30G-24 |
Effect of post harvest wash treatments on the storage life and microbial load in selected horticultural products |
M. SIDDIQ1, V. Chonhenchob, J. N. Cash, P. Mizuki, E. T. Ryser, and S. Rodgers. (1) Food Science and Human Nutrition, Michigan State University, 124 G.M. Trout, East Lansing, MI 48824 Fresh produce items generally have a diverse population of microorganisms associated with them at the time of harvest. Most of the microflora are spoilage organisms that exert a minimal effect on the intact, actively growing fruit or vegetable. However, the possibilities of spoilage increase dramatically after the product is harvested and physiological changes increase metabolic processes that cause deterioration, with concomitant loss of physical and chemical barriers that normally impede microbial access to the product. Our objective was to compare the efficacy of several produce washes and sanitizers for extending storage life and reducing or eliminating spoilage microorganisms on fresh produce. Apples, strawberries and lettuce were treated as follows: A) water; B) 1000 ppm lactic acid and 750 ppm sodium lauryl sulfate; C) 3000 ppm lactic acid and 3000 ppm ethanol; D) 25 ppm chlorine; E) 80 ppm peracetic acid; F) 4000 ppm citric acid and 450 ppm sodium lauryl sulfate; and G) 1000 ppm hydrogen peroxide. Microbial load, color and texture were evaluated after 3, 5, 7 and 10 days of storage at 4 C. There were no differences in color or texture of whole apples and strawberries between any treatments after 7 days of storage. Treatments A and G were effective in preserving the color of apple slices, however, by day 10 all samples developed significant browning. The texture of apple slices was acceptable for all samples after 10 days storage. Both whole and cut lettuce exhibited measurable changes in color and texture during storage, with treatment F showing best results for color preservation. Microbial load of all produce samples were within acceptable range. These results suggest that in addition to cold storage, the use of post harvest treatments to reduce populations of spoilage microorganisms may play a significant role in prolonging shelf life of fresh produce.
Session 30G, Fruit & Vegetable Product: Processed Fruits and Vegetables
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