บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Sodium hypochlorite and hydrogen peroxide disinfecting of minimally processed American lettuce.

Souza E.C., Boari C.A., Chitarra A.B., Chitarra M.I.F., Piccoli R.H.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 26.

2004

บทคัดย่อ

Sodium hypochlorite and hydrogen peroxide disinfecting of minimally processed American lettuce. This investigation aimed to evaluate the effectiveness of different concentration of sodium hypochlorite and hydrogen peroxide o­n microbiological control of minimally processed American lettuce.The presence of fungi, yeasts and coliforms at both 35 °C and 45 °C in the raw material after sanitizing was investigated.American lettuce was minimally processed, included: head defoliation, stem cutting, leaves selection, washing with potable water, cutting strips and finally washing with potable water.

After that, fresh cut product was divided into five parts, each o­ne washed with: potable water (control), a solution with 100 ppm of sodium hypochlorite, another o­ne with 150 ppm, and the others with 2 and 4% of hydrogen peroxide solution.The products were centrifuged, packed into plastic bags and stored at 2 °C for a nine days period.All treatments were effective o­n reducing the number of microorganisms present o­n samples of the lettuce cultivar studied.However, samples treated with hydrogen peroxide at 2% and sodium hypochlorite at 150 ppm showed better overall appearance during the storage period.