บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of sanitation treatments with heated, chlorinated water on the microbiology of fresh-cut Thai mangoes.

Ngarmsak M., Delaquis P.J., Toivonen P.M.A., Ooraikul B., Ngarmsak T., Mazza. G

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 28

2004

บทคัดย่อ

Effect of sanitation treatments with heated, chlorinated water on the microbiology of fresh-cut Thai mangoes.     Studies were conducted to investigate the effects of fruit sanitation treatments o­n the microbiology of fresh-cut Thai mango (cm. Chokanun).Washing in warm (50 °C) or cold (12 °C) chlorinated water (100 mg L-1) for 5 min significantly (p< 0.05) reduced total microbial populations o­n the skin and stem end of mangoes.Yeast and mold populations were particularly sensitive to the effects o­n heat.Brushing did not significantly (p<0.05) improve the removal of microorganisms from the fruit surface at either temperature.

Microbial populations o­n fresh-cut mango slices prepared from unwashed fruit were significantly (p<0.05) higher than those prepared from washed fruit.Chlorinated water washes at both temperatures were equally effective in moderating the transfer of microorganisms from the fruit surface to the flesh.After 7 days in storage at 5 °C, microbial populations o­n slices prepared from unwashed fruit were significantly higher (p<0.05) than those measured o­n slices prepared from washed mangoes.Brushing had no effect o­n the microbiology of the stored mango slices.

Washing and brushing treatments did not alter chemical indices (pH, total acidity, soluble solids) or headspace gas composition (CO2, O2) in stored mango slices.