The purpose of this research was to determine the smallest effective concentration of sodium hypochlorite (NaOCl) for intact fruit disinfection as well as to evaluate the use of the same disinfectant product for sanitization of the fresh-cut 'Pérola' pineapple. Fruits were washed and disinfected with chlorine solutions (100, 150 or 200mg.L-1) for 2 minutes. After approximately 24 hours of cold storage, fruits were mechanically peeled and sliced. Slices were dipped in 20mg.L-1 of chlorine solution or pure water (control), for 30 seconds. After that, the liquid in excess was drained and the slices were placed in polyethylene terephtalate packages and stored at 4 ± 1ºC during 16 days. Microbiological analyses were made every 3 days for mesophile aerobic, mold and yeast counts, and total and fecal coliforms determination. Total and fecal coliforms were not detected in the treatments during 16 days of cold storage. The intact fruit disinfection (200mg.L-1) associated with sanitization of pineapple slices with 20mg.L-1 of chlorine solution provided smaller microbial population, showing that these operations are essential in order to get fresh-cut vegetables with sanity warranty to the consumer.
Ananas comosus; minimal processing; disinfection; sanitation
