Alternative Sanitization Methods For Minimally Processed Lettuce In Comparison To Sodium Hypochlorite.

Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for alternative methods to sodium hypochlorite has been emerging as a matter of great interest. The suitability of chlorine dioxide (60 mg L(-1)/10 min), peracetic acid (100 mg L(-1)/15 min) and ozonated water (1.2 mg L(-1)/1 min) as alternative sanitizers to sodium hypochlorite (150 mg L(-1) free chlorine/15 min) were evaluated. Minimally processed lettuce washed with tap water for 1 min was used as a control. Microbiological analyses were performed in triplicate, before and after sanitization, and at 3, 6, 9 and 12 days of storage at 2 ± 1 °C with the product packaged on LDPE bags of 60 μm. It was evaluated total coliforms, Escherichia coli, Salmonella spp., psicrotrophic and mesophilic bacteria, yeasts and molds. All samples of minimally processed lettuce showed absence of E. coli and Salmonella spp. The treatments of chlorine dioxide, peracetic acid and ozonated water promoted reduction of 2.5, 1.1 and 0.7 log cycle, respectively, on count of microbial load of minimally processed product and can be used as substitutes for sodium hypochlorite. These alternative compounds promoted a shelf-life of six days to minimally processed lettuce, while the shelf-life with sodium hypochlorite was 12 days.44673-

Perfil sensorial de pêssegos 'Douradão' armazenados sob refrigeração e atmosfera controlada

The sensory quality of 'Douradão' peaches cold stored in three different conditions of controlled atmosphere (CA1, CA2, CA3 and Control) was studied. After 14, 21 and 28 days of cold storage, samples were withdrawn from CA and kept for 4 days in ambient air for ripening. The sensory profile of the peaches and the descriptive terminology were developed by methodology based on the Quantitative Descriptive Analysis (QDA). The panelists consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Fourteen panelists were selected based on their discrimination capacity and reproducibility. Seven descriptors were generated showing similarities and differences between samples. The data were analyzed by ANOVA, Tukey test and Principal Component Analysis (PCA). Results showed significant differences in the sensory profiles of the peaches. The PCA showed that CA2 and CA3 treatments were more characterized by the fresh peach flavor, fresh peach appearance, juiciness and flesh firmness, and were effective in keeping the good quality of the 'Douradão' peaches during the 28 days of cold storage. The Control and CA1 treatments were characterized by the mealiness and were ineffective for quality maintenance of the fruits during cold storage.A qualidade sensorial de pêssegos 'Douradão' estocados sob refrigeração em três diferentes condições de atmosfera controlada (AC1, AC2, AC3 e Controle) foi estudada. Após 14, 21 e 28 dias de estocagem refrigerada, amostras foram retiradas da AC e mantidas durante 4 dias em ar ambiente para completar o amadurecimento. Os perfis sensoriais dos pêssegos e a terminologia descritiva foram desenvolvidos baseados na Análise Descritiva Quantitativa (ADQ). Os provadores, consensualmente, definiram os descritores sensoriais, seus respectivos materiais de referência e a ficha de avaliação descritiva. Quatorze provadores foram selecionados de acordo com sua capacidade de discriminação e reprodutibilidade. Sete descritores foram gerados, mostrando similaridades e diferenças entre as amostras. Os dados foram analisados por ANOVA, teste de Tukey e Análise de Componentes Principais (ACP). Os resultados mostraram diferenças significativas nos perfis sensoriais dos pêssegos. A ACP mostrou que os tratamentos AC2 e AC3 foram mais caracterizados pelo sabor de pêssego fresco, aparência de pêssego fresco, suculência e firmeza da polpa, e foram efetivos na manutenção da boa qualidade dos pêssegos 'Douradão' durante 28 dias de armazenamento refrigerado. Os tratamentos AC1 e Controle foram caracterizados pela lanosidade e foram ineficientes na manutenção da qualidade dos frutos frigoconservados.238246Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Effectiveness of different concentrations of ozonated water in the sanitization of fresh-cut green pepper

