{"refrec":{"BRefID":353076,"RR":"<b>Satitmunnaithum, J.; Kitazawa, H.; Arofatullah, N.A.; Widiastuti, A.; Kharisma, A.D.; Yamane, K.; Tanabata, S.; Sato, T.</b> (2022). Microbial population size and strawberry fruit firmness after drop shock-induced mechanical damage. <i>Postharvest Biology and Technology 192</i>: 112008. <a href=\"https://dx.doi.org/10.1016/j.postharvbio.2022.112008\" target=\"_blank\">https://dx.doi.org/10.1016/j.postharvbio.2022.112008</a>","BEntID":350785,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Postharvest Biology and Technology 192</i>: 112008. <a href=\"https://dx.doi.org/10.1016/j.postharvbio.2022.112008\" target=\"_blank\">https://dx.doi.org/10.1016/j.postharvbio.2022.112008</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":1,"Authorstring":"Satitmunnaithum, J.; Kitazawa, H.; Arofatullah, N.A.; Widiastuti, A.; Kharisma, A.D.; Yamane, K.; Tanabata, S.; Sato, T.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Satitmunnaithum, J. <i>et al.</i>","Englishabstract":"In this study, we aimed to examine the loss of strawberry fruit quality, including fruit firmness and number of microorganisms, after mechanical damage. Ripe greenhouse strawberries (<i>Fragaria × ananassa</i> ‘Tochiotome’) were subjected to drop-shock tests, categorized according to four different visual damage indexes, and stored for 7 days at either 5 or 15 °C. Fruit firmness and active microorganism proportion were investigated, and microorganism amplification and identification were performed. At 5 ℃, fruit firmness was effectively preserved until the end of the storage period, regardless of damage. The concentration of active microorganisms was determined based on adenosine triphosphate (ATP)-dependent luciferase activity and calculated as a relative value. Severely damaged fruit with effusion of juice stored at 15 °C showed the highest concentration of active microorganisms, compared to fruit stored at 5 °C, thus confirming the effectiveness of low-temperature storage for controlling microbial population size. According to the results of the amplification of the fungal 26 S ribosomal DNA and bacterial 16 S ribosomal RNA regions, and in agreement with the neighbor-joining consensus phylogram, the closest matches for bacterial and fungal sequences were <i>Bacillus</i> sp., <i>Pseudomonas</i> sp., and <i>Curtobacterium</i> sp., and <i>Alternaria</i> sp., <i>Aspergillus</i> sp., <i>Cryptococcus</i> sp., and <i>Ustilago</i> sp., respectively. The most abundant microorganisms from the fruit samples were <i>Bacillus siamensis</i> and <i>Cryptococcus albidus</i>. The reduction in fruit firmness during storage caused an increase in microbial concentration, especially in fruit stored at 15 °C, which may result in fruit softening and rapid microbial decay during storage.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Microbial population size and strawberry fruit firmness after drop shock-induced mechanical damage","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":2022,"MonPub":null,"DateUpdate":"2022-06-24","DateCreate":"2022-06-24","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000832993300007","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.postharvbio.2022.112008"},"refs":null,"anarec":{"AnaID":353076,"PubliDate":2022,"Pagination":"112008","XtraPublOfAnaID":null,"ISBN":null,"Volume":"192","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":276638,"SerRR":"Postharvest Biology and Technology. 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