engleski

Hydrogen peroxide and ascorbic acid treatment of minimally processed fruits and vegetables

Minimally processed (fresh-cut) fruits and vegetables is a rapidly growing segment at the market. However, such products are subject to rapid different degradative changes. Due to prolonging the shelf-life of minimally processed fruits and vegetables improved means of sanitizing are needed. Fresh produce may be washed with water containing chlorine, hypochlorites, or chlorine dioxide to reduce microbial populations. But use of chlorine to reduce microbial populations may result in formation of carcinogenic (chlorinated) compounds. In this work we have investigated uses of hydrogen peroxide (H2O2) as a wash treatment. The results showed that H2O2 treatment significantly reduced the microbial growth in treated apples, pears and cauliflower and preventing decay during storage at 4 °C for 8 days. To prevent browning of commodities containing peroxidase or polyphenoloxidase in this studies ascorbic acid (AA) wash was used. The results of colour measurements (with tristimulus colorimeter) showed that the largest change in colour (browning) happened in samples treated with H2O2 solutions. The best colour was in samples treated in combination of H2O2 and AA. In this study the analysis of the chemical composition (dry matter, total acids, reducing sugars, pectic matter, ascorbic acid, and pH values) of the commodities carried out too. The changes in the chemical composition of treated samples (with H2O2 and AA solutions) were not significant and were the results of loss of soluble nutrients during treatment with solutions. In general, the results showed up that hydrogen peroxide and ascorbic acid treatment of minimally processed fruits and vegetables had significant influence on reducing microbial populations and negative changes as browning during storage at 4 °C.

Hydrogen peroxide; Ascorbic acid; Minimaly processed fruits and vegetables; enzymatic browning

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