Physicochemical, microbial and sensory quality of fresh-cut red beetroots in relation to sanization method and storage duration

Abstract

Effects of sanitization and storage on fresh-cut beetroots (Beta vulgaris L.) were evaluated following sanitation – peeling - cutting (SPC), peeling – sanitation – cutting (PSC) and peeling – cutting – sanitation (PCS) methods with (Cl), or without (TW), 100 ppm chlorine solution, then packaged in polyethylene bag and stored at 5°C for up to 14 days. Chroma values of fresh-cut beetroots significantly declined whereas whiteness index and titratable acidity values increased, however, texture and total soluble solid contents showed no significant variation. Betalain contents decreased gradually and total phenol content showed inconsistence trend. PCS-Cl treated samples accounted for higher betalains decline and received lower visual quality scores despite its lower total aerobic bacterial count. Minimum microbial population was observed in PSC-Cl methods
along with higher levels of betalain contents. Considering pigment retention, microbial and visual qualities, beetroots sanitized with chlorine water following PSC method was the best processing
way for fresh-cut beetroots and therefore, PSC-Cl treatment could commercially be used for processing of fresh-cut beetroots.