Green pepper is a popular vegetable in Brazil.  It is consumed mainly in raw salads or their complements, and therefore should be given special attention as to sanitization.  Sodium hypochlorite is currently the sanitizer most used for this purpose, but the formation of by-products is an inconvenience.  Thus, the search for techniques to minimize and/or replace this product in the fresh-cut industry has been increased.  Ozonated water can be an alternative because it is a potent sanitizer and does not create by-products.  The aim of this work was to define the most effective concentration of ozonated water in reducing microbial contamination of fresh-cut green pepper.  The raw material was purchased in a local trade of Campinas-SP, selected and minimally processed.  The sanitization consisted of immersion in tap water (T2) and ozonated water at concentrations of 1.6 mg/L (T3), 1.8 mg/L (T4) for one min.  The processing consisted of washing, manual cutting, taking up the stalk and the internal parts and slicing into strips (± 3 mm in thickness).  The control treatment (T1) was the product minimally processed without washing. The ozone concentration was measured by a commercially available kit (CHEMetrics, Vacu-vials, Ozone K-7402, Calverton, Va., U.S.A.).  It was performed physical-chemical (pH and soluble solids) and microbial analysis (mesophilic and psychrotrophic aerobic bacteria, total coliforms, Escherichia Coli, yeasts and molds, besides the presence of Salmonella spp.).  The average initial contamination of samples were 1.3×105 CFU/g to mesophilic aerobic bacteria, >1.1×103 CFU/g to total coliforms

Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite

Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for alternative methods to sodium hypochlorite has been emerging as a matter of great interest. The suitability of chlorine dioxide (60 mg L-1/10 min), peracetic acid (100 mg L-1/15 min) and ozonated water (1.2 mg L-1 /1 min) as alternative sanitizers to sodium hypochlorite (150 mg L-1 free chlorine/15 min) were evaluated. Minimally processed lettuce washed with tap water for 1 min was used as a control. Microbiological analyses were performed in triplicate, before and after sanitization, and at 3, 6, 9 and 12 days of storage at 2 ± 1 ºC with the product packaged on LDPE bags of 60 µm. It was evaluated total coliforms, Escherichia coli, Salmonella spp., psicrotrophic and mesophilic bacteria, yeasts and molds. All samples of minimally processed lettuce showed absence of E. coli and Salmonella spp. The treatments of chlorine dioxide, peracetic acid and ozonated water promoted reduction of 2.5, 1.1 and 0.7 log cycle, respectively, on count of microbial load of minimally processed product and can be used as substitutes for sodium hypochlorite. These alternative compounds promoted a shelf-life of six days to minimally processed lettuce, while the shelf-life with sodium hypochlorite was 12 days.67367

Effect of calcium chloride on quality of fresh-cut 'Pérola' pineapple

The objective of this research was to evaluate the effects of calcium chloride on quality of fresh-cut 'Pérola' pineapple. The experimental design was a completely randomized in a 3x5 factorial scheme, and the treatments were represented by the CaCl2 concentration and storage time, each one with three replicates. Fruits were sanitized, peeled mechanically, sliced manually and dipped into water (control) and in CaCl2 solutions (1% and 2%) for 30 seconds. Slices were placed in polyethylene terephtalate packages and stored at 4±1°C during periods of 0, 3, 6, 9 and 12 days. Texture was not influenced by any of the studied factors. Smaller peroxidase activity in the samples submitted to CaCl2 2% was verified. Fresh-cut pineapple slices dipped in CaCl2 1% showed more browning, presenting smaller L* value and larger a* value at the end of the storage period. The use of CaCl2 in fresh-cut 'Pérola' pineapple does not provide beneficial effects on the texture and interfere negatively on the flesh color of fruit.O objetivo deste trabalho foi avaliar os efeitos do cloreto de cálcio na qualidade do abacaxi 'Pérola' minimamente processado. Os tratamentos, arranjados em delineamento inteiramente casualizado e dispostos em esquema fatorial 3x5, consistiram das concentrações de CaCl2 e dos períodos de armazenamento, com três repetições. Frutos previamente sanitizados foram descascados mecanicamente, fatiados manualmente e imersos em solução de CaCl2 a 1% e a 2% e em água (controle), durante 30 segundos. As fatias foram acondicionadas em embalagens de polietileno tereftalato e mantidas à temperatura de 4±1°C durante períodos de 0, 3, 6, 9 e 12 dias. A textura não foi influenciada por nenhum dos fatores estudados. Constatou-se menor atividade peroxidásica nos frutos tratados com CaCl2 2%. Quanto à coloração, a imersão em solução de CaCl2 1% resultou em fatias mais escurecidas, com menor valor L* e maior valor a* ao final do período de armazenamento. A utilização de CaCl2 em abacaxi 'Pérola' minimamente processado não proporciona efeitos benéficos na textura, e interfere negativamente na coloração da polpa do fruto.11051110Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Effect of calcium chloride on quality of fresh-cut 'Pérola' pineapple

