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Chlorine Depletion in Sanitizing Solutions Used for Apple Slice Disinfection

机译：苹果切片消毒用消毒液中的氯耗竭

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Current processing schemes for fresh-cut apple slices normally include a sanitary treatment consisting of a chlorinated water dip. The antimicrobial effectiveness of this treatment is questionable because of solute quenching of the sanitizing solution . The purpose of this research was to assess the effect of chlorinated water dips on the microbiology of stored apple slices and to examine the fate of chlorine in a sodium hypochlorite sanitizing solution. Dipping of apple slices in the solution had no effect on the size and composition of spoilage microfiorae after 14 days of storage at both 5 and 10 deg C. Evidence of spoilage due to fungal growth occurred sporadically on the surface of the packaged slices. Chlorine depletion was rapid in the sanitiz ing solution, and residual-free chlorine was reduced to < 2 ppm by the addition of twenty slices to 4 I of solution. These results indicate that more effective means are required for the removal or destruction of microorganisms from fresh-cut apple slice s.
机译：当前鲜切苹果片的加工方案通常包括由氯化水浸泡组成的卫生处理。由于消毒溶液的溶质淬灭，该处理方法的抗菌效果令人怀疑。这项研究的目的是评估氯化水浸液对存储的苹果切片的微生物的影响，并检查次氯酸钠消毒液中氯的命运。在5和10摄氏度下存放14天后，将苹果片浸入溶液中对变质微丝的大小和组成没有影响。由于真菌生长而导致变质的证据偶尔出现在包装片的表面。在消毒溶液中，氯的消耗很快，并且通过向20毫升溶液中加入20片，将残留的游离氯减少至<2 ppm。这些结果表明，需要更有效的手段从鲜切苹果片中去除或破坏微生物。

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