Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques. Issue 3 (3rd July 2019)

• Record Type: Journal Article
• Authors: Méndez-Galarraga, Maria Paula; Salsi, Maria Sara; Piagentini, Andrea Marcela; Pirovani, Maria Elida
• Is Part Of: International journal of fruit science. Volume 19:Issue 3(2019)
• Page Start: 258
• Page End: 275
• Publication Date: 2019-07-03
• Subjects: Spraying -- disinfection -- fresh-cut strawberries -- bioactive compounds; Fruit-culture -- Periodicals; Tree crops -- Periodicals; Fruit trees -- Periodicals; 634
• DOI: 10.1080/15538362.2018.1502722
• Languages: English
• ISSNs: 1553-8362

Abstract

ABSTRACT: 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). PAA concentration (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.