Effects of Food Preservatives and Ozonated Water on Microbial Decontamination and Quality of Fresh Cut Cabbage (Brassica oleraceae L.)

Name: Gita Rosidah

keyword: Food Safety

Abstract: The objective of this study was to investigate the effects of potassium sorbate (PS), ozonated water or their combinations on postharvest microbial decontamination and the qualities of fresh cut cabbage. Cabbage slices were dipped into sterile water (control), PS solutions at 5 and 10 g/L for 1 and 2 min. All treated samples were then packed in PET box and stored for 5 days at 4 C. The results revealed that the dipping of PS at 5 g/L for 2 min was the best treatment to reduce coliforms and total bacteria by 0.50 - 0.30 and 0.22 - 0.17 log CFU/g FW from day 3 until day 5 of shelf life respectively, it also maintained the texture of fresh cut cabbage, meanwhile total chlorophyll content and browning degree were not significant different among all treatments. The effect of ozonated water on microbial decontamination and the qualities of fresh cut cabbages was conducted. Cabbage slices were treated with sterile water (control) and ozonated water, which generated by ozone generator with 2,500 mglhr of the capacity, for 5 and 10 min. The concentrations of ozone in water were 0.014 and 0.057 mgO3/L respectively. All treated samples were then stored for 5 days at 4 C. The results showed that ozonated water for 5 min reduced total bacteria by 0.95 only in day 1 of shelf life and coliforms on fresh cut cabbage about 4.30 - 0.22 log CFU/g FW during 5 days of shelf life. Ozonated water for 5 min also maintained the texture of fresh cut cabbage throughout 5 days of shelf life, whereas weight loss, browning index and total chlorophyll content were not significant different in all treatments. The combined treatment between PS solution followed by ozonated water was investigated during storage at 4?C. The results showed that ozonated water alone or its combination could reduce total bacteria on fresh cut cabbage by 0.84 - 0.36 and 1.29 - 0.77 log CFU/g FW during 9 days of shelf life, while yeasts and molds was reduced by 4.08 - 0.74 and 2.65 - 0.38 log CFU/g FW days during 7 of shelf life respectively. Ozonated water treatment alone showed the significant reduction of coliforms count by 3.63 - 0.71 log CFU/g FW for 7 days of shelf life. Both of ozonated water and the combined treatments could maintain the texture and delayed weight loss of fresh cut cabbage, while total chlorophyll content was not significant different among all treatments. This result implies that use of ozonated water alone was sufficient to decontaminate the microbial in fresh cut cabbage without any negative effects on the qualities. The appropriate cycle numbers of ozonated water (5 L), used for decontaminating coliforms, total bacteria and yeasts and molds in 250 g of fresh cut cabbage, were 3, 1 and 1 cycles, respectively.

King Mongkut's University of Technology Thonburi. KMUTT Library.

Address: BANGKOK

Email: info.lib@mail.kmutt.ac.th

Name: Pongphen Jitareerat

Role: Advisor

Created: 2010

Modified: 2011-01-29

Issued: 2011-01-23

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: BIT615

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Biotechnology

Grantor: King Mongkut's University of Technology Thonburi

©copyrights King Mongkut's University of Technology Thonburi

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