Fungal microflora in dried persimmon fruits
Main Article Content
Keywords
dried persimmon fruit, fungal microflora, osmophilic yeast
Abstract
Persimmon fruit due to its short shelf life is often consumed as fresh during the season, but it is also consumed as a dried fruit. In recent years, dried persimmon fruits with mouldy appearance as a whole are sold by small-scale local enterprises. In this study, the fungal profile of both fruit surface and inner parts of the whole dried persimmon fruit was investigated. Mould and yeast counts and osmophilic count were determined by using acidified potato dextrose agar and malt extract agar containing 40% sucrose respectively. Mould isolates were identified considering their cultural and morphological properties. Two different sampling methods were applied and no significant differences were found for osmophilic yeast counts, yeast counts and mould counts except osmophilic mould counts. In this study, it was observed that 95% of the samples were contaminated with moulds and the number of moulds was in the range of <1–4.34 log colony forming units per gram (cfu/g). Seventeen different genera of moulds were isolated from dried persimmon fruits, and the dominant microflora of the analysed samples were Rhizopus spp., Penicillium spp. and Aspergillus spp.
References
Akbulut, M., Ercişli, S., Yıldırım, N., Orhan, E. and Agar, G., 2008. The comparison of persimmon genotypes (Diospyrus kaki Thunb.) by using RAPD and FAME data. Roumanian Biotechnological Letters 13: 3851–3858.
Aksoy, U., Eltem, R., Meyvaci, K.B., Altindisli, A. and Karabat, S., 2007. Five-year survey of ochratoxin A in processed sultanas from Turkey. Food Additives and Contaminants 24: 292–296. https://doi.org/10.1080/02652030601039021
Aktaruzzaman, M., Lee, Y., Afroz, T. and Kim, B., 2018. The occurrence of postharvest gray-mold rot of sweet persimmon caused by Botrytiscinerea in Korea. European Journal of Plant Pathology 150: 245–251. https://doi.org/10.1007/s10658-017-1254-1
Battilani, P., Pietri, A., Bertuzzi, T., Languasco, L., Giorni, P. and Kozakiewicz, Z., 2003. Occurrence of ochratoxin A-producing fungi in grapes grown in Italy. Journal of Food Protection 66: 633–636. https://doi.org/10.4315/0362-028X-66.4.633
Bayman, P.I., Baker, J.L., Doster, M.A., Michailides, T.J. and Mahoney, N.E., 2002. Ochratoxin production by the Aspergillus ochraceus group and Aspergillus alliaceus. Applied Environmental Microbiology 68: 2326–2329. https://doi.org/10.1128/AEM.68.5.2326-2329.2002
Beuchat, L.R., Komitopoulou, E., Beckers, H., Betts, R.P., Bourdichon, F., Fanning, S., Joosten, H.M. and Ter Kuile, B.H., 2013. Low-water activity foods: increased concern as vehicles of foodborne pathogens. Journal of Food Protection 76(1): 150–172. https://doi.org/10.4315/0362-028X.JFP-12-211
Bok-Hee, K., Mi-Young, J., Sang-Sun, H., Kee-Sun, S., Dong-Sun, L., Sang-Han, L., Jin-Man, L., 2012. Isolation and identification of contaminated organisms on dried persimmon. Korean Journal of Food Preservation 19(6): 939–945. https://doi.org/10.11002/kjfp.2012.19.6.939
Bourdoux, S., Li, D., Rajkovic, A., Devlieghere, F. and Uyttendaele, M., 2016. Performance of drying technologies to ensure microbial safety of dried fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety 15(6): 1056–1066. https://doi.org/10.1111/1541-4337.12224
