Causes of Decay of Fresh-cut Celery |
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| Authors: | P. G. ROBBS J.A. BARTZ G. McFIE N. C. HODGE |
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| Affiliation: | Author Robbs, formerly visiting professor with the Horticultural Sciences Dept., Univ. of Florida, Gainesville, is now with the Food Technology Center, Federal Rural University of Rio de Janeiro, Seropedica RJ, Brazil. Bartz and Hodge are with Plant Pathology Dept., Univ. of Florida, Gainesville, 32611. Author McFie is with A. Duda &Sons, Inc., Oviedo, FL. Address inqueries to Dr. J. A. Bartz. |
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| Abstract: | A decay of fresh-cut celery (Apium graveolens) segments stored at < 5°C in sealed film bags began with a water soaking of the cut surfaces. Slimy moisture accumulated inside the bags. The segments water soaked completely, softened, discolored and sometimes disintegrated. Total aerobic bacterial populations isolated from decayed segments ranged from log10 7.0–7.7 CFU/g tissue weight. The predominant bacteria, identified by fatty acid analysis as Pseudomonas fluorescens and P. marginalis, caused water soaking, soft rot, and discoloration in freshly inoculated celery tissues stored at 5 or 25°C. Leuconostoc mesenteroides was also isolated and may have been responsible for slime production. |
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| Keywords: | celery fresh-cuts bacteria postharvest decay Leuconostoc |
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