|Luo, Yaguang - Sunny|
Submitted to: Meeting Abstract
Publication Type: Trade journal
Publication Acceptance Date: 2/26/2007
Publication Date: 4/20/2007
Citation: Luo, Y., Kou, L. 2007. Hot water treatment reduces microbial growth and improves quality of packaged fresh-cut tables grapes. [abstract]. Interpretive Summary:
Technical Abstract: Packaged fresh-cut table grape (Vitis vinifera L.) has emerged as a popular snack food because it offers freshness, nutrition, and convenience. However, tissue injury sustained during stem removal, and the openings created after stem removal make grapes susceptible to microbial growth, product decay and quality deterioration. This research examines the alternatives to chemical treatment using mild heat treatment to control microbial growth and decay. Table grapes were first de-stemmed, and then washed with 100 ppm chlorine solution for 1 min, and drained. The sanitized grapes were then immersed in a water bath set at a mild temperature for a short duration. The grapes were then drained, and packaged in rigid trays and heat sealed with a 400 OTR film. The packaged samples were stored at 5 °C for 14 days with quality and microbial evaluation performed at days 0, 7, 14, and 28. Test results indicate that hot water treatment significantly reduced the ethylene production rate, maintained better visual appearance, significantly reduced the growth of mesospheric aerobic bacteria, yeast and mold, and lactic acid bacterial, and reduced decay rate. This hot water treatment showed a strong potential to extend the storage life of fresh-cut grapes from the currently expected 14 days to 28 days with acceptable quality.