title: Effect of alternatives to chlorine washing for sanitizing fresh coriander.
abstract: Fresh coriander leaves are highly perishable in nature and their sensory quality and nutritional value decreases without proper processing or preservation. In the present study, three aqueous solutions of sodium hypochlorite (SH, 100 mg/L), chlorine dioxide (CD, 10 mg/L), and sodium butylp-hydroxybenzoate (SBPH, 12 mg/L), and tap water, were used to treat fresh coriander for 15 min. The treated samples were packed in PVC boxes with ambient air under packaged under passive modified atmosphere packaging conditions and stored at 4 °C for 10 days. Effects of washing treatments on color, total chlorophyll contents, ascorbic acid contents, total contents of phenolic compounds, and total aerobic bacterial counts (APC) were investigated. CD treatment has the least detrimental effects on color, total chlorophyll contents and ascorbic acid contents of fresh coriander, followed by SH treatment. In addition, CD treatment showed a greater reduction in APC and maintained the microbial load at lower levels than other treatments during the 10-day storage period.
authors.affiliation: Food Science Institute, Zhejiang Academy of Agricultural Science, Hangzhou, 310021 Zhejiang P.R. China.|Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, 310021 P.R. China.|State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Hangzhou, 310021 P.R. China.
authors.forename: Haiyan
authors.initials: H
authors.lastname: Gao
authors.affiliation: Food Science Institute, Zhejiang Academy of Agricultural Science, Hangzhou, 310021 Zhejiang P.R. China.|Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, 310021 P.R. China.|State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Hangzhou, 310021 P.R. China.
authors.forename: Xiangjun
authors.initials: X
authors.lastname: Fang
authors.affiliation: Food Science Institute, Zhejiang Academy of Agricultural Science, Hangzhou, 310021 Zhejiang P.R. China.|Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, 310021 P.R. China.
authors.forename: Yunlong
authors.initials: Y
authors.lastname: Li
authors.affiliation: Food Science Institute, Zhejiang Academy of Agricultural Science, Hangzhou, 310021 Zhejiang P.R. China.|Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, 310021 P.R. China.|State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Hangzhou, 310021 P.R. China.
authors.forename: Hangjun
authors.initials: H
authors.lastname: Chen
authors.affiliation: Zhejiang Zhongfa Agricultural Science and Technology Development Co., Ltd., Hangzhou, P.R. China.
authors.forename: Qi Fa
authors.initials: QF
authors.lastname: Zhao
authors.affiliation: Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038 USA.
authors.forename: Tony Z
authors.initials: TZ
authors.lastname: Jin
keywords: Decontamination solutions; Fresh produce; Microbial load; Quality; Shelf life