Horticulture, Environment, and Biotechnology : HEB

Korean Society of Horticultural Science (한국원예학회)
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Effect of Sanitizers on Microbial Growth and Quality of Fresh-Cut Carrot Shreds

Kim, Ji Gang;Yaptenco, Kevin F.;Lim, Chai Il

  • Published : 20060000
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Abstract

Chlorine is widely used as a sanitizer to maintain microbial quality and safety of fresh-cut products; the fresh-cut industry needs more effective sanitizers that can reduce microbial contamination and improve storage quality. The effect of sanitizers on storage quality and microbial growth of fresh-cut carrot shreds was studied. Shredded carrot samples were washed in tap water, 100 μLㆍL⁻¹ chlorinated water, 30 μLㆍL⁻¹ acidified sodium chlorite (ASC), or 30 μLㆍL⁻¹ peroxyacetic acid-based sanitizer (PA). The samples were then packaged in polyethylene film (O₂ transmission rate of 29.2 p㏖ㆍs⁻¹ㆍm⁻²ㆍPa⁻¹) and stored for 14 days at 5℃. Results indicated that sanitizers affected off-odor, skin whitening, and microbial population of carrot shreds. PA was effective in inhibiting total aerobic bacterial population and coliform count on samples. PA also maintained initial color values, inhibited off-odor development and skin whitening of samples, and achieved the highest overall quality score among sanitizer treatments. The results showed that PA could be an effective alternative to chlorine for washing fresh-cut carrots.

Keywords

References

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