Abstract
The objective of this study was to evaluate the effect of two disinfectants on the microbiological quality of strawberries cv. ‘Oso-grande’ in nature sold in Lavras, MG, and stored for 6 days at room temperature. 5 treatments were used (control, sodium hypochlorite 100 and 200 mg L-1 and sodium dichloroisocyanurate (Hidrosan ®) 100 and 200 mg L-1 for 15 min) and 3 days of analysis, corresponding to days 0, 3 and 6, with 4 replicates of 10 fruits for each treatment. Microbiological tests performed were: coliform count at 35 o C and heat tolerant, detection of salmonella spp., Aerobic psychrotrophs counts, isolation and identification of fungi and yeast counts. The dichloroisocyanurate and 200 mg L-1 inhibited the growth of filamentous fungi and psychrotrophs and the yeast count was lower when compared with other treatments.
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