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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Autores principales: Gómez, P.L., Alzamora, S.M., Castro, M.A., Salvatori, D.M.
Formato: JOUR
Materias:
Browning pretreatments
Color
Compression
Fresh-cut-apple
Microbial response
UV-C dose
Apple slices
Ascorbic acids
Cellular membranes
Compression behavior
Fresh-cut
Hot water
Light exposure
Listeria innocua
Microflora
Microscopic image
Pre-Treatment
Pre-treatments
Saccharomyces cerevisiae
Storage time
Surface colors
Calcium
Calcium chloride
Escherichia coli
Irradiation
Ketones
Microorganisms
Organic acids
Water
Fruits
Malus x domestica
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v98_n1_p60_Gomez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_02608774_v98_n1_p60_Gomez2023-10-03T15:12:26Z Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior Gómez, P.L. Alzamora, S.M. Castro, M.A. Salvatori, D.M. 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 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. Fil:Gómez, P.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Castro, M.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v98_n1_p60_Gomez
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic 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
spellingShingle 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
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
topic_facet 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
description 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.
format JOUR
author Gómez, P.L.
Alzamora, S.M.
Castro, M.A.
Salvatori, D.M.
author_facet Gómez, P.L.
Alzamora, S.M.
Castro, M.A.
Salvatori, D.M.
author_sort Gómez, P.L.
title Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior
title_short Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior
title_full Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior
title_fullStr Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior
title_full_unstemmed Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior
title_sort effect of ultraviolet-c light dose on quality of cut-apple: microorganism, color and compression behavior
url http://hdl.handle.net/20.500.12110/paper_02608774_v98_n1_p60_Gomez
work_keys_str_mv AT gomezpl effectofultravioletclightdoseonqualityofcutapplemicroorganismcolorandcompressionbehavior
AT alzamorasm effectofultravioletclightdoseonqualityofcutapplemicroorganismcolorandcompressionbehavior
AT castroma effectofultravioletclightdoseonqualityofcutapplemicroorganismcolorandcompressionbehavior
AT salvatoridm effectofultravioletclightdoseonqualityofcutapplemicroorganismcolorandcompressionbehavior
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