А. А. Ванькова The paper presents study results of the microbial community associated with leaf vegetable products during its transportation and short-term storage. The authors have determined the number and composition of microorganisms that live on the surface (epiphytes) and inside (endophytes) of parsley and dill leaf tissue after three- and six-fold unloading of the product and its subsequent storage for 3 days at a temperature of + 4°C. It has been revealed that the number of microorganisms and the structure of the microbial complex vary depending on the type of leaf vegetables. An increase in the number of microorganisms was noted after a six-fold unloading of products and storage. B acteriproved to be the dominant group of microorganisms in all periods of observation. The PCR method revealed that the dominant epiphytic strain of dill is Acinetobacter oleivorans, that ofparsley - Pseudomonas poae. The detected bacteria are representatives of the Pseudomonodales order of the Gammaproteobacteria class and refer to the aerobic food spoilage microbiota, which multiply well below +10°C. In this regard, manufacturers of green products are recommended to store and transport it at a temperature of 0-0.5°C in a package with a modified gas medium with a CO 2 content of not less than 10%, in order to maintain high quality and reduce product losses.
Научная статья 
transportation