Burnett, A.B. and Beuchat, L.R., 2001. Comparison of sample preparation methods for recovering Salmonella from raw fruits, vegetables, and herbs. Journal of Food Protection 64: 1459–1465. https://doi.org/10.4315/0362-028X-64.10.1459
Chauhan, A.K.S. and Srivastava, K., 2009. Optimizing drying conditions for vacuum-assisted microwave drying of green peas (Pisum sativum L.). Drying Technology 27: 761–769. https://doi.org/10.1080/07373930902828120
Choi, J., Lee, H., Cho, J., Lee, Y., Woo, J. and Moon, K., 2017. Prediction of shelf-life andchanges in the quality characteristics of semidried persimmons stored at different temperatures. Food Science and Biotechnology 26(5): 1255–1262. https://doi.org/10.1007/s10068-017-0173-4
Duan, X., Zhang, M., Mujumdar, A.S. and Wang, R., 2010. Trends in microwave-assisted freeze drying of foods. Drying Technology 28: 1–10. https://doi.org/10.1080/07373931003609666
Gardeli, C., Evageliou, V., Poulos, C., Yanniotis, S. and Komaitis, M., 2009. Drying of fennel plants: oven, freeze drying, effect of freeze-drying time, and use of biopolymers. Drying Technology 28: 542–549. https://doi.org/10.1080/07373931003622321
Gaziona, J.M. and Hennekens, C.H., 1993. The role of beta carotene in preventing of cardiovascular disease. In Canfield, L.M., Krinsky, N.J. and Olson, J.A. (eds.) Carotenoids in human health, New York Academy of Sciences, New York, pp. 127–138.
Harima, S., Nakano, R., Yamauchi, S., Kitano, Y., Yamamoto, Y., Inaba, A. and Kuba, Y., 2003. Extending shelf-life of astringent persimmon (Diospyros kaki Thunb.) fruit by 1-MCP. Postharvest Biology and Technology 29: 218–323. https://doi.org/10.1016/S0925-5214(03)00058-9
Herry, M.P. and Lemetayer, N., 1992. Aflatoxin contamination in oil seeds, dried fruits and spices. Microbiologie Aliments Nutrition 10: 261–266.
Iamanaka, B.T., Menezes, H.C., Vicente, E., Leite, R.S.F. and Taniwaki, M.H., 2007. A flat oxigenic fungi and aflatoxins occurrence in sultanas and dried figs commercialized in Brazil. Food Control 18(5): 454–457. https://doi.org/10.1016/j.foodcont.2005.12.002
Izumi, H., Hisa, K. and Murakami, Y., 2008a. Sanitation and microbiological quality in production field and fruit-packing shed of persimmon and Satsuma mandarin in Japan. Microbiology Insights 1: 25–40. https://doi.org/10.4137/MBI.S868
Izumi, H., Tsukada, Y., Poubol, J. and Hisa, K., 2008b. On-farm sources of microbial contamination of persimmon fruit in Japan. Journal of Food Protection 71(1): 52–59.
MacDonald, S., Wilson, P., Barnes, K., Damant, A., Massey, R., Mortby, E. and Shepherd, M.J., 1999. Ochratoxin A in dried vine fruit: method development and survey. Food Additives and Contaminants 16: 253–260. https://doi.org/10.1080/026520399284019
Marques, L.G., Silveira, A.M. and Freire, J.T., 2006. Freeze-drying characteristics of tropical fruits. Drying Technology 24: 457–463. https://doi.org/10.1080/07373930600611919
Matthews-Roth, M.M., 1993. Carotenoids in erythropoietic proporphyria and other photosensitivity diseases. In Canfield, L.M., Krinsky N.J. and Olson, J.A. (eds.) Carotenoids in human health, New York Academy of Sciences, New York, pp. 148–155.
