Uso de ultrassom associado ou não ao dicloisocianurato de sódio na sanitização de tomate cereja (Lycopersicon esculentum var. cerasiforme)

Jackline Freitas Brilhante de São José; Hiasmyne Silva de Medeiros

doi:10.18241/0073-98552013721571

Vol. 72 No. 3 (2013), BRIEF COMMUNICATION

Vol. 72 No. 3 (2013)

Use of ultrasound associated or not with sodium dichloroisocyanurate in the disinfection of cherry tomato (Lycopersicon esculentum var. cerasiforme)

BRIEF COMMUNICATION

https://doi.org/10.18241/0073-98552013721571

Published 2013-03-22

Jackline Freitas Brilhante de São José⁺⁻
Hiasmyne Silva de Medeiros⁺⁻

Jackline Freitas Brilhante de São José

Universidade Federal do Espírito Santo, Departamento de Educação Integrada em Saúde, Vitória, ES

Hiasmyne Silva de Medeiros

Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa, MG

PDF (Português (Brasil))

Keywords

ultrasound
sanitization
vegetables

How to Cite

1.

São José JFB de, Medeiros HS de. Use of ultrasound associated or not with sodium dichloroisocyanurate in the disinfection of cherry tomato (Lycopersicon esculentum var. cerasiforme). Rev Inst Adolfo Lutz [Internet]. 2013 Mar. 22 [cited 2024 Nov. 23];72(3):244-8. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32925

Abstract

The washing procedure associated with the use of sanitizer solutions is the only one stage in which the reduction in the number of deteriorative and pathogenic microorganisms can be achieved. This study aimed at evaluating the application of the ultrasound associated with or without the sodium dichloroisocyanurate on the cherry tomatoes sanitization step. The ultrasound treatment combined with sodium dichloisocyanurate solution, and the procedure in which the ultrasound was applied at first and followed by the immersion in chlorinated solution, was the procedure that promoted the highest reductions in the initial aerobic mesophilic microorganisms and coliforms at 35 oC. No significant changes was found (p < 0.05) on the soluble solids, pH and titratable acidity values in all of the used treatments. The treatments with ultrasound promoted 14 % reduction in the firmness of not sanitized tomato. As a potential alternative for performing the sanitization, the ultrasound should be assessed on the additional variables as the applied time and frequency. Therefore, the processing conditions would be adjusted, and it would enhance the microorganisms inactivation without causing harm on the quality of final product.

https://doi.org/10.18241/0073-98552013721571

PDF (Português (Brasil))

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