Preservation of Fresh-cut Coriander by a Acetic Acid-sodium Chloride Compound Sanitizer

Abstract:

[Objective] This study aims to develop an effective sterilization method for fresh-cut coriander. [Method]Acetic acid and sodium chloride were used as sanitizers. Single-factor experiments were first conducted, followed by the orthogonal experiment based on the results of single-factor experiments. After storage at 4 ℃ for 2 days, the aerobic plate count, chlorophyll mass fraction, hardness, color, flavor substances, and sensory quality were determined. [Result]The treatment with 1 g/L acetic acid and 3 g/L sodium chloride for 5 min achieved the best sterilization effect. Under refrigerated storage (at 4 ℃), coriander treated with this compound sanitizer maintained a shelf life of 7 days, with a sensory score of 7.72 and a total bacterial count of 5.86. This treatment extended the shelf life by 2 days compared with the treatment using 150 mg/L chlorine dioxide or 200 mg/L sodium hypochlorite. [Conclusion]The compound sanitizer composed of 1 g/L acetic acid and 3 g/L sodium chloride is an effective and safe alternative for sterilizing fresh-cut coriander. This method not only improves the quality and prolongs the shelf life of coriander but also reduces water consumption and production costs, providing a theoretical foundation for commercial application.