Department of Food Engineering, Technical University of Cartagena, Cartagena, Murcia, Spain.
J Sci Food Agric. 2012 Mar 15;92(4):877-85. doi: 10.1002/jsfa.4664. Epub 2011 Oct 10.
The fresh-cut industry commonly uses sodium hypochlorite (NaClO) for disinfection. However, there are certain problems related to its use, and acidified sodium chlorite (ASC) could be an alternative sanitiser to replace it. There is limited research evaluating the effect of ASC on the overall quality of fresh-cut produce, especially sensory quality. In this study the decontamination efficacy and quality attribute effects of ASC on fresh-cut tatsoi after application and during storage were investigated.
Tatsoi baby leaves were minimally processed at 8 °C and stored under passive modified atmosphere packaging for up to 11 days at 5 and 10 °C. Low to moderate doses of ASC (100-500 mg L⁻¹) showed an initial antimicrobial efficacy on natural microflora and Escherichia coli as effective as that of NaClO. Regarding contact time, ASC was effective in reducting the E. coli population during the first 30 s of washing, and an increase in contact time did not improve the antimicrobial effect. Sensory quality attributes were well kept for up to 11 days at 5 °C but for only 5 days at the abusive temperature of 10 °C.
ASC provides an alternative sanitising technique to NaClO for maintaining the quality and safety of fresh-cut tatsoi baby leaves for up to 11 days at 5 °C.
鲜切行业通常使用次氯酸钠（NaClO）进行消毒。然而，其使用存在一些问题，酸化亚氯酸钠（ASC）可以作为替代消毒剂来替代它。关于 ASC 对鲜切农产品整体质量，特别是感官质量的影响，研究有限。本研究评估了 ASC 对鲜切塔菜应用后和储存期间的除菌效果和质量属性的影响。
将塔菜婴儿叶在 8°C 下进行轻度加工，并在 5°C 和 10°C 下在被动改良气氛包装下储存长达 11 天。低至中等剂量的 ASC（100-500mg/L）对自然微生物区系和大肠杆菌的初始抗菌效果与 NaClO 相当。关于接触时间，ASC 在清洗的头 30 秒内有效减少大肠杆菌的数量，而增加接触时间并不会提高抗菌效果。在 5°C 下，感官质量属性可保持长达 11 天，但在 10°C 的恶劣温度下仅可保持 5 天。
ASC 为 NaClO 提供了一种替代的消毒技术，可在 5°C 下将鲜切塔菜婴儿叶的质量和安全性保持长达 11 天。
