Estudo do uso do peróxido de hidrogênio como alternativa para sanitização de morangos (Fragaria x ananassa Duch) minimamente processados

Abstract

The objective of the present study was to evaluate the effect of sanitation with the solution hydrogen peroxide solution on the reduction of microbial load, besides evaluating the effect of its use on the physico-chemical characteristics (total soluble solids, titratable total acidity and pH), and shelf life of minimally processed strawberries. The strawberries were submitted subjected to the sanitization treatment with solutions of hydrogen peroxide at concentrations: 0 (control), 1, 2,4 e 8%. After were realized counts of total aerobic mesophiles and molds and yeasts. The treatment with 8% hydrogen peroxide was able to reduce the total aerobic mesophiles count by 1.7 log CFU / g and 0.70 log CFU / g in the counts of molds and yeasts, thus being defined as the working dose, since it showed better control at reduction of the microbial load. The experiment was carried over again, evaluating the effects of the use of hydrogen peroxide solution 8% on the control of total and thermotolerant coliforms and their confirmation on the reduction effectiveness of deteriorators microorganisms, through analysis of total counts of mesophilic aerobes and counts of molds and yeasts, as well as the effect on physicochemical characteristics. the solution of hydrogen peroxide was able to reduce counts total and thermotolerant coliform counts with the values 16.1 and 11 NMP/g respectively to <3 NMP / g. Already the count of total aerobic mesophilic were reduced in 1.38 log UFC / g and molds and yeasts in 1.51 log UFC / g. The physico-chemical characteristics of the strawberries did not change significantly in the treatment, and the hydrogen peroxide solution managed to extend the shelf life in 8 days when compared to the control. The use of hydrogen peroxide as a sanitizer was presented as a viable and effective alternative in the hygienezation of minimally processed strawberrie.