Efficacy of sodium hypochlorite and acidified sodium chlorite in preventing browning and microbial growth on fresh-cut produce.
The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at 4°C and 10°C. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p<0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at 10°C. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 mg/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables.
Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.
Shih Hui
SH
Sun
Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.
Su Jin
SJ
Kim
Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.
Soo Jin
SJ
Kwak
Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.
Ki Sun
KS
Yoon
acidified sodium chlorite; browning; fresh-cut root vegetable; fresh-cut vegetables; microbial growth