EFFECTS OF SODIUM HYPOCHLORITE SOLUTION, PACKAGING TYPES, AND STORAGE TEMPERATURES ON THE QUALITY OF ‘BETONG’ WATERCRESS
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Abstract
This research aimed to study the efficacy of sodium hypochlorite solution in reducing the total microbial count of Betong watercress (Nasturtium officinale W.T. Aiton), including packaging, packing methods, and storage at different temperatures to be a guideline for proper postharvest of the watercress. Initially, the study focused on optimizing the washing process by soaking the watercress in sodium hypochlorite (6% w/w Clorox) at concentrations of 1%, 1.5%, and 2% w/v, and comparing these treatments to washing with tap water for durations of 1, 5, and 10 minutes. The experimental results indicated that soaking Betong watercress in 1% w/v Clorox for 10 minutes reduced the total microbial counts; however, the reduction was not statistically significant (p>0.05) compared to washing with tap water. This suggests that Clorox, at all tested concentrations, was unable to completely eliminate microorganisms. Therefore, washing with tap water for 10 minutes was selected as the preparation method for postharvest watercress. The watercress was then packed in two types of plastic bags: a polypropylene (PP) bag and a breathable bag (Active PAK™ or AP) and stored at temperatures of 25±2°C and 12±2°C for 6 days. The results showed that using a PP bag, compared to an AP bag at 12±2°C, effectively delayed changes in overall color difference (∆E*), although there was no significant difference in microbial growth (p>0.05). Under these conditions, the watercress could be stored for up to 2 days. To simulate long-distance transportation, watercress was packed in two types of containers: a paper (postal) box and a foam box with ice, followed by storage at 25±2°C and 5±2°C. It was found that transporting the watercress in a foam box with ice and storing it at 5±2°C allowed the watercress to maintain its freshness, with a green score of 3 points, which is considered acceptable for sale for up to 6 days.
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