Evaluation of hydrogen peroxide as an alternative to the use of sodium hypochlorite in fresh-cut ‘Perola’ pineapple
Anotniolli L. R., Benedetti B.C., Souza Fiho M.S.M., Borges M.F. and Garutti D.S.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. 143 p.
2004
บทคัดย่อ
Evaluation of hydrogen peroxide as an alternative to the use of sodium hypochlorite in fresh-cut ‘Perola’ pineapple.
The purpose of this research was to evaluate the potential of hydrogenperoxide (H2O2) as an alternative to the use of the sodium hypochlorite (NaOCl) in the disinfection and sanitization of fresh-cut ‘Perola’ pineapple.Fruits were washed and separated in 4 groups.One of them was kept as control and the others were disinfected with NaOCl (200 mg L-1) or H2O2 (200 or 1000 mg L-1) solutions for 2 minutes.After approximately 24 hours of cold storage, fruits were mechanically peeled and manually sliced.Slices were dipped in pure water (control) or in NaOCl (20 mg L-1) or H2O2 (20 or 100 mg L-1) solutions for 30 seconds.The liquid in excess was drained and the slice were placed in polyethylene terapthalate packages and stored at 4 + 1 °C.The parameters: pH, peroxidase activity, pulp colour, carbon dioxide concentration, total soluble solid, total, reducing and not-reducing sugars, total titratable acidity and ascorbic acid content were evaluated every 2 days, for 10 days.Fresh-cut pineapple was evaluated for residual taste.Microbiological analyses were made every 3 days, during 12 days for mesophile aerobic, moulds and yeasts counts.The determination of tatal and fecal coliforms was made only on day 0.Although the sanitation agents have not interfered in physical, chemical, biochemical and sensorial characteristics of fresh-cut pineapple, they were inefficient in the reduction of mesophile aerobic and moulds and yeasts endophytic populations.Therefore, new studies must be carried for evaluation of the potential of hydrogen peroxide as a sanitation agent.