Meyvaci, K.B., Altindisli, A., Aksoy, U., Eltem, R., Turgut, H., Arasiler, Z. and Kartal, N., 2005. Ochratoxin A in sultanas from Turkey I: survey of unprocessed sultanas from vineyards and packing-houses. Food Additives and Contaminants 22: 1138–1143. https://doi.org/10.1080/02652030500199132
Möller, T.E. and Nyberg, M., 2003. Ochratoxin A in raisins and currants: basic extraction procedure used in two small marketing surveys of the occurrence and control of the heterogeneity of the toxins in samples. Food Additives and Contaminants 20: 1072–1076. https://doi.org/10.1080/02652030310001615212
Montville, T.J. and Matthews, K.R., 2008. Food Microbiology an introduction. 2nd edition. ASM Press, Washington, DC, USA, pp. 295–296.
Murakami, Y., Ozaki, Y. and Izumi, H., 2012. Microbiological and physicochemical quality of enzymatically peeled persimmon fruit for fresh-cut slices. Hort Science 47(3): 382–385. https://doi.org/10.21273/HORTSCI.47.3.382
Nicoleti, J.F., Silveira, V., Tlis-Romero, J. and Telis, V.R.N., 2007. Influence of drying conditions on ascorbic acid during convective drying of whole persimmons. Drying Technology 25: 891–899. https://doi.org/10.1080/07373930701370365
Palou, L., Montesinos-Herrero, C., Tarazona, I., Besada, C. and Taberner, V., 2015. Incidence and etiology of postharvest fungal diseases of persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) in Spain. Plant Disease 99: 1416–1425. https://doi.org/10.1094/PDIS-01-15-0112-RE
Park, J.W., Shon, D.H. and Kim, Y.B., 2003. Application of an enzyme-linked immunosorbent assay for detecting mold contamination in agricultural commodities and comparison with conventional assays. Food and Agricultural Immunology 15(3–4): 159–166. https://doi.org/10.1080/09540100400013393
Pitt, J.I. and Hocking, A.D., 2009. Fungi and food spoilage. 3rd edition. Springer, New York, NY, USA.
Plaza, L., Colina, C., Ancos, B., Sanchez-Moreno, C. and Cano, M.P., 2012. Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.). Food Chemistry 130: 591–597. https://doi.org/10.1016/j.foodchem.2011.07.080
Prakash, P.Y. and Bhargava, K., 2016. A modified micro chamber agar spot slide culture technique for microscopic examination of filamentous fungi. Journal of Microbiological Methods 123: 126–129. https://doi.org/10.1016/j.mimet.2016.02.015
Rahman, M.S., Al-Shamsi, Q.H., Bengtsson, G.B., Sablani, S.S. and Al-Alawi, A., 2009. Drying kinetics and allicin potential in garlic slices during different methods of drying. Drying Technology 27(3): 467–477. https://doi.org/10.1080/07373930802683781
Sablani, S.S., 2006. Drying of fruits and vegetables: retention of nutritional/functional quality. Drying Technology 24: 123–135. https://doi.org/10.1080/07373930600558904
Skaar, I. and Stenwig, H., 1996. Salt-yeast extract-sucrose agar, a suitable medium for enumeration and isolation of fungi from silage. Applied and Environmental Microbiology 62: 3614–3619.
Tee, E.S., 1992. Carotenoids and retionoids in human nutrition. Critical Reviews in Food Science and Nutrition 31: 103–163. https://doi.org/10.1080/10408399209527563
Tournas, V.H., Katsoudas, E. and Miracco, E.J., 2006. Moulds, yeasts and aerobic plate counts in ginseng supplements. International Journal of Food Microbiology 108(2): 178–181. https://doi.org/10.1016/j.ijfoodmicro.2005.11.009
Tous, J. and Ferguson, L., 1996. Mediterranean fruits. In Janick, J. (eds.) Progress in new crops. ASHD Press, Arlington, VA, p. 416.
Turkish Food Codex, 2011. Regulation on Turkish Food Codex, Microbiological Criteria. Official Gazette of Publication: 29.12.2011-28157, Ankara, Turkey.
