Abstract
The demand of packaged baby leaves has been increased for its convenient use as fresh-cut produce. This investigation was aimed to explore the effects of different sanitizers on the quality parameters of 'Tah Tasai' Chinese cabbage (Brassica campestris var. narinosa) baby leaves. Thirteen days old baby leaves were harvested and washed in tap water (TW), 100 ppm chlorine solution (Cl), 2 ppm ozonated water (<TEX>$O_3$</TEX>), 15 ppm chlorine dioxide solution (<TEX>$ClO_2$</TEX>) and washing with 0.2% citric acid solution followed by 50% ethanol spray (CA+Et). The samples were then packaged in 50 <TEX>${\mu}m$</TEX> polyethylene bags and stored at <TEX>$5^{\circ}C$</TEX> for 10 days. Off-odor of packaged baby leaves was not detected during storage. There was no significant difference in color parameters among the treatments. Samples treated with <TEX>$O_3$</TEX> showed substantially higher electrolyte leakage throughout the storage. This treatment also rendered a higher accumulation of <TEX>$CO_2$</TEX> in the packages. Samples treated with Cl and CA+Et maintained good overall visual quality with higher scores compared to that of <TEX>$O_3$</TEX> and <TEX>$ClO_2$</TEX>. Although Cl treatment showed lower number of total aerobic count at the beginning of storage, citric acid in combination with ethanol treatment was more effective until the end of storage. The combined treatment also showed comparatively lower coliform plate count. This result indicates that citric acid wash followed by ethanol spray could be an alternative to chlorine for environment friendly sanitization of baby leaves.
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