Advanced SearchSearch Tips
Effects of Different Sanitizers on the Quality of 'Tah Tasai' Chinese Cabbage (Brassica campestris var. narinosa) Baby Leaves
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 4,  2011, pp.429-435
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.4.429
 Title & Authors
Effects of Different Sanitizers on the Quality of 'Tah Tasai' Chinese Cabbage (Brassica campestris var. narinosa) Baby Leaves
Chandra, Dulal; Kim, Ji-Gang;
  PDF(new window)
The demand of packaged baby leaves has been increased for its convenient use as fresh-cut produce. This investigation was aimed to explore the effects of different sanitizers on the quality parameters of 'Tah Tasai' Chinese cabbage (Brassica campestris var. narinosa) baby leaves. Thirteen days old baby leaves were harvested and washed in tap water (TW), 100 ppm chlorine solution (Cl), 2 ppm ozonated water (), 15 ppm chlorine dioxide solution () and washing with 0.2% citric acid solution followed by 50% ethanol spray (CA+Et). The samples were then packaged in 50 polyethylene bags and stored at for 10 days. Off-odor of packaged baby leaves was not detected during storage. There was no significant difference in color parameters among the treatments. Samples treated with showed substantially higher electrolyte leakage throughout the storage. This treatment also rendered a higher accumulation of in the packages. Samples treated with Cl and CA+Et maintained good overall visual quality with higher scores compared to that of and . Although Cl treatment showed lower number of total aerobic count at the beginning of storage, citric acid in combination with ethanol treatment was more effective until the end of storage. The combined treatment also showed comparatively lower coliform plate count. This result indicates that citric acid wash followed by ethanol spray could be an alternative to chlorine for environment friendly sanitization of baby leaves.
baby leaves;microbial;packaging;quality;sanitation;washing;
 Cited by
Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films, Food Science and Technology International, 2014, 20, 2, 137  crossref(new windwow)
Lucier G, Allshouse J, Lin BH (2004) Factors affecting spinach consumption in the United States, Electronic outlook report from the Economic Research Service; USDA, Washington DC, USA

Jacxsens L (2002) Influence of Preservation Parameters on the Quality of Fresh‐Cut Vegetables. Doctoral Thesis. University of Ghent, Ghent, Belgium

Huxsoll CC, Bolin HR (1989) Processing and distribution alternatives for minimally processed fruits and vegetables. Food Technol, 43, 124-128

Pirovani ME, Piagentini AM, Güemes DR, Dipentima JH (1998) Quality of minimally processed lettuce as influenced by packaging and chemical treatments. J Food Quality, 22, 475-484

Hardenburg RE, Watada AE, Wang CY (1986) The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. USDA Agricultural Handbook No 66, Washington DC, USA

Riva M, Pranzetti L, Galli A (2001) Effect of storage temperature on microbiological quality and shelf-life of ready-to-use salads. Anal Microbiol, 51, 39-52

Garcia-Gimeno RM, Zurera-Cosano G (1997) Determination of ready-to-eat vegetable salad shelf-life. Intl J Food Microbiol, 36, 31-38 crossref(new window)

Nieuwenhuijsen MJ, Toledano MB, Elliot P (2000) Uptake of chlorination disinfection by‐products; a review and a discussion of its implications for exposure assessment in epidemiological studies. J Expo Anal Environ Epidemiol, 10, 586-599 crossref(new window)

Wei CI, Cook DL, Kirk JR (1985) Use of chlorine compounds in the food industry. Food Technol, 39, 107-115

Page T, Harris RH, Epstein SS (1976) Drinking water and cancer mortality in Louisiana. Science, 193, 55-57 crossref(new window)

Brungs WA (1973) Effects of residual chlorine on aquatic life. J Water Pollut Contr Fed, 45, 2180-2193

Kim JG, Yousef A, Chism G (1999) Use of ozone to inactivate microorganism on lettuce. J Food Safety, 19, 17-34 crossref(new window)

Shirk O (2000) Las mediciones del ozono. Drager Sicherheitstechnik GmbH, Drager Hispania Mapfre Seguridad, 77, 17-21

Rosen J, Kader A (1989) Postharvest physiology and quality maintenance of sliced pear and strawberry fruits. J Food Sci, 54, 656-659 crossref(new window)

Yildiz F (1994) Initial preparation, handling and distribution of minimally processed refrigerated fruits and vegetables. In: Minimally Processed Refrigerated Fruits and Vegetables, Wiley RC (Editor), Chapman & Hall, New York, USA, p 15-49

Jiang Y, Pen L, Li J (2004) Use of citric acid for shelf-life and quality maintenance of fresh cut Chinese water chestnut. J Food Eng, 63, 325-328 crossref(new window)

Gomez P, Artes F (2004) Ascorbic and citric acids to preserve quality of minimally processed green celery. In: Proceedings of IV Postharvest Iberian Symposium, Oeiras, Portugal, p 369-373

Ibrahim TA, Jude-ojei BS, Giwa EO, Adebote VT (2009) Microbiological analysis and effect of selected antibacterial agents on microbial load of fluted pumpkin, cabbage and bitter leaves. Res J Agric Biol Sci, 3, 1143-1145

Das BK, Kim JG (2010) Microbial quality and safety of fresh cut broccoli with different sanitizers and contact times. J Microbiol Biotechnol, 20, 363-369

McGuire RG (1992) Reporting of objective color measurements. HortSci, 27, 1254-1255

Lopez-Galvez G, Peiser G, Nie X, Cantwell M (1997) Quality changes in packaged salad products during storage. Z Lebensm Unters Forsch, 205, 64-72 crossref(new window)

Luo Y, McEvoy JL, Wachtel MR, Kim JG, Huang Y (2004) Package atmosphere affects postharvest biology and quality of fresh-cut cilantro leaves. HortSci, 39, 567-570

Chung HS, Choi MG, Moon KD (2010) Maintaining quality of wild vegetables (Aster glehni and Aruncus dioicus var. kamtschaticus) from ulleungdo (island), Korea by modified atmosphere packaging. Food Sci Biotechnol, 19, 193-199 crossref(new window)

Kim JG, Yaptenco KF, Lim CI (2006) Effects of sanitizers on microbial growth and quality of fresh cut carrot shreds. Hort Environ Biotechnol, 47, 313-318

Allende A, Luo Y, McEvoy JL, Artes F, Wang CY (2004) Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions. Postharvest Biol Technol, 33, 51-59 crossref(new window)

Wang H, Feng H, Luo Y (2004) Microbial reduction and storage quality of fresh cut cilantro washed with acidic electrolyzed water and aqueous ozone. Food Res Intl, 37, 949-956 crossref(new window)

Marangoni AG, Palma T, Stanley DW (1996) Membrane effects in postharvest physiology. Postharvest Biol Technol, 7, 193-217 crossref(new window)

Tomas-Callejas A, Martinez-Hernandez GB, Artes F, Artes-Hernandez F (2011) Neutral and acidic electrolyzed water as emergent sanitizers for fresh-cut mizuna baby leaves. Postharvest Biol Technol, 59, 298-306 crossref(new window)

National Advisory Committee on Microbiological Criteria for Foods (1999) Microbiological safety evaluations and recommendations on sprouted seeds. Intl J Food Microbiol, 52, 123-153 crossref(new window)

Betts G, Everis L (2005) Alternatives to hypochlorite washing systems for the decontamination of fresh fruit and vegetables. In: Improving the Safety of Fresh Fruit and Vegetables. Jongen W (Editor), Wageningen, The Netherlands

Carlin F, Nguyen-the C, Dasilva AA (1995) Factors affecting the growth of Listeria monocytogenes on minimally processed fresh endive. J Appl Bacteriol, 78, 636-646 crossref(new window)