Vinson, J.A., Zubik, L., Bose, P., Samman, N. and Proch, J., 2008. Dried fruits: excellent in vitro and in vivo antioxidants. Journal of the American College of Nutrition 24: 44–50. https://doi.org/10.1080/07315724.2005.10719442
Wang, Y., Nie, J., Yan, Z., Li, Z., Cheng, Y. and Chang, W., 2018. Occurrence and co-occurrence of mycotoxins in nuts and dried fruits from China. Food Control 88: 181–189. https://doi.org/10.1016/j.foodcont.2018.01.013
Zohri, A.A. and Abdel-Gawad, K.M., 1993. Survey of microflora and mycotoxins of some dried fruits in Egypt. Journal of Basic Microbiology 33: 279–288. https://doi.org/10.1002/jobm.3620330413
Aksoy, U., Eltem, R., Meyvaci, K.B., Altindisli, A. and Karabat, S., 2007. Five-year survey of ochratoxin A in processed sultanas from Turkey. Food Additives and Contaminants 24: 292–296. https://doi.org/10.1080/02652030601039021
Aktaruzzaman, M., Lee, Y., Afroz, T. and Kim, B., 2018. The occurrence of postharvest gray-mold rot of sweet persimmon caused by Botrytiscinerea in Korea. European Journal of Plant Pathology 150: 245–251. https://doi.org/10.1007/s10658-017-1254-1
Battilani, P., Pietri, A., Bertuzzi, T., Languasco, L., Giorni, P. and Kozakiewicz, Z., 2003. Occurrence of ochratoxin A-producing fungi in grapes grown in Italy. Journal of Food Protection 66: 633–636. https://doi.org/10.4315/0362-028X-66.4.633
Bayman, P.I., Baker, J.L., Doster, M.A., Michailides, T.J. and Mahoney, N.E., 2002. Ochratoxin production by the Aspergillus ochraceus group and Aspergillus alliaceus. Applied Environmental Microbiology 68: 2326–2329. https://doi.org/10.1128/AEM.68.5.2326-2329.2002
Beuchat, L.R., Komitopoulou, E., Beckers, H., Betts, R.P., Bourdichon, F., Fanning, S., Joosten, H.M. and Ter Kuile, B.H., 2013. Low-water activity foods: increased concern as vehicles of foodborne pathogens. Journal of Food Protection 76(1): 150–172. https://doi.org/10.4315/0362-028X.JFP-12-211
Bok-Hee, K., Mi-Young, J., Sang-Sun, H., Kee-Sun, S., Dong-Sun, L., Sang-Han, L., Jin-Man, L., 2012. Isolation and identification of contaminated organisms on dried persimmon. Korean Journal of Food Preservation 19(6): 939–945. https://doi.org/10.11002/kjfp.2012.19.6.939
Bourdoux, S., Li, D., Rajkovic, A., Devlieghere, F. and Uyttendaele, M., 2016. Performance of drying technologies to ensure microbial safety of dried fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety 15(6): 1056–1066. https://doi.org/10.1111/1541-4337.12224
Burnett, A.B. and Beuchat, L.R., 2001. Comparison of sample preparation methods for recovering Salmonella from raw fruits, vegetables, and herbs. Journal of Food Protection 64: 1459–1465. https://doi.org/10.4315/0362-028X-64.10.1459
Chauhan, A.K.S. and Srivastava, K., 2009. Optimizing drying conditions for vacuum-assisted microwave drying of green peas (Pisum sativum L.). Drying Technology 27: 761–769. https://doi.org/10.1080/07373930902828120
Choi, J., Lee, H., Cho, J., Lee, Y., Woo, J. and Moon, K., 2017. Prediction of shelf-life andchanges in the quality characteristics of semidried persimmons stored at different temperatures. Food Science and Biotechnology 26(5): 1255–1262. https://doi.org/10.1007/s10068-017-0173-4
Duan, X., Zhang, M., Mujumdar, A.S. and Wang, R., 2010. Trends in microwave-assisted freeze drying of foods. Drying Technology 28: 1–10. https://doi.org/10.1080/07373931003609666
Gardeli, C., Evageliou, V., Poulos, C., Yanniotis, S. and Komaitis, M., 2009. Drying of fennel plants: oven, freeze drying, effect of freeze-drying time, and use of biopolymers. Drying Technology 28: 542–549. https://doi.org/10.1080/07373931003622321
Gaziona, J.M. and Hennekens, C.H., 1993. The role of beta carotene in preventing of cardiovascular disease. In Canfield, L.M., Krinsky, N.J. and Olson, J.A. (eds.) Carotenoids in human health, New York Academy of Sciences, New York, pp. 127–138.
