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Microbial Quality of Alfalfa Seeds and Sprouts after a Chlorine Treatment and Packaging Modifications
Author(s) -
Soylemez G.,
Brashears M.M.,
Smith D.A.,
Cuppett S.L.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb15598.x
Subject(s) - sprouting , chlorine , yeast , mold , food science , chemistry , shelf life , vacuum packing , horticulture , biology , botany , biochemistry , organic chemistry
Alfalfa seeds were treated with chlorine to determine the effect on microbial populations during soaking, sprouting, and refrigerated storage in three packaging environments. Chlorine was effective in reducing microbial populations on the seeds, but numbers increased during sprouting. Chlorine treatments had the most impact on yeast and molds during storage. Yeast and molds were significantly higher in sprouts that were stored in vacuum packages and in sprouts from non‐chlorine treated seeds stored in MAP. Yeast and mold counts on all sprouts stored in perforated packaging did not significantly increase during storage. A combination of chlorine treatment of the seeds and preforated packaging of sprouts may increase the shelf‐life.