Published

2022-01-01

Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions

Calidad de frutos de tomate (Solanum lycopersicum L.) inoculados con Escherichia coli en diferentes condiciones de almacenamiento

DOI:

https://doi.org/10.15446/rfnam.v75n1.95626

Keywords:

Bacterial adherence , Color, Firmness , Storage temperature, Tomato (en)
Adherencia bacteriana , Color , Firmeza , Temperatura de almacenamiento , Tomate (es)

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The study evaluated the effect of storage temperatures of 7 and 22 °C for 168 h on tomatoes (Charleston cv.) inoculated with 107 CFU mL-1 of the enterotoxigenic Escherichia coli pathogroup (ETEC) strain on color indexes (hue angle, h°, and chroma, C*), firmness, titratable acidity (% citric acid), ascorbic acid, total soluble sugars and reducing sugars (glucose, fructose, and sucrose). ETEC survived with populations of 7 and 9.2 Log CFU g-1 at 7 and 22 °C, respectively until 120 h. Bacterial adherence and colonization under both storage conditions were confirmed by scanning electron microscopy. The index C* and ascorbic acid had higher values at 22 °C, while the parameters h°, firmness, and citric acid had lower values at the same storage temperature. At 7 °C, the concentration of total soluble sugars was affected; glucose and fructose showed lower values (0.054 and 0.057 g 100 g-1, respectively). Finally, the inoculated fruits exhibited significant differences in the parameters of consumer preference of fresh tomatoes such as color, firmness, sugars, and organic acids, which were affected depending on the storage temperature.

El estudio evaluó el efecto de temperaturas de almacenamiento de 7 y 22 °C durante 168 h en tomates (cv. Charleston) inoculados con 107 UFC mL-1 de la cepa Escherichia coli del patogrupo enterotoxigénico (ECET) sobre índices de color (ángulo de tono, h° y croma, C*) firmeza, acidez titulable (% ácido cítrico), ácido ascórbico, azúcares solubles totales y azúcares reductores (glucosa, fructosa y sacarosa). ECET sobrevivió con poblaciones de 7 y 9.2 Log UFC g-1 a 7 y 22 °C, respectivamente, hasta las 120 h. La adherencia y colonización bacteriana en ambas condiciones de almacenamiento se confirmaron mediante microscopía electrónica de barrido. El índice C* y el ácido ascórbico tuvieron valores más altos a 22 °C, mientras que el parámetro h°, firmeza y ácido cítrico tuvieron valores más bajos a la misma temperatura de almacenamiento. La temperatura de 7 °C afectó la concentración de azúcares solubles totales; glucosa y fructosa con valores menores
(0,054 y 0,057 g 100 g-1, respectivamente). Finalmente, los frutos inoculados exhibieron diferencias significativas en los parámetros de preferencia del consumidor de tomates frescos como color, firmeza, azúcares y ácidos orgánicos, los cuales se vieron afectadas dependiendo de la temperatura de almacenamiento.

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How to Cite

APA

Ibarra-Cantún, D. ., Delgado-Alvarado, A., Herrera-Cabrera, B. E. . & Luna-Guevara, M. L. . (2022). Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions. Revista Facultad Nacional de Agronomía Medellín, 75(1), 9791–9799. https://doi.org/10.15446/rfnam.v75n1.95626

ACM

[1]
Ibarra-Cantún, D. , Delgado-Alvarado, A., Herrera-Cabrera, B.E. and Luna-Guevara, M.L. 2022. Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions. Revista Facultad Nacional de Agronomía Medellín. 75, 1 (Jan. 2022), 9791–9799. DOI:https://doi.org/10.15446/rfnam.v75n1.95626.

ACS

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Ibarra-Cantún, D. .; Delgado-Alvarado, A.; Herrera-Cabrera, B. E. .; Luna-Guevara, M. L. . Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions. Rev. Fac. Nac. Agron. Medellín 2022, 75, 9791-9799.

ABNT

IBARRA-CANTÚN, D. .; DELGADO-ALVARADO, A.; HERRERA-CABRERA, B. E. .; LUNA-GUEVARA, M. L. . Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions. Revista Facultad Nacional de Agronomía Medellín, [S. l.], v. 75, n. 1, p. 9791–9799, 2022. DOI: 10.15446/rfnam.v75n1.95626. Disponível em: https://revistas.unal.edu.co/index.php/refame/article/view/95626. Acesso em: 20 mar. 2026.

Chicago

Ibarra-Cantún, Diego, Adriana Delgado-Alvarado, Braulio Edgar Herrera-Cabrera, and María Lorena Luna-Guevara. 2022. “Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions”. Revista Facultad Nacional De Agronomía Medellín 75 (1):9791-99. https://doi.org/10.15446/rfnam.v75n1.95626.

Harvard

Ibarra-Cantún, D. ., Delgado-Alvarado, A., Herrera-Cabrera, B. E. . and Luna-Guevara, M. L. . (2022) “Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions”, Revista Facultad Nacional de Agronomía Medellín, 75(1), pp. 9791–9799. doi: 10.15446/rfnam.v75n1.95626.

IEEE

[1]
D. . Ibarra-Cantún, A. Delgado-Alvarado, B. E. . Herrera-Cabrera, and M. L. . Luna-Guevara, “Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions”, Rev. Fac. Nac. Agron. Medellín, vol. 75, no. 1, pp. 9791–9799, Jan. 2022.

MLA

Ibarra-Cantún, D. ., A. Delgado-Alvarado, B. E. . Herrera-Cabrera, and M. L. . Luna-Guevara. “Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions”. Revista Facultad Nacional de Agronomía Medellín, vol. 75, no. 1, Jan. 2022, pp. 9791-9, doi:10.15446/rfnam.v75n1.95626.

Turabian

Ibarra-Cantún, Diego, Adriana Delgado-Alvarado, Braulio Edgar Herrera-Cabrera, and María Lorena Luna-Guevara. “Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions”. Revista Facultad Nacional de Agronomía Medellín 75, no. 1 (January 1, 2022): 9791–9799. Accessed March 20, 2026. https://revistas.unal.edu.co/index.php/refame/article/view/95626.

Vancouver

1.
Ibarra-Cantún D, Delgado-Alvarado A, Herrera-Cabrera BE, Luna-Guevara ML. Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions. Rev. Fac. Nac. Agron. Medellín [Internet]. 2022 Jan. 1 [cited 2026 Mar. 20];75(1):9791-9. Available from: https://revistas.unal.edu.co/index.php/refame/article/view/95626

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1. Juan J. Luna-Guevara, Magaly Toro, Christian Carchi-Carbo, Juan L. Silva, M. Lorena Luna-Guevara. (2023). Trending Topics in Escherichia coli Research. , p.205. https://doi.org/10.1007/978-3-031-29882-0_9.

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