Efficacy of Different Sanitizing Agents and Their Combination on Microbe Population and Quality of Fresh‐cut Chinese Chives

Abstract

Fresh-cut vegetables are known to be susceptible to contamination; and subsequent growth of microorganisms result in quality concerns. Chinese chive leaves are hollow, cylindrical, and are more inclined to accumulate microbes. Currently, there is limited information on the decontamination of Chinese chives. This research focused on the evaluation of sanitation options for fresh-cut Chinese chives; and the information obtained should be applicable and useful in other fresh-cut vegetables.

Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

“…According to other studies, the effectiveness of PAA is dependent on the type of the vegetable product. observed a reduction of 1-log units of natural microbiota (between 5.58 and 7.29 log cfu g -1 ) after washing fresh-cut leeks (Allium porrum L.) with 80 mg L -1 PAA for 60 s. Dai et al (2012) showed that the population of total aerobic bacteria of fresh-cut Chinese chives significantly decreased after disinfected with 150 mg L -1 PAA for 2 min or 100 mg L -1 PAA for 5 min (2.16-log units and 2.20-log units, respectively). Van de Velde, Güemes, & Pirovani (2014) reported that total microbial count of fresh-cut strawberries decreased 2.6-log units of initial microbiota after disinfecting with 100 mg L -1 PAA for 120 s (40 °C).…”

Effects of Drying Methods on the Aroma Components and Quality of Capsella Bursa‐Pastoris L

“…Determination of Vitamin C Content. The content of vitamin C was detected by the molybdenum blue colorimetric method (Dai et al 2012).…”

Effect of chlorine dioxide on decontamination of fresh‐cut coriander and identification of bacterial species in fresh‐cutting process

“…López‐Gálvez et al (López‐Gálvez et al, ) reported that chlorine dioxide was able to prevent cross‐contamination between clean and contaminated fresh‐cut lettuce during washing. Moreover, bacterial cells were mainly located in clusters or tissue stomata where they may be protected, for which sodium hypochlorite and chlorine dioxide solutions hardly exerted any effect, as reported on chives ( Allium schoenoprasum L.) by Dai et al (Dai et al, ). They studied the influence of sodium hypochlorite, chlorine dioxide, and peracetic acid concentrations and time on antibacterial effect, with sodium hypochlorite being the worst antibacterial agent (reduction of total colony number by <1 lg cfu/g), and peracetic acid and chlorine dioxide exerted comparable effects (reductions of total colony numbers by 1.68–2.22 lg cfu/g and 0.99–2.85 lg cfu/g, respectively).…”