The influence of washing treatment on quality of sweet pepper
Ki Wung Kwak, Hyun Sik Choi, Sung Jin Lee, Hyung Kweon Yun, Jong Nam Park and Cheon Soon Jeong
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
Recently, demands for minimally processed ready-to-eat vegetables have increased because they provide convenience to the user. However the potential exists for minimally processed vegetables to be polluted by microorganisms. This research investigated the effects of washing with water, NADCC, hydrogen peroxide, sodium hydrogen carbonate, and NSU(NADCC + sodium hydrogen carbonate + ultrasonic) or using ultrasonic, on the control of
microorganisms growth. Washing with water only reduced the number of microorganism to 0.75-1.65 log10 CFU/g. NSU combined with three method for washing sterilization retarded remarkably the growth of aerobic bacteria (2.98 log10 CFU/g.), coliforms(3.12 log10 CFU/g.) and yeast (2.71 log10 CFU/g.). After NSU treatment, respiration rate was highest in all of treatment (12.9 mg/kg/h) and the amount of ethylene was also high (19.0 µl/kg/h). There were no differences in fruit quality attributes such as sugar content, firmness, vitamin C among treatments. The NSU treatment can control microorganisms efficiently without damaging fruit quality.