Evaluation of two combinations of preservatives and their effect on a IV Range horticultural product

Abstract

The research was conducted at the School of Agricultural Sciences of the University of El Salvador, Suchitoto and Cuscatlán. Two combinations of preservatives were evaluated and applied to fresh-cut vegetable products with the purpose of maintaining their organoleptic characteristics. The research period was from November 2019 to May 2020. The combinations of preservatives consisted of three treatments applied to ready-to-eat vegetables as follows: T1, without preservatives; T2, with a blend of citric acid 0.1%, ascorbic acid 1%, calcium chloride 1%; and T3 with a blend of citric acid 0.1%, calcium chloride 1%, and peracetic acid 0.008%. The vegetable products were subjected to a process of washing, disinfecting, peeling and cutting, in order to control deterioration of carrot (Daucus carota), onion (Allium cepa), lettuce (Lactuca sativa) and tomato (Solanum lycopersicum), intended for human consumption. To monitor shelf life, data were collected every two days and included parameters such as water loss and pH. Data analysis was performed using a complete randomized design at a significance level of 5% (P≥0.05), in order to determine whether the sources of variation under study produced equal or different effects on the response variable. Analysis of variance and orthogonal contrast tests were performed using the INFOSTAT statistical software. The results of the sensory analysis showed that there were significant differences in color and texture. The best effects were presented by T2 and T3, which had a shelf life of 15 days. The application of organic preservatives reduced the rate of oxidation and deterioration of the vegetables, which were always maintained throughout the cold chain, guaranteeing the quality and safety of the food., Furthermore, the microbiological levels of the products complied with the requirements of the Central American technical regulations.