摘要 : Fresh-cut broccoli florets were dipped in 500, 750 and 1,000 ppm of sodium chlorite (SC) solution for 1 min and then stored at 4 degrees C for 12 days. Floret samples dipped in tap water served as control. Microbial population (<i... 展开 Fresh-cut broccoli florets were dipped in 500, 750 and 1,000 ppm of sodium chlorite (SC) solution for 1 min and then stored at 4 degrees C for 12 days. Floret samples dipped in tap water served as control. Microbial population (<i>Salmonella</i> spp., total bacteria, and yeast and mold) and floret quality changes were determined. On initial day of storage, SC regardless of concentration significantly reduced <i>Salmonella</i> spp. population by approximately 3 log CFU/g. During storage, 750 and 1,000 ppm SC decreased <i>Salmonella</i> spp. load more effectively than 500 ppm SC; however, higher SC levels caused tissue damage and browning evident after 9 days of storage. SC at 500 ppm was often more effective than higher SC levels in reducing total bacterial and yeast and mold counts. SC did not affect weight loss, floret color, sensory attributes and chlorophyll content. Our results suggest that 500 ppm SC could be used to reduce microbial population and maintain quality of fresh-cut broccoli florets 收起