Articles
THE EFFECTS OF DISINFECTANT ON THE QUALITY LOSS OF FRESH CUT PRODUCE
Article number
856_36
Pages
255 – 260
Language
English
Abstract
ClO2 has taken the place of NaOCl as a disinfectant more and more in water treatment, postharvest disinfection, food processing and pharmacy.
As an oxidant with high oxidative potential, ClO2 can pose a large threat to color change and nutrition quality of fresh cut produce.
In order to investigate the potential nutritional loss caused by ClO2, a slice of fresh cut lettuce and potato were immersed in 2 gradient concentration solutions of ClO2, each immersion for 5 or 10 minutes, centrifuged and packed in PE package.
Vitamin C content in fresh cut lettuce, protein content in potato were examined and ClO2 residue in fresh cut produce were also evaluated.
The studies showed almost no ClO2 residue could be detected after 24h treatment, but after a high concentration immersion, fresh cut lettuce displayed water-soaked specks that affected the overall visual quality.
No such specks were noticed on potato.
Potato browning was noticed and persisted when potatoes were directly immersed in ClO2 solution after being cut.
The browning was almost retarded only if the freshly cut fresh cut potato was first flooded by running water.
The disinfectant slightly retarded Vitamin C loss in cut lettuce, but had almost no effects on protein content in potato.
ClO2 has demonstrated to be a much more efficient disinfectant and browning inhibitor than NaOCl, but the heavy smell during the solution preparation limits its extensive application due to potential occupational health and safety problems.
As an oxidant with high oxidative potential, ClO2 can pose a large threat to color change and nutrition quality of fresh cut produce.
In order to investigate the potential nutritional loss caused by ClO2, a slice of fresh cut lettuce and potato were immersed in 2 gradient concentration solutions of ClO2, each immersion for 5 or 10 minutes, centrifuged and packed in PE package.
Vitamin C content in fresh cut lettuce, protein content in potato were examined and ClO2 residue in fresh cut produce were also evaluated.
The studies showed almost no ClO2 residue could be detected after 24h treatment, but after a high concentration immersion, fresh cut lettuce displayed water-soaked specks that affected the overall visual quality.
No such specks were noticed on potato.
Potato browning was noticed and persisted when potatoes were directly immersed in ClO2 solution after being cut.
The browning was almost retarded only if the freshly cut fresh cut potato was first flooded by running water.
The disinfectant slightly retarded Vitamin C loss in cut lettuce, but had almost no effects on protein content in potato.
ClO2 has demonstrated to be a much more efficient disinfectant and browning inhibitor than NaOCl, but the heavy smell during the solution preparation limits its extensive application due to potential occupational health and safety problems.
Authors
Shufang Zheng, Chengxu Sun, Wu Li, Lipu Gao
Keywords
ClO2, nutrient loss, fresh cut, lettuce, potato
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