Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7

Autores
Goñi, María Gabriela; Tomadoni, Bárbara María; Roura, Sara Ines; Moreira, Maria del Rosario
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The main objective was to assess the effectiveness of preharvest application of chitosan (CH) and tea tree essential oil (TT) in butterhead lettuce in controlling native microflora growth and counteract exogenous Escherichia coli O157:H7 contamination. TT and CH were applied to lettuce plants at 14, 10, 7, 3 and 0 days before harvest. CH showed significant reductions at harvest on mesophilic (−2.0 log cfu/g), psychrotrophic (−1.0 log cfu/g) and yeast and molds (−1.8 log cfu/g), compared with control samples. CH also reduced total coliform bacteria (−2.0 log cfu/g) compared with inoculated plants. Furthermore, CH exerted a bacteriostatic effect on E. coli. TT was only able to reduce total coliforms compared with inoculated plants. Preharvest application of CH exerted an inhibitory effect on lettuce native microflora and a bacteriostatic effect on exogenous E. coli during postharvest storage. Therefore, CH appears to be a promising method for enhancing the safety of lettuce, exposed to an inadequate postharvest handling. Practical Applications Consumers demand products with less use of chemicals; therefore, there has been an increasing research for natural antimicrobials. Chitosan (CH) and essential oils, such as tea tree (TT), have become promising alternatives to chemical decontamination because of its natural character, antimicrobial activity and elicitation of defense responses in plant tissue. The objectives of this work were to examine the residual effectiveness of CH and TT solutions, applied during preharvest, to control E. coli O157:H7 inoculated in lettuce heads, simulating an inadequate manipulation of the vegetable at postharvest. CH solution was a good alternative for controlling not only the native microflora in lettuce during storage, but also reducing the survival of E. coli inoculated in the vegetable at harvest. Preharvest application of CH in the late stages of lettuce head development could easily be introduce in the good agricultural practice routine, without consequences on the environment because CH is a generally recognized as safe substance.
Fil: Goñi, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Materia
Biopreservatives
Pathogen Control
Microbial Evolution
Leafy Vegetables
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/35349
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/35349
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7Goñi, María GabrielaTomadoni, Bárbara MaríaRoura, Sara InesMoreira, Maria del RosarioBiopreservativesPathogen ControlMicrobial EvolutionLeafy Vegetableshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The main objective was to assess the effectiveness of preharvest application of chitosan (CH) and tea tree essential oil (TT) in butterhead lettuce in controlling native microflora growth and counteract exogenous Escherichia coli O157:H7 contamination. TT and CH were applied to lettuce plants at 14, 10, 7, 3 and 0 days before harvest. CH showed significant reductions at harvest on mesophilic (−2.0 log cfu/g), psychrotrophic (−1.0 log cfu/g) and yeast and molds (−1.8 log cfu/g), compared with control samples. CH also reduced total coliform bacteria (−2.0 log cfu/g) compared with inoculated plants. Furthermore, CH exerted a bacteriostatic effect on E. coli. TT was only able to reduce total coliforms compared with inoculated plants. Preharvest application of CH exerted an inhibitory effect on lettuce native microflora and a bacteriostatic effect on exogenous E. coli during postharvest storage. Therefore, CH appears to be a promising method for enhancing the safety of lettuce, exposed to an inadequate postharvest handling. Practical Applications Consumers demand products with less use of chemicals; therefore, there has been an increasing research for natural antimicrobials. Chitosan (CH) and essential oils, such as tea tree (TT), have become promising alternatives to chemical decontamination because of its natural character, antimicrobial activity and elicitation of defense responses in plant tissue. The objectives of this work were to examine the residual effectiveness of CH and TT solutions, applied during preharvest, to control E. coli O157:H7 inoculated in lettuce heads, simulating an inadequate manipulation of the vegetable at postharvest. CH solution was a good alternative for controlling not only the native microflora in lettuce during storage, but also reducing the survival of E. coli inoculated in the vegetable at harvest. Preharvest application of CH in the late stages of lettuce head development could easily be introduce in the good agricultural practice routine, without consequences on the environment because CH is a generally recognized as safe substance.Fil: Goñi, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaWiley Blackwell Publishing, Inc2014-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/35349Goñi, María Gabriela; Tomadoni, Bárbara María; Roura, Sara Ines; Moreira, Maria del Rosario; Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7; Wiley Blackwell Publishing, Inc; Journal Of Food Safety; 34; 4; 7-2014; 353-3600149-6085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfs.12135info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfs.12135/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:40:05Zoai:ri.conicet.gov.ar:11336/35349instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:40:05.867CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7
title Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7
spellingShingle Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7
Goñi, María Gabriela
Biopreservatives
Pathogen Control
Microbial Evolution
Leafy Vegetables
title_short Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7
title_full Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7