O objetivo deste trabalho foi avaliar os efeitos do cloreto de cálcio na qualidade do abacaxi 'Pérola' minimamente processado. Os tratamentos, arranjados em delineamento inteiramente casualizado e dispostos em esquema fatorial 3x5, consistiram das concentrações de CaCl2 e dos períodos de armazenamento, com três repetições. Frutos previamente sanitizados foram descascados mecanicamente, fatiados manualmente e imersos em solução de CaCl2 a 1% e a 2% e em água (controle), durante 30 segundos. As fatias foram acondicionadas em embalagens de polietileno tereftalato e mantidas à temperatura de 4±1°C durante períodos de 0, 3, 6, 9 e 12 dias. A textura não foi influenciada por nenhum dos fatores estudados. Constatou-se menor atividade peroxidásica nos frutos tratados com CaCl2 2%. Quanto à coloração, a imersão em solução de CaCl2 1% resultou em fatias mais escurecidas, com menor valor L* e maior valor a* ao final do período de armazenamento. A utilização de CaCl2 em abacaxi 'Pérola' minimamente processado não proporciona efeitos benéficos na textura, e interfere negativamente na coloração da polpa do fruto.objective of this research was to evaluate the effects of calcium chloride on quality of fresh-cut 'Pérola' pineapple. The experimental design was a completely randomized in a 3x5 factorial scheme, and the treatments were represented by the CaCl2 concentration and storage time, each one with three replicates. Fruits were sanitized, peeled mechanically, sliced manually and dipped into water (control) and in CaCl2 solutions (1% and 2%) for 30 seconds. Slices were placed in polyethylene terephtalate packages and stored at 4±1°C during periods of 0, 3, 6, 9 and 12 days. Texture was not influenced by any of the studied factors. Smaller peroxidase activity in the samples submitted to CaCl2 2% was verified. Fresh-cut pineapple slices dipped in CaCl2 1% showed more browning, presenting smaller L* value and larger a* value at the end of the storage period. The use of CaCl2 in fresh-cut 'Pérola' pineapple does not provide beneficial effects on the texture and interfere negatively on the flesh color of fruit

Storage of minimally processed cabbage in differents packaging systems

Stability of fresh-cut cabbage packed in low density polyethylene under active modified atmosphere and in expanded polyestyrene trays wrapped with PVC was evaluated. The fresh-cut product was stored for 16 days in a cold room at 5 ± 1 °C and 95 ± 5% RH and in a refrigerated display case similar to those found in grocery stores. The following variables were analyzed: content of oxygen and carbon dioxide inside the package headspace; browning, luminosity, polyphenoloxidase and peroxidase activities, pH, titratable acidity; soluble solids, fresh mass loss, and ascorbic acid content. The stability of fresh-cut cabbage was higher at the temperature of 5 °C compared to those stored in the refrigerated displays. The active modified atmosphere was not effective in extending the shelf life of fresh-cut cabbage compared to other treatments. LDPE packaging was more adequate for fresh-cut cabbage storage. However, PVC wrapping also presented satisfactory effects.Avaliou-se a estabilidade de repolho minimamente processado acondicionado em embalagens de polietileno de baixa densidade com atmosfera modificada ativa e passiva, e em bandejas de poliestireno expandido revestidas com filme de policloreto de vinila. O produto foi armazenado por 16 dias em câmara frigorífica na temperatura de 5 ± 1 °C e 95 ± 5 % de umidade relativa, e em um balcão refrigerado similar aos utilizados em lojas de conveniência, com o intuito de representar os locais de comercialização no varejo, com temperatura média de 2,7 ± 3,3 °C. Analisou-se a concentração de oxigênio e dióxido de carbono no interior das embalagens, e no repolho minimamente processado o incremento no escurecimento, luminosidade, atividade da polifenoloxidase e peroxidase, pH, acidez titulável, sólidos solúveis, perda de massa fresca e teor de ácido ascórbico. A estabilidade do repolho minimamente processado mostrou-se superior na temperatura de 5 °C quando comparada ao armazenamento no balcão refrigerado. A atmosfera modificada ativa não foi efetiva no aumento da vida útil do repolho minimamente processado quando comparada aos outros tratamentos. A embalagem de PEBD foi a mais adequada ao acondicionamento do repolho minimamente processado. No entanto, a embalagem de PVC também apresentou resultados satisfatórios.310315Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Effect of essential oils on the physiological and sanitary quality of maize seed (Zea mays)

