Changes in the Microflora of Packaged Fresh Tomatoes

Fresh tomatoes were shrink‐wrapped in film, sealed in gas‐flushed film pouches, or stored in cardboard packing crates. All samples were stored at 13°C, and changes in populations of total aerobes, psychrotrophs, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria followed. Shrink‐wrapping and gas‐packaging increased aerobic counts over no packaging, and selected for yeasts and molds. Shrink‐wrapping additionally selected for lactic acid bacteria. The greatest number of psychrotrophs but the least number of yeasts and molds developed in unpackaged tomatoes. Shrink‐wrapped and gas‐packaged tomatoes remained unspoiled at least 6 weeks whereas controls spoiled in 4 weeks.