Effect of Chemical Treatments on Microbiological, Sensory and Physical Qualities of Individually Shrink-Wrapped Produce

Abstract

Effects of four chemical treatments on microbiological, sensory and physical qualities of individually shrink-wrapped bell peppers, tomatoes, peaches and cantaloupes stored at 0 to 21°C were determined. With the exception of produce treated with guazatine, higher populations of microorganisms were detected on shrink-wrapped produce than on unwrapped produce as storage time increased. Treatment of wrapped produce with guazatine generally controlled microbial populations at about the same levels or at lower levels than those detected on unwrapped produce treated with imazalil, chlorine and a quaternary ammonium compound. Little inhibition of microbial growth compared to untreated produce was observed on fruits and vegetables treated with the latter three chemicals. None of the chemicals had deleterious effects on sensory or physical qualities of produce, with the exception of imazalil which caused severe brown discoloration on wrapped and unwrapped peaches. Shrink-wrapping retarded loss of firmness of chemically treated and untreated bell peppers, but had little effect on changes in firmness of the other produce during storage.