Claim · model-written summary
Chlorine washing reduced yeast and mold count relative to other treatments.
- Taxon
- green slender pepperse1
- Treatment
- chlorinee0
- Outcome
- Yeast and mold counte0
- Direction
- lowere0
- Comparator
- other treatmentse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Verbatim
e0“Yeast and mold count of chlorine and CC+E-treated samples were lower than other treatments”
e1“green slender peppers”
Title
Dulal Chandra; Ji Gang Kim; Yong Phil Kim Food Science and Technology International 2013. doi:10.1177/1082013213476073
Other claims from this paper (9)
- Observation Gas composition differed significantly between packaging films.
- Observation Skin puncture force, hue, soluble solids, acidity and pH changes were statistically insignificant.
- Observation Chlorophyll a, chlorophyll b and total chlorophyll declined during storage.
- Intervention effect All non-water washing treatments reduced aerobic plate count relative to unwashed peppers.
- Intervention effect CC+E washing reduced yeast and mold count relative to other treatments.
- Observation Chlorine-washed peppers retained marketable visual quality for four weeks in polypropylene.
- Observation CC+E-washed peppers retained marketable visual quality for four weeks in polypropylene.
- Recommendation Authors suggest CC+E as an alternative sanitizer to chlorine.
- Recommendation Authors suggest polypropylene offers a slight advantage over polyethylene.