The effect of alum wash on the microbiological quality and sensory attributes of tomato (Solanum lycopersicum L. var. Diamante)
Date
6-2016
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
April Shayne L. Sulabo
Abstract
This study was done to evaluate safer alternative antimicrobial rinse for fresh produce that producers and consumers can use. Based on previous studies, alum has bactericidal effect against E. coli and thus, can be a potential antimicrobial rinse alternative for fresh produce. The general objective of the study is to test the antimicrobial property of alum on tomato surface. The experiment followed CRD with a 4 washing treatment (200 ppm chlorine, water washing, 3125 ppm alum washing, and 6250 alum washing) x 3 contact time (2 min, 5 min, and 10 min). Result of microbiological analysis showed that the log survival of coliforms in tomatoes treated with 200 ppm chlorine [0.68 log10 (CFU/cm2)], water treatment had the highest (P<0.05) log survival [3.47 log10 (CFU/cm2)]. Furthermore, results also showed that survival of tomatoes treated with 200 ppm chlorine, 3125 ppm alum solution [0.67 log10 (CFU/cm2)], and 6250 ppm alum solution [0.46 log10 (CFU/cm2)] were similar (P>0.05). This indicate that rinsing tomatoes with water only is not effective in reducing coliform population. In addition, results also show that the 2 min contact time exhibited higher log survival [1.56 log10 (CFU/cm2)] (P<0.05) compared to 5 min [0.85 log10 (CFU/cm2)] and 10 min contact time [0.68 log10 (CFU/cm2)], regardless of the washing treatment used. This indicate that 2 min contact time, regardless of washing treatment, was less effective in reducing coliform population. However, increasing contact tine from 5 min to 10 min did not affect (P>0.05) coliform population. The sensory evaluation of samples washed with water for 5 min, 3125 ppm alum wash for 10 min, and 6250 ppm alum wash for 5 min showed no significant difference (P>0.05) from each other in terms of general appearance and presence or absence of off-odor.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2016 F61 /S25
Recommended Citation
Salamanca, Jonjon R., "The effect of alum wash on the microbiological quality and sensory attributes of tomato (Solanum lycopersicum L. var. Diamante)" (2016). Undergraduate Theses. 5238.
https://www.ukdr.uplb.edu.ph/etd-undergrad/5238
Document Type
Thesis