|
KMID : 0545120100200020363
|
|
Journal of Microbiology and Biotechnology
2010 Volume.20 No. 2 p.363 ~ p.369
|
|
|
Microbial Quality and Safety of Fresh-cut Broccoli with Different Sanitizers and Contact Times
|
|
Das Basanta Kumar
Kim Ji-Gang
|
|
|
Abstract
|
|
|
|
This study was conducted to investigate the effect of different sanitizers and contact times on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces, washed each for 90 seconds and 180 seconds in normal tap water (TW), 100 ?L?L-1 chlorinated water (CL, pH 7), electrolyzed water (EW, pH 7.2) containing 100 ?L?L-1 free chlorine or 2 ?L?L-1 ozonated water (O3) separately and respectively. Then, samples were packaged in 30 μm polyethylene bags and stored at 5?C for 9 days. No significant differences were observed in gas composition and color parameters (L*, a*, b* and hue angle) among different sanitizers with contact times. No off-odor was detected during the storage. Longer contact time was not effective in reducing microbial population except O3 washing. O3 with 90 seconds was not much effective in reducing microbial population compared to Cl or EW. However, samples washed with O3 for 180 seconds observed the lowest numbers of total aerobic and coliform plate counts. The result suggested that, longer contact time of ozone can be used as a potential sanitizer to maintain the microbial quality and safety of fresh-cut broccoli.
|
|
|
KEYWORD
|
|
|
Fresh-cut produce, Broccoli, Microbial quality, Sanitizer
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
  
|
|