date:Mar 07, 2014
Portuguese scientists have investigated the effects of different sanitizing methods as alternative to chlorine use in minimal processing of kiwifruit on microbial count, packaging atmosphere composition, colour and firmness of fresh-cut kiwifruit stored at 4C for 10 days.
During minimal processing, fruit were subjected to 4 sanitizing treatments:
1. 150 ppm free chlorine supplied as sodium hypochlorite solution at pH 6.5 (2 min, 10C);
2. 0.2 ppm ozone supplied as an ozone solution in water (2