Alternative Sanitizing Methods to Ensure Safety and Quality of Fresh-Cut Kiwifruit

ABSTRACT The effect of different sanitizing methods as alternative decontamination treatments to chlorinated‐water, on microbiological counts, packaging atmosphere composition, color and firmness of fresh‐cut kiwifruit under refrigerated conditions was evaluated. The fruits were subjected, within mi...

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Bibliographic Details
Published in:Journal of food processing and preservation 2014-02, Vol.38 (1), p.1-10
Main Authors: Beirão-da-Costa, Sara, Moura-Guedes, M. Conceição, Ferreira-Pinto, M. Manuela, Empis, José, Moldão-Martins, Margarida
Format: Article
Language:English
Subjects:
Chlorination
Chlorine
Color
Decontamination
Firmness
Fruits
Kiwifruit
Microorganisms
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Summary:ABSTRACT The effect of different sanitizing methods as alternative decontamination treatments to chlorinated‐water, on microbiological counts, packaging atmosphere composition, color and firmness of fresh‐cut kiwifruit under refrigerated conditions was evaluated. The fruits were subjected, within minimal processing, to water, chlorinated water (150 ppm free chlorine), ozonated water (0.2 ppm), UV‐C (1 kJ/m2) or heat‐shock treatment (95C/30 s). Results showed that UV‐C and heat‐shock treatments were efficient with respect to microbial quality of fruits, by maintaining the microbial loads below the legal or recommended limits during 10‐day storage. No significant (P 
ISSN:0145-8892
1745-4549
DOI:10.1111/j.1745-4549.2012.00730.x