Efeito do peróxido de hidrogênio no controle de micro organismos patogênicos, deteriorantes e na vida de prateleira em morangos frescos (Fragaria X Ananassa Duch)

Abstract

The objective of this study was to evaluate the effect of residence time on hydrogen peroxide solution 8% in the control of pathogenic, deteriorating and shelf-life microorganisms in fresh strawberries. For this, the fruits were treated with the solution at the different immersion times (0 to 60 minutes) and evaluated for the total counts of mesophyll aerobes and counts of enterobacteria and survival of Cladosporium spp and Botrytis cinerea (artificially inoculated on fruits). From the results it was verified that immersion of strawberries in sanitizing solution for 10 minutes is considered sufficient for a reduction of 4 logs CFU / mL in the Botrytis cinerea count and 4 logs CFU / mL logs in the total counts of mesophilic aerobes. This study evidenced that the immersion of strawberries in a sanitizing solution of hydrogen peroxide 8% for 10 minutes is sufficient for a desirable reduction of Botrytis cinerea, however, for the control of enterobacteria and the fungus Cladosporium still needs adjustments to increase the power of disposal. The sanitization extended the shelf life of the fruits, from 6 to 10 days under refrigeration and from 2 to 5 days, at room temperature.