USE OF HYDROGEN PEROXIDE, CITRIC ACID AND SODIUM HYPOCHLORITE AS SANITIZER FOR MINIMALLY PROCESSED TABLE GRAPES
Abstract
The objective of this study was to explore two local table grape
cultivars, one is white and the other one red colored, as a minimally
processed produce, and to identify the most effective sanitizers
(hydrogen peroxide, citric acid or sodium hypochlorite) to control
microbial growth. The table grape cultivars indigenous to Elazig
province of Turkey `Agin Beyazi' and `Agin Kirmizisi' were tested in the
present experiment. Grape clusters were washed by dipping in tap water
as control, in citric acid (20 g/L), with sodium hypochlorite (50 mg/L),
or with hydrogen peroxide (20 g/L), solutions for 1 minute. Grape
berries were then placed into PET clamshells and kept at 4 degrees C for
10 days. The berries were subject to quality assessments during the
storage, and to total aerobic microbial and fungal count at the end.
Washing with hydrogen peroxide- or sodium hypochlorite-diluted water was
very effective controlling both aerobic microbial and fungal growth.
Citric acid treatment however represented no significant effect on
microbial growth. It is concluded that both hydrogen peroxide and sodium
hypochlorite are strong sanitizers for table grapes tested, with no
detection of undesirable effects.
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