Spoilage Microbes in Dark Leafy Green Vegetable Juices During Cold Storage

Chenxi Guo's dataset characterizes microbial and physicochemical changes in conventional chard, collard greens, and kale juices over 21 days of refrigerated storage. It includes initial aerobic plate counts and fungal population measurements, alongside high-throughput sequencing results identifying core spoilage-associated bacterial and fungal genera. The data was last updated on 2026-05-13.

Use Cases

• Modeling microbial population dynamics based on aerobic plate count and fungal count time-series data.
• Identifying spoilage-associated microbial taxa based on high-throughput sequencing results for Pseudomonas, Leuconostoc, and Sporobolomyces.
• Correlating spoilage progression with physicochemical changes like pH and color shifts mentioned in the description.
• Comparing microbial communities between conventional and organic cropping systems based on described taxonomic differences.

Strengths

• Includes specific initial microbial counts: aerobic plate counts ranging from 7.57 to 7.71 Log CFU/mL and fungal populations from 5.85 to 6.15 Log CFU/mL.
• Documents temporal changes over a defined 21-day refrigerated storage period.
• Employs both culture-dependent and culture-independent (high-throughput sequencing) methods, as described.

Limitations

• Dataset scale is very small at 15.1 KB, indicating limited data volume.
• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.

Provenance

Source

Chenxi Guo via figshare

Collection Method

Culture-dependent and culture-independent methods applied to juices during refrigerated storage.

Time Range

Monitoring period of 21 days.

Freshness

Last updated 2026-05-13 05:53:43; freshness should be verified.