O desenvolvimento de pesticidas é uma constante no setor agropecuário, visando oferecer produtos menos agressivos ao meio ambiente e novos princípios ativos, evitando o aparecimento de resistência. O estudo de alternativas aos fungicidas utilizados no tratamento de sementes tem nos óleos essenciais um campo para prospecção. Esta pesquisa teve como objetivo avaliar os efeitos dos óleos essenciais provenientes de folhas de C. citriodora e E. camaldulensis , em sementes de milho da variedade AL Bandeirante, de diferentes localidades. A qualidade fisiológica e sanitária das sementes foi avaliada quando se trataram as amostras utilizando os óleos individualmente, a mistura equitativa desses óleos e o tratamento com um antifúngico comercial. Foi observado que o tratamento com os óleos C. citriodora e E. camaldulensis e a mistura dos óleos não afetou a germinação imediata das sementes de Avaré. No lote de Bernardino de Campos, o tratamento com C. citriodora foi prejudicial; com o E. camualdulensis , apesar de não diferenciar estatisticamente dos demais, diminuiu a germinação, o que impediria sua utilização como semente, segundo o padrão normatizado (de 85%) pelo Ministério da Agricultura, Pecuária e Abastecimento (MAPA). O óleo de E. camaldulensis apresentou efeito fitotóxico, diminuindo o comprimento das plântulas; a acetona utilizada como solvente não influenciou sobre a germinação, mas apresentou efeito fitotóxico após o envelhecimento acelerado. A aplicação dos óleos isoladamente foi capaz de diminuir a incidência dos fungos dos gêneros Penicillium e Fusarium , mas para Aspergillus o comportamento foi semelhante ao antifúngico comercial, não apresentando efeito quando comparado ao tratamento testemunha.8316CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQThe development of pesticides is a constant in the agricultural sector in order to offer products less aggressive to the environment and new active ingredients, preventing the emergence of resistance. The alternative study to fungicides used for seed treatment has the essential oils field for prospecting. This research aimed to evaluate the effects of essential oils from leaves of C. citriodora and E. camaldulensis in maize seed variety AL Bandeirante, from different locations. The physiological and sanitary quality of the seeds were evaluated when treated samples using the oils individually, equal mixture of these oils and treatment with a commercial antifungal. It was observed that the treatment with the oils C. citriodora , E. camaldulensis and the mixture of oils did not affect the immediate germination of seeds Avare. In the batch Bernardino de Campos, treatment with C. citriodora was harmful and E. camualdulensis , although not statistically differ from the others, decreased germination which would prevent its use as seed, according to the standard regulated by the Ministry of Agriculture, Livestock and Supply (MAPA), 85%. The E. camaldulensis oil showed phytotoxic effect decreasing the length of seedlings, acetone used as a solvent had no effect on germination but showed phytotoxic effect after accelerated aging. The application of oils alone was able to reduce the incidence of fungi of the genus Penicillium and Fusarium, Aspergillus but the behavior was similar to commercial antifungal, showing no effect when compared to the control treatment