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Effect of Slightly Acidic Electrolyzed Water (SAEW) Treatment on the Microbial Reduction and Storage Quality of Fresh‐Cut Cilantro

Hao, Jianxiong, Li, Huiying, Wan, Yangfang, Liu, Haijie
Journal of food processing and preservation 2015 v.39 no.6 pp. 559-566
acidity, cilantro, disinfection, electrolytes, electrolyzed water, firmness, fresh-cut produce, heat, pH, pathogens, spoilage, storage quality, storage time, tissues
The disinfection efficacy of acidic electrolyzed water (AEW) on the fresh‐cut vegetables has been recognized. However, the application of AEW in the fresh‐keeping of fresh‐cut vegetables was limited due to its low pH (<2.7) and higher available chlorine concentration (80–200 mg/L). In the present study, the microbial reduction and storage qualities of fresh‐cut cilantro treated by slightly acidic electrolyzed water (SAEW) were evaluated. The results demonstrated that AEW, mild heat AEW, SAEW and mild heat SAEW treatments could reduce the populations on fresh‐cut cilantro at 0 day. However, there were no significant differences among all the treatments during the late storage periods. SAEW and mild heat SAEW treatments could keep the firmness of fresh‐cut cilantro and maintain the level of electrolyte leakage in comparison with other treatments. SAEW treatment showed the advantage in keeping the overall quality of fresh‐cut cilantro compared with other treatments. SAEW may be a better choice in the storage of fresh‐cut cilantro than AEW. PRACTICAL APPLICATIONS: In the fresh‐cut vegetables and fruits industry, the fresh‐cut processing of cilantro is usually accompanied by the disruption of surface cells and the injury stress of underlying tissues, fresh‐cut production is more susceptible than whole cilantro to spoilage microbial and pathogen contaminations. The objective of this present study was to evaluate the effect of SAEW on the storage quality of fresh‐cut cilantro. The information would be hopeful to be referenced for the development of fresh‐cut production.