Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite

Journal ar
Journal of the Science of Food and Agriculture
  • Volumen: 97
  • Número: 13
  • Fecha: 01 October 2017
  • Páginas: 4370-4378
  • ISSN: 10970010 00225142
  • Source Type: Journal
  • DOI: 10.1002/jsfa.8513
  • Document Type: Article
  • Publisher: John Wiley and Sons Ltd Southern Gate Chichester, West Sussex PO19 8SQ
© 2017 Society of Chemical Industry BACKGROUND: Appropriate sanitation is a priority for extending the shelf life and promoting the consumption of immature pea seeds, as processing accelerates quality deterioration and microbial growth. RESULTS: The combined effect of disinfection with acidified sodium chlorite (ASC) or sodium hypochlorite (SH) and packaging under a passive modified atmosphere (MAP) at 1 or 4 °C on quality was analysed. After 14 days, greenness and vitamin C had decreased, especially in the SH-disinfected samples. Total phenols and antioxidant capacity were not affected by disinfection. Proteins levels fell by around 27%, regardless of the sanitizer and storage temperature. Compared with the initial microbial load, samples stored at 1 °C showed an increase of 1 log CFU g¿1 in psychrophiles when treated with SH, whereas no increase of note occurred with ASC. In general, microbial counts were always below 3 log CFU g¿1 for all the treatments. CONCLUSION: Immature pea seeds could be stored for 14 days at 1¿4 °C under MAP with only minor quality changes. Disinfection with ASC resulted in better sensory quality, higher content of vitamin C and lower psychrophile counts. More research is needed to analyse the effect of these treatments on other quality parameters. © 2017 Society of Chemical Industry.

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