EDGE BROWNING AND MICROBIAL QUALITY OF FRESH-CUT ICEBERG LETTUCE WITH DIFFERENT SANITIZERS AND CONTACT TIMES

This study was conducted to evaluate the effect of different washing solutions and contact times on the cut edge browning and microbial quality of fresh-cut iceberg lettuce. Samples were cut into small pieces, washed for 90 seconds and 180 seconds in normal tap water, chlorinated water (100 mu L.L-1 & pH 6.5), electrolyzed water (with free chlorine of 100 mu L.L-1,pH 7.2) or ozonated water (3 mu L.L-1). Samples were then, dewatered, packaged in 30 mu m polypropylene bags, and stored at 5 degrees C for 9 days. Various quality and safety parameters such as gas composition, off-odor, electrical conductivity, cut edge browning and microbial numbers were evaluated during storage. Results revealed no detectable off odor in all samples during the storage period. However, significant differences in gas composition and electrolyte leakage were marked in samples washed for 180 seconds. Samples washed in chlorine for longer contact time showed least cut edge browning index and lower microbial numbers than other washings initially as well as finally. Hence, concluded that 180 seconds contact time of chlorine washing was better solution to maintain the microbial quality and cut edge browning of fresh-cut iceberg lettuce.