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标题：Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables
其他标题：Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables
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作者：COSWOSCK, Kaio Henrique Cesconetto ; GIORGETTE, Mylena Augustinho ; LEPAUS, Bárbara Morandi 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2021
卷号：41
期号：2
页码：328-334
DOI：10.1590/fst.02320
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：This study aimed to evaluate the effects of different sanitization solutions on the physicochemical characteristics of strawberries, cucumbers, and rocket leaves. In each procedure, 200 g of the sample was immersed in 1 L of sanitizing solution for 5 minutes. Strawberries, cucumbers and rocket leaves were sanitized with acetic, and lactic acid (1% and 2%), hydrogen peroxide (3%), sodium hypochlorite and sodium dichloroisocyanurate (200 mg/L). Samples not submitted to sanitization were used as controls. The values of pH, total titratable acidity, total soluble solids, vitamin C content, total phenolic compounds, and antioxidant capacity were directly analyzed, and chlorophyll (SPAD Index) was indirectly analyzed. Sanitized strawberries and cucumbers presented no significant difference (p > 0.05) in pH values, total titratable acidity, and total soluble solids/total titratable acidity ratio compared with un-sanitized samples. Vitamin C content was preserved in samples treated with sodium hypochlorite. All vegetables maintained their total phenolic compounds after sanitization treatments. The proposed treatments did not alter the physicochemical characteristics of the samples.
关键词：organic acid; peroxide hydrogen; chlorine; quality; fresh-cut.
其他关键词：organic acid;peroxide hydrogen;chlorine;quality;fresh-cut