ArticleFoods (Basel, Switzerland)2022
Specific Microbial Communities Are Selected in Minimally-Processed Fruit and Vegetables according to the Type of Product.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Daidai Flower Essential Oil as a Multifunctional Natural Agent: Chemical Profile, Antimicrobial Activity, Preliminary Insecticidal Potential, and Improved Microbiological Quality of Fresh Arugula During Refrigerated Storage.Journal of food science · 2026Article
- Retail-Level Microbiomes of Organic and Conventional Fresh Produce: A Multi-Kingdom Analysis of Amoeba-Associated Bacterial Viability.Foods (Basel, Switzerland) · 2026Article
- Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications.World journal of microbiology & biotechnology · 2026Review
- Combined Effect of Plasma-Activated Water, Edible Coating, and Active Packaging on Cherry Tomato Shelf-Life: Kinetics and Microbiome Approach.Foods (Basel, Switzerland) · 2026Article
- Occurrence of Filamentous Fungi and Mycotoxins in Fresh and Minimally Processed Leafy Vegetables from Gardens and Markets.Foods (Basel, Switzerland) · 2025Article
- Exploring the diversity and potential functional characteristics of microbiota associated with different compartments ofFrontiers in microbiology · 2024Article
- Characterization of Microbial Diversity of Two Tomato Cultivars through Targeted Next-Generation Sequencing 16S rRNA and ITS Techniques.Microorganisms · 2023Article
- Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films.Microorganisms · 2023Article
- Relation of Minimally Processed Foods and Ultra-Processed Foods with the Mediterranean Diet Score, Time-Related Meal Patterns and Waist Circumference: Results from a Cross-Sectional Study in University Students.International journal of environmental research and public health · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Fruits and vegetables (F&V) products are recommended for the daily diet due to their low caloric content, high amount of vitamins, minerals and fiber. Furthermore, these foods are a source of various phytochemical compounds, such as polyphenols, flavonoids and sterols, exerting antioxidant activity. Despite the benefits derived from eating raw F&V, the quality and safety of these products may represent a source of concern, since they can be quickly spoiled and have a very short shelf-life. Moreover, they may be a vehicle of pathogenic microorganisms. This study aims to evaluate the bacterial and fungal populations in F&V products (i.e., iceberg lettuces, arugula, spinaches, fennels, tomatoes and pears) by using culture-dependent microbiological analysis and high-throughput sequencing (HTS), in order to decipher the microbial populations that characterize minimally-processed F&V. Our results show that F&V harbor diverse and product-specific bacterial and fungal communities, with vegetables leaf morphology and type of edible fraction of fruits exerting the highest influence. In addition, we observed that several alterative (e.g.,
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