Open AccessCOMPARISON OF ANOLYTE AND CHLORINATED WATER AS A DISINFECTING DIPPING TREATMENT FOR STORED CARROTS
Author(s) -
WORKNEH TILAHUN SEYOUM,
OSTHOFF G.,
PRETORIUS J.C.,
HUGO C.J.
Publication year - 2003
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2003.tb00261.x
Subject(s) - chemistry , chlorine , food science , bacteria , aerobic bacteria , daucus carota , microorganism , coliform bacteria , bacterial growth , horticulture , biology , genetics , organic chemistry
Carrots ( Daucus carota L. ) were dipped in anolyte water for 5, 10 and 20 min or in 100 μg/mL chlorine supplemented water for 20 min to study the effect of anolyte water as an environmentally friendly alternative disinfecting measure for carrots prior to packaging and storage. Packages of carrots were stored at 1 ± 0.5C and ambient temperature (17.5–31.4C). The anolyte water dipping treatment was found to be as effective as chlorinated solutions in controlling growth of aerobic bacteria, molds, yeasts and coliform bacteria during storage. There were no significant differences (P < 0.05) in microbiological changes on carrots dipped in anolyte water for 5, 10, and 20 min. Exposure of carrots to anolyte water for as short as 5 min can be used effectively to reduce and limit growth of aerobic bacteria, molds, yeasts and coliform bacteria. Losses in firmness and physiological weight were higher in carrots dipped in chlorinated water. Anolyte water treatments had no effect on total soluble solid content, pH value, firmness and the overall visual appearance of carrots.