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/m2) 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*, c and h°) were observed in kiwi slices submitted to different sanitizing methods. UV-treated fruits showed a significant (P < 0.05) increase in firmness value. PRACTICAL APPLICATIONS In minimally processed vegetables, namely in sliced fruits, chlorine solutions have been widely used by the industry for sanitization purposes. However, reduced microbiological efficiency allied to the sensory alteration and eventual formation of carcinogenic chlorinated compounds pointed out the need for alternative decontamination methodologies. Also, the evermore conscious consumers are demanding minimization of the potentially negative impact of food processing on human health and the environment.