Minimal processing of snap bean: sanitation and modified atmosphere

Abstract

This project aims to propose sanitization method that guarantees the microbiological safety and at the same time retard the enzymatic browning of minimally processed snap bean; propose modified atmosphere technology, which keeps the quality of minimally processed snap bean. The project will be conducted in several stages, and evaluated effectiveness of sanitizers in reducing Salmonella and E. coli inoculated in minimally processed snap bean; effect of sanitizers in control of enzymatic browning of minimally processed snap bean; effect of sanitization moment in control of enzymatic browning and microbial growth in minimally processed snap bean; effect of modified atmosphere on quality of minimally processed snap bean.Physicochemical, biochemical, microbiological and sensory analyses will be determined to evaluate the quality. The experimental design will be completely randomized, in factorial arrangement (treatment x storage time) with the number of treatments vary according to the stage to be studied, and all with a minimum of three repetitions. The results will be submitted to variance analysis and comparison of means by Tukey test (5%). (AU)