TY  - THES
T1  - Chlorine dioxide-assisted inactivation of pseudomonas flourescens on lettuce (Lactuca sativa)
A1  - Magpantay, Jezrel A.
A2  - Cornago, Djanna F.
LA  - English
UL  - https://tuklas.up.edu.ph/Record/UP-99796217608484896
AB  - ABSTRACT This study aims to establish a chlorine dioxide-assisted (ClO2) washing protocol to inactivate Pseudomonas fluorescence on iceberg lettuce. Significant reductions of spot-inoculated P. fluorescens cells on lettuce at 0.989 and 1.186 log cfu/g occured after 1 min of dip-washing with slight agitation in 3 and 5 ppm aqueous ClO2, respectively (α = 0.05). No significant reductions occured after 1 min until 5 min of treatment, and no significant differences were observed in log-reduction between treatments (α=0.05). The microbial and sensory quality of fresh lettuce samples washed with both ClO2 concentrations and water washing (0 ppm)for 1 min were evaluated. No significant differences were found among the effects of treatments on the total plate counts (TPCs) and total coliform counts (TPCs) of lettuce samples (α = 0.05). All TPCs met microbiological criteria for fresh vegetables, while all TCCs did not. Hedonic sensory evaluation revealed that both 3 and 5 ppm ClO2 had no negative effect on consumer acceptability and did not significantly differ with water washing on their effect on odor, color, and leaf integrity of iceberg lettuce (α = 0.05). Results suggest that washing lettuce with 3 ppm aqueous ClO2 is more advisable than 5ppm as the former has the same effect on P. fluorescens inactivation, and maintaining over-all iceberg lettuce quality. Further study is recommended to determine the optimum ClO2-assisted washing condition for increasing reductions of the reference organism and improving the microbial quality of the produce.
NO  - Thesis (BSFT)--University of the Philippines Diliman
CN  - LG 993.5 2008 F66 M34
KW  - Lettuce.
KW  - Vegetables : Preservation.
ER  -