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The Effects of Calcinated Calcium Solution Washing and Heat Treatment on the Storage Quality and Microbial Growth of Fresh-cut Broccoli  

Kim, Ji Gang (Vegatable Research Division, National Institute of Horticultural and Herbal Science)
Nimitkeatkai, Hataitip (Department of Agriculture to School of Agriculture and Natural Resources, University of Phayao)
Choi, Ji Woen (Vegatable Research Division, National Institute of Horticultural and Herbal Science)
Lee, Sang Gyu (Vegatable Research Division, National Institute of Horticultural and Herbal Science)
Publication Information
Journal of Bio-Environment Control / v.21, no.4, 2012 , pp. 411-418 More about this Journal
Abstract
This study was conducted to investigate the effect of calcinated calcium (CC) alone or combination with heat treatment on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces and washed in normal tap water (TW), $50{\mu}L{\cdot}L^{-1}$ chlorinated water (pH 6.5), $1.5g{\cdot}L^{-1}$ CC, heat treatment in TW at $45^{\circ}C$, and CC dissolved in TW at $45^{\circ}C$ for 2 minutes separately. Samples were then packaged in $50{\mu}m$ polyethylene bags and stored at $5^{\circ}C$. Results revealed that like $50{\mu}L{\cdot}L^{-1}$ chlorine, washing in CC at normal water temperature was effective in reducing microbial population in fresh-cut broccoli samples. Washing with CC combined with heat treatment increased an electrical conductivity of fresh-cut broccoli. Combined heat treatments with TW and CC reduced aerobic plate count on fresh-cut broccoli, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut broccoli resulting more microbial population compared to non heat treatment. However, samples treated with CC alone had good quality with low off-odor at the end of storage. Results suggest that CC, an environment-friendly sanitizer could be an alternative to chlorinated water for washing of fresh-cut broccoli without affecting sensorial quality.
Keywords
environmentally friendly; fresh-cut vegetables; heat treatment; microbial safety; sanitizer;
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