Show simple item record

dc.contributor.authorAllende, Ana 
dc.contributor.authorMcEvoy, James L. 
dc.contributor.authorLuo, Yaguang 
dc.contributor.authorArtés Calero, Francisco 
dc.contributor.authorWang, Chien Y. 
dc.date.accessioned2010-03-12T09:58:54Z
dc.date.available2010-03-12T09:58:54Z
dc.date.issued2006-05
dc.identifier.citationALLENDE, Ana,MACEVOY, James L., LUO, Yaguang, ARTÉS, Francisco, WANG, Chien Y., Wang. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce. , 23 (1): 241-249, Mayo 2006. ISSN 0740-0020es
dc.identifier.issn0740-0020
dc.description.abstractThe use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, Pantoea, Pseudomonas, Rahnela, Salmonella, Serratia and Yersinia) were tested in vitro. Most of the bacterial strains were inhibited with the minimum dose (30 Jm 2). Erwinia carotovora, Leuconostoc carnosum, Salmonella typhimurium, and Yersinia aldovae were the most resistant strains requiring a UV-C dose of 85 Jm 2 to completely inhibit growth. An in vivo study consisted of treating minimally processed ‘Red Oak Leaf’ lettuce (Lactuca sativa) with UV-C at three radiation doses (1.18, 2.37 and 7.11 kJm 2) on each side of the leaves and storing the product under passive MAP conditions at 5 1C for up to 10 days. The gas composition inside packages varied significantly among the treatments, with CO2 concentrations positively and O2 concentrations negatively correlating with the radiation dose. All the radiation doses were effective in reducing the natural microflora of the product, although the highest doses showed the greatest microbial inhibitions. Taking into account the microbial limit set by Spanish legislation [Boletı´n Oficial del Estado (BOE), 2001. Normas de higiene para la elaboracio´ n, distribucio´ n y comercio de comidas preparadas, Madrid, Spain, Real Decreto 3484/2000, pp. 1435–1441], all UV-C treatments extended the shelf-life of the product. However, the 7.11 kJm 2 dose induced tissue softening and browning after 7 days of storage at 5 1C. Therefore, the use of two sided UV-C radiation, at the proper dose, is effective in reducing the natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettucees
dc.formatapplication/pdf
dc.language.isoenges
dc.publisherElsevier B.V.es
dc.rightsCopyright © 2006 Elsevier. Versión del editor: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-4GRH71H-1&_user=1595570&_coverDate=05%2F31%2F2006&_rdoc=4&_fmt=high&_orig=browse&_srch=doc-info(%23toc%236800%232006%23999769996%23607159%23FLA%23display%23Volume)&_cdi=6800&_sort=d&_docanchor=&_ct=14&_acct=C000053933&_version=1&_urlVersion=0&_userid=1595570&md5=1bf94dbb7dd0510639e6f8aea81fdc73es
dc.titleEffectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettucees
dc.typeinfo:eu-repo/semantics/articlees
dc.subjectUltraviolet light (254 nm)es
dc.subjectGas compositiones
dc.subjectSensory qualityes
dc.subjectMicrobial growthes
dc.subjectFresh-cutes
dc.subjectLuz ultravioleta (254 nm)es
dc.subjectComposición del gases
dc.subjectCalidad sensoriales
dc.subjectCrecimiento microbianoes
dc.subjectProductos recien cortadoes
dc.subject.otherTecnología de los Alimentoses
dc.identifier.urihttp://hdl.handle.net/10317/1221
dc.contributor.investgroupPostrecolección y Refrigeraciónes
dc.identifier.doidoi:10.1016/j.fm.2005.04.009


Files in this item

This item appears in the following Collection(s)

Show simple item record