ABSTRACT
The aim of this study was to evaluate and compare the efficiency of sanitization with sodium hypochlorite and ozone blackberry and evaluate the influence of the sanitization process on bioactive compounds in different concentrations and immersion times. Microbiological analyzes and bioactive compounds determinations were carried out. The chlorine compounds used in the sanitization induced losses in the bioactive compounds of the blackberry, being effective in sanitizing against fungi when used at a concentration of 200 ppm for 15 minutes immersion. However, the fruit sanitized with ozone showed contamination levels inside of the microbiological standards established by brazilian legislation and did not change significantly in the content of bioactive compounds. The lowest concentration of ozone present in this study showed greater effectiveness in sanitizing fruits compared the chlorine solutions.
Key words:
bioactive; Chlorine; Ozone
