Numerical optimization of hypochlorous acid (HOCl) treatment parameters and its effect on postharvest quality characteristics of tomatoes

• DOI: 10.1016/j.jafr.2023.100762
• Publication Date: 2023-08-26T15:41:12Z
• Authors: Akuleti Saikumar; Anupama Singh; Kuljinder Kaur; Nitin Kumar; Samiksha Sharma; Ankita Dobhal; Sanjay Kumar
• Keywords: Hypochlorous acid; Log reduction

The present study aimed at the numerical optimization of process variables to analyze effect hypochlorous acid (HOCl) treatment on postharvest quality characteristics tomatoes. Box Behnken design was used optimize variables, including concentration (40, 60, and 80 ppm), pH (4, 5, 6), dipping time (2, 4, 6 min), their responses, i.e., weight loss (%), redness (a*), microbial load (log cfu/ml). optimized values HOCl were found be (80 (4), (6 corresponding responses 11.69% (weight loss), 21.09 (redness), 4.79 log cfu/ml (microbial load). effects different treatments, (optimum values), ClO2 (concentration 60 ppm, 15 control (tap water), firmness (N), TSS cfu/ml) compared for 10 days storage (ambient conditions). Results revealed that decay rates HOCl-treated tomatoes significantly lower (54.86%) in comparison (79.16%) samples (97.22%) end period, indicating effectiveness treatment. However, (7.61 ± 0.01 cfu/ml), followed by (8.39 0.04 (10.14 0.02 during period. It could concluded as a disinfectant enhancing shelf life ensuring safety.