Impact of sanitizer solutions on microbial reduction and quality of fresh-cut pennywort (Centella asiatica) leaves

An effective and eco-friendly technology is needed to prevent postharvest loss of onion bulbs during cold storage. This study investigated the effect of gaseous ozone on the decay and quality of onion bulbs during storage at 2 °C and 70% relative humidity for two months. Gaseous ozone was adjusted to a concentration of 1.27 ± 0.024 ppm in the storage room by generating a high voltage discharge in air. After two months of storage, gaseous ozone significantly reduced the counts of aerobic bacteria (e.g., Rahnella aquatilis) and fungi (e.g., yeast and mold) in the onion bulbs by 4 log (CFU g−1) and 0.92 log (CFU g−1) compared with those of an untreated control, respectively. The microbial reduction by gaseous ozone resulted in a lower rotten rate of the onion bulbs, which was less than 20.0% compared with that of the untreated control. Moreover, the ozone exposure extended the storage life of the onion bulbs by delaying its color change and softening during storage. Our results suggest that gaseous ozone can control the decay of onion bulbs safely during storage.

Download Full-text

High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Food Science and Biotechnology ◽

10.1007/s10068-021-00881-4 ◽

2021 ◽

Author(s):

Md. Azizul Haque ◽

Md. Asaduzzaman ◽

Md. Sultan Mahomud ◽

Md. Rizvi Alam ◽

Alin Khaliduzzaman ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Condition ◽

Modified Atmosphere ◽

High Carbon ◽

Modified Atmospheric Packaging ◽

Iceberg Lettuce ◽

Microbial Development ◽

Fresh Cut ◽

Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

Download Full-text