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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Detalles Bibliográficos
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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