Use of acidified sodium chlorite as an antimicrobial treatment on the microbial control of shredded green papaya

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Publication Details

Author list: Chareekhot K., Boonyaritthongchai P., Wongs-Aree C., Kanlayanarat S., Techavuthiporn C.

Publisher: International Society for Horticultural Science (ISHS)

Publication year: 2015

Journal: Acta Horticulturae (0567-7572)

Volume number: 1088

Start page: 395

End page: 400

Number of pages: 6

ISBN: 9789462610828

ISSN: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84940107665&doi=10.17660%2fActaHortic.2015.1088.68&partnerID=40&md5=b8ca0a9b504177fa26ec94680cf9dfef

Languages: English-Great Britain (EN-GB)

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Abstract

The present study investigated the effects of acidified sodium chlorite as an antimicrobial compound on the microbial growth and storage quality of shredded green papaya (Carica papaya L.). Flesh of green papaya fruit were shredded and divided into four groups, and immersed in distilled water, 1 g.L-1 citric acid, 0.5 g.L-1 sodium chlorite, or 1 g.L-1 acidified sodium chlorite solution for 1 min. Treated shreds were air dried, packed in 16ื16 cm polyethylene bags (100 g/pack) and stored at 10ฐC for 10 days. Acidified sodium chlorite solution effectively inhibited the growth of coliforms and aerobic bacteria through four days of storage, whereas yeast and mold were completely inhibited throughout storage. Furthermore, the acidified sodium chlorite application suppressed the respiration rate and showed higher shear force throughout the storage. Therefore this application maintained the storage quality of shredded green papaya better than other treatments.

Keywords

Acidified sodium chlorite, Shredded