Abstract
Tuber aestivum/uncinatum has been widely used as food, food additives, and traditional medicine. Truffles are extremely perishable with a short postharvest life quality requiring a special handling for marketing in order to delay its deterioration. This study aimed to assess the effects of different sanitizing methods on superficial Tuber aestivium quality ascocarp. The results showed that the best treatment was obtained by immersing the Truffle ascocarps in boiling water for 1 or 2 min where counts of total mesophilic microoraganisms (TMM) were respectively 81 and 7 CFU per g of dry Truffle ascocarps biomass, respectively. However, the highest TMM was obtained after rinsing Truffle ascocarps in 2% NaOH where recovery was 108 CFU per g of dry Truffle ascocarps biomass. Treatments applied to disinfect Truffle ascocarps were classified by increasing degree of efficien- cy as follows to reduce the microbial load expressed in CFU/g: Dipping in boiling water (2 min) 7 ± 3.41; dipping in boiling water (1 min) 81 ± 25.8, rinsing with alcohol 2.10 2 ± 13; rinsing with tap water 6.10 3 ± 36; rinsing with H2O2 6.10 4 ± 2; brushing 2.10 5 ± 28 and rinsing with NaOH 10 8 ± 15.
Highlights
Truffles are the most highly edible valued mycorrhizae fungi in gastronomic and economic terms
The results showed that the more effective treatment was obtained when Truffle ascocarps were immersed in boiling water for 1 or 2 min with a total mesophilic microorganisms (TMM) count respectively 81 and 7 Colony Forming Units (CFU) per g of dry Truffle ascocarps biomass
The highest total mesophilic microoraganisms (TMM) was obtained after rinsing Truffle ascocarps in 2% NaOH where the number saved was 108 CFU per g of dry Truffle ascocarps biomass
Summary
Truffles are the most highly edible valued mycorrhizae fungi in gastronomic and economic terms. Some species of Truffle such as Tuber magnatum, Tuber melanosporum and Tuber aestivum/uncinatum are highly praised due to their aroma and organoleptic propreties [1]. Several studies reported high microbial loads in the range of 105 cfu/g to 108 cfu/g in the gleba of Tuber borchii, Tuber magnatum, T. melanosporum and T. aestivum species [2]-[4]. High microbial loads and the presence of potential pathogens such as Listeria and Salmonella species make Truffle spoilage easier [5]. It is essential for developing disinfection techniques to extend Truffle storage and to improve sanitary quality
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