title_fullStr Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7
title_full_unstemmed Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7
title_sort Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7
dc.creator.none.fl_str_mv Goñi, María Gabriela
Tomadoni, Bárbara María
Roura, Sara Ines
Moreira, Maria del Rosario
author Goñi, María Gabriela
author_facet Goñi, María Gabriela
Tomadoni, Bárbara María
Roura, Sara Ines
Moreira, Maria del Rosario
author_role author
author2 Tomadoni, Bárbara María
Roura, Sara Ines
Moreira, Maria del Rosario
author2_role author
author
author
dc.subject.none.fl_str_mv Biopreservatives
Pathogen Control
Microbial Evolution
Leafy Vegetables
topic Biopreservatives
Pathogen Control
Microbial Evolution
Leafy Vegetables
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The main objective was to assess the effectiveness of preharvest application of chitosan (CH) and tea tree essential oil (TT) in butterhead lettuce in controlling native microflora growth and counteract exogenous Escherichia coli O157:H7 contamination. TT and CH were applied to lettuce plants at 14, 10, 7, 3 and 0 days before harvest. CH showed significant reductions at harvest on mesophilic (−2.0 log cfu/g), psychrotrophic (−1.0 log cfu/g) and yeast and molds (−1.8 log cfu/g), compared with control samples. CH also reduced total coliform bacteria (−2.0 log cfu/g) compared with inoculated plants. Furthermore, CH exerted a bacteriostatic effect on E. coli. TT was only able to reduce total coliforms compared with inoculated plants. Preharvest application of CH exerted an inhibitory effect on lettuce native microflora and a bacteriostatic effect on exogenous E. coli during postharvest storage. Therefore, CH appears to be a promising method for enhancing the safety of lettuce, exposed to an inadequate postharvest handling. Practical Applications Consumers demand products with less use of chemicals; therefore, there has been an increasing research for natural antimicrobials. Chitosan (CH) and essential oils, such as tea tree (TT), have become promising alternatives to chemical decontamination because of its natural character, antimicrobial activity and elicitation of defense responses in plant tissue. The objectives of this work were to examine the residual effectiveness of CH and TT solutions, applied during preharvest, to control E. coli O157:H7 inoculated in lettuce heads, simulating an inadequate manipulation of the vegetable at postharvest. CH solution was a good alternative for controlling not only the native microflora in lettuce during storage, but also reducing the survival of E. coli inoculated in the vegetable at harvest. Preharvest application of CH in the late stages of lettuce head development could easily be introduce in the good agricultural practice routine, without consequences on the environment because CH is a generally recognized as safe substance.
Fil: Goñi, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
description The main objective was to assess the effectiveness of preharvest application of chitosan (CH) and tea tree essential oil (TT) in butterhead lettuce in controlling native microflora growth and counteract exogenous Escherichia coli O157:H7 contamination. TT and CH were applied to lettuce plants at 14, 10, 7, 3 and 0 days before harvest. CH showed significant reductions at harvest on mesophilic (−2.0 log cfu/g), psychrotrophic (−1.0 log cfu/g) and yeast and molds (−1.8 log cfu/g), compared with control samples. CH also reduced total coliform bacteria (−2.0 log cfu/g) compared with inoculated plants. Furthermore, CH exerted a bacteriostatic effect on E. coli. TT was only able to reduce total coliforms compared with inoculated plants. Preharvest application of CH exerted an inhibitory effect on lettuce native microflora and a bacteriostatic effect on exogenous E. coli during postharvest storage. Therefore, CH appears to be a promising method for enhancing the safety of lettuce, exposed to an inadequate postharvest handling. Practical Applications Consumers demand products with less use of chemicals; therefore, there has been an increasing research for natural antimicrobials. Chitosan (CH) and essential oils, such as tea tree (TT), have become promising alternatives to chemical decontamination because of its natural character, antimicrobial activity and elicitation of defense responses in plant tissue. The objectives of this work were to examine the residual effectiveness of CH and TT solutions, applied during preharvest, to control E. coli O157:H7 inoculated in lettuce heads, simulating an inadequate manipulation of the vegetable at postharvest. CH solution was a good alternative for controlling not only the native microflora in lettuce during storage, but also reducing the survival of E. coli inoculated in the vegetable at harvest. Preharvest application of CH in the late stages of lettuce head development could easily be introduce in the good agricultural practice routine, without consequences on the environment because CH is a generally recognized as safe substance.
publishDate 2014
dc.date.none.fl_str_mv 2014-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/35349
Goñi, María Gabriela; Tomadoni, Bárbara María; Roura, Sara Ines; Moreira, Maria del Rosario; Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7; Wiley Blackwell Publishing, Inc; Journal Of Food Safety; 34; 4; 7-2014; 353-360
0149-6085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/35349
identifier_str_mv Goñi, María Gabriela; Tomadoni, Bárbara María; Roura, Sara Ines; Moreira, Maria del Rosario; Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7; Wiley Blackwell Publishing, Inc; Journal Of Food Safety; 34; 4; 7-2014; 353-360
0149-6085
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfs.12135
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfs.12135/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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