Effect of alternatives to chlorine washing for sanitizing fresh coriander

文献类型： 外文期刊

第一作者： Gao, Haiyan

作者： Gao, Haiyan;Fang, Xiangjun;Li, Yunlong;Chen, Hangjun;Gao, Haiyan;Fang, Xiangjun;Li, Yunlong;Chen, Hangjun;Gao, Haiyan;Fang, Xiangjun;Chen, Hangjun;Zhao, Qi Fa;Jin, Tony Z.

作者机构：

关键词： Fresh produce;Decontamination solutions;Quality;Shelf life;Microbial load

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Fresh coriander leaves are highly perishable in nature and their sensory quality and nutritional value decreases without proper processing or preservation. In the present study, three aqueous solutions of sodium hypochlorite (SH, 100 mg/L), chlorine dioxide (CD, 10 mg/L), and sodium butyl p-hydroxybenzoate (SBPH, 12 mg/L), and tap water, were used to treat fresh coriander for 15 min. The treated samples were packed in PVC boxes with ambient air under packaged under passive modified atmosphere packaging conditions and stored at 4 degrees C for 10 days. Effects of washing treatments on color, total chlorophyll contents, ascorbic acid contents, total contents of phenolic compounds, and total aerobic bacterial counts (APC) were investigated. CD treatment has the least detrimental effects on color, total chlorophyll contents and ascorbic acid contents of fresh coriander, followed by SH treatment. In addition, CD treatment showed a greater reduction in APC and maintained the microbial load at lower levels than other treatments during the 10-day storage period.

分类号： TS2

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