Effects of dense phase carbon dioxide treatments on qualities of fresh- cut bitter gourd

The effect of the dense phase carbon dioxide( DPCD),blanching and sodium hypochlorite treatments on qualities of the fresh- cut bitter gourd was compared.The DPCD treatment of 6 MPa lowered 5.8 Log( CFU / g) of the total bacterial counts,which was significant higher than that of the sodium hypochlorite and blanching treatments.The DPCD treatment gave the minimal influence on the cell structure of the bitter gourd,and lowered the bitterness.However,the V_C and chorophll content of the fresh- cut bitter gourd were reduced 85% and 70%,respectively.In summary,the DPCD treatment of 6 MPa reduced the total bacterial counts and bitterness of the fresh- cut bitter gourd.