Effect of the sequential treatment of 1-methylcyclopropene and acidified sodium chlorite on microbial growth and quality of fresh-cut cilantro

Abstract

This study investigated the effects of 1-methylcyclopropene and sanitizer (acidified sodium chlorite or sodium hypochlorite), treated alone or in combination, on microbial growth and quality of packaged fresh-cut cilantro ( Coriandrum sativum L.). Cilantro bunches were treated with 1.5 mg L −1 1-methylcyclopropene or air for 18 h at 10 °C. The samples were then cut and washed in tap water, 100 mg L −1 sodium hypochlorite, or 100 mg L −1 acidified sodium chlorite solution for 1 min. The washed cilantro leaves were centrifugally dried, packaged with 29.2 pmol s −1 m −2 Pa −1 oxygen transmission rate film, and stored at 5 °C for 14 d. Results indicated that 1-methylcyclopropene significantly ( P < 0.0001) delayed the decrease in O 2 and accumulation of CO 2 partial pressures in the headspace of sample packages. Acidified sodium chlorite application significantly reduced initial coliform/ Escherichia coli counts ( P < 0.001), and reduced decay rate at the end of storage ( P < 0.05). A combination treatment of 1-methylcyclopropene and acidified sodium chlorite, followed by acidified sodium chlorite treatment alone, maintained the lowest decay rates and the highest overall quality scores at the end of storage.