Harima, S., Nakano, R., Yamauchi, S., Kitano, Y., Yamamoto, Y., Inaba, A. and Kuba, Y., 2003. Extending shelf-life of astringent persimmon (Diospyros kaki Thunb.) fruit by 1-MCP. Postharvest Biology and Technology 29: 218–323. https://doi.org/10.1016/S0925-5214(03)00058-9
Herry, M.P. and Lemetayer, N., 1992. Aflatoxin contamination in oil seeds, dried fruits and spices. Microbiologie Aliments Nutrition 10: 261–266.
Iamanaka, B.T., Menezes, H.C., Vicente, E., Leite, R.S.F. and Taniwaki, M.H., 2007. A flat oxigenic fungi and aflatoxins occurrence in sultanas and dried figs commercialized in Brazil. Food Control 18(5): 454–457. https://doi.org/10.1016/j.foodcont.2005.12.002
Izumi, H., Hisa, K. and Murakami, Y., 2008a. Sanitation and microbiological quality in production field and fruit-packing shed of persimmon and Satsuma mandarin in Japan. Microbiology Insights 1: 25–40. https://doi.org/10.4137/MBI.S868
Izumi, H., Tsukada, Y., Poubol, J. and Hisa, K., 2008b. On-farm sources of microbial contamination of persimmon fruit in Japan. Journal of Food Protection 71(1): 52–59.
MacDonald, S., Wilson, P., Barnes, K., Damant, A., Massey, R., Mortby, E. and Shepherd, M.J., 1999. Ochratoxin A in dried vine fruit: method development and survey. Food Additives and Contaminants 16: 253–260. https://doi.org/10.1080/026520399284019
Marques, L.G., Silveira, A.M. and Freire, J.T., 2006. Freeze-drying characteristics of tropical fruits. Drying Technology 24: 457–463. https://doi.org/10.1080/07373930600611919
Matthews-Roth, M.M., 1993. Carotenoids in erythropoietic proporphyria and other photosensitivity diseases. In Canfield, L.M., Krinsky N.J. and Olson, J.A. (eds.) Carotenoids in human health, New York Academy of Sciences, New York, pp. 148–155.
Meyvaci, K.B., Altindisli, A., Aksoy, U., Eltem, R., Turgut, H., Arasiler, Z. and Kartal, N., 2005. Ochratoxin A in sultanas from Turkey I: survey of unprocessed sultanas from vineyards and packing-houses. Food Additives and Contaminants 22: 1138–1143. https://doi.org/10.1080/02652030500199132
Möller, T.E. and Nyberg, M., 2003. Ochratoxin A in raisins and currants: basic extraction procedure used in two small marketing surveys of the occurrence and control of the heterogeneity of the toxins in samples. Food Additives and Contaminants 20: 1072–1076. https://doi.org/10.1080/02652030310001615212
Montville, T.J. and Matthews, K.R., 2008. Food Microbiology an introduction. 2nd edition. ASM Press, Washington, DC, USA, pp. 295–296.
