard-to-cook phenomenon. In comparison with control (seeds stored at 5 °C), seeds stored at 15 and 25 °C demonstrated non-significant (p?0.05) changes in most of the physical and chemical characteristics including hydration and swelling coefficients, acid detergent fibre, lignin and tannin contents, whereas seeds stored at ?37 °C demonstrated significant changes (p?0.05). Solutes and electrolytes leaching after 18 h soaking substantially increased with increased temperature. Faba bean hardness tested by the hard-to-cook test also increased substantially with increased storage temperature. After 8 h soaking followed by 2 h cooking, the puncture force required for seeds stored at 5 °C was 3.3 N seed⁻¹ whereas seeds stored at 50 °C required a much higher puncture force of 15.2 N seed⁻¹. There was a high negative correlation (r²=0.98) between storage temperature and cooking ability of faba bean. Substantial increases in acid detergent fibre and lignin contents occurred with increased storage temperatures. There was a three-fold increase in lignin content of faba bean stored at 50 °C compared to those stored at 5 °C and it was correlated with bean hardness (r²=0.98). Storage at high temperatures for 12 months led to a substantial reduction in total free phenolics especially in the testa and there was a greater reduction with increasing storage temperature. Reduction in free phenolics was negatively correlated (r²=0.75) with bean hardness.     

Partial purification and characterisation of endoglucanase from an edible mushroom, Lepista flaccida

A crude extract was prepared from the fruiting body of Lepista flaccida, an edible mushroom and endoglucanase activity of the extract was increased 14-fold with ammonium sulphate precipitation. Maximum enzyme activity was seen at pH 4.0 and 50 °C when carboxymethylcellulose was used as a substrate. K_0.5 and V_max values of the partially purified endoglucanase were 7.7 mg/ml and 25 ± 0.9 U/mg protein, respectively. The enzyme was quite stable over a broad range of pH (2.0–9.0) at 4 °C. When it was incubated at temperatures between 20 °C and 60 °C for 12 h, it conserved much of its original activity (over 40%). The activity of the enzyme increased by 234 ± 3.6% in the presence of 1 mM Mn²⁺. The endoglucanase was inhibited by EDTA, PMSF, β-ME and DDT. In conclusion, pH and thermal stability of the L. flaccida endoglucanase could make it useful for industrial purposes.     

Validation of a stochastic modelling approach for Listeria monocytogenes growth in refrigerated foods

A stochastic modelling approach was developed to describe the distribution of Listeria monocytogenes contamination in foods throughout their shelf life. This model was designed to include the main sources of variability leading to a scattering of natural contaminations observed in food portions: the variability of the initial contamination, the variability of the biological parameters such as cardinal values and growth parameters, the variability of individual cell behaviours, the variability of pH and water activity of food as well as portion size, and the variability of storage temperatures. Simulated distributions of contamination were compared to observed distributions obtained on 5 day-old and 11 day-old cheese curd surfaces artificially contaminated with between 10 and 80 stressed cells and stored at 14 °C, to a distribution observed in cold smoked salmon artificially contaminated with approximately 13 stressed cells and stored at 8 °C, and to contaminations observed in naturally contaminated batches of smoked salmon processed by 10 manufacturers and stored for 10 days a 4 °C and then for 20 days at 8 °C. The variability of simulated contaminations was close to that observed for artificially and naturally contaminated foods leading to simulated statistical distributions properly describing the observed distributions. This model seems relevant to take into consideration the natural variability of processes governing the microbial behaviour in foods and is an effective approach to assess, for instance, the probability to exceed a critical threshold during the storage of foods like the limit of 100 CFU/g in the case of L. monocytogenes.     

Methyl jasmonate enhances biocontrol efficacy of Rhodotorula glutinis to postharvest blue mold decay of pears

The effect of Rhodotorula glutinis treatment alone or in combination with methyl jasmonate (MeJA) in controlling blue mold decay, the natural fungal decay of pears and the postharvest quality parameters including fruit firmness, total soluble solids, titratable acidity, and ascorbic acid were investigated. The combination of methyl jasmonate (200 μM) and R. glutinis (1 × 10⁸ CFU/ml) was a more effective approach to reduce the disease incidence and lesion diameter of blue mold decay of pears than the application of MeJA or R. glutinis alone after incubation for 7 d at 20 °C. The natural fungal decay of pears treated with the application of R. glutinis combined with MeJA resulted in reduced average decay incidence of 10.42% or 4.16%, respectively, compared with 27.17% or 20.83% in the control fruits following storage at 20 °C for 15 d or 4 °C for 60 d followed by 20 °C for 15 d. The combined treatment did not impair quality parameters of fruits under both conditions.     

Combined pH and high hydrostatic pressure effects on Lactococcus starter cultures and Candida spoilage yeasts in a fermented milk test system during cold storage

The combined effects of high pressure processing (HPP) and pH on the glycolytic and proteolytic activities of Lactococcus lactis subsp. lactis, a commonly used cheese starter culture and the outgrowth of spoilage yeasts of Candida species were investigated in a fermented milk test system. To prepare the test system, L. lactis subsp. lactis C10 was grown in UHT skim milk to a final pH of 4.30 and then additional samples for treatment were prepared by dilution of fermented milk with UHT skim milk to pH levels of 5.20 and 6.50. These milk samples (pH 4.30, 5.20 and 6.50) with or without an added mixture of two yeast cultures, Candida zeylanoides and Candida lipolytica (10⁵ CFU mL⁻¹ of each species), were treated at 300 and 600 MPa (≤20 °C, 5 min) and stored at 4 °C for up to 8 weeks. Continuing acidification by starter cultures, as monitored during storage, was substantially reduced in the milk pressurised at pH 5.20 where the initial titratable acidity (TA) of 0.40% increased by only 0.05% (600 MPa) and 0.10% (300 MPa) at week 8, compared to an increase of 0.30% in untreated controls. No substantial differences were observed in pH or TA between pressure-treated and untreated milk samples at pH 4.30 or 6.50. The rate of proteolysis in milk samples at pH values of 5.20 and 6.50 during storage was significantly reduced by treatment at 600 MPa. Treatment at 600 MPa also reduced the viable counts of both Candida yeast species to below the detection limit (1 CFU mL⁻¹) at all pH levels for the entire storage period. However, samples treated at 300 MPa showed recovery of C. lipolytica from week 3 onwards, reaching 10⁶–10⁷ CFU mL⁻¹ by week 8. In contrast, C. zeylanoides did not show any recovery in any of the pressure-treated samples during storage.     

Influences of preharvest spraying Cryptococcus laurentii combined with postharvest chitosan coating on postharvest diseases and quality of table grapes in storage

The effects of preharvest spray with Cryptococcus laurentii combined with chitosan coating after harvest on decay and quality of table grapes during storage periods were evaluated in the present study. Preharvest spray with C. laurentii (PreA) significantly decreased decay index (DI), and postharvest chitosan coating (PCC) enhanced the effectiveness of the pre-harvest spray when fruits were stored at 0 °C. PreA combination with PCC increased the activities of polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) of fruit in storage. PreA + PCC treatment was effective in reducing weight loss of fruits by 85% at 17 d storage and 38% at 42 d storage as compared to PreA alone at the same stage. In addition, PreA enhanced the ratio of soluble solids content (SSC) to titratable acid (TA) by 12% at harvest time, 7% at 17 d storage and 25% at 42 d storage, mainly by increasing SSC and decreasing TA in fruit stored at 0 °C. These results suggested that integration of preharvest spray with C. laurentii and postharvest chitosan coating treatment may be a promising management strategy for decay control and quality maintenance of table grapes.