USE OF ACIDIFIED SODIUM CHLORITE AS AN ANTIMICROBIAL TREATMENT ON THE MICROBIAL CONTROL OF SHREDDED GREEN PAPAYA
The present study investigated the effects of acidified sodium chlorite as an antimicrobial compound on the microbial growth and storage quality of shredded green papaya (Carica papaya L.). Flesh of green papaya fruit were shredded and divided into four groups, and immersed in distilled water, 1 g L-1 citric acid, 0.5 g L-1 sodium chlorite, or 1 g L-1 acidified sodium chlorite solution for 1 min. Treated shreds were air dried, packed in 16×16 cm polyethylene bags (100 g/pack) and stored at 10°C for 10 days. Acidified sodium chlorite solution effectively inhibited the growth of coliforms and aerobic bacteria through four days of storage, whereas yeast and mold were completely inhibited throughout storage. Furthermore, the acidified sodium chlorite application suppressed the respiration rate and showed higher shear force throughout the storage. Therefore this application maintained the storage quality of shredded green papaya better than other treatments.
Chareekhot, K., Boonyaritthongchai, P., Wongs-Aree, C., Kanlayanarat, S. and Techavuthiporn, C. (2015). USE OF ACIDIFIED SODIUM CHLORITE AS AN ANTIMICROBIAL TREATMENT ON THE MICROBIAL CONTROL OF SHREDDED GREEN PAPAYA. Acta Hortic. 1088, 395-400
acidified sodium chlorite, shredded, papaya, antimicrobial