Volume 3, Issue 1-2, February 2015, Page: 171-176
Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce
Daneeya Hengphum, Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand; Postharvest Technology Innovation Center, Commission of Higher Education, Bangkok, Thailand
Apiradee Uthairatanakij, Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand; Postharvest Technology Innovation Center, Commission of Higher Education, Bangkok, Thailand
Panida Boonyaritthongchai, Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand; Postharvest Technology Innovation Center, Commission of Higher Education, Bangkok, Thailand
Nutthachai Pongprasert, Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand; Postharvest Technology Innovation Center, Commission of Higher Education, Bangkok, Thailand
Pongphen Jitareerat, Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand; Postharvest Technology Innovation Center, Commission of Higher Education, Bangkok, Thailand
Received: Mar. 2, 2015;       Accepted: Mar. 2, 2015;       Published: Mar. 18, 2015
DOI: 10.11648/j.jfns.s.2015030102.43      View  3956      Downloads  229
Abstract
The main problem of fresh-cut lettuce is browning at the cut surface and microbial contamination, which results in short shelf life. The effect of sodium chlorite (SC) on browning reduction and microbial growth on fresh-cut ‘Green oak’ lettuce salad was investigated. Green oak lettuce was washed with tap water before cutting into 3 cm of length. The samples were immediately immersed the cold solutions (4 °C) of 50 and 100 ppm SC for 1 min. The cold filtered water treatment was used as the control. The excess solution was removed by manual spindle. The treated samples were packed in polypropylene tray, top heated seal with polypropylene film, and then kept at 4 °C for 8 days. The results showed 100 ppm SC was the best concentration to reduce browning, the growth of E. coli and coliforms, and delay the increase of weight loss in fresh-cut green oak, whereas it did not have any effects on the growth of total aerobe bacteria, yeasts and molds, and firmness of fresh-cut green oak. This result implies that SC solution may be alternative substance to against browning and the growth of E. coli and coliforms in fresh-cut produce.
Keywords
Browning, Fresh-Cut, Sodium Chlorite, Microbial Growth, Vegetables
To cite this article
Daneeya Hengphum, Apiradee Uthairatanakij, Panida Boonyaritthongchai, Nutthachai Pongprasert, Pongphen Jitareerat, Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 171-176. doi: 10.11648/j.jfns.s.2015030102.43
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