Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

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• 作者：Elisabete M.C. Alexandre ; Teresa R.S. Brandã ; o ; Cristina L.M. Silva ; ^{clsilva@porto.ucp.pt}
• 关键词：Fruit ; Vegetable ; Sanitizer solution ; Hydrogen peroxide ; Microbial load ; Quality
• 刊名：Food Control
• 出版年：2012
• 期刊代码：49_09567135
• 类别：abs
• 出版时间：October, 2012
• 卷：27
• 期：2
• 页码：362-368
• 文件大小：571 K

摘要

The impact of sodium hypochlorite and hydrogen peroxide (H₂O₂ at 1 and 5%) solutions on Listeria innocua in red bell peppers, total mesophiles in strawberries and total coliforms in watercress was studied. Quality attributes such as colour, firmness and pH were studied for all products; total anthocyanins content was determined for strawberries. Sensorial analyses were also carried out for all products. Results showed that H₂O₂ (5%) provided the highest reductions of microbial loads. Besides H₂O₂ (1%) had a lower impact, it was more effective than water-washings. Sodium hypochlorite solutions lead to microbial reductions comparable to water risings. In terms of quality, H₂O₂ (5%) was the solution with higher negative impact on products' colour. For strawberries, such colour alterations were also detected by sensorial analyses. The anthocyanins content decreased significantly. Overall it was found that H₂O₂ (1%) was a good sanitizer solution, since microbial reduction was attained while quality factors did not suffer considerable alterations.