MICROBIOLOGICAL QUALITY OF FRESH-CUT CABBAGE TREATED WITH DISINFECTANT AND STORED IN ACTIVE MAP

Abstract

Microbiological and organoleptic quality of fresh-cut cabbage was evaluated during storage in active modified atmosphere packaging (MAP) at 10°C. The samples were initially treated with tap water or 0.05% calcined calcium agent (91% of calcium oxide) followed by ozonated water (5 ppm of ozone) and subsequently packaged, which was flushed with air or 10% CO 2 . After 7 days at 10°C, CO 2 accumulated to 13-15% and O 2 depleted to 2-4% in the packages. The CO 2 concentration approached equilibrium after 4 days storage in packages flushed with air, while the equilibrium was attained immediately in packages flushed with CO 2 . The calcined calcium treatment followed by ozonated water reduced counts of mesophiles, coliforms, and psychrotrophs by 1-2 logs relative to water-dipped control on day 0 and day 3. Flushing with 10% CO 2 limited the diversity of bacterial flora and reduced growth of psychrotrophs by 0.8 to 1.1 logs as compared to those flushed with air. Bacteria isolated from fresh-cut cabbage were phytopathogenic and soilborne organisms such as genera Bacillus, Enterobacter, Pseudomonas, and Stenotrophomonas. Neither treatment of disinfectant or 10% CO 2 flush affected organoleptic quality including browning, water-soaked appearance, and pitting of fresh-cut cabbage. So the calcined calcium agent with ozonated water treatment and flushing with 10% CO 2 were beneficial to the fresh-cut cabbage in controlling the bacterial growth and having no detrimental effect on the organoleptic quality.