MICROBIOLOGICAL QUALITY OF FRESH-CUT CABBAGE TREATED WITH DISINFECTANT AND STORED IN ACTIVE MAP

Microbiological and organoleptic quality of fresh-cut cabbage was evaluated during storage in active modified atmosphere packaging (MAP) at 10°C. The samples were initially treated with tap water or 0.05% calcined calcium agent (91% of calcium oxide) followed by ozonated water (5 ppm of ozone) and subsequently packaged, which was flushed with air or 10% CO₂. After 7 days at 10°C, CO₂ accumulated to 13-15% and O₂ depleted to 2-4% in the packages.
The CO₂ concentration approached equilibrium after 4 days storage in packages flushed with air, while the equilibrium was attained immediately in packages flushed with CO₂. The calcined calcium treatment followed by ozonated water reduced counts of mesophiles, coliforms, and psychrotrophs by 1-2 logs relative to water-dipped control on day 0 and day 3. Flushing with 10% CO₂ limited the diversity of bacterial flora and reduced growth of psychrotrophs by 0.8 to 1.1 logs as compared to those flushed with air.
Bacteria isolated from fresh-cut cabbage were phytopathogenic and soilborne organisms such as genera Bacillus, Enterobacter, Pseudomonas, and Stenotrophomonas. Neither treatment of disinfectant or 10% CO₂ flush affected organoleptic quality including browning, water-soaked appearance, and pitting of fresh-cut cabbage.
So the calcined calcium agent with ozonated water treatment and flushing with 10% CO₂ were beneficial to the fresh-cut cabbage in controlling the bacterial growth and having no detrimental effect on the organoleptic quality.

Southeast Asia Symposium on Quality and Safety of Fresh and Fresh-Cut Produce

H. Izumi, S.K. Wendakoon, R. Okumura, Y. Murakami

bacterial counts, bacterial flora, calcined calcium, ozonated water, high CO₂

https://doi.org/10.17660/ActaHortic.2010.875.39