Impact of disinfecting treatment on ascorbic acid content in minimally processed vegetables
Dufkova, M. | Opatova, H. | Sevcik, R. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa)
To assure the microbiological safety of minimally processed refrigerated vegetables, a disinfecting washing is included into the technological process. However, a negative impact of this step on nutritive value of vegetables could be expected. Hydrogen peroxide, peroxyacetic acid and natrium hypochlorite were used as active antimicrobial agents in the washing bath for processed cabbage, carrot, onion and Chinese cabbage. Significant decreases in the ascorbic acid concentration have been determined after the sanitizing treatment, nevertheless, considerable losses in water washed vegetables have been found after 5-days cold storage as well.
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