Efecto del lavado con aceite esencial de canela en la calidad de hortalizas troceadas

Abstract

The present work was aimed to study the effect of applying different temperatures and drying times in fresh-cut vegetables previously washed with cinnamon essential oil as disinfectant. An experimental design AxB was used, being A the temperature factor (a0=40 ºC; a1= 45 ºC; a2= 50 ºC) and B the time factor (b0=15 min and.b1= 30 min.). The experimental responses were changes of chemical and microbiological properties of four types of fresh-cut vegetables: white cabbage, red cabbage, iceberg lettuce and spinach. Decrease in microbial load in the processed vegetables related to freshly harvested vegetables exceeded 50 %, even reaching 100 %, depending on the tested microorganism.. The best treatment for lettuce, white cabbage and spinach was washing and drying at 45 ºC for 15 minutes. In the case of red cabbage best treatment was a washing and drying at 50 °C for 15 minutes. The shelf life of the processed vegetables after the better treatment were applicated, considering the allowable limits of mesophilic aerobic and total coliforms, was estimated in 4 days for lettuce, red cabbage and spinach, and 6 days for white cabbage, always stored under refrigeration.