Microbial Quality and Safety of Fresh-Cut Broccoli with Different Sanitizers and Contact Times

This study was conducted to investigate the effects of different sanitizers and contact times on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces, washed each for 90 s and 180 s in normal tap water (TW), $100\;{\mu}/l$ chlorinated water (CL, pH 7), electrolyzed water (EW, pH 7.2) containing $100\;{\mu}/l$ free chlorine, or $2\;{\mu}/l$ ozonated water ($O_3$). Then, samples were packaged in 30-${\mu}m$ polyethylene bags and stored at $5^{\circ}C$ for 9 days. No significant differences were observed in gas composition and color parameters ($L^*$, $a^*$, $b^*$, and hue angle) among different sanitizers with contact times. No off-odor was detected during the storage. A longer contact time was not effective in reducing microbial population, except with $O_3$ washing. $O_3$ with 90 s was not much effective in reducing microbial population compared with Cl or EW. However, samples washed with $O_3$ for 180 s observed the lowest numbers of total aerobic and coliform plate counts. The result suggested that, a longer contact time of ozone can be used as a potential sanitizer to maintain the microbial quality and safety of fresh-cut broccoli.