Open AccessEffects of Packaging Materials and Disinfectants on Quality Changes of Ceylon Spinach (Basella alba L.) during Storage
Author(s) -
Anh Ngoc Tong Thi,
Phan Thị Thanh Quế
Publication year - 2019
Publication title -
agricultural sciences
Language(s) - English
Resource type - Journals
ISSN - 2588-1299
DOI - 10.31817/vjas.2019.2.2.05
Subject(s) - spinach , peracetic acid , shelf life , food science , high density polyethylene , food spoilage , low density polyethylene , polyethylene , chlorine dioxide , toxicology , chemistry , pulp and paper industry , horticulture , biology , engineering , inorganic chemistry , biochemistry , organic chemistry , bacteria , genetics , hydrogen peroxide
Minimally processed fruits and vegetables are economically important commodities due to convenience, and healthiness, etc. These commodities are susceptible and shelf life limited as cut surfaces of vegetable result in microbiological and physiological spoilage. To extend the shelf life of Asian spinach vegetables, different washing treatments (i.e. tap water, chlorine dioxide, and peracetic acid) and packaging materials (i.e. Polypropylene-PP, High Density Polyethylene-HDPE and Low Density Polyethylene-LDPE) were evaluated in the study. The results obtained show that washing treatment of the Asian spinach with peracetic acid solution of 100 ppm for five minutes was effective due to reduced significantly E. coli and Coliforms counts. The Asian spinach was packed in HDPE material might optimally prolong the shelf life up to 7 days at 10±1oC.