Evaluation of hydrogen peroxide as alternative to the use of sodium hypochlorite in fresh-cut 'Perola' pineapple

The purpose of this research was to evaluate the potential of hydrogen peroxide (H2O2) as an alternative to the use of sodium hypochlorite (NaOCl) in the disinfection and sanitation of fresh-cut 'Perola' pineapple. Fruits were washed and separated in 4 groups. One of them was kept as control and 1 the others were disinfected with NaOCl (200 mg.L-1) or H2O2 (200 or 1000 mg.L-1) solutions for 2 minutes. After approximately 24 hours of cold storage, the fruits were mechanically peeled and manually sliced. Slices were dipped in pure water (control) or in NaOCl (20 mg.L-1) or H2O2 (20 or 100 mg.L-1) solutions for 30 seconds. The excess liquid was drained and the slices were placed in polyethylene terephtalate packages and stored at 4 1 degrees C. Peroxidase activity, pH and pulp color were evaluated every 2 days, for 10 days. Fresh-cut pineapple was evaluated for residual taste. Microbiological analyses were made every 3 days, for 12 days for mesophile aerobic, mold and yeast counts. The determination of total and fecal coliforms was made only on day 0. Although the sanitation agents did not interfere with physical, chemical, biochemical and sensorial characteristics of fresh-cut pineapple, they were inefficient at reducing mesophile aerobic, mold and yeast endophytic population. Therefore, further studies must be carried out to evaluate the potential of hydrogen peroxide as a sanitation agent.