Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain. The effect of sodium hypochlorite, peroxyacetic acid and mild heat treatment on the microbiological, physicochemical and visual quality of calçots after disinfection and the storage period of 15 d at 4 ºC was studied. Previous minimal processing operations for the disinfection helped to reduce the population of aerobic mesophilic bacteria and yeast and moulds compared to the harvest product. Calçots subjected to a mild-heat treatment (55 °C for 60 s) presented the highest reduction of aerobic mesophilic bacteria. Despite being mildly thermally-treated, they showed higher fresh weight loss (around 3%) than the rest of the disinfected calçots during storage and they obtained the highest quality visual scores after 15 d of storage with a good acceptance of the product. Microbial reductions obtained after peroxyacetic acid treatment were in the same range as those obtained after the sodium hypochlorite treatment. In addition, the quality of both treated samples was maintained with no differences during refrigerated storage. The results indicate that mild-heat or peroxyacetic acid decontamination treatments resulted in a good strategy for obtaining a clean and high quality fresh-cut calçot product.

Calçots是二年生洋葱（Allium cepa L.）新芽的未成熟花梗，在西班牙具有重要的经济意义。研究了次氯酸钠，过氧乙酸和温和热处理对消毒后小cal的微生物，理化和视觉品质以及在4ºC下保存15 d的影响。与收获产品相比，以前用于消毒的最少处理操作有助于减少好氧嗜温细菌，酵母和霉菌的数量。Calçots进行中度热处理（55°C，持续60 s）后，最大程度地减少了好氧嗜温细菌。尽管经过了适度的热处理，它们在储存过程中仍表现出比其余消毒小生鸡更高的新鲜体重减轻（约3％），并且在储存15天后获得了最高质量的视觉评分，并获得了良好的产品接受度。过氧乙酸处理后获得的微生物减少量与次氯酸钠处理后获得的减少量相同。另外，在冷藏存储期间，两种处理样品的质量均保持不变。结果表明，温和加热或过氧乙酸去污处理为获得清洁和高质量的鲜切块提供了一个很好的策略 产品。