Effects of Calcium Ascorbate and Calcium Lactate on the Microbiological, Physicochemical and Sensory Qualities of Freshcut Tomato and Cucumber
2015
Valida, A. D. | Acedo, A. L. Jr
Food safety has become a major concern in the fresh produce industry. To enhance quality and safety of freshcut fruit-vegetables, this study was conducted to determine the antimicrobial efficacy of calcium ascorbate and calcium lactate and evaluate the physicochemical and sensory qualities of tomato and cucumber slices. Calcium ascorbate and calcium lactate were applied at 1.5-2.5% 2-min dip, with 150 ppm chlorine and distilled water as controls. The treated product samples were packed in sterile resealable 50 μm-thick polyethylene bag and stored at 7-10°C for five days. Calcium ascorbate and calcium lactate significantly decreased coliform and aerobic bacteria load on both freshcut products, with 1.5% concentration being sufficient. However, they did not affect yeast and mold population. The physicochemical and sensory qualities of the freshcut products after five days of cold storage were not adversely affected.
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