Efficacy of sodium chlorite in reducing microbial populations and improving the quality of fresh-cut broccoli florets

Fresh-cut broccoli florets were dipped in 500, 750 and 1,000 ppm of sodium chlorite (SC) solution for 1 min and then stored at 4ºC for 12 days. Floret samples dipped in tap water served as control. Microbial population (Salmonella spp., total bacteria, and yeast and mold) and floret quality changes...

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Bibliographic Details
Published inActa horticulturae no. 943; pp. 223 - 229
Main Authors Renumarn, P, Jitareerat, P, Srilaong, V, Uthairatanakij, A, Kanlayanarat, S
Format Journal Article
LanguageEnglish
Published International Society for Horticultural Science 01.01.2012
Subjects
bacteria
broccoli
chlorophyll
florets
Salmonella
sensory properties
tap water
weight loss
yeasts
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Summary:Fresh-cut broccoli florets were dipped in 500, 750 and 1,000 ppm of sodium chlorite (SC) solution for 1 min and then stored at 4ºC for 12 days. Floret samples dipped in tap water served as control. Microbial population (Salmonella spp., total bacteria, and yeast and mold) and floret quality changes were determined. On initial day of storage, SC regardless of concentration significantly reduced Salmonella spp. population by approximately 3 log CFU/g. During storage, 750 and 1,000 ppm SC decreased Salmonella spp. load more effectively than 500 ppm SC; however, higher SC levels caused tissue damage and browning evident after 9 days of storage. SC at 500 ppm was often more effective than higher SC levels in reducing total bacterial and yeast and mold counts. SC did not affect weight loss, floret color, sensory attributes and chlorophyll content. Our results suggest that 500 ppm SC could be used to reduce microbial population and maintain quality of fresh-cut broccoli florets.
Bibliography:http://www.actahort.org/
ISSN:0567-7572
DOI:10.17660/ActaHortic.2012.943.29