Efficacy of sodium chlorite in reducing microbial populations and improving the quality of fresh-cut broccoli florets

Conference proceedings article

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Renumarn P., Jitareerat P., Srilaong V., Uthairatanakij A., Kanlayanarat S.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2012

Volume number: 943

หน้าแรก: 223

หน้าสุดท้าย: 230

จำนวนหน้า: 8

ISBN: 9789066050204

นอก: 0567-7572

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84863698645&partnerID=40&md5=c2d9468a6fdd473f41b7e94b28fd32cc

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

Fresh-cut broccoli florets were dipped in 500, 750 and 1,000 ppm of sodium chlorite (SC) solution for 1 min and then stored at 4ฐC for 12 days. Floret samples dipped in tap water served as control. Microbial population (Salmonella spp., total bacteria, and yeast and mold) and floret quality changes were determined. On initial day of storage, SC regardless of concentration significantly reduced Salmonella spp. population by approximately 3 log CFU/g. During storage, 750 and 1,000 ppm SC decreased Salmonella spp. load more effectively than 500 ppm SC; however, higher SC levels caused tissue damage and browning evident after 9 days of storage. SC at 500 ppm was often more effective than higher SC levels in reducing total bacterial and yeast and mold counts. SC did not affect weight loss, floret color, sensory attributes and chlorophyll content. Our results suggest that 500 ppm SC could be used to reduce microbial population and maintain quality of fresh-cut broccoli florets.

คำสำคัญ

Minimal processing