Combined Effect of Heat Treatment and Washing Solutions on the Quality and Microbial Reduction of Fresh-cut Paprika

The combined effect of washing solutions and heat treatment was investigated as potential sanitizers for maintaining the quality and microbial safety of fresh-cut paprika. Freshly collected red colored paprika fruits were cut into 2 x 5cms pieces, washed in 1% calcium chloride and 6% calcium ascorbate (NatureSeal (TM), USA) combined with 19 degrees C (control) and 50 degrees C water temperature for 2 minutes. Then, samples were packaged in 30 mu m polypropylene bags and stored at 5 degrees C for 12 days. Various quality and safety parameters like gas composition, electrical conductivity, off-odor, color, texture, and microbial numbers were evaluated during storage. No significant differences were observed in color, gas composition, texture and no off-odor detected among water temperature and washing solutions. However, 50 degrees C water temperature with calcium ascorbate or calcium chloride had lower microbial numbers up to the end of storage period in comparison with tap water. The result reveals that 50 degrees C water temperature with calcium ascorbate or calcium chloride can be used as a washing solution to maintain the microbial quality in fresh-cut Paprika fruits.