Sodium hypochlorite in the preparation of perishable vegetables for storage.

Storing perishable vegetables from harvest to consumption is particularly troublesome. Garden products such as crisp and butter lettuce, leaf chicory, spinach, kale, broccoli, cauliflower, green peas, sweet corn, cucumbers, young zucchini, sweet peppers, ripe tomatoes, asparagus, summer varieties of potatoes and mushrooms are particularly perishable. Often, even edible products are avoided by consumers due to their unattractive appearance. This may be caused by excessive transpiration, and thus drying of the tissues or natural darkening of the outer layers, e.g. potatoes or mushrooms. Also, high sensitivity to pathogens causes the processes of putrefaction and decomposition to occur extremely quickly in the case of these products.

Extending the shelf life of soft vegetables.

The shelf life of perishable vegetables can be significantly extended by appropriate processing right after harvesting. The obvious procedures include segregation and further storage of only fresh, unwilted, healthy vegetables, not mechanically damaged or damaged by pests. Their washing and cooling. Unfortunately, ordinary treatments in the form of rinsing vegetables with tap water only remove dirt in the form of insects, soil remains or other mechanical dirt. It does not affect the bacterial and fungal flora on the surface of the products. A small addition of a disinfectant to the water when washing products removes pathogens from them that can cause rotting, mold or accelerated aging.

Sodium hypochlorite in the disinfection of vegetables and fruits

Sodium hypochlorite is still not very popular in Poland, but widespread in the countries of Western Europe and the USA, a disinfectant and bleaching agent used preventively to extend the storage time of perishable vegetables. Of course, in the process of washing vegetables, its aqueous solution is used. Sodium hypochlorite can be added to tap water in a dose that ensures the concentration of active chlorine at the level of 50-200 ppm. Tap water should have a pH of 6.8 to 7.2 and a temperature 5 degrees Celsius higher than the temperature of vegetables. The increased temperature protects the washed vegetables against the secondary penetration of pathogens through the stomata.
For the disinfection process taking place in the form of a shower over the conveyor belt, experts recommend the concentration of active chlorine - which is a derivative of sodium hypochlorite diluted with water - at the level of 100-150 ppm when washing: broccoli, cauliflower, cucumbers, lettuce and mushrooms.
The same shower for sugar peas should be slightly less concentrated and in his case the concentration should be 50-100 ppm.
Tomatoes and new potatoes of early summer varieties are disinfected in a water bath. In the case of tomatoes, water that provides an active chlorine concentration of 20-350 ppm is used for such a bath. In the case of potatoes, baths in sodium hypochlorite not only disinfect but can also increase the aesthetic value of the product by whitening the skin of the tubers. For such a mixed disinfecting and whitening bath, we use water with an active chlorine concentration of 500-600 ppm.

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*This article is for informational purposes only. The presented description, in particular the use of the products, is exemplary and constitutes non-binding information about the characteristics and possibilities of their use/application. In any case, before using the product, consult a specialist whether the specific use is safe and justified. We do not bear any responsibility for the use of the proposed solutions, even in very similar situations.

Sodium hypochlorite in the preparation of perishable vegetables for storage.

Extending the shelf life of soft vegetables.

Sodium hypochlorite in the disinfection of vegetables and fruits

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