MICROBIAL REDUCTION AND QUALITY OF FRESH-CUT 'PHULAE' PINEAPPLE (ANANAS COMOSUS) TREATED WITH ACIDIC ELECTROLYZED WATER

Electrolyzed water (EW) is a promising alternative as a novel sanitizer and disinfectant due to its broad spectrum of microbial decontamination and environmentally friendly technology. In this study, the effects of acidic electrolyzed water (AEW) on microbial reduction and the quality of fresh-cut ‘Phulae’ pineapple (Ananas comosus) were investigated. Fresh-cut ‘Phulae’ pineapple was treated in AEW (66 mg/L, pH 2.36) for 1 and 2 min followed by washing with distilled water or 2% NaCl for 1 min. Sample treated in distilled water (DW) for 2 min followed by 2% NaCl for 1 min was used as a control. Washed sample was then packed into polypropylene bag and sealed. Total plate count (TPC), coliform, yeast and mold and the quality in terms of firmness, vitamin C content and sensory evaluation were determined during 14 days storage at 5°C, 95% RH. TPC was found in all treatments from 8 days storage while coliform and yeast and mold were not detected during the end of experiment. Fresh-cut sample treated in AEW for 2 min followed by 2% NaCl for 1 min obtained the lowest TPC of 6.79 log CFU/g at 14 days storage. In addition, firmness and vitamin C content in all treatments were significantly decreased during storage. Treated sample in AEW for 2 min followed by 2% NaCl for 1 min had the highest firmness of 9.11 N and vitamin C content of 7.40 mg/100 g fresh weight at 14 days storage. However, the acceptable storage life of fresh-cut ‘Phulae’ pineapple was only 10 days, limited by the overall acceptance score from the sensory evaluation. Therefore, the application of AEW could minimize the microbial growth and maintain the quality of fresh-cut ‘Phulae’ pineapple during storage at 5±1°C, 95% RH.