76C-34 |
Washing and disinfection treatments on whole, raw sweetpotatoes for the fresh market |
J. STOJANOVIC, Food Science and Technology, Mississippi State University, Box 9805, Mississippi State, MS 39762 and J. L. Silva. Sweetpotatoes (Ipomoea batatas) are harvested and stored for up to 12 or more months prior to shipping for market. To prepare for shipment, packers dump the roots in tank filled with water prior to drying and packaging for market. However, high incidents of spoilage are noted at time. The objective of this work was to compare various washing and disinfection treatments, microbial load, spoilage rate, and appearance on fresh sweetpotato roots. Fresh sweetpotatoes were obtained from a packaging facility. These had soil attached because they were stored immediately following the harvest. Treatments on roots were: 30 min water wash tank (WW); washing for 30 min followed by brush cleaning (WB); washing for 30 min in 200 ppm chlorine water (CW); water washing for 30 min, brush cleaning and spraying with 200 ppm chlorine (WBC); and water washing for 30 min, brush cleaning and spraying with 40 ppm peroxyacetic acid (WBT). Wash water in the tank (WW) alone decreased aerobes (APC) by 1.2 logCFU/ml, with little or no effect on coliforms (TCC), or yeast and molds (YMC). Brushing following WW decreased counts by about 1 log CFU/ml. A 1.5-1.7 log CFU/ml reduction in microbial count was achieved with CW, whereas WBT decreased microbial counts by about 2.3 logCFU/ml. Moreover, the peroxyacetic acid treatment yielded brighter, more appealing roots. Sweetpotatoes for the fresh market should be disinfected with 40 ppm peroxyacetic acid to lower spoilage incidence and increase consumer appeal.
Session 76C, Fruit & Vegetable Product: Fresh Fruits and Vegetables
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