Effects of hot water and sodium hypochlorite treatments on survival of Salmonella spp. and qualities of fresh-cut pineapple
S. Manuwong, A. Uthairatanakij, P. Jitaree
ISHS Acta Horticulturae 746:401-408. 2007.
2007
บทคัดย่อ
Effects of hot water and sodium hypochlorite (NaOCl) on the survival of Salmonella spp. and the quality of fresh-cut pineapple cv. 'Phuket' were studied. Whole pineapple fruit were inoculated with Salmonella spp. at a concentration of 108cfu/ml and stored at 20°C for 5 days before dipping in hot water at 50 and 60°C for 3 min or in NaOCl at the concentration of 100 and 200 mg L-1 for 5 min. The data showed that NaOCl treatment at 200 mg L-1 was the best treatment to reduce Salmonella spp. on peel by 2.72 log10 cfu/cm2 while use of hot water treatment at 50 and 60°C were much less effective. Combined effects of hot water and NaOCl treatment on the survival of Salmonella spp. and quality of fresh-cut pineapple were examined by treating the inoculated whole fruits in hot water (50°C) containing 200 mg L-1 NaOCl for 3 min. The results revealed that amounts of Salmonella spp. on peel and flesh of fresh-cut pineapple were reduced by 2.15 log cfu/cm2 and 0.43 log cfu/g respectively. In addition, hot NaOCl treatment had no significant effects on the changes of weight loss, ascorbic acid, titratable acid, reducing sugar, firmness, flesh color (L value) of pineapple except for soluble solids content.