期刊
JOURNAL OF FOOD ENGINEERING
卷 95, 期 1, 页码 11-15出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2009.05.003
关键词
Shelf life; Sodium hypochlorite; Health safety; Tomato; Sweet pepper; Cucumber; Ecotoxicity on vegetables; Rhizopus stolonifer
资金
- Spanish Ministry of Education and Science [AGL2007-64832/AGR]
Raw salad vegetables are typically consumed without being cooked. This study compared peracetic acid mix (PAA) and sodium hypochlorite (SH) as disinfectants on vegetables postharvest. Tomato, sweet pepper and cucumber were evaluated in three different experiments: (1) determination of organoleptic characteristics of vegetables by consumer preference; (2) disinfectant capacity comparison of FAA versus SH; and (3) measurement of phytotoxicity of disinfectant products, expressed as alteration of the surface of sweet peppers. Each treatment was replicated four times, and all procedures simulated the procedures carried out in industry. No differences in fruits washed with different treatments were found by the panel. Starting at Day 15, the peracetic acid mixture (PAA) showed better disinfection performance than sodium hypochlorite (SH). The results indicate that the peracetic acid mix is better for washing fruit and improving postharvest life as it is better for the environment (due to low toxicity) and for health safety and does not affect the taste characteristics of the fruit. (C) 2009 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据