DOI QR코드

DOI QR Code

Effects of Different Sanitizers on the Quality of 'Tah Tasai' Chinese Cabbage (Brassica campestris var. narinosa) Baby Leaves

살균소독제가 다채 어린잎채소(Brassica campestris var. narinosa)의 수확 후 품질에 미치는 영향

  • Received : 2011.02.16
  • Accepted : 2011.07.29
  • Published : 2011.08.30

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 ($O_3$), 15 ppm chlorine dioxide solution ($ClO_2$) and washing with 0.2% citric acid solution followed by 50% ethanol spray (CA+Et). The samples were then packaged in 50 ${\mu}m$ polyethylene bags and stored at $5^{\circ}C$ 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 $O_3$ showed substantially higher electrolyte leakage throughout the storage. This treatment also rendered a higher accumulation of $CO_2$ in the packages. Samples treated with Cl and CA+Et maintained good overall visual quality with higher scores compared to that of $O_3$ and $ClO_2$. 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

References

  1. 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
  2. Jacxsens L (2002) Influence of Preservation Parameters on the Quality of Fresh‐Cut Vegetables. Doctoral Thesis. University of Ghent, Ghent, Belgium
  3. Huxsoll CC, Bolin HR (1989) Processing and distribution alternatives for minimally processed fruits and vegetables. Food Technol, 43, 124-128
  4. 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
  5. 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
  6. 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
  7. Garcia-Gimeno RM, Zurera-Cosano G (1997) Determination of ready-to-eat vegetable salad shelf-life. Intl J Food Microbiol, 36, 31-38 https://doi.org/10.1016/S0168-1605(96)01238-X
  8. 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 https://doi.org/10.1038/sj.jea.7500139
  9. Wei CI, Cook DL, Kirk JR (1985) Use of chlorine compounds in the food industry. Food Technol, 39, 107-115
  10. Page T, Harris RH, Epstein SS (1976) Drinking water and cancer mortality in Louisiana. Science, 193, 55-57 https://doi.org/10.1126/science.935854
  11. Brungs WA (1973) Effects of residual chlorine on aquatic life. J Water Pollut Contr Fed, 45, 2180-2193
  12. Kim JG, Yousef A, Chism G (1999) Use of ozone to inactivate microorganism on lettuce. J Food Safety, 19, 17-34 https://doi.org/10.1111/j.1745-4565.1999.tb00231.x
  13. Rosen J, Kader A (1989) Postharvest physiology and quality maintenance of sliced pear and strawberry fruits. J Food Sci, 54, 656-659 https://doi.org/10.1111/j.1365-2621.1989.tb04675.x
  14. 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
  15. 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 https://doi.org/10.1016/j.jfoodeng.2003.08.004
  16. 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
  17. 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
  18. 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
  19. McGuire RG (1992) Reporting of objective color measurements. HortSci, 27, 1254-1255
  20. 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 https://doi.org/10.1007/s002170050125
  21. 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
  22. 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 https://doi.org/10.1007/s10068-010-0026-x
  23. 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
  24. 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 https://doi.org/10.1016/j.postharvbio.2004.03.003
  25. 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 https://doi.org/10.1016/j.foodres.2004.06.004
  26. Marangoni AG, Palma T, Stanley DW (1996) Membrane effects in postharvest physiology. Postharvest Biol Technol, 7, 193-217 https://doi.org/10.1016/0925-5214(95)00042-9
  27. 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 https://doi.org/10.1016/j.postharvbio.2010.09.013
  28. National Advisory Committee on Microbiological Criteria for Foods (1999) Microbiological safety evaluations and recommendations on sprouted seeds. Intl J Food Microbiol, 52, 123-153 https://doi.org/10.1016/S0168-1605(99)00135-X
  29. 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
  30. 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 https://doi.org/10.1111/j.1365-2672.1995.tb03110.x
  31. Shirk O (2000) Las mediciones del ozono. Drager Sicherheitstechnik GmbH, Drager Hispania Mapfre Seguridad, 77, 17-21

Cited by

  1. Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films vol.20, pp.2, 2014, https://doi.org/10.1177/1082013213476073