For minimally processed yellow melon, ozonated water or the UV-C radiation may be a substitute for sodium hypochlorite in the sanitization process

Poscosecha, postcosecha, post-cosecha, IV gama, m?nimamente procesado, melon, postharvest, sanitization methods, packaging, microbial contamination, shelf life, minimal processing The commercial success of minimally processed products depends on the maintenance of its fresh state, slowing the loss of nutritional quality, ensuring the microbiological safety and shelf life enough to make feasible its consumption by consumers. The method most used in Brazil in the sanitization of minimally processed fruits and vegetables is the chemical method through the use of sodium hypochlorite, but due to the formation of chlorinated compounds, which have carcinogenic potential, alternative methods have been used to replace it. This study aimed at evaluating the effectiveness of ozonated water and ultraviolet C radiation in reducing microbial load and the possible replacement of sodium hypochlorite in the sanitization of minimally processed melon. The following treatments were applied: ozonated water (1.6 mg L-1 / 1 min), UV-C radiation (11.3 kJ m-2), sodium hypochlorite (100 mg L-1 / 1 min) and drinking water. Previously cooled melons were minimally processed undergoing a selection, washing in tap water, drainage, cut into slices, sanitation, drainage (1 min), package and storage at 5?C ? 2?C for 10 days. Three samples were taken: immediately after cutting, after sanitization and during storage (3, 6, 8 and 10 days) for microbiological analysis (total coliforms and E.coli, Salmonella, psychrotrophic and mesophilic aerobic bacteria, yeasts and molds). The use of UV-C radiation and ozonated water reduced the initial contamination of the minimally processed melon. The shelf life was shorter for slices sanitized with ozonated water than for slices sanitized with sodium hypochlorite and UV-C radiation. Either the ozonated water or the UV-C radiation may be a substitute for sodium hypochlorite in the sanitization of the minimally processed yellow melon. Original tittle, authors and source:Physical Sanitization Methods as Alternative to Sodium Hypochlorite for Minimally Processed MelonR. D. A. Amaral*, M. L. B. Bachelli, B. C. BenedettiPostharvest Laboratory, School of Agricultural Engineering, University of Campinas, Av. Candido Rondon, 501, 13083-875, Campinas, Sao Paulo, Brazil. *riviamaral@yahoo.com.br II ISHS International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life 17-21 July 2011, Turin - Italyhttp://www.freshcut2011.org/downloads/Freshcut2011_Book_of_Abstracts.pdf The picture is by nutricion.pro ? ?