Murakami, Y., Ozaki, Y. and Izumi, H., 2012. Microbiological and physicochemical quality of enzymatically peeled persimmon fruit for fresh-cut slices. Hort Science 47(3): 382–385. https://doi.org/10.21273/HORTSCI.47.3.382
Nicoleti, J.F., Silveira, V., Tlis-Romero, J. and Telis, V.R.N., 2007. Influence of drying conditions on ascorbic acid during convective drying of whole persimmons. Drying Technology 25: 891–899. https://doi.org/10.1080/07373930701370365
Palou, L., Montesinos-Herrero, C., Tarazona, I., Besada, C. and Taberner, V., 2015. Incidence and etiology of postharvest fungal diseases of persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) in Spain. Plant Disease 99: 1416–1425. https://doi.org/10.1094/PDIS-01-15-0112-RE
Park, J.W., Shon, D.H. and Kim, Y.B., 2003. Application of an enzyme-linked immunosorbent assay for detecting mold contamination in agricultural commodities and comparison with conventional assays. Food and Agricultural Immunology 15(3–4): 159–166. https://doi.org/10.1080/09540100400013393
Pitt, J.I. and Hocking, A.D., 2009. Fungi and food spoilage. 3rd edition. Springer, New York, NY, USA.
Plaza, L., Colina, C., Ancos, B., Sanchez-Moreno, C. and Cano, M.P., 2012. Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.). Food Chemistry 130: 591–597. https://doi.org/10.1016/j.foodchem.2011.07.080
Prakash, P.Y. and Bhargava, K., 2016. A modified micro chamber agar spot slide culture technique for microscopic examination of filamentous fungi. Journal of Microbiological Methods 123: 126–129. https://doi.org/10.1016/j.mimet.2016.02.015
Rahman, M.S., Al-Shamsi, Q.H., Bengtsson, G.B., Sablani, S.S. and Al-Alawi, A., 2009. Drying kinetics and allicin potential in garlic slices during different methods of drying. Drying Technology 27(3): 467–477. https://doi.org/10.1080/07373930802683781
Sablani, S.S., 2006. Drying of fruits and vegetables: retention of nutritional/functional quality. Drying Technology 24: 123–135. https://doi.org/10.1080/07373930600558904
Skaar, I. and Stenwig, H., 1996. Salt-yeast extract-sucrose agar, a suitable medium for enumeration and isolation of fungi from silage. Applied and Environmental Microbiology 62: 3614–3619.
Tee, E.S., 1992. Carotenoids and retionoids in human nutrition. Critical Reviews in Food Science and Nutrition 31: 103–163. https://doi.org/10.1080/10408399209527563
Tournas, V.H., Katsoudas, E. and Miracco, E.J., 2006. Moulds, yeasts and aerobic plate counts in ginseng supplements. International Journal of Food Microbiology 108(2): 178–181. https://doi.org/10.1016/j.ijfoodmicro.2005.11.009
Tous, J. and Ferguson, L., 1996. Mediterranean fruits. In Janick, J. (eds.) Progress in new crops. ASHD Press, Arlington, VA, p. 416.
Turkish Food Codex, 2011. Regulation on Turkish Food Codex, Microbiological Criteria. Official Gazette of Publication: 29.12.2011-28157, Ankara, Turkey.
Vinson, J.A., Zubik, L., Bose, P., Samman, N. and Proch, J., 2008. Dried fruits: excellent in vitro and in vivo antioxidants. Journal of the American College of Nutrition 24: 44–50. https://doi.org/10.1080/07315724.2005.10719442
Wang, Y., Nie, J., Yan, Z., Li, Z., Cheng, Y. and Chang, W., 2018. Occurrence and co-occurrence of mycotoxins in nuts and dried fruits from China. Food Control 88: 181–189. https://doi.org/10.1016/j.foodcont.2018.01.013
Zohri, A.A. and Abdel-Gawad, K.M., 1993. Survey of microflora and mycotoxins of some dried fruits in Egypt. Journal of Basic Microbiology 33: 279–288. https://doi.org/10.1002/jobm.3620330413
Article Sidebar
Published
Jan 13, 2020
Article Details
Issue
Section
Research Article
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.