Effect of surface sterilization and washing methods on microorganism and quality of the minimally processed chicory (Cichorium intybus L. var. Foliosum)
Kwon J.Y.; Kim B.S.; Kwon K.H.; Kim Y.J. and Kim G.H.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.113
2004
บทคัดย่อ
Effect of surface sterilization and washing methods on microorganism and quality of the minimally processed chicory (Cichorium intybus L. var. Foliosum)
The more demand for fresher and safer convenient foods have been increasing, the more minimally processed vegetables have been developing. However, minimally processed vegetables are highly perishable and should be treated carefully due to the foodborne pathogens originated from vegetables. The objective of this study was to enhance the surface sterilization effect of fresh Chicory by various surface sterilization and washing methods. Minimally processed chicory was washed in tap water (TW), 100 mg L
-1 chlorinated water (CW) and 3 mg L
-1 ozonated water (OW) by a mechanical washing instrument for 3 minutes and then packed with 40 mm OPP (bi-axially oriented polypropylene) film and stored for three weeks at 4 and 10.
TW washing resulted in approximately one log reduction of microbial load. OW and CW treatments resulted in another two log reduction in addition to TW. Treatment with higher ozone concentration enhanced inactivation, however excessive treatment with over 3 mg L-1 ozonated water deteriorated the textural quality. Microbial population was increased, regardless of treatment, with about one to two log scale during 3 weeks at 40 and 10 storage. There was no significant difference in visual quality within various treatments.