EFFECT OF CHLORINE TREATMENT ON CUT WATER CRESS AND ONION

Chlorine treatment was evaluated for cut vegetables to reduce microbial populations and improve keeping quality. Water cress and onion were selected because they are representative vegetables having high potential for processing into cut prepared products. Cut water cress had a high initial microbial contamination of 10(7.5) cfu/g, while cut onion had only 10(1.7) cfu/g. The cut produce was treated by soaking in chlorine solutions of different concentrations at 25 C for 1 min. Treatment with less than or equal to 100 ppm chlorine effectively reduced the microbial load of the produce without significant quality losses. High concentrations of chlorine resulted in greater microbial proliferation after 7 days, ascorbic acid destruction and significant color change in stored cut vegetables. The effectiveness of chlorine treatment was limited to short-term storage of precut vegetables, and did not provide extended shelf-life.