Evaluation Of Hydrogen Peroxide As Alternative To The Use Of Sodium Hypochlorite In Fresh-cut 'perola' Pineapple

The purpose of this research was to evaluate the potential of hydrogen peroxide (H2O2) as an alternative to the use of sodium hypochlorite (NaOCl) in the disinfection and sanitation of fresh-cut 'Perola' pineapple. Fruits were washed and separated in 4 groups. One of them was kept as control and the others were disinfected with NaOCl (200 mg.L-1) or H2O2 (200 or 1000 mg.L-1) solutions for 2 minutes. After approximately 24 hours of cold storage, the fruits were mechanically peeled and manually sliced. Slices were dipped in pure water (control) or in NaOCl (20 mg.L-1) or H2O2 (20 or 100 mg.L-1) solutions for 30 seconds. The excess liquid was drained and the slices were placed in polyethylene terephtalate packages and stored at 4 ± 1°C. Peroxidase activity, pH and pulp color were evaluated every 2 days, for 10 days. Fresh-cut pineapple was evaluated for residual taste. Microbiological analyses were made every 3 days, for 12 days for mesophile aerobic, mold and yeast counts. The determination of total and fecal coliforms was made only on day 0. Although the sanitation agents did not interfere with physical, chemical, biochemical and sensorial characteristics of fresh-cut pineapple, they were inefficient at reducing mesophile aerobic, mold and yeast endophytic population. Therefore, further studies must be carried out to evaluate the potential of hydrogen peroxide as a sanitation agent.68218591864Antoniolli, L.R., (2004) Processamento Mínimo de Abacaxi 'Pérola', p. 166. , Tese Doutorado em Engenharia Agrícola Universidade Estadual de Campinas, CampinasAntoniolli, L.R., Benedetti, B.C., Souza Filho, M.S.M., Efeito do cloreto de cálcio na qualidade de abacaxi 'Pérola' minimamente processado (2003) Pesq. Agropec. Bras., 38, pp. 1105-1110Artés, F., Castañer, M., Gil, M.I., Revisión: El pardeamiento enzimàtico en frutas y hortalizas mínimamente procesadas (1998) Food Sci. Tech. Int., 4, pp. 377-389Brackett, R.E., Microbiological consequences of minimally processed fruits and vegetables (1987) J. Food Qual., 10, pp. 195-206Downes, F.P., Ito, K., (2001) Compendium of Methods for the Microbiological Examination of Foods, , American Public Health Association - APHA, WashingtonFerreira, V.L.P., Anàlise Sensorial: Testes discriminativos e afetivos (2000) Sociedade Brasileira de Ciência e Tecnologia de Alimentos, , CampinasGonçalves, N.B., (2000) Abacaxi: Pós-colheita, , Embrapa - SCT, BrasíliaKhan, A.A., Robinson, D.S., Hydrogen donor specificity of mango isoperoxidases (1994) Food Chem., 49, pp. 407-410Nguyen-the, C., Carlin, F., The microbiology of minimally processed fresh fruits and vegetables (1994) Crit. Rev. Food Sci. Nutr., 34, pp. 371-401Sapers, G.M., Simmons, G.F., Hydrogen peroxide disinfection of minimally processed fruits and vegetables (1998) Food Tech., 52, pp. 48-52Silva, N., Junqueira, V.C.A., Silveira, N.F.A., (1997) Manual de Métodos de Anàlise Microbiológica de Alimentos, , Varella, São PauloVilas Boas, B.M., Nunes, E.E., Beerli, K.M., Valle, R.P., Influencia do peróxido de hidrogenio sobre a qualidade microbiológica de melão minimamente processado: Dados preliminares (2002) Proc. Congresso Brasileiro de Ciência e Tecnologia de Alimentos, pp. 1-4. , Porto Alegre, RSVilas Boas, B.M., Nunes, E.E., Santos, H.P., Valle, R.H.P., Lima, L.C.O., Influência do peróxido de hidrogênio na qualidade de mangas minimamente processadas (2002) Proc. Congresso Brasileiro de Ciência e Tecnologia de Alimentos, pp. 1-4. , Porto Alegre, RSWiley, R.C., (1994) Minimally Processed Refrigerated Fruits and Vegetables, , Chapman & Hall, Londo