Effect of Washing Methods and Surface Sterilization on Quality of Fresh-cut Chicory (Clchorium intybus L.var. foliosum)

摘要

Effects of various surface sterilization and washing methods on sterilization of fresh chicory surface were evaluated. Fresh-cut chicory was washed with tap water for 1 min, 100 ppm chlorinated water, and 3 ppm ozonated water using mechanical washingmachine for 3 min, packed with bi-axially oriented polypropylene (OPP 0.04 mm) film, and stored for 3 weeks at 4 and 10°C. Tap water washing resulted in approximately 1 log CFU/g reduction of microbial load, and ozonated water and chlorinated water treatments resulted in additional 2 log CFU/g reduction.