Ozonated water or the UV-C radiation could substitute for sodium hypochlorite during sanitization of minimally processed ?Formosa? papaya

The commercial success of minimally processed fruits depends on the maintenance of their fresh state during shelf life without compromising microbiological safety. The step of sanitization is crucial for ensuring a food safety and chlorinated compounds, mainly sodium hypochlorite, are widely used in Brazil. However, the formation of trihalomethanes from this sanitizer is a drawback, and there is a need for alternative approaches. This study aimed at evaluating the effectiveness of ozonated water and ultraviolet C radiation in reducing microbial load and keeping the quality of minimally processed ?Formosa? papaya. In the ozonated water experiment, six treatments were considered: 0.55 mg L-1/1 min of ozonated water (T1), 0.90 mg L-1/1 min (T2), 1.18 mg L-1/1 min (T3), sodium hypochlorite (150 mg L-1 free chlorine/15 min) (T4), drinking water (T5) and minimally processed product without treatment as control (T6). In the UV-C irradiation experiment, three concentrations were applied: 1.2 kJ m-2 (T1), 2.4 kJ m-2 (T2) and 3.6 kJ m-2 (T3) and the minimally processed product without treatment was the control (T4). In both experiments, three samples were taken immediately after processing for microbiological (total coliforms and E.coli, Salmonella, mesophilic aerobic bacteria, yeasts and molds) and pH, soluble solids, ascorbic acid, tritatable acidity and color analysis. The use of UV-C radiation and ozonated water reduced the initial contamination of the minimally processed papaya. No symptoms of damage due to UV-C irradiation and ozonated water treatments were observed after treatments. No Salmonella spp. and E. coli were detected in any of the samples. These results suggest that the ozonated water or the UV-C radiation could substitute for sodium hypochlorite during sanitization of minimally processed ?Formosa? papaya. ? Original title, complete list of authors, and sources Alternative sanitization methods for minimally processed ?Formosa? papayaM.L.B. Bachelli, R.D.A. Amaral, J.M. Suzuki, J.W. Britto, B.C. BenedettiPostharvest Laboratory, School of Agricultural Engineering, University of Campinas, Av. C?ndido Rondon, 501, 3083-875 , Campinas, S?o Paulo, Brazil, University of Campinas, BrazilContact: Benedito Carlos Benedetti, benedeti@feagri.unicamp.br V Postharvest Unlimited, ISHS International Conference, 10-13 June 2014, Cyprus, http://web.cut.ac.cy/postharvest/ The picture is by foodfacts.mercola.com Key words Papaya??????????????????????????????????????????????? ????????????????????? ?????? laktecapapaye??????????????????? ??????????????????????? papaia? papaja? ?? mam?o??????????????? ????????????????????? ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? Poscosecha??????? postcosecha????? postharvest?????? na-oes? ?????????????? ?????????????????????? post-r?colte????? ???? ?? ??????????????????????????????????????? na-oogst???????????? post-raccolta???? Obr?bka po?????? p?s-colheita????? ???????????????????????? hasat sonras????? ??????????????? Ernte???? ????????????????????????? ???? ?????????????????? postcollita?????????? poskliz?ov頠???? ?????? ????????????????? ??????????????? nakon branja???? pozberov頠?????????????????????? obdelovanje zemlje po??????????????? post-colleita????? ??????????????? pascapanen??????????????? ?il?onn postharvest??????? ????????????? p?c ra?as???????????? derliaus apdirbimas polepas tuai??????????? ??????????? post-recoltare???????????? ?????? ?????? ???????????????????????? ?????????????????????? ??????????????????????????? sau thu ho?ch??????????????? ?????????????????????????????? zangemva kwenkathi yokuvuna ? ? ?