info:eu-repo/semantics/article
Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
Fecha
2018-07-31Registro en:
Méndez Galarraga, María Paula; Salsi, Maria Sara; Piagentini, Andrea; Pirovani, Maria Elida; Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques; Taylor & Francis; International Journal of Fruit Science; 31-7-2018; 1-18
1553-8362
CONICET Digital
CONICET
Autor
Méndez Galarraga, María Paula
Salsi, Maria Sara
Piagentini, Andrea
Pirovani, Maria Elida
Resumen
The effect of spray washing disinfection with peracetic acid (PAA) on quality attributes of fresh-cut strawberries was studied. The effectiveness on native microflora and experimentally inoculated Escherichia coli was also investigated. The responses were evaluated at 0 day and after 7 days of storage (2 °C). PAAconcentration (1?240 mg L−1) and spraying time (11?138 seconds)did not affect the retentions of quality attributes.Optimizing the process at days 0 and 7 allowed to obtain significant reductions for total mesophilic microorganism, molds, and yeasts; furthermore, E. coli reduction was 3.4 log (day 0). All these results suggest that spraying with PAA could be a good disinfection method.