Reduction of microbial load in the pretreatment of refrigerated fresh-cut pineapple
Date Issued
2008
Date
2008
Author(s)
Jiang, Guo-Ron
Abstract
Pineapple is one of the most important fruits grown in Taiwan. The demand for fresh-cut pineapple is growing；However, microbial quality has been limiting its marketability. Thus, this study was aimed to look for methods that reduce the microbial load on fresh-cut pineapple effectively.hlorine dioxide and ozone were used in this study. In the first part, pineapple was immersed into 50ppm chlorine dioxide solution with ultrasonication and with or without vacuuming for 2.5 or 5 min. In the second part, pineapple was treated with gaseous ozone (0.93 or 1.11 ppm) with or without vacuuming or repeated vacuuming for 30 min. After these treatments, the microbial load was evaluated. The effects of chlorine dioxide and ozone on physical properties of fresh-cut pineapples during storage were also investigated.he results showed that vacuum-penetration with chlorine dioxide solution or gaseous ozone can effectively reduce the microbial load in pineapple. Meanwhile, there is no significant effect on the physical properties of fresh-cut pineapples under refrigerated storage. In conclusion, we propose to use vacuum-penetration with microbicide as a pretreatment in the processing of refrigerated fresh-cut fruit to reduce the microbial load.
Subjects
pineapple
fresh-cut
chlorine dioxide
ozone
vacuum
Type
thesis
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