Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior
The present study was aimed to: (1) examine the effect of UV-C irradiation at different doses on the surface color of fresh-cut-apple discs stored in refrigeration for 7 days; (2) explore the use of some pretreatments (hot water blanching, dipping into a solution containing ascorbic acid and calcium...
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2010
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| LEADER | 12381caa a22012257a 4500 | ||
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| 001 | PAPER-7929 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203742.0 | ||
| 008 | 190411s2010 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-74449083756 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Gómez, P.L. | |
| 245 | 1 | 0 | |a Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior |
| 260 | |c 2010 | ||
| 270 | 1 | 0 | |m Salvatori, D.M.; Departamento de Química, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquen, Argentina; email: dsalvato@uncoma.edu.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Wang, H., Peng, H., Luo, Y., Control of browning and microbial growth on fresh-cut apples by sequential treatment of sanitizers and calcium ascorbate (2007) Journal of Food Science, 72, pp. M1-M7 | ||
| 504 | |a Yaun, B.R., Summer, S.S., Eifert, J.D., Marcy, J.E., Inhibition of pathogens on fresh produce by ultraviolet energy (2004) International Journal of Food Microbiology, 90, pp. 1-8 | ||
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| 520 | 3 | |a The present study was aimed to: (1) examine the effect of UV-C irradiation at different doses on the surface color of fresh-cut-apple discs stored in refrigeration for 7 days; (2) explore the use of some pretreatments (hot water blanching, dipping into a solution containing ascorbic acid and calcium chloride) to minimize browning of UV-C irradiated apple slices, (3) investigate the effect of UV-C light at different doses (with or without anti-browning pretreatment) on survival of some inoculated microorganisms and native flora, and (4) examine the compression behavior of apple discs subjected to UV-C irradiation with or without pretreatments. The color and compression parameters were found to be dependent on UV-C dose, storage time and type of pretreatment. At the end of storage, samples exposed to only UV-C light turned darker (lower L* values) and less green (higher a* value) when compared to fresh-cut-apple slices or to samples on day 0 and this effect was more pronounced at the greatest UV-C dose. Light microscopic images showed breakage of cellular membranes in UV-C treated samples which may explain the increase in browning of irradiated apples. Both pretreatments helped in maintaining the original color of apple slices after UV-C light exposure. Natural microflora counts were higher in untreated UV-C than in UV-C treated samples along the whole storage. Survival patterns of inoculated microorganisms (Listeria innocua ATCC 33090; Escherichia coli ATCC 11229 and Saccharomyces cerevisiae KE 162) depended on the UV-C dose, the type of microorganism and the apple pretreatment. © 2009 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Inter-American Development Bank | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support from University of Buenos Aires , National University of Comahue , CONICET , Agencia Nacional de Promoción Científica y Tecnológica of Argentina and BID . | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad Autonoma de Buenos Aires, Argentina | ||
| 593 | |a Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad Autonoma de Buenos Aires, Argentina | ||
| 593 | |a Departamento de Química, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquen, Argentina | ||
| 690 | 1 | 0 | |a BROWNING PRETREATMENTS |
| 690 | 1 | 0 | |a COMPRESSION |
| 690 | 1 | 0 | |a FRESH-CUT-APPLE |
| 690 | 1 | 0 | |a MICROBIAL RESPONSE |
| 690 | 1 | 0 | |a UV-C DOSE |
| 690 | 1 | 0 | |a APPLE SLICES |
| 690 | 1 | 0 | |a ASCORBIC ACIDS |
| 690 | 1 | 0 | |a BROWNING PRETREATMENTS |
| 690 | 1 | 0 | |a CELLULAR MEMBRANES |
| 690 | 1 | 0 | |a COMPRESSION BEHAVIOR |
| 690 | 1 | 0 | |a FRESH-CUT |
| 690 | 1 | 0 | |a HOT WATER |
| 690 | 1 | 0 | |a LIGHT EXPOSURE |
| 690 | 1 | 0 | |a LISTERIA INNOCUA |
| 690 | 1 | 0 | |a MICROBIAL RESPONSE |
| 690 | 1 | 0 | |a MICROFLORA |
| 690 | 1 | 0 | |a MICROSCOPIC IMAGE |
| 690 | 1 | 0 | |a PRE-TREATMENT |
| 690 | 1 | 0 | |a PRE-TREATMENTS |
| 690 | 1 | 0 | |a SACCHAROMYCES CEREVISIAE |
| 690 | 1 | 0 | |a STORAGE TIME |
| 690 | 1 | 0 | |a SURFACE COLORS |
| 690 | 1 | 0 | |a CALCIUM |
| 690 | 1 | 0 | |a CALCIUM CHLORIDE |
| 690 | 1 | 0 | |a ESCHERICHIA COLI |
| 690 | 1 | 0 | |a IRRADIATION |
| 690 | 1 | 0 | |a KETONES |
| 690 | 1 | 0 | |a MICROORGANISMS |
| 690 | 1 | 0 | |a ORGANIC ACIDS |
| 690 | 1 | 0 | |a WATER |
| 690 | 1 | 0 | |a FRUITS |
| 690 | 1 | 0 | |a ESCHERICHIA COLI |
| 690 | 1 | 0 | |a LISTERIA INNOCUA |
| 690 | 1 | 0 | |a MALUS X DOMESTICA |
| 690 | 1 | 0 | |a SACCHAROMYCES CEREVISIAE |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 700 | 1 | |a Alzamora, S.M. | |
| 700 | 1 | |a Castro, M.A. | |
| 700 | 1 | |a Salvatori, D.M. | |
| 773 | 0 | |d 2010 |g v. 98 |h pp. 60-70 |k n. 1 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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