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Effects of Different Sanitizers on the Quality of 'Tah Tasai' Chinese Cabbage (Brassica campestris var. narinosa) Baby Leaves
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  • 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;
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 Abstract
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.
 Keywords
baby leaves;microbial;packaging;quality;sanitation;washing;
 Language
English
 Cited by
1.
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)
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