MICROFLORA CHANGES IN MISTED AND NONMISTED BROCCOLI AT REFRIGERATED STORAGE TEMPERATURES

Plate counts of three groups of microorganisms [aerobic plate count (A PC), coliforms (C), and yeast and mold (Y/M)] were determined in miste d (M), nonmisted in the same cold room (SNM), and nonmisted in a diffe rent cold room (DNM) broccoli stored at 4 +/- 1C for five days. Relati ve humidity of the cold rooms, moisture content of the broccoli, and m icrobial quality of the misting water were also determined. Two-way AN OVA indicated significant differences (p less than or equal to 0.05) b etween M, SNM and DNM treatments. Misting was found to minimize the in crease in plate counts of the three microorganism groups monitored. Hi gher relative humidity in the misted samples compared with the nonmist ed samples, the washing effect of the misting water and possible resid ual chlorine effects due to the use of chlorinated tap water may expla in the reduced viable counts observed in the misted samples.