Effect of calcinated calcium washing solution and heat treatment on quality and microbial reduction of fresh-cut leafy vegetables
J. G. Kim, Nimitkeatai, and B. K. Das
Book of Abstracts, Southeast Asia Symposium Quality and Safety of Fresh and Fresh Cut Produce Greater Mekong Subregion Conference on Postharvest Quality Management in Chains, August 3-5, 2009, Radisson Hotel, Bangkok, Thailand.
2009
บทคัดย่อ
The heated scallop shell powder; calcinated calcium (1.5 g.L-1) alone or in combination with heat treatment (45°C for 2 min) were investigated as potential sanitizers for maintaining quality and microbial safety of fresh-cut leafy vegetables (iceberg lettuce, broccoli, baby pok choi, and pok choi microgreens) compared with 50µL.L-1 chorine. Quality and safety parameters of fresh-cut leafy vegetables packaged in 80 µm nylon/polyethylene bags were monitored during storage at 5°C. Washing in calcinated calcium at 17°C (normal water temperature) was effective in reducing microbial population of fresh-cut lettuce and broccoli up to the 12 days of storage as well as chlorine treatment. However, calcinated calcium washing at 17°C was only effective in reducing microbial population of baby pok choi and microgreens until 4 and 2 days, respectively. The use of calcinated calcium combined with heat treatment increased an electrical conductivity of fresh-cut lettuce and broccoli tissue. Combined heat treatment with washing solutions reduced aerobic plate count and coliform counts on fresh-cut iceberg lettuce and broccoli, only in initial period of storage. However, heat treatment induced of fresh-cut leafy vegetables resulting more microbial population compared to non heat treatment. Samples treated with calcinated calcium had good quality with low off-odor at the end of storage. The results suggest that calcinated calcium could be an alternative to chlorine as an environment-friendly sanitizer for washing of fresh-cut leafy vegetables without affecting sensorial quality.