Investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety
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The Ohio State University / OhioLINK
2014
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1397488227 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu13974882272021-08-03T06:23:49Z Investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety Culbertson, Greg S. Food Science Microbiology Fresh produce Electrolyzed water Grocery store simulation conditioning misting The safety and quality of fresh produce sold at grocery stores is a point of competition between many grocery store chains. Companies that can offer the most fresh, safest and least-expensive fresh produce are well-equipped to increase their customer base. Grocery stores may use antimicrobial agents to improve the quality of fresh produce and one of these agents is electrolyzed water. Solutions of antimicrobial agents may be used during washing or misting of fresh produce while it is on the produce rack shelves. Washing the produce with electrolyzed water is also referred to as conditioning and is typically done daily while the produce is held on the produce rack. Misting is performed periodically with diluted electrolyzed water sprayed onto the produce on the produce rack. This research first analyzed the effectiveness of using conditioning and misting during simulated produce rack storage. The effectiveness of using electrolyzed water as the conditioning agent versus tap water, along with the impact of trimming the stem of the produce during conditioning was then analyzed. Results were collected for both sensory scores for crispness and important microbiological counts. Produce from a nationwide grocery store's regional distribution center was shipped to Ohio State University and subjected to simulated grocery store procedures. Asparagus, red leaf lettuce and romaine lettuce were the produce chosen for testing. The produce was stored for 72 hours simulating grocery store conditioning and misting procedures on an industrial produce rack. For the analysis of the effectiveness of electrolyzed water vs. tap water, simulation of consumer storage after purchasing the produce was added. The produce was stored for an additional seven days in a refrigerator following the 72 hour produce rack storage. Results from the analysis of the effectiveness of conditioning and misting showed that conditioning had a positive impact on both the microbial counts and sensory scores for crispness of the produce used for testing. Analysis of the effectiveness of electrolyzed water as the conditioning solution indicated that it did not make produce significantly more crisp compared to produce treated with tap water as the conditioning solution. Electrolyzed water was also ineffective at reducing counts of aerobic psychrotrophic bacteria on the produce compared to tap water treatments. Electrolyzed water treated produce did have lower counts of aerobic mesophilic bacteria, Enterobacteriaceae and fungi, compared to tap water treated produce. 2014-09-02 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1397488227 http://rave.ohiolink.edu/etdc/view?acc_num=osu1397488227 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws. |
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NDLTD |
| language |
English |
| sources |
NDLTD |
| topic |
Food Science Microbiology Fresh produce Electrolyzed water Grocery store simulation conditioning misting |
| spellingShingle |
Food Science Microbiology Fresh produce Electrolyzed water Grocery store simulation conditioning misting Culbertson, Greg S. Investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety |
| author |
Culbertson, Greg S. |
| author_facet |
Culbertson, Greg S. |
| author_sort |
Culbertson, Greg S. |
| title |
Investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety |
| title_short |
Investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety |
| title_full |
Investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety |
| title_fullStr |
Investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety |
| title_full_unstemmed |
Investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety |
| title_sort |
investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety |
| publisher |
The Ohio State University / OhioLINK |
| publishDate |
2014 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1397488227 |
| work_keys_str_mv |
AT culbertsongregs investigatingmethodsofconditioningfreshvegetablesinretailestablishmentsandexploringproceduralmodificationsthatimproveproductqualityandsafety |
| _version_ |
1719435985762123776 |