EFFECTS OF ORGANIC ACIDS ON QUALITY OF FRESHCUT CUCUMBER
Enhancing quality and food safety of freshcut products is a great challenge in the fresh produce industry as consumers are increasingly patronizing ready-to-eat fruits and vegetables. This study was conducted to evaluate the antimicrobial efficacy of ascorbic and lactic acids and evaluate the physicochemical and sensory qualities of cucumber slices. Ascorbic and lactic acids were applied at 1.5-2.5% as 2-min dip, with 150 ppm chlorine and distilled water as control treatments. The product samples were packed in sterile resealable 50 μm-thick polyethylene bag and stored at 7-10°C for five days. Both organic acids were ineffective against bacterial load but markedly reduced yeast and mold population, with 1.5% level being sufficient. In most cases, the antimicrobial activities of organic acids were either comparable to or better than that of chlorine. These antimicrobial agents had also no remarkable effects on the physicochemical and sensory qualities after five days of cold storage.
Valida, A.D. and Acedo Jr., A.L. (2015). EFFECTS OF ORGANIC ACIDS ON QUALITY OF FRESHCUT CUCUMBER . Acta Hortic. 1088, 409-412
Cucumis sativus, ascorbic acid, lactic acid, antimicrobials, postharvest quality