Microbiological quality of fresh-cut sweet potatoes

Document Type

Article

Publication Date

4-1-2006

Abstract

Sweet potato roots were dipped in various concentrations of chlorine for 5 min at 1 or 20°C before and after slicing, and then stored at 2 or 8 °C for 14 days to evaluate the effects of different chlorine treatments and storage temperatures on the microbiological quality of fresh-cut sweet potato slices. The microflora of fresh-cut sweet potato slices was dominated by mesophiles, followed by psychrotrophs and fungi initially and during storage. The 2 °C storage was necessary to keep the microbial load at a low level. No spoilage was observed in fresh-cut sweet potatoes at both storage temperatures for 14 days. Chlorination of sweet potatoes before slicing was not effective in ensuring acceptable microbiological quality of fresh-cut sweet potatoes. Dipping slices in 200 ppm chlorine at 1 °C reduced the population of all micro-organisms during storage. © 2005 Institute of Food Science and Technology Trust Fund.

Publication Source (Journal or Book title)

International Journal of Food Science and Technology

First Page

366

Last Page

374

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