Quality change of coconut meat under low temperature and isolation and identification of specific spoilage organism

In order to study the principles of specific spoilage organisms caused rot, solve the difficulties of transportion and putrescibility, the quality changes of coconut meat under low temperature were studied and the predominant spoilage organisms were isolated and identified. The results showed that, with the increase of storage time, the total bacterial count, pH value, acid value and peroxide value increased, while firmness decreased. According to the characters of colony, three spoilage bacteria and two yeast strains were screened out by streak plate method. Identified by 16S rRNA or ITS sequences, L1, L2 and L3 were Raoultella ornithinolytica, Pantoea ananatis, and Enterobacter cloacae, respectively, while L4 and L5 were Pichia sp. and Debaryomyces hansenii, respectively.