Effect of different sanitizers on the microbial load and selected quality parameters of “chile de árbol” pepper (Capsicum frutescens L.) fruit
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- 作者：E. Mani-Ló ; pez ; E. Palou ; A. Ló ; pez-Malo ; aurelio.lopezm@udlap.mx" class="auth_mail" title="E-mail the corresponding author
- 关键词：&ldquo ; Chile de á ; rbol&rdquo ; pepper ; Sanitizers ; Microbial reductions ; Pepper quality
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：119
- 期：Complete
- 页码：94-100
- 全文大小：524 K
文摘
Ethanol (70%) was the most effective tested sanitizer for “chile de árbol” peppers.
Hydrogen peroxide generated the greatest losses of greenness and texture of peppers.
Concentration of 10,000 mg/L of sodium hypochlorite exerted suitable sanitization.
Peppers’ lightness and titratable acidity were not affected by tested sanitizers.
Long sanitization treatments (120 min) did not affect peppers’ sensory acceptability.