Figure 6. Population of psychrotrophic microorganisms (PM), yeasts and moulds (YM), and lactic acid bacteria (LAB) (log CFU g-1) in fresh-cut ‘Conference’ pears during shelf life at realistic (4°C) and simulated cold chain break conditions. Data represent the mean of three determinations, and bars represent the standard deviation of the mean. Different letters indicate significant differences among days (p < 0.05)


Development of a Fresh-cut Product Based on Pears and the Subsequent Evaluation of Its Shelf Life under Commercial Conditions and after a Cold Chain Break

P. Colás-Medà, M. Abadias, R. Altisent, I. Alegre, L. Plaza, V. Gilabert, R. Lacomba, I. Viñas

Journal of Food and Nutrition Research. 2016, 4(9), 582-591 doi:10.12691/jfnr-4-9-4