ALTERNATIVE SANITIZING METHODS TO ENSURE SAFETY AND QUALITY OF FRESH-CUT KIWIFRUIT

The effect of different sanitizing methods as alternative decontamination treatments to chlorinated-water, on microbiological counts, packaging atmosphere composition, color and firmness of fresh-cut kiwifruit under refrigerated conditions was evaluated. The fruits were subjected, within minimal processing, to water, chlorinated water (150 ppm free chlorine), ozonated water (0.2 ppm), UV-C (1 kJ/m(2)) or heat-shock treatment (95C/30 s). Results showed that UV-C and heat-shock treatments were efficient with respect to microbial quality of fruits, by maintaining the microbial loads below the legal or recommended limits during 10-day storage. No significant (P < 0.05) reduction of the initial microbial flora was observed in kiwi slices treated with ozonated water and chlorine. UV-C treatment was also effective in reducing respiration rate of kiwifruit slices. No significant changes (P < 0.05) in color parameters (L-star, c and h degrees) were observed in kiwi slices submitted to different sanitizing methods. UV-treated fruits showed a significant (P < 0.05) increase in firmness value.