The main problem of fresh-cut lettuce is browning at the cut surface and microbial contamination, which results in short shelf life. The effect of sodium chlorite (SC) on browning reduction and microbial growth on fresh-cut ‘Green oak’ lettuce salad was investigated. Green oak lettuce was washed with tap water before cutting into 3 cm of length. The samples were immediately immersed the cold solutions (4 °C) of 50 and 100 ppm SC for 1 min. The cold filtered water treatment was used as the control. The excess solution was removed by manual spindle. The treated samples were packed in polypropylene tray, top heated seal with polypropylene film, and then kept at 4 °C for 8 days. The results showed 100 ppm SC was the best concentration to reduce browning, the growth of E. coli and coliforms, and delay the increase of weight loss in fresh-cut green oak, whereas it did not have any effects on the growth of total aerobe bacteria, yeasts and molds, and firmness of fresh-cut green oak. This result implies that SC solution may be alternative substance to against browning and the growth of E. coli and coliforms in fresh-cut produce.
| Published in |
Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)
This article belongs to the Special Issue Food Processing and Food Quality |
| DOI | 10.11648/j.jfns.s.2015030102.43 |
| Page(s) | 171-176 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Browning, Fresh-Cut, Sodium Chlorite, Microbial Growth, Vegetables
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APA Style
Daneeya Hengphum, Apiradee Uthairatanakij, Panida Boonyaritthongchai, Nutthachai Pongprasert, Pongphen Jitareerat. (2015). Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce. Journal of Food and Nutrition Sciences, 3(1-2), 171-176. https://doi.org/10.11648/j.jfns.s.2015030102.43
ACS Style
Daneeya Hengphum; Apiradee Uthairatanakij; Panida Boonyaritthongchai; Nutthachai Pongprasert; Pongphen Jitareerat. Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce. J. Food Nutr. Sci. 2015, 3(1-2), 171-176. doi: 10.11648/j.jfns.s.2015030102.43
AMA Style
Daneeya Hengphum, Apiradee Uthairatanakij, Panida Boonyaritthongchai, Nutthachai Pongprasert, Pongphen Jitareerat. Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce. J Food Nutr Sci. 2015;3(1-2):171-176. doi: 10.11648/j.jfns.s.2015030102.43
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Download@article{10.11648/j.jfns.s.2015030102.43,
author = {Daneeya Hengphum and Apiradee Uthairatanakij and Panida Boonyaritthongchai and Nutthachai Pongprasert and Pongphen Jitareerat},
title = {Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {1-2},
pages = {171-176},
doi = {10.11648/j.jfns.s.2015030102.43},
url = {https://doi.org/10.11648/j.jfns.s.2015030102.43},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.43},
abstract = {The main problem of fresh-cut lettuce is browning at the cut surface and microbial contamination, which results in short shelf life. The effect of sodium chlorite (SC) on browning reduction and microbial growth on fresh-cut ‘Green oak’ lettuce salad was investigated. Green oak lettuce was washed with tap water before cutting into 3 cm of length. The samples were immediately immersed the cold solutions (4 °C) of 50 and 100 ppm SC for 1 min. The cold filtered water treatment was used as the control. The excess solution was removed by manual spindle. The treated samples were packed in polypropylene tray, top heated seal with polypropylene film, and then kept at 4 °C for 8 days. The results showed 100 ppm SC was the best concentration to reduce browning, the growth of E. coli and coliforms, and delay the increase of weight loss in fresh-cut green oak, whereas it did not have any effects on the growth of total aerobe bacteria, yeasts and molds, and firmness of fresh-cut green oak. This result implies that SC solution may be alternative substance to against browning and the growth of E. coli and coliforms in fresh-cut produce.},
year = {2015}
}
TY - JOUR T1 - Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce AU - Daneeya Hengphum AU - Apiradee Uthairatanakij AU - Panida Boonyaritthongchai AU - Nutthachai Pongprasert AU - Pongphen Jitareerat Y1 - 2015/03/18 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.s.2015030102.43 DO - 10.11648/j.jfns.s.2015030102.43 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 171 EP - 176 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.s.2015030102.43 AB - The main problem of fresh-cut lettuce is browning at the cut surface and microbial contamination, which results in short shelf life. The effect of sodium chlorite (SC) on browning reduction and microbial growth on fresh-cut ‘Green oak’ lettuce salad was investigated. Green oak lettuce was washed with tap water before cutting into 3 cm of length. The samples were immediately immersed the cold solutions (4 °C) of 50 and 100 ppm SC for 1 min. The cold filtered water treatment was used as the control. The excess solution was removed by manual spindle. The treated samples were packed in polypropylene tray, top heated seal with polypropylene film, and then kept at 4 °C for 8 days. The results showed 100 ppm SC was the best concentration to reduce browning, the growth of E. coli and coliforms, and delay the increase of weight loss in fresh-cut green oak, whereas it did not have any effects on the growth of total aerobe bacteria, yeasts and molds, and firmness of fresh-cut green oak. This result implies that SC solution may be alternative substance to against browning and the growth of E. coli and coliforms in fresh-cut produce. VL - 3 IS - 1-2 ER -
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