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Abstract:

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.

Registro:

Documento: Artículo
Título:Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior
Autor:Gómez, P.L.; Alzamora, S.M.; Castro, M.A.; Salvatori, D.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad Autonoma de Buenos Aires, Argentina
Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad Autonoma de Buenos Aires, Argentina
Departamento de Química, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquen, Argentina
Palabras clave:Browning pretreatments; Color; Compression; Fresh-cut-apple; Microbial response; UV-C dose; Apple slices; Ascorbic acids; Browning pretreatments; Cellular membranes; Compression behavior; Fresh-cut; Hot water; Light exposure; Listeria innocua; Microbial response; Microflora; Microscopic image; Pre-Treatment; Pre-treatments; Saccharomyces cerevisiae; Storage time; Surface colors; Calcium; Calcium chloride; Color; Escherichia coli; Irradiation; Ketones; Microorganisms; Organic acids; Water; Fruits; Escherichia coli; Listeria innocua; Malus x domestica; Saccharomyces cerevisiae
Año:2010
Volumen:98
Número:1
Página de inicio:60
Página de fin:70
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2009.12.008
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v98_n1_p60_Gomez

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Citas:

---------- APA ----------
Gómez, P.L., Alzamora, S.M., Castro, M.A. & Salvatori, D.M. (2010) . Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior. Journal of Food Engineering, 98(1), 60-70.
http://dx.doi.org/10.1016/j.jfoodeng.2009.12.008
---------- CHICAGO ----------
Gómez, P.L., Alzamora, S.M., Castro, M.A., Salvatori, D.M. "Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior" . Journal of Food Engineering 98, no. 1 (2010) : 60-70.
http://dx.doi.org/10.1016/j.jfoodeng.2009.12.008
---------- MLA ----------
Gómez, P.L., Alzamora, S.M., Castro, M.A., Salvatori, D.M. "Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior" . Journal of Food Engineering, vol. 98, no. 1, 2010, pp. 60-70.
http://dx.doi.org/10.1016/j.jfoodeng.2009.12.008
---------- VANCOUVER ----------
Gómez, P.L., Alzamora, S.M., Castro, M.A., Salvatori, D.M. Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior. J Food Eng. 2010;98(1):60-70.
http://dx.doi.org/10.1016/j.jfoodeng.2009.12.008