1. Anti-browning and
antimicrobial effect
of sodium chlorite
on fresh cut guava
Prompong Pungpomin 520510209
Supervised by Asst.Prof. Dr.Kobkiat Saengnil
Department of Biology,
Faculty of Science, Chiang Mai University

2. 2 Guava properties
High
vitamin C
!!
Psidium guajava L.

3. 3 Problems which attack guava
PPO
&
POD
http://us.123rf.com/400wm/400/400/klv/klv1111/klv111100003/11293706-e-coli-bacteria-isolated-on-
white-background-vector-illustration.jpg

4. 4 Reports about guava
preservation
Objective Treatment Researcher
Anti-browning Ascorbic acid and low Punyasuk (2001)
temperature
Anti-browning Ascorbic acid Faiyua (2002)
Antimicrobial Clove oil and nano- Wangkigavorakul and
contamination particle clove oil Klaharn (2006)
Quality improvement Calcium chloride Wongs-Aree and
Srilaong (2006)
Quality improvement Hot water Techavuthiporn et al.
(2010)

5. 5
Sodium chlorite property
NaClO2 (Luo et al., 2011)
 Edible safety approved by FDA
 Oxidizing agent
 Antimicrobial agent
 Anti-browning

6. 6
Sodium chlorite reports
Treatment Objective Plant Researcher
Sodium chlorite Anti-browning Apple Lu et al. (2007)
Sodium chlorite Anti-browning Longan Khunpol et al. (2011)
Sodium chlorite Anti-browning and Apple Luo et al. (2011)
antimicrobial
contamination
Acidified sodium Antimicrobial Cilantro Kim et al. (2007)
chlorite and 1-MCP contamination and
Quality improvement
Sodium chlorite and Anti-browning and Apple Guan and Fan (2010)
calcium propionate antimicrobial
contamination
Sodium chlorite and Antimicrobial Broccoli Renumarn et al. (2011)
hot water contamination and
quality improvement
Sodium chlorite and Anti-browning and Pear Xiao et al. (2011)
chitosan quality improvement

7. 7 Objective
 To study the anti-browning effect of
sodium chlorite on fresh cut guava
 To study the antimicrobial effect of
sodium chlorite on fresh cut guava
 To study effect of sodium chlorite on
fresh cut guava quality

8. 8
Method

9. 9 Plant material
0, 0.01, 0.05, 0.1 %
sodium chlorite
10 minutes

10. 10
Parameters
Fruit Browning
quality
Microbial
contamination

11. 11
Browning test
 Browning index
 L*, a*, b* Value
 PPO activity
 POD activity
 Total Phenolic
content
https://fscimage.thermoscientific.com/cmsassets/images/tfs_img/ts_assets/Web%20Assets%20(thermos
cientific.com)/TeamSite%20Assets/AIG%20TeamSite%20Assets/SID%20TeamSite%20Assets/SID%20News/
Molecular%20Spectroscopy/epsilon_web.jpg

12. 12 Microbial contamination
test
 Total
plate
count

13. 13
Fruit quality test
 Vitamin C content
 Titratable Acid
(TA)
 Total Soluble Solid
(TSS)
 Firmness
 % weight loss
 Consumer
acceptance

14. 14
Result
&
discussion

15. 15
After 7 days of storage
0 %SC 0.01 %SC 0.05 %SC 0.1 %SC

16. 16
Browning index

17. 17
L*, a*, b* value

18. 18
Biochemical changing

19. 19 Cause mechanisms
(Whitaker, 1972; McEvily et al., 1992; Lu et al., 2007; He et al., 2008)
CF
SC
CF
ENZ PHE ENZ PHE
CF CF
ENZ PHE ENZ SCPHE
SC = sodium chlorite
PHE = phenolic compound
CF = cofactor (Cu, Fe)
ENZ = enzyme (PPO, POD)

20. 20
Total microorganism

21. 21
Cause mechanisms
(Zhang et al., 2003; Gonzalez et al., 2004)
SC
SC
SC
http://student.nu.ac.th/u46410320/cell_membrane%5B1%5D.gif
SC = sodium chlorite

22. 22
Consumer acceptance

23. 23 Something decreases:
weight loss

24. 24
Many things stable

25. 25
Conclusions
 Sodium chlorite acts as anti-browning
agent for fresh cut guava
 Sodium chlorite acts as antimicrobial
agent for fresh cut guava
 Sodium chlorite doesn’t effect the fresh
cut guava quality

26. 27
Thank you
Prompong Pungpomin
e-mail : prompongpung@yahoo.co.th
Department of Biology, Faculty of Science,
Chiang Mai University

27. 26
References

 Guan, W. Q. and Fan, X. T. 2009. Combination of sodium chlorite and calcium propionate
reduces enzymatic browning and microbial population of freshcut Granny Smith apples.
Journal of Food Science 75: 72-77.
 Khunpon, B., Uthaibutra, J., Faiyue, B. and Saengnil, K. 2011. Reduction of enzymatic
browning of harvested ‘Daw’ longan exocarp by sodium chlorite. ScienceAsia 37: 234-
239.
 Lu, S., Luo, Y., Turner, E. and Feng, H. 2007. Efficacy of sodium chlorite as an inhibitor of
enzymatic browning in apple slices. Food Chemistry 104: 824-829.
 Luo, Y., Lu, S., Zhou, B. and Feng, H. 2011. Dual effectiveness of sodium chlorite for
enzymatic browning inhibition and microbial inactivation on fresh-cut apples. LWT –
Food Science and Technology. 44 : 